Spritzgebäck – or “Spritz Cookies” are wonderful little German butter cookies. The recipe is simple, but you can have some creative fun with these and suit them for any special occasion.
Today I have collaborated with a number of other great food bloggers to bring you yet another round-up of awesome cookie recipes for your Christmas cookie baking season. This collection is a virtual International Cookie Exchange, with recipes from all over!
Need cookie ideas? I think between this collection and the one from previously in the week, I’ve got you covered!
To begin, this recipe uses vanilla sugar. Vanilla sugar is simple to make – find out how here – but if you don’t have any on hand, simply substitute the vanilla sugar with additional regular sugar and add a teaspoon of vanilla to the recipe when you add the almond extract.
These cookies’ name comes from the way they are made. “Spritzen” means to force or pipe the dough into shapes.
This simple recipe can be the foundation for a number of variations of cookies. You can add food coloring to the dough to create other colors, frost the cookies or sprinkle with all sorts of colorful toppings.
Another way I like to make these, other than using a cookie press, is to roll little balls of dough, and then press my thumb into the top to form a bowl shape. Fill the bowl with some jelly, or a chunk of chocolate before you bake them. Delicious!
- 1 c (2 sticks) unsalted butter, room temperature
- 1 c sugar
- 1 Tb vanilla sugar (see notes)
- 1 tsp almond extract
- 1 egg
- 1 egg yolk
- 2 c all-purpose flour
- Frosting or icing, sprinkles, colored sugar for decorating
- To begin, preheat your oven to 375 degrees.
- If you are using cookie sheets, lightly spray them with cooking spray. (I use un-sprayed parchment paper on baking stones.) Set those aside for now.
- Beat the butter and sugars together until they are nice and fluffy.
- Add in the almond extract, egg and egg yolk, mix those well.
- Add in the flour, a little at a time with mixer going on its lowest speed. Mix until all of the flour is combined.
- Scoop your cookie dough into a cookie press, and press the cookies into whatever shape you like onto your cookie sheet or parchment paper. (See notes for thumbprint cookies.) I normally make 12 cookies at a time, giving them plenty of room.
- Sprinkle colored sugar on top if you like.
- Bake for 6-9 minutes, or until you cookies are just getting golden on the edges. Allow them to cool completely. Repeat with all of the dough until you have baked all the cookies.
- Decorate with frosting and candies, or however you wish - if you wish.
* If you do not have vanilla sugar, substitute with 1 Tb additional regular sugar and 1 tsp vanilla extract.
* For thumbprint cookies: Roll the dough into small balls, about the size of a ping-pong ball. Place the ball on your cookie sheet and press in the center with your thumb, creating a bowl shape. Fill the bowl with your favorite jelly or a chocolate chunk or "star." Bake as directed above.
Amount Per Serving: Calories: 49 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 8mg Sodium: 7mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 1g
This recipe was shared in “Goodie Plan Monday.”