Introduction
Step into a cherished holiday tradition by discovering the joy of German Christmas cookies. These buttery, delicate Spritzgebäck are a beloved part of festive celebrations across Germany. Our authentic, easy-to-follow recipe brings the magic of these delightful treats straight into your kitchen. Evoke warm memories and fill your home with the inviting aromas of the season.
Originating in Germany and Alsace-Moselle, Spritzgebäck has a rich history as a traditional biscuit. Learn more about the history of Spritzgebäck.
Why You’ll Love These German Spritz Cookies
You’ll adore baking these traditional German Christmas cookies for many wonderful reasons:
- Simple Baking Process: This recipe uses straightforward steps, perfect for any home baker, including beginners.
- Infinitely Customizable: Personalize your Spritzgebäck with various flavors, glazes, or chocolate dips.
- Perfect for Holiday Platters: Their beautiful shapes and delicious taste make them a stunning addition to any festive spread.
- Delicate, Melt-in-Your-Mouth Texture: Each bite offers a tender crispness that simply dissolves, leaving a lovely buttery flavor.
- Capture the Spirit: Bring the festive charm of German Christmas markets right into your home with these classic holiday cookies.
Ingredients
Gathering high-quality ingredients is key to delicious German Christmas cookies. You need simple pantry staples to create these delightful treats.
- 2 ¼ cups (270g) all-purpose flour
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (from about ½ lemon)
- ¼ teaspoon salt
Notes & Substitutions
Butter: Always use unsalted butter softened to room temperature for the best creamy texture. Flour: All-purpose flour provides the perfect structure for these tender cookies. Sugar: Fine granulated sugar helps create a smooth, consistent cookie dough. Egg: A large egg, at room temperature, emulsifies better with the butter and sugar. Vanilla: Choose a high-quality vanilla extract or vanilla bean paste for superior flavor. Lemon Zest: Freshly grated lemon zest adds a bright, essential authentic flavor. Optional: For a more classic taste, consider adding ¼ teaspoon of almond extract.
Equipment
Having the right tools makes baking these German Christmas cookies a breeze.
- Electric stand mixer or hand mixer
- Cookie press with various disks
- Large baking sheets
- Parchment paper (optional, but recommended)
- Medium and large mixing bowls
- Rubber spatula
- Wire cooling rack
Instructions
Follow these steps to create beautiful and delicious German Christmas cookies for your holiday celebrations. Precision helps achieve the perfect texture.
- Prepare Oven and Sheets: Preheat your oven to 375°F (190°C). Line several large baking sheets with parchment paper or leave them ungreased.
- Cream Butter and Sugar: In the bowl of an electric mixer, cream the softened butter and granulated sugar together on medium speed. Beat until the mixture is light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the room temperature egg, vanilla extract, and fresh lemon zest until thoroughly combined. Continue mixing until the mixture is smooth and well-incorporated.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix on low speed until the flour is just combined and no streaks remain. Do not overmix; overmixing can make the cookies tough. The dough for these classic Spritzgebäck should be soft but not sticky.
- Fill Cookie Press: Load the dough into your cookie press using your desired disk. Pack the dough firmly to avoid air pockets, which can interrupt pressing.
- Press Cookies: Press shapes onto the prepared baking sheets. Hold the press firmly against the sheet and press the lever, lifting straight up once the shape forms. Do not grease the sheets if not using parchment paper, as the dough needs to stick slightly to release properly. These festive German Christmas cookies need space between them.
- Bake: Bake for 8-12 minutes, or until the edges are lightly golden. Baking time will vary based on your oven and cookie size. Do not let them get too dark; they should remain pale.
- Cool: Carefully transfer the baked cookies from the hot baking sheets to a wire cooling rack. Let them cool completely before handling or decorating.
Pro Tips & Troubleshooting
Achieving perfect German Christmas cookies often comes down to a few key techniques.
- Dough Temperature: For best results, keep your dough slightly cool. If it gets too warm, chill it briefly in the refrigerator.
- Dough Consistency: If the dough is too stiff to press, add a tiny bit of milk or cream. If too soft, add a tablespoon of flour.
- Cookie Press Use: Practice consistent, firm pressure to create uniform shapes.
