Spritzgebäck – A Traditional German Christmas Cookie
Among all the treasured Christmas cookies baked across Germany in December, few hold a place of honor quite like Spritzgebäck. These delicate, buttery cookies – piped or pressed into beautifully shaped rings, S-shapes, and strips – are a staple of Advent baking. Their charm lies in their simplicity: crisp yet tender, lightly sweet, and wonderfully fragrant with butter and vanilla.
Spritzgebäck, whose name comes from the German verb spritzen (to squirt or press), is made by “spritzing” soft dough through a cookie press or piping bag. The result is a cookie that is at once refined and rustic, elegant yet comforting – a timeless treat that has appeared on German holiday tables for generations.
These cookies are often made in large batches to fill festive tins, gift to neighbors, or serve with hot coffee during Kaffeestunde. For many families, preparing Spritzgebäck marks the true beginning of the Christmas baking season, a joyful ritual filled with nostalgia, family stories, and the irresistible scent of cookies baking in the oven.
The Origins of Spritzgebäck
Spritzgebäck has been part of German baking tradition since the 19th century, becoming especially popular during the rise of home baking culture in the late 1800s. As metal cookie presses and mechanical piping tools became more available, bakers discovered new ways to shape dough creatively. Spritz cookies soon became a hallmark of German holiday baking.
Originally, Spritzgebäck was made with simple ingredients available in most German households: flour, butter, eggs, and sugar. The dough needed to be soft enough to press through a decorative nozzle but sturdy enough to hold its shape when baked. These requirements shaped the recipe into the delicate, light-textured cookies we know today.
German-American communities also adopted the tradition, particularly in Midwestern states where Christmas baking customs remain strong. Today, Spritzgebäck is one of the most recognized German Christmas Cookies, often found in European-style bakeries and holiday markets around the world.
Regional variations still exist:
In southern Germany, vanilla is emphasized.
In northern Germany, cookies may include almond or hazelnut flour.
Some variations dip the ends in chocolate, while others decorate with sprinkles or nuts.
Despite these differences, the essence of Spritzgebäck remains constant: a celebration of buttery simplicity and festive joy.
Ingredients for Authentic Spritzgebäck
The key to perfect Spritzgebäck lies in the balance of butter, sugar, and flour. Ingredients should be high-quality, as their flavors shine through in this simple recipe.
Ingredients (makes 60-80 cookies depending on size):
250 g (1 cup + 2 tbsp) unsalted butter, softened
125 g (⅔ cup) granulated sugar
1 egg
1 tsp vanilla extract or 1 packet vanilla sugar
300 g (2 ½ cups) all-purpose flour
60 g (½ cup) cornstarch
1 pinch salt
Optional Additions:
50 g finely ground almonds or hazelnuts
Zest of 1 lemon or orange
½ tsp almond extract
Chocolate for dipping (dark or milk)
Sprinkles, nuts, or coarse sugar for decorating
Kitchen Tools Required:
Cookie press or piping bag with large star tip
Baking sheets lined with parchment
Mixing bowl or stand mixer
Ingredient Notes:
Butter should be soft but not melted – this ensures the correct texture.
Cornstarch contributes to the delicate, crumbly consistency Spritzgebäck is known for.
If your dough is too firm to press, allow it to rest at room temperature for a few minutes.
How to Make Spritzgebäck (Step-by-Step Recipe)
Step 1: Cream the Butter and Sugar
Place the softened butter and sugar in a large bowl. Beat with a hand mixer or stand mixer until pale, creamy, and fluffy – about 3-4 minutes. This aerates the dough and helps the cookies keep their shape. Add the egg and vanilla, mixing until fully incorporated.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, and salt. If using nuts or citrus zest, add them here as well. Gradually add the dry mixture to the butter mixture. Mix on low speed until a soft, smooth dough forms. The dough should feel pliable enough to squeeze through a cookie press but firm enough to hold its shape.
Step 3: Fill the Cookie Press
Spoon the dough into the cookie press or piping bag fitted with a large star nozzle. If piping by hand, you may need slightly softer dough; let it rest a few minutes at room temperature.
Step 4: Shape the Cookies
Press or pipe cookie shapes directly onto unlined, ungreased baking sheets (those work best for a cookie press). If using parchment paper, pipe firmly so the dough sticks.
Traditional Spritzgebäck shapes include:
S-shapes
Rings
Long strips
Rosettes
Figure-eights
For extra festive touches, sprinkle with coarse sugar, chopped nuts, or press a candied cherry into the center.
Step 5: Bake
Preheat the oven to 180°C (350°F). Bake cookies for 10-12 minutes, until the edges turn a light golden color. Spritzgebäck should remain pale on top.
Allow to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Step 6: Optional Chocolate Dipping
Melt dark or milk chocolate in a heatproof bowl over simmering water. Dip cookie ends or drizzle with chocolate for an elegant finish. Allow chocolate to set fully before storing.
How to Serve Spritzgebäck
Spritzgebäck is one of the most beloved German Christmas Cookies, designed to be shared throughout the holiday season.
With rich desserts like Stollen or marzipan cake for a complete holiday spread.
Variations and Regional Twists
While the classic recipe remains beloved, Spritzgebäck is wonderfully adaptable. Here are some regional and modern variations:
1. Nutty Spritzgebäck
Add ground hazelnuts or almonds to the dough for a more aromatic cookie.
2. Chocolate Spritzgebäck
Replace 2 tbsp of flour with cocoa powder to create a rich chocolate version.
3. Citrus-Flavored
Add lemon or orange zest for a refreshing brightness.
4. Spiced Spritzgebäck
Mix in cinnamon, cardamom, or a pinch of ginger for a wintery aroma.
5. Marzipan Spritzgebäck
Blend a little grated marzipan into the dough for luxurious richness – a favorite in northern Germany.
6. Half-Dipped Cookies
Dip each baked cookie halfway in dark chocolate for a classic and elegant finish.
Common Mistakes to Avoid
Dough too cold: Makes pressing difficult. Allow to soften slightly.
Dough too warm: Causes cookies to spread. Chill for 10 minutes before baking.
Using the wrong baking sheet: Unlined sheets work best for cookie presses.
Overbaking: Leads to dry, crumbly cookies – watch closely!
Not creaming butter enough: Proper aeration improves texture and shape.
Spritzgebäck is a shining example of how simple ingredients, thoughtful technique, and a touch of creativity come together to form one of Germany’s most beloved Christmas cookies. With their tender crumb, buttery richness, and elegant shapes, these cookies are a hallmark of the festive season – a tradition passed down through generations.
Whether you’re continuing a family baking ritual or discovering Spritzgebäck for the first time, making these cookies at home brings the spirit of German Christmas into your kitchen. They are delightful to shape, irresistible to eat, and perfect for sharing with those you love.
Once your tins are filled, your kettle is boiling, and your home is warm with the scent of vanilla and butter, you’ll understand why Spritzgebäck remains a timeless holiday favorite.
Looking for more traditional Christmas Cookies? Explore our recipes for Vanillekipferl, Lebkuchen, Stollen, and Zimtsterne – the classics of German winter baking.
