This traditional Spritzgebäck recipe is a true classic of German baking. Also known as German Spritz Cookies, these buttery piped butter cookies are especially popular during the Christmas season and are loved for their delicate texture and rich flavour.
This Spritzgebäck recipe comes from the trusted Dr. Oetker Backen Macht Freude recipe book a staple in many German kitchens. My mother used a stainless steel meat grinder to pipe her cookies, which is the traditional method for shaping them.
Simple ingredients, careful piping and a dip in chocolate turn this timeless German butter cookie into something beautifully elegant.
I use vanilla sugar in this recipe, and I highly recommend using homemade vanilla sugar for the best flavour. You can find my simple recipe here.
This vintage edition of Backen Macht Freude is a true classic from Dr. Oetker! First published to bring foolproof baking into every home, this 1960 reprint is filled with timeless German recipes, expert tips, and traditional techniques. A must-have for anyone who loves authentic, old-fashioned baking!
Why You Will Love this Spritzgebäck Recipe
- Insanely rich buttery flavour
- Classic German Christmas tradition, stunning on a festive cookie platter
- Beautiful piped shapes
- Perfect for chocolate dipping
Spritzgebäck is proof that traditional recipes stand the test of time. With their rich buttery texture, delicate crumb and classic piped shapes, these German butter cookies are a must for festive baking.
Whether you use a grinder attachment, a cookie press or a sturdy piping bag, the result is a refined, chocolate-dipped cookie that looks impressive and tastes even better. Simple ingredients, classic technique and a touch of patience are all you need.
Spritzgebäck Recipe
Ingredients
- 375 g salted butter – 1 ⅔ cups / 13.2 oz
- 250 g sugar – 1 ¼ cups / 8.8 oz
- 2 packets Dr Oetker vanilla sugar 16 g – 0.56 oz or Homemade Vanilla Sugar
- 250 g flour – 2 cups / 8.8 oz
- 250 g cornflour – 2 cups / 8.8 oz
- 125 g ground almonds – 1 ¼ cups / 4.4 oz
- 200 g chocolate – 1 cup chopped / 7 oz
Instructions
- Line baking trays with baking paper.
- Using a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy.
- Gradually add the sugar and vanilla sugar and mix until light and fully combined.
- Add the flour and cornflour one tablespoon at a time while mixing.
- Transfer the dough onto your countertop.
- Add the ground almonds and gently knead until incorporated.
- Prepare your piping equipment. (See Piping Notes below)
- Pipe the dough and then form into your desired shapes. Traditional shapes include S and O shapes, but you can also pipe other shapes for example X and O shapes for Valentine’s Day.
- Preheat oven to 180°C / 350°F.
- Bake for about 10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely before dipping half of each cookie into melted chocolate. Let the chocolate set before storing.
Notes
Spritzgebäck Recipe – Essential Tools
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Description: Creamy chocolate perfect for dipping or drizzling over Spritzgebäck cookies. |
Description: German Baking Today by Dr. Oetker is packed with easy-to-follow instructions and delicious recipes. |
Description: A reliable scale for accurate ingredient measurements when baking Spritzgebäck. |
Description: Makes creaming butter and mixing Spritzgebäck dough effortless. |
Description: Ideal for cooling Spritzgebäck cookies after baking. |
Creamy chocolate perfect for dipping or drizzling over Spritzgebäck cookies.
German Baking Today by Dr. Oetker is packed with easy-to-follow instructions and delicious recipes.
A reliable scale for accurate ingredient measurements when baking Spritzgebäck.
Makes creaming butter and mixing Spritzgebäck dough effortless.
Ideal for cooling Spritzgebäck cookies after baking.
Frequently asked questions about Spritzgebäck
Stored in an airtight tin, they keep well for up to two weeks.
Yes, but you will need a strong, reusable piping bag. Thin disposable bags or zip lock bags are usually not sturdy enough.
More Classic Cookies to Bake
If you enjoy this Spritzgebäck recipe, you might also love these traditional and festive cookie favourites:
- Shortbread Cookies – Buttery, simple and melt-in-your-mouth, these classic butter cookies are perfect for gifting or serving with afternoon tea.
- Syrupkuchen Cookies – a traditional German spiced cookie made with a rich blend of syrup, spices, and lemon, often enjoyed during the Christmas season.
- Pfefferkuchen – this recipe combines nuts, spices, and mixed peel into a light, sweet, and festive treat perfect for Christmas celebrations.
- Pecan Balls are simple, buttery pecan cookies with a generous coating of icing sugar.
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