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Sprits Cookies
So here’s the deal: you haven’t truly lived until you’ve eaten one of our Sprits Cookies at least once in your life time, then you can die happy. They’re heavenly. As far as I know they’re European cookies—I know they make them in Norway, the Netherlands and also Germany, though they call them Spritzenkuchen there.
They’re not overly sweet—which is important to me—they’re delightfully crunchy, light even, and there’s just no way you’ll be able to stop eating them. Wanna bet?
Ingredients:
6 oz butter (1 1/2 stick)
1/2 cup sugar (brown or white)
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1 large egg white
lemon zest
1/4 tsp salt
Directions:
Start by grating the lemon. I went for 1/3 of a lemon. You can also do this with an orange, I tried it and it tastes great!
Add the soft butter to the lemon zest.
I found out that using light brown sugar (this is castor sugar) gives the cookies that perfect sandy color, but plain white sugar works like a charm, too. I don’t like them overly sweet so I’ve opted for 1/2 a cup of sugar. Feel free to use 2/3 cup if you like your cookies a tad sweeter.
Pour in 1/2 a tsp vanilla extract and add 1/4 tsp salt. Mix until it’s a fluffy concoction.
Stir in large egg-white.
Mix 1 cup all-purpose flour with 2/3 tsp baking powder.
And sieve it over the butter & sugar mix.
Combine all ingredients. If your batter ended up a little too thick for the piping bag, add 1 or 2 tbsp milk (it should not become liquidy, not even close). Fill a pastry bag with the batter.
Pipe the batter in any desired shape (and size) onto a parchment lined sheet pan. I used a star shaped tip.
Bake the cookies in a preheated oven at 320F (160C) for 25 to 30 minutes. The cookies should not end up brown, but in stead should slowly become crunchy.
These are the only cookies I really like. Aside from Oreo’s in my ice cream, that is. This is the kind of cookie you just can’t stop eating, no matter how hard you try. I’m such a bad influence, I know!
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| copyright © kayotickitchen.com | |
Oh, I love those cookies. In my corner of the world, which is the western part of Germany close to the dutch border, we call them Spritzgebäck. My grandma used to make these every christmas. Loved them.
Spritz cookies are fantastic. I like to fill them with Jam! yum.
When I was small back in South Africa, I used to have those for snacking with a glass of milk but they came from the box and were called Danish Cookies.. :)
I loved those with crude sugar crystals on top and now I can actuammy cook my own cookies.. Brilliant!
Hm, I’ve never heard of “Spritzenkuchen” and “Spritzkuchen” is something else entirely (deep fried choux pastry). That said, names like this are quite often very regional so a “Spritzenkuchen” near the Dutch border might be something entirely different elsewhere.
Oh, any chance for metric measurements?
Heh, the only two Google hits for “Spritzenkuchen” are Dutch, yours and another website.
Mmm – Spritzgebaeck!! I love them! Especially when they are dipped in chocolate. Unfortunately I gave up sugar for lent, otherwise I’d be making them right now.
Hey Kay! Love the adorable little hands in some of the pics! I’m not supposed to be here cause I blocked your site after my foodfest (your recipes) for superbowl weekend, but I just had to see the recipe for these cookies. Since I have no willpower these will be made this weekend. Thanks…Alot.
Oh, how I wish that I only liked one kind of cookie!
Yum thanks for the recipe, they sound wonderful.
@Karohemd:
They call them Spritzenkuchen because of how they’re prepared. You squirt (spritz) the batter.
@Teri: Told you so! I knew you couldn’t stay away, just knew it :)
What a great idea for “spritz-ing” the cookies! Here (in Canada) we have a cookie press that is used to “spritz” cookies. Since I cant seem to track mine down, I havent been making these, but with a piping bag and a star tip, you get cookies!
very unfair!! you are NOT helping my diet!
im seriously considering blocking your rss feeds :(
@Chelle:
I had no idea they actually had a cookie press for this. I’m gonna be looking for it :)
Ooh… My grandparents make spritz every Christmas and they’re absolutely one of my favorite cookies. I’m 21, and this year I ate so many I almost made myself sick- I just still haven’t learned! These are a bit different from what I know, my grandparents’ recipe is almond flavored, but I might just have to try these the next time I make cookies! Lovely pictures, and great job!
Oh….I know these. When we go to Ontdekhoek (ontdekhoek.nl) in Rotterdam, my girls and I buy them! Love them….
Are these the cookies we make in a cookie press? We didn’t get around to spritz cookies this Christmas, but I may have to try your recipe. They look great! Love the little hands, too!
They look so deliciously simple, and my immediate thought was “cookie press”! But a plastic bag with a corner cut off would work fine, right? I don’t have a cookie press :(
These look perfect!!! I for one believe a cookie should have some crunch. (Not a fan of soft baked cookies.) I’m going to give these a try this weekend.
@Kay: Nope. Aline has the correct German for this sort of baked goods. “Spritzenkuchen” is not a German word, you can believe a native speaker.
Never heard of these can’t wait to try them!
I am intrigued. Very intrigued. If I had any lemon in the house, I’d be making these right now. They sound great!
Yes! Cookie presses.
Here is a very good picture of the press and the different shapes you can produce!
http://www.fancyflours.com/site/160000000-1.html
@Karohemd:
Maybe it’s old spelling?
@Chelle:
Would you believe I’ve never seen one of those things before! But then again. I seldom to never bake or even eat cookies :)