QiMeal
Spritz Cookies
Spritz Cookies · ready in 42 min · 8 servings · 388 kcal per serving · easy · 6 ingredients
Classic German Spritzgebäck are buttery pressed cookies with crisp edges, tender centers, and simple vanilla warmth for Christmas baking.
- Prep
- 25 min
- Cook
- 17 min
- Total
- 42 min
- Serves
- 8
- kcal
- 388
- Difficulty
- easy
Ingredients · 8 servings
- 225 gButter, softened
- 280 gFlour, sifted
- 100 gSugar
- 1Egg, room temperature
- 1 tspVanilla extract
- ⅓ tspSalt
Equipment
oven, baking sheet, parchment paper, mixing bowl, electric mixer, cookie press, spatula, cooling rack, oven mitt, serving plate
Instructions
- Gather Equipment
Gather butter, flour, sugar, egg, vanilla extract, salt, 2 baking sheets, parchment, mixing bowl, mixer, cookie press, spatula, and cooling rack. · 8 min
What to look for: Ingredients are measured and tools are within reach.
- Heat Oven
Heat the oven to 204°C / 400°F and line 2 baking sheets with parchment so the pressed cookies release cleanly after baking. · 5 min
What to look for: Oven is hot and trays are fully lined.
- Cream Butter
Beat softened butter, sugar, and salt in the bowl until pale, smooth, and fluffy, scraping the sides once for an even dough. · 4 min
What to look for: Mixture looks lighter in color and softly fluffy.
- Add Egg
Mix in the egg and vanilla extract just until the mixture looks glossy and uniform without streaks of egg. · 2 min
What to look for: Mixture is glossy and evenly blended.
- Form Dough
Add flour in 2 additions and mix on low only until a soft, thick dough forms and no dry flour remains. · 3 min
What to look for: Dough is soft, thick, and smooth enough to press.
- Press Cookies
Pack dough into the cookie press and press shapes onto the lined sheets, spacing each cookie about 3 cm apart. · 8 min
What to look for: Cookies hold sharp pressed shapes on the tray.
- Bake Cookies
Bake until the edges are set and the bottoms are lightly golden, about 7 minutes, rotating sheets once if browning unevenly. · 7 min
What to look for: Edges are set and bottoms are pale golden.
- Cool Cookies
Rest cookies on the baking sheets for 3 minutes, then move them to a cooling rack until crisp at the edges and tender inside. · 10 min
What to look for: Cookies feel firm enough to lift without bending.
- Serve Cookies
Serve fully cooled cookies on a plate, keeping the delicate shapes in a single layer so their buttery edges stay crisp. · 1 min
What to look for: Cookies are cool, neat, and crisp edged.
Nutrition (per serving)
| kcal | 388 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 39 g |
| of which sugars | 13 g |
| Fat | 24 g |
| of which saturated | 15 g |
| Fibre | 1 g |
| Sodium | 111 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 7 days
- Freezer: yes, up to 3 months
Ingredient substitutions
Butter
- Salted butter: Use the same weight and reduce the added salt by half.
Flour
- Cake flour: Gives a slightly more tender cookie while keeping the classic texture.
Sugar
- Caster sugar: Dissolves quickly into the butter and keeps the dough smooth for pressing.
Egg
- Large egg: Use 1 large egg weighing about 50 g without shell.
Vanilla extract
- Vanilla sugar: Use 8 g vanilla sugar for 1 tsp extract and reduce the plain sugar by 8 g.
Salt
- Fine sea salt: Use the same weight for clean seasoning in the dough.