- Pressing Problems: Ensure your baking sheets are cool and clean. Dough won’t stick well to greasy or warm sheets.
- Even Baking: Rotate your baking sheets halfway through the baking time for uniformly golden cookies.
- Decoration Timing: Always decorate Spritzgebäck once they are completely cool to prevent frosting from melting.
- Flavor Boost: Use good quality vanilla and fresh lemon zest for the best flavor in your classic German Christmas cookies.
The USDA provides food safety guidelines for baking and handling cookies to ensure your holiday treats are not only delicious but also safe.
Serving, Storage & Variations
These delightful German Christmas cookies are versatile for holidays and beyond.
- Serving Suggestions: Enjoy Spritzgebäck with a warm cup of coffee, your favorite herbal tea, or a festive glass of mulled wine. They also make wonderful edible gifts.
- Storage: Store the baked cookies in an airtight container at room temperature for up to 2 weeks. They retain their crispness beautifully.
- Freezing: You can freeze baked and cooled cookies in an airtight container for up to 3 months. Thaw them at room temperature. Raw dough can also be frozen in an airtight container for up to 1 month.
- Variations:
- Chocolate Dipped: Dip one end of the cooled cookies into melted dark or white chocolate.
- Nutty Twist: Fold in ¼ cup of finely ground almonds or hazelnuts with the flour for a richer flavor.
- Spiced Version: Add ½ teaspoon of ground cinnamon, a pinch of cardamom, or a touch of ginger for holiday spice.
- Jam Thumbprints: Indent the center of round cookies before baking and fill with your favorite fruit jam after baking.
- Glazed: Drizzle a simple lemon glaze (powdered sugar + lemon juice) over the cooled cookies.
Nutrition
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and serving sizes. This information is provided for general guidance.
| Nutrient | Per Cookie (Approx.) |
|---|---|
| Calories | 85 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 20mg |
| Carbohydrates | 9g |
| Sugars | 4g |
| Protein | 1g |
FAQ
Discover quick answers to common questions about making these delightful German Christmas cookies.
Is a cookie press essential for these?
Yes, a cookie press is truly essential for achieving the traditional, intricate shapes of Spritzgebäck. It’s what gives them their distinctive look and delicate texture.
How long do Spritzgebäck stay fresh?
When stored in an airtight container at room temperature, these classic German cookies will stay fresh and delicious for up to two weeks. They are perfect for making ahead.
Why are my Spritz cookies spreading too much?
Spreading often indicates that your butter was too soft or the dough too warm. Try chilling the dough briefly before pressing, or ensure your baking sheets are cool.
Can I use other extracts for flavoring?
Absolutely! Feel free to experiment with almond extract, orange extract, or even peppermint for a different twist on your holiday cookies. Start with a small amount.
What’s the best way to clean a cookie press?
Disassemble your cookie press completely and wash all parts with warm, soapy water. Use a small brush for crevices, then rinse thoroughly and dry immediately to prevent rust.
Conclusion
Embrace the heartwarming tradition of baking German Christmas cookies this holiday season. Our authentic Spritzgebäck recipe makes it simple to create these delightful and decorative treats. Celebrate the joy of homemade holiday sweets with every buttery bite. Share your festive baking experiences and spread the cheer of these classic German creations!
Authentic German Spritz Cookies: Classic German Christmas Cookies for the Holidays
Equipment
- Electric mixer
- Cookie press or piping bag
- Baking sheets
- Wire rack
Ingredients
Cookie Dough
- 2 1/2 cups All-purpose flour
- 1 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
- 1/4 tsp Salt
Instructions
Preparation
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the large egg, vanilla extract, and almond extract until all ingredients are well combined and smooth.
- Gradually add the all-purpose flour and salt to the wet mixture, mixing until a soft, uniform dough forms.
Forming & Baking
- Load the prepared dough into a cookie press fitted with a desired decorative disk or a piping bag with a star tip.
- Press or pipe various festive shapes directly onto ungreased baking sheets, leaving a small space between each cookie.
- Bake the cookies in a preheated oven at 375°F (190°C) for 8-10 minutes, or until their edges are lightly golden brown.
- Carefully remove the baked cookies from the oven and transfer them to wire racks to cool completely before serving or storing.