Spritzgebäck | German Spritz Cookies
Serves 24
10 mins prep
10 mins cook
15 mins Decorating
35 mins total
German Spritz cookies, also known as Spritzgebäck, are buttery shortbread like cookies that are shaped using a piping back or a spritz cookie press. These are dipped in chocolate and topped with crushed candy canes but you can also leave them plain or just dip them in chocolate!
Dough
ozap flour
ozgranulated sugar
tspbaking powder
ozbuttersoftened
eggroom. temperature
tsppeppermint extract
tbspheavy cream
Decorations
ozdark chocolate
candy canes
Make the dough
Preheat the oven to 350 F.
Place two racks in the oven so that it is divided into thirds.
Line two baking sheets with parchment paper or silicone baking sheets.
In a medium bowl whisk together the flour, sugar, and baking powder.
In a larger bowl briefly cream the butter, egg, and peppermint extract together. It's ok if it is still a little lumpy.
Pour the whisked dry ingredients into the mixed wet ingredients and use an electric mixer to mix together until just combined.
Add in the two tablespoons of heavy cream and mix again until just combined. If it still seems dry add in another tablespoon of cream.
Shape and Bake
Add half of the dough into a piping bag, fitted with a large star tip.
Pipe the cookies onto the lined baking sheets in any shape. Leave at least 1" of space between each cookie.
Then repeat with the remaining dough.
Bake the cookies in the preheated oven for 10-12 minutes until the surface is dry. Rotate and swap the baking sheets after 5 minutes to ensure even baking.
Once baked, remove the baking sheets and place on wire racks to cool fully.
Decorate
Crush the candy canes and place in a small bowl.
Temper or melt the dark chocolate.
Dip half of each cookie into the dark chocolate and then sprinkle with the crushed peppermints.
Place back on the parchment paper or silicone baking sheet to set.
If the chocolate hasn't been tempered, place the cookies somewhere cool to set.