Spritzgeback (Spritz Cookies)

Spritzen is German for ‘to squirt’ and that’s exactly what makes these cookies what they are. The dough gets pressed through a cookie gun or piping bag fitted with a star tip, producing those fluted ribbons, wreaths, S-shapes, and stars that show up on every German Christmas plate from Dresden to Milwaukee.

Real butter is the rule, no margarine. The directions even underline it. Margarine has too much water and gives the dough a slick, slippery texture that won’t hold a press shape. Butter brings flavor and just enough fat structure for crisp edges and tender centers.

Powdered sugar instead of granulated is the second non-negotiable. The fine cornstarch-laced sugar dissolves smoothly into the butter and produces the characteristic short, almost shortbread-like crumb. Granulated sugar leaves a grainy texture and tougher cookie.

Chef Tips

• Don’t over-chill the dough. Half an hour in the fridge is plenty; longer makes it too stiff to extrude through the press, which means cracked or broken shapes.
• Press onto an ungreased shiny baking sheet, not parchment. The dough needs to grip the surface so it releases from the press cleanly. Parchment or greased pans make the cookies skid.
• Almond extract is the traditional flavor; lemon is the bright alternative. A teaspoon of vanilla can supplement either for depth.
• Decorate before baking. Colored sugar or sprinkles need to go on while the dough is fresh and tacky so they stick.

Variations

• Tint half the dough pink or green with a few drops of food coloring for a festive holiday tray.
• Sandwich two cookies with raspberry jam or chocolate ganache for a fancier finish.
• Dip half of each baked cookie in melted dark chocolate, then in chopped pistachios.