German Spritz Cookies Recipe: Oma's Spritzgebäck

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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This German spritz cookies recipe is one that I've had for years. Buttery and crisp, with just a hint of almond, and using a cookie press, these fun little shapes still disappear as fast as I can bake them.

With sugar sprinkles or a drizzle of chocolate, these are extra special — just like we enjoyed around the table all those years ago when our boys were young. I recall how they marvelled at the shapes that appeared as I used that old press that I had (which I've since replaced). And the fun they had eating them.

How are spritz cookies different from shortbread or sugar cookies? These are often used to describe them, but sugar cookies are sweet and soft with a hint of chewiness, while shortbread cookies are dense, crumbly, and rich with a pure butter taste. However, spritz cookies are buttery and crisp, with intricate shapes, a lighter texture, and subtle flavor.

A Bit of German History

Spritzgebäck, or “squirted” or “pressed cookies,” gets its name from the method of shaping the dough, a technique that speaks to the creativity of traditional German bakers. Dating back to the 16th century, they have long been a part of Christmas celebrations in Germany.

Families would gather during the Advent holiday season to bake these delicate treats, with multiple generations working side by side. Using cookie presses or piping bags, they crafted intricate shapes, turning baking into a festive and communal tradition.

Spritzgebäck is believed to originate from Southwestern Germany, particularly the Alsace region, an area rich in culinary heritage influenced by both German and French traditions. This region’s bakers were known for their appreciation of delicate flavors and ornate designs, qualities that are reflected in these cookies. The use of a cookie press or piping bag allowed for endless creativity, making these cookies as beautiful as they were delicious.

Over time, spritzgebäck spread across Germany and became a Christmas staple nationwide, with regional variations adding unique twists. In Bavaria, for instance, extra butter might be added for a richer texture, while in the Rhineland, bakers sometimes included cinnamon or other warming spices for a festive touch.

These cookies also became iconic at Weihnachtsmärkte (Christmas markets), where their irresistible aroma filled the air and drew visitors to stalls offering them by the dozen.

Today, spritzgebäck remains a beloved part of German Christmas season. Whether you stick to the classic almond recipe or experiment with flavors like peppermint or lemon, spritzgebäck continues to be a sweet connection to Germany’s history.

Get the kids involved! They’ll have so much fun and love choosing cookie press designs and adding sprinkles. And these cookies make great holiday gifts. Package them in a tin lined with parchment paper.

Get ready for Christmas! Grab your copy of Oma's collection of her favorites in Christmas Cookies e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Meat Grinder vs Cookie Press

Yes, that says, "Meat Grinder"! That is/was the traditional way of making a spritz cookie recipe. It's an attachment that pushes the ground meat into casings to make sausage, or just to grind up meat for ... ground meat.

It's actually the very first way I used to make spritz cookies until I bought my first cookie press, decades ago. The resulting cookies look different. The meat grinder method produces long strands of dough that are then manually shaped into circles, letters, strands. The cookie press method provides individual cookies with the shapes dependent upon which disc one uses.

Traditional Meat Grinder

• Using a meat grinder for classic spritz cookies goes back to older German baking traditions, especially in rural households where specialized tools were less common.
• A sturdy, hand-crank meat grinder is built to last and can handle stiff doughs that some cookie presses might struggle with.
• Some say that pressing the dough through a meat grinder gives the cookies a unique density and texture, adding to their authenticity.
• While not as varied as a cookie press, many meat grinders can be fitted with special attachments to create traditional shapes like long ropes or ridged strips for intricate designs.
• Using a meat grinder requires more physical strength and can be slower than a cookie press.

Cookie Press

• Modern cookie presses are lightweight and easy to handle. They’re designed specifically for shaping cookies, making them ideal for beginners.
• Cookie presses come with multiple discs for various shapes like stars, flowers, and trees. This makes them perfect for festive presentations.
• Once filled, a cookie press can produce consistent shapes quickly, which is great for making large batches.
• Smaller and simpler to clean than a meat grinder, especially with fewer parts.

Which to Choose?

If you’re aiming for a modern, hassle-free approach with plenty of shape options, the cookie press is your best bet.

For those wanting a nostalgic, hands-on experience or working with a stiffer, more traditional dough, a meat grinder adds a touch of heritage to the baking process.

Both methods yield delicious buttery spritz cookies, but the choice depends on whether you prioritize tradition or convenience!

For me, it's this cookie press.

Don't have a Cookie Press or a Meat Grinder?

1. Start by rolling the cookie dough into small, even balls and place them on a lined baking sheet.
2. To prevent sticking and add a bit of sweetness, dip the fork's tines into sugar before pressing each cookie.
3. Gently press the fork into the top of each dough ball to flatten it slightly. 
4. Follow the recipe's baking instructions.

Tips for Success

• If your dough feels too dry, a teaspoon of milk can save the day. It should be soft enough to press but not sticky.
• Keep unbaked cookies cold to help them hold their shape in the oven.
• Experiment with flavors like peppermint, lemon, or vanilla. Add a drop of food coloring to match your festive shapes—green trees, red stars, or even chocolate wreaths.

How to Store Spritz Cookies:

Place cookies in an airtight container, layering them with parchment or wax paper to prevent sticking. Store at room temperature for up to 1 week.

For longer freshness, refrigerate the cookies in an airtight container. Bring them to room temperature before serving.

Spritz cookies freeze well. Arrange them in single layers separated by parchment paper in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature when ready to enjoy.

German Spritz Cookies, cooling and then ready to be decorated.

8 Quick and Easy Decoration Ideas for Spritz Cookies:

• Here are eight quick and easy decorating ideas for your baked cookies:
• Chocolate Drizzle: Melt dark, milk, or white chocolate and drizzle it over the cookies with a spoon or piping bag for an elegant touch.
• Dip and Sprinkle: Dip one end of the cookies in melted chocolate and immediately coat with crushed nuts, sprinkles, or shredded coconut.
• Colored Sugar: Before baking, sprinkle the cookies with colored sanding sugar for a festive look.
• Glaze and Glitter: Mix powdered sugar with a little milk or lemon juice to create a glaze. Brush it over the cookies once cooled and top with edible glitter.
• Candy Coating: Use candy melts in holiday colors to coat the cookies or pipe fun patterns like stripes or polka dots.
• Marbled Icing: Swirl two colors of icing together and dip the tops of the cookies for a beautiful marbled effect.
• Edible Paint: Use gel food coloring mixed with a drop of vodka or lemon extract to paint patterns like stars or snowflakes onto the cookies.
• Jam Fillings: Sandwich two cookies together with a thin layer of raspberry or apricot jam for a bright and fruity variation.

Ready to Bake these German Spritz Cookies

Print Recipe

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.

Prep Time 20 minutes

Bake Time 10 minutes each cookie sheet

Total Time 40 minutes

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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German Spritz Cookies Recipe: Oma's Spritzgebäck

By Oma Gerhild Fulson

This German spritz cookies recipe is one that I've had for years. Buttery and crisp, with just a hint of almond, these fun little shapes still disappear as fast as I can bake them.

Ingredients: butter, sugar, egg yolk, salt, flour, almond extract,

For the full recipe, scroll up ...

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.