Easy, Traditional & Homemade German Spritz Cookies — Classic Holiday Recipe

There’s a small, joyful ritual in my family: the sound of the cookie press clicking and the kitchen filling with butter-sweet warmth. German Spritz Cookies were always the first jar to disappear from my grandma’s cookie tin — delicate, buttery shapes dusted in colored sugar. German Spritz Cookies are the kind of cookie you make for holiday cookie swaps, cozy Sunday baking with the kids, or when you want a simple, classic treat after dinner.

Serve these for Christmas parties, cookie exchanges, weekday tea time, or pack them in a tin as a thoughtful homemade gift.

Yield: about 4 dozen (depending on size)
Prep time: 20 minutes (+ 30 minutes chill)
Bake time: 8–12 minutes
Total time: ~1 hour

🧂 Ingredients:

• 2 cups (250 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (227 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional but traditional)
• Colored sugar or sprinkles for decoration

Optional for a citrus twist:

• Zest of 1 lemon or orange (add with extracts)

Notes: If you prefer a lighter sweetness, reduce sugar to 2/3 cup; for a more pronounced almond flavor, increase almond extract to 3/4 teaspoon.

👩‍🍳 Directions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone mat.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl or stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.
4. Beat in the egg until combined, then mix in the vanilla and almond extracts (and citrus zest, if using).
5. Gradually add the dry flour mixture to the butter mixture on low speed, mixing just until combined — do not overmix. The dough should be soft but hold its shape.
6. Cover the bowl and chill the dough for 30 minutes. Chilling firms the dough for cleaner shapes from the cookie press.
7. Fit a cookie press with your favorite disc (or use a piping bag fitted with a large star tip). Fill the press or piping bag with dough. Press or pipe shapes about 1–1.5 inches apart onto the prepared baking sheets.
8. Sprinkle colored sugar or sprinkles over the cookies immediately (they won’t stick later).
9. Bake one sheet at a time in the preheated oven for 8–12 minutes, until the edges are just turning golden. Watch closely — these go from pale to golden quickly.
10. Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Baking tip: If your dough is too soft while working, pop it back in the fridge for 10–15 minutes. For even baking, rotate the baking sheet halfway through if your oven has hot spots.

💡 Tips & Variations:

• No cookie press? Use a piping bag with a large open star tip for similar shapes. For extra-fine shapes, chill dough slightly and pipe slowly.
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend (check that it contains xanthan gum). Texture will be slightly more crumbly.
• Vegan: Use vegan butter (stick-style) and substitute the egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water, chilled 5–10 min) — the texture will be a touch denser.
• Low-carb / Keto: Try an almond flour version — 2 1/4 cups almond flour + 1/4 cup coconut flour, 1/2 cup powdered erythritol, 1/2 cup butter (or coconut oil), 1 large egg. Note: shapes and browning will differ.
• Healthier switches: Use half whole-wheat pastry flour with all-purpose for a nutty note, or reduce sugar and add a teaspoon of natural sweetener (like a stevia blend) for less-sweet cookies.
• Flavor swaps: Add 1/2 tsp cinnamon, 1/4 tsp cardamom, or 1 tbsp cocoa powder for chocolate spritz cookies.
• Serving ideas: Pair with tea, coffee, hot cocoa, or mulled wine. They make beautiful edible gifts in decorated tins.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking. Freeze baked cookies for up to 3 months (thaw at room temp). You can also freeze shaped dough on a tray, then store in freezer bags — bake straight from frozen, adding 1–2 minutes to bake time.

🩺 Health & Lifestyle Tie-in
These cookies are a nostalgic treat — enjoy them mindfully. If you want a slightly healthier angle, swapping to almond flour increases protein and heart-healthy fats, while reducing refined carbs. Small changes in what we eat now can add up — choosing more nutrient-dense swaps can support long-term health (and even help reduce future health costs). Balance is key: savor a cookie (or two), pair it with a protein-rich snack, and enjoy the connection that homemade baking brings.

❤️ Conclusion
If you make these German Spritz Cookies, tag me or drop a comment — I’d love to see your shapes, colors, and any fun flavor twists you try. There’s something so cozy about pressing dough and sharing the result; happy baking and warm wishes from my kitchen to yours!

#fblifestyle