Description
Traditional German Spritz Cookies are buttery, crisp, and tender cookies made using a simple dough that is piped into delicate shapes. These classic cookies are perfect for holidays or any special occasion, featuring a subtle vanilla or almond flavor and a beautiful golden edge from baking.
Ingredients
Scale
Cookie Dough
- 1 cup (230g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 egg
- 1 teaspoon vanilla extract (or almond extract for a different flavor)
- 2 cups (250g) all-purpose flour, sifted
- Pinch of salt
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract or almond extract and mix until fully combined. Gradually incorporate the sifted flour and a pinch of salt, stirring until the dough is smooth and evenly blended.
- Shape the Cookies: Using a cookie press or a piping bag fitted with your preferred tip, pipe the dough onto baking sheets lined with parchment paper. Form the dough into your desired shapes, spacing them adequately to allow for slight spreading during baking.
- Bake: Preheat your oven to 350°F (175°C). Place the baking sheets in the oven and bake the cookies for 8 to 10 minutes. They should turn lightly golden around the edges, indicating they are perfectly baked without overcooking.
- Cool: Remove the cookies from the oven and transfer them to a wire rack. Let them cool completely before serving or storing to ensure they retain their crisp texture.
Notes
- For a different flavor profile, substitute vanilla extract with almond extract as desired.
- Ensure the butter is softened, not melted, to achieve the right texture in the dough.
- Use a cookie press or piping bag to create traditional shapes and maintain consistency among cookies.
- Do not overbake; cookies should be slightly golden, not brown, for the best texture.
- Store cooled cookies in an airtight container to keep them fresh and crisp.
