Butter Spritz Gebäck (German Spritz Butter Cookies)
Before Aldi became so popular in the United States, it was impossible to find German and European food where we used to live in Florida. Now, Aldi is taking the United States by storm and they have so many different things from chocolate to Christmas cookies all made in Germany. One of the cookies that I make for the month of December is these buttery, flaky, sugary, vanilla-scented cookies-Butter Spritz Gebäck (German Spritz Butter Cookies) and Vanillekipferl (German Vanilla Almond Crescent Cookies)! Isabelle loves helping me make these and we all enjoy them! This is one of the ways we incorporate German traditions into our home for Christmas.
When I have to make sugar cookies for something I love to use this recipe instead as it is less sweet. Now you are supposed to use a cookie press, but I don’t have one. If I do pipe them I will use a piping bag and a large open star tip. I pipe the room temperature dough directly on the parchment paper.
I hope you enjoy these cookies as much as we do!
- 125 g butter
- 100 g sugar
- 1/2 vanilla bean pod de-seeded
- 1 tsp vanilla extract
- 1 egg
- Pinch of salt
- 250 g flour
- 2 tsp baking powder
- Gather all ingredients and equipment.
Preheat oven to 400°F (200°Celsius).
- In a mixing bowl, cream the butter and sugar in a mixer with the paddle attachment. Add vanilla extract, vanilla bean seeds, and egg. Mix well.
- Add flour, salt, and baking powder into the butter mixture. Mix until well incorporated.
- Get a large star fitted with a piping bag. Pipe cookies on to parchment lined sheet pans and bake for 10 minutes.
- After cookies are finished baking sprinkle vanilla sugar while still warm.
- After dough has been mixed chill dough in disks for at least 20 minutes or chill dough in logs for at least 4 hours.
- If chilling dough in disks you may roll out onto a floured surface and cut out in desired shapes. Place dough on parchment lined sheet pans and bake for 10 minutes at 400°F.
- If chilling dough in logs slice dough in 1/4inch slices. Bake on parchment lined sheet pans and bake for 12 minutes at 400°F.