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German Spritz Cookies Recipe: Oma's Spritzgebäck

Buttery and crisp with just a hint of almond, these fun little shapes still disappear as fast as I can bake them. Made with a cookie press and topped with sugar sprinkles or a drizzle of chocolate, these Spritz Cookies are extra special—just like the ones we enjoyed around the table all those years ago when our boys were young.

Servings:

Makes 40 cookies

Ingredients:

• ½ cup (113 g) unsalted butter, room temperature
• ⅓ cup (67 g) granulated sugar
• 1 pinch salt
• 1 egg yolk
• 1 tsp (5 ml) almond extract
• 1 cup + 1 tbsp (135 g) all-purpose flour
• sugar sprinkles (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line 2 cookie sheets with silicone baking mats or parchment paper and set aside.
2. In a medium-sized mixing bowl, cream the butter, sugar, and salt with an electric mixer until light and fluffy.
3. Beat in the egg yolk and almond extract.
4. Sift the flour into a small bowl. With the mixer on low, slowly add the flour to the butter mixture and mix thoroughly until well combined.
5. Fill the cookie press with the soft dough. Holding the cookie press perpendicular to the cookie sheet, press out the cookies, leaving about 1 inch in between.
6. Sprinkle with the sugar sprinkles, if using.
7. Bake one cookie sheet at a time for 8 to 10 minutes, until just golden. Meanwhile, place the other cookie sheet in the fridge to keep unbaked cookies cold until ready to bake.
8. Let the cookies cool on the baking sheets for about 5 minutes before removing them to a cooling rack to cool completely.
9. Once cold, decorate as desired.

Notes/Hints:

• Measure the flour accurately, preferably with a scale. If you are using a measuring cup, make sure you fluff up the flour first, and then scoop the flour with a spoon into the measuring cup.
• Substitute other flavorings for the almond extract, using between ½ to 1 teaspoon (2.5 to 5 milliliters), depending upon how strong you wish the flavor. I use ½ teaspoon (2.5 milliliters) peppermint or lemon extract as alternatives.
• For Chocolate Spritz Cookies, use vanilla extract instead of almond extract. Use only 1 cup (130 grams) flour plus 2 tablespoons (12 grams) cocoa powder and ¼ teaspoon (1 gram) baking powder. Sift the flour, cocoa, and baking powder together and add to the butter mixture as above. If the dough is too dry, mix in a teaspoon (5 milliliters) milk.
• Use the manufacturer’s instructions for using the cookie press. If you are using parchment paper, you may need to hold the paper down as you lift the cookie press off the cookie sheet.
• Don’t have a cookie press? Chill the dough briefly. Make 1-inch balls, rolling them in your hand. Place the balls on the cookie sheet. Dip a fork in sugar (optional) and press each cookie to flatten, creating a crisscross pattern, if desired.
• Double or triple the recipe to make more. Or, just make single recipes and use different flavorings for each batch to have assorted cookies for your Christmas cookie platter. Add a drop or two of food coloring to differentiate between the flavors of the spritz cookie dough. For instance, make green peppermint Christmas trees or yellow lemon stars, different designs and different shapes.

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