top of page

Spritz Cookies (Spritzgebäck) GERMANY

Updated: Dec 8, 2022

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!


Spritz Cookies (Spritzgebäck)

Makes about 6 dozen cookies


Special equipment: cookie press. I use the Preferred Press from Wilton. I go double-thick, you push press twice. UPDATE: I now use the OXO Press (with holiday-patterned disks) and pressing only once is the way to go.


3 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon arrowroot starch or cornstarch

1 teaspoon salt

1 1/2 cups (3 sticks) unsalted butter, softened

1 cup sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla

One or more colors sanding sugar appropriate for the occasion


Heat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, starch, salt.

In a large bowl, with electric mixer, cream together butter and sugar till fluffy, about 2 minutes.

Mix in one whole egg, then mix in milk, vanilla. With hands, mix in dry ingredients in two additions till smooth dough forms.

Using cookie press, place cookies 1 inch apart on ungreased cookie sheets. Click twice per cookie for thicker results.

Sprinkle with sanding sugar as desired.

Bake 8 to 10 minutes on center rack till edges are just lightly colored. The bottoms should be light brown. Don't overbake.

Cool on wire racks.

233 views3 comments

Recent Posts

See All
bottom of page