Spritzgebäck, also known as Spritz Cookies, are a traditional biscuit or cookie of German and Alsatian-Mosellan origin, made from a rich shortcrust pastry.
These cookies are characterized by their crisp, fragile, and somewhat dry texture, balanced by a rich buttery flavour that melts in your mouth.
When made correctly, they offer a delicate balance of crunchiness and tenderness, making them an irresistible holiday treat.
The name “Spritzgebäck” comes from the German root verb spritzen, meaning “to spurt.”
This refers to the method of making these cookies: the dough is squeezed, or “spritzed,” through a cookie press with patterned holes, or it can be extruded through a pastry bag fitted with various decorative nozzles.
The result is beautifully shaped cookies, often in S-shapes, stars, or simple sticks, that are as visually appealing as they are delicious.
Stored in a tin, they stay fresh for weeks, making them an excellent choice for sharing or enjoying throughout the Christmas season.
Spritzgebäck (or Spritz Cookies): the Recipe
I’ve personally tried this recipe, and the photos are my own—proof that these delightful cookies turn out as beautiful as they are delicious!
Ingredients
- 500 g (4 cups) all-purpose flour
- 375 g (1 3/4 cups) granulated sugar
- 200 g (1 cup) unsalted butter, softened
- 2 large eggs
- 1 packet (about 2 tsp) vanilla sugar
- 125 g (1 cup) ground hazelnuts or almonds
Instructions
Prepare the Dough:
1. In a large bowl, beat the granulated sugar, vanilla sugar, and eggs together until the mixture is light and fluffy.
2. Add the softened butter and continue mixing until well combined.
3. Gradually incorporate the flour and ground hazelnuts or almonds, stirring until you form a smooth, cohesive dough.
Shape the Cookies:
4. Form the dough into spritz shapes, such as S-shapes or sticks, using one of the following methods:
- A manual cookie press or a stand mixer with a star-shaped piping attachment.
- A piping bag with a wide star-shaped tip (if the dough is too stiff, let it soften at room temperature for a few minutes).
- If no tools are available, roll the dough into logs and gently flatten them with a fork to create a pattern.
5. Place the shaped cookies onto a baking sheet lined with parchment paper, leaving enough space between them.
Bake:
6. Preheat your oven to 375°F (190°C).
7. Bake the cookies for about 10 minutes, watching closely to ensure they remain lightly golden but not overly browned.
8. Let the cookies cool completely on a wire rack.
Store:
9. Once cooled, store the Spritzgebaeck in an airtight tin to maintain their crisp texture and buttery flavour. They’ll stay fresh for weeks, making them perfect for sharing or enjoying throughout the holiday season.
Final Words about Spritzgebäck (or Spritz Cookies)
Spritzgebäck (or Spritz Cookies) are a cherished holiday treat in Metz, Alsace and the Rhine region of Germany, where these cookies are traditionally baked and shared during Christmas.
Their simple preparation, rich flavour, and delicate texture make them a must-have on any festive table.
Whether enjoyed with a warm drink or given as a thoughtful gift, these cookies bring the warmth and charm of European Christmas traditions to your home.
Stored in a tin, they stay fresh for weeks, making them the perfect addition to your holiday baking repertoire.
A popular variation of Spritzgebäck is the Chocolate Spritzbredele, a chocolate-infused version of these traditional cookies.
Find out more!
Check out all our Christmas recipes on the blog!
Learn more about the traditions of Alsatian Christmas Cookies
Read it in French! More French Christmas traditions and celebrations
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