Our Adventures In Baking ~ Gluten-Free Spritzgebäck Christmas Cookies

We enjoy German Christmas cookies during Advent and the Christmas season, and one of our favorite cookies is Spritzgebäck – a crisp shortbread type cookie that’s traditionally topped with melted chocolate on just a portion of the cookie’s top surface.  Honestly, these cookies are wonderful any time of the year, with or without the melted chocolate.  These simple cookies allow the individual flavors of butter, sugar, eggs, flour and chocolate (when used) to express themselves individually, without competing or being overpowered by icing.

This was my first attempt at making a gluten-free Spritzgebäck, so I only made half a recipe as an experiment, and didn’t opt for the melted chocolate.  While my first ever piping technique needs some artistic work and practice, these Spritzgebäck cookies turned out perfectly – with a delicious traditional Spritzgebäck flavor, a nice golden color, and a sharp snap when broken – just what the holidays call for! 🙂

You can easily find photos of Spritzgebäck online, and lots of traditional German recipes to follow – just look for something that suits your fancy – or use ours.  My wife’s recipe used for these cookies is a traditional family recipe from Germany, and while I made only half a recipe this morning, you can easily double it to make a larger batch.

Spritzgebäck Recipe:

– 125 grams butter

– 125 grams sugar

– 1 egg

– 1 package of vanilla sugar (We use a Dr. Oetker .32 oz/9 grams package, or use vanilla extract instead)

– 125 grams ‘Gluten-Free 1 for 1 flour’

– 125 grams oat flour (I pulse my own oat flour from rolled oats in the food processor)

Combine together in order: butter, sugar, egg, vanilla sugar and gluten-free flour.  The dough will be stiff to begin with, but will loosen up a bit when piped.  You can also form the cookies with a cookie mill instead.  I baked these Spritzgebäck for 17 minutes in a 350 degree F oven, and the recipe made 48, 2″ and 3″ cookies.  Enjoy! ☼ 🙂

Our Adventures in Baking ~ Spritzgebäck German Christmas Cookies

“It’s beginning to look a lot like Christmas” around our house this time of year, as the Christmas cookies are being baked in time for Advent following Thanksgiving ~ what a great time of year! 🙂 My wife bakes her German Christmas cookies from a handwritten notebook of family recipes she’s collected over the years, and a couple of days ago she baked her first batch of Spritzgebäck, a particular favorite of ours! Actually, all her German Christmas cookies are our favorites, as they’ve been part of our family tradition from the very beginning, and over the coming days you’ll get a chance to see them all! 🙂

Spritzgebäck is a traditional German Christmas cookie, and you can easily find a quality recipe online at a good German baking website. German baking is often restrained compared to American recipes, as they don’t go overboard with icing, sprinkles and salt, but instead let the true flavors of the individual ingredients come forth for appreciation.  My wife coats the end of each Spritzgebäck cookie with a 50/50 ratio of melted dark and milk chocolate Ritter Sport chocolate bars, as it’s our favorite flavor ratio.

There are many style varieties of Spritzgebäck, depending on your individual preference in shape and form, so go ahead and experiment and discover your own personal favorites.  The two snowmen are my personal tradition to make at the end with the remaining cookie dough ~ enjoy! ☼ 🙂

German Christmas Cookies ~ Spritzgebäck

I’ve always wanted my wife to start her own blog to share the photos of her baking, cooking and fine lace crochet work over the years, and she’s agreed to allow me to share her work here on my blog.  I’ll share the photos of her recent baking projects with you first, and then future posts over time as she completes new baking projects.  Unless otherwise mentioned, the baked products are her own work, and my role is simply to enjoy eating them! 🙂 Today’s feature is one of our favorite German Christmas cookies from this past Christmas called Spritzgebäck.  The recipe is her family’s recipe passed down through the generations, but probably not so different from any other Spritzgebäck recipe found online at a German baking site ~ enjoy! ☼ 🙂