Spritz cookies without a cookie press are easier than you might think: this soft butter dough pipes through a regular pastry bag and a star tip, and the little rosettes keep their shape in the oven.
Spritz cookies are a German-style Christmas classic (Spritzgebäck): rich in butter, crisp at the edge and tender inside. The dough here is mixed in one bowl, piped straight onto the baking sheet and baked for just 12 to 15 minutes. For an extra festive look, dip part of the batch halfway into white or dark coating and add colorful sprinkles. Perfect for a cookie tin, a coffee break or a cookie exchange.
Ingredients
For the dough
- 1 cup (2 sticks, 225 g) unsalted butter, softened
- 2/3 cup (140 g) granulated sugar
- 1/4 teaspoon salt
- 2 egg yolks
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 2 to 4 teaspoons milk, as needed
For decorating (optional)
- 9 oz (250 g) white or dark melting chocolate or candy coating
- colorful sprinkles
Instructions
- Put the butter, sugar and salt in a bowl. Beat for 5 to 10 minutes, until the mixture is pale, fluffy and creamy.
- Add the egg yolks and vanilla extract and beat briefly. Scrape down the sides of the bowl with a spatula so everything is evenly combined.
- Add the flour and 2 teaspoons of milk. Mix briefly on low speed until a soft, pipeable dough forms. If it is too stiff, add another 1 to 2 teaspoons of milk. The less milk you use, the better the cookies keep their shape.
- Fill a piping bag fitted with a medium open star tip with the dough and pipe rosettes onto a baking sheet lined with parchment paper. If the cookies tend to spread in the oven, chill the sheet in the refrigerator for a little while before baking.
- Bake in a preheated oven at 350°F (180°C) (conventional, top and bottom heat) for about 12 to 15 minutes, until lightly golden.
- Let the cookies cool on a wire rack. Then dip them halfway into melted coating and top with colorful sprinkles.
Video Recipe
Tips for Perfect Spritz Cookies
- Keep the milk to a minimum. A dough that is just soft enough to pipe gives the sharpest rosettes.
- Beat the butter and sugar for the full 5 to 10 minutes. This is what makes the cookies light and tender.
- If the rosettes lose their pattern in the oven, chill the piped sheet for a short while before baking.
- Let the cookies cool completely before dipping, so the coating sets with a clean shine.
Frequently Asked Questions (FAQ)
How long do these Christmas butter cookies stay fresh?
In an airtight cookie tin they stay fresh and crisp for 1 to 2 weeks.
Do I really not need a cookie press?
No. This dough is soft enough to pipe with a pastry bag and a medium open star tip, so you get classic rosettes without special equipment.
Can I freeze spritz cookies?
Yes. Plain baked butter cookies freeze well in an airtight container. Thaw them at room temperature and dip them in coating afterward for the best look.
What can I use instead of melting chocolate?
Any good chocolate you can melt smoothly works, such as chopped white or dark chocolate or candy melts. Dipping is optional; the cookies are also lovely plain.
Can I make spritz cookies ahead for a cookie exchange?
Yes. Bake them up to a week or two ahead, store them in a tin between layers of parchment, and decorate shortly before gifting.
The recipe is based on a version by SUGARPRINCESS, adapted by the We Cook With Love team.
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