German Spritz Cookies

1 dough, 3 variations! This recipe’s super easy. You whip up a basic dough in minutes, then easily jazz it up into different flavors.

German Spritz Cookies

German Spritz Cookies


  • For the base dough:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup sugar
  • 2 2/3 cups all-purpose flour
  • 1 egg
  • 1 packet vanilla sugar or 1 tsp vanilla paste
  • 2 tbsp milk
  • For the chocolate variation:
  • 1/4 cup cocoa powder
  • 1-2 tbsp milk (if the dough is too firm for piping)
  • For the nut variation:
  • 1/2 cup ground hazelnuts (or almonds or any ground nuts)
  • For decoration:
  • 3.5 ounces white chocolate
  • 3.5 ounces milk chocolate
  • 3.5 ounces dark chocolate


  1. Preheat the oven to 320°F (160°C) fan (356°F or 180°C conventional).
  2. Cream the softened butter and sugar until smooth. Then add all other ingredients for the dough and mix thoroughly.
  3. Divide the dough into roughly three equal portions.
  4. Mix the cocoa powder into one portion and add milk if the dough is too firm for piping.
  5. Stir the ground hazelnuts into another portion of the dough.
  6. Fill separate piping bags with each dough variation using a star-shaped nozzle and pipe them onto baking trays lined with parchment paper.
  7. Bake the Spritzgebäck for about 10-12 minutes, then let them cool.
  8. Chop the chocolates separately and melt them over a double boiler. Dip half of each Spritzgebäck into the melted chocolates, let them drain, and place them on parchment paper to dry.

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