Viennese cookies or Spritz

I’m sure you’ve wondered what the perfect recipe would be to achieve those butter cookies of the very popular blue tin box. Yes, I'm talking about those tea cookies so popular: today we bring you the traditional recipe to make cookies at home Spritz, a classic of European baking, those cookies so delicious buttery. In this post, we discover a classic recipe that will let you recreate these treats in your own kitchen. They're veeeery easy cookies to make!

Spritz cookies are characterized by its crumbly texture and delicious buttery almond flavor. These cookies are perfect to enjoy with a cup of tea or coffee and are ideal for sharing with friends and family during the holidays and special occasions.

These butter cookies are commonly associated with Viennese culinary tradition. These butter-and-almond cookies originated in Austria and have become a classic of Viennese pastry. They are often called "Spritzgebäck" in German, which means "pressed cookies" or "hand-pressed cookies," referring to the way they are made by pressing the dough through a cookie press.

It is important to note that these cookies are well-known and enjoyed in various European cultures, so there may be variants and slightly different names depending on the region. In Denmark and other parts of Scandinavia, similar cookies known as "kransekage," which share some similarities with Spritz cookies, are also made.

In summary, although these cookies have their roots in Viennese tradition, they are appreciated in many parts of Europe and beyond, with regional names and variations.

In the world of baking, there are recipes that transcend time and become true gems of the kitchen. Danish Spritz cookies are a clear example of this. With their unmistakable shape and its texture that melts in your mouth, these cookies are a true treasure of traditional baking. Let's get to it!

The only thing you'll need to make them is a press like the Le Tube gun, which besides dispensing the batter perfectly will help you make the most beautiful and varied shapes.

Ingredients

• 190 g of softened butter (not liquid)
• 75 g of powdered sugar
• 2 pinches of fleur de sel
• 1/2 vanilla bean or 1/2 teaspoon vanilla extract
• 1 egg white
• 225 g cake flour

Preparation

Traditional basic recipe for making Danish cookies:

1. In a bowl, mix all the ingredients. Do not overmix; mix just until fully combined.
2. Transfer the obtained dough to the load of the Le Tube gun by De Buyer, or into a piping bag. If using the cookie press, set it to position 2, and use whatever tip you like (or no tip if you want them smooth and round). You can give them different shapes or make several of one shape and then switch.
3. Keep pressing the gun to release the dough onto a perforated De Buyer tray (ideally use a non-stick or a stainless steel with the perforated silicone mat). Leave space between them, because in the oven they flatten and spread.
4. If you want your cookies (or some of them) to have crystal sugar on top, sprinkle it over now. Use coarse crystal sugar. If you want to add chopped or sliced almonds, you can also add them now, before baking.
5. Bake at 220°C for about 15 minutes (or until they look golden). Remove when you see the edges starting to brown and don't touch them—they'll be soft and will finish firming up out of the oven.

Decorate the cookies

• If you want to dip them in chocolate (whether completely, one end, or cookie halves, do it once they have cooled.
• If you want to add jam to the center of some, decorate with sprinkles, place a whole almond or hazelnut in the center, or similar, I recommend doing it right when they come out of the oven: while the cookies are still soft, you can gently press the ingredients you’re using to decorate so they mold better and "stick better" to the cookie.

Notes and tips

1. Butter Temperature: Make sure the butter is at room temperature before you start. Softened butter will mix more easily with other ingredients and help achieve the proper texture for the cookies.

2. Use a Cookie Press: To give Spritz cookies their characteristic shape, it is highly advisable to use a press for cookies (in our case we've recommended the cookie press, that's exactly what we're talking about). The pressure exerted by the press, together with the shape of the nozzle you choose, will ensure that the cookies keep their shape and achieve the right texture.

3. Do Not Over-Knead the Dough: Mix the dough just enough to combine the ingredients. Avoid over-kneading it, as this could make the cookies turn out tough instead of crumbly.

4. Precise Baking: Pay attention to the baking time. Spritz cookies should have a light golden color on the edges. Do not overbake them, as they can become crispy or too dry instead of buttery.

5. Proper Cooling: Let the cookies cool completely on a wire rack before storing them in an airtight container. This will help them maintain their optimal texture and flavor.

6. Experiment with Flavors: Although the classic Spritz cookie recipe is delicious, feel free to experiment with flavors by adding extracts like vanilla, almond, or lemon to give them your own twist. And dip them in chocolate! That definitely always wins lots of fans.

7. Decorate Your Way: You can decorate your cookies with chocolate chips, nuts, jam, or a dusting of powdered sugar. Let your creativity run wild and give your cookies a unique touch.

8. Dough Consistency: If the dough seems too soft and the cookies spread too much in the oven, you can chill it for a while before shaping them with the cookie press.

9. Storage: Once they have cooled, it is important to keep them isolated, sealed airtight. In our section Stands and coolers you'll find cookie boxes and containers that are as beautiful as they are practical for storing cookies, or for turning cookies into a beautiful gift.