Spritzgebäck is one of my favorite cookie recipes because you can make them in so many different variations and with a chocolate filling, they are fructose-free!! Yey!
You can make them in their classic form, without filling, dipped in chocolate, as Almond Marzipan Cookies, or with delicious chocolate ganache in between.
You can make this Christmas cookie in so many ways, and there is something suitable for everyone's taste.
Today's variation, which I would like to present to you, is Spritzgebäck cookie bars filled with a delicious chocolate mousse.
You don't need a cookie press for these delicacies, just a piping bag with which to place the cookies on the baking paper.
- 5.3 oz (150 g) Unsalted Butter (softened)
- 1.77 oz (50 g) Powdered Sugar
- 1 Pack (0.29 oz // 8 g) Vanilla Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Pinch of Salt
- 7.06 oz (200 g) Cake Flour
Chocolate Mousse Filling
- 7.06 oz (200 g) Dark Chocolate Couverture
- 7.06 oz (200 g) Whipped Cream
- A little Chocolate Glaze
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- Pastry Bag with Star tip
- Parchment Paper
- 2 Baking Sheet
- Cooking Pot for the Couverture
- Electric Hand Mixer
- Kitchen Machine
- Fine-mesh Sieve
- Medium Bowls / Mixing Bowl
Since the filling of the spritz cookies needs time to cool, you should prepare them before you get down to the actual cookie baking.
Do you like my tableware? Snag it from Villeroy & Boch, too!
Preparing the delicious chocolate filling (Yum!)
For the filling, boil the whipped cream once, chop the couverture and dissolve it in the whipped cream. Let the chocolate cream cool at room temperature while you make the spritz cookies. Thanks to this preparation you save a lot of time.
Making the Spritz Cookie Dough
Preheat the oven to 356 °F // 180 °C. Cream butter with powdered sugar, vanilla sugar, egg, yolk, and salt. Sift the flour over it and fold in.
Now the dough is ready, and you can fill it into a pastry bag with a medium-sized star tip. Pipe about 2 inches// 5 cm long bars onto a baking sheet lined with baking paper. Place the tray in the middle of the preheated oven and bake them until golden brown (about 12 minutes).
Assembling the Cookies
Let the spritz cookies cool before you start filling them. Once the cookies are ready, whip the chocolate mousse with a handheld mixer until creamy and ready to pipe.
If the mousse is too liquid, which is the case when the cream is still too warm, it will runoff, and the cookies will not assemble well. (This happened to me in my first attempt). *blush*
The best way to prepare the cookies is to place half of them, bottom side up, on the baking paper. (This will make it easier to fill and faster to assemble.)
Now pipe the chocolate mousse onto the cookies and then place the tops on top, like little cookie sandwiches.
For decorating, take chocolate glaze. You can either make your own by melting milk chocolate or dark chocolate glaze and then drizzle it over the top with a small piping bag or a fork. If you don't want any more effort here, you can also heat a ready-made chocolate glaze cup for this and use it, whatever you fancy.
Let the glaze decoration dry. Afterward, store these lovely spritz cookies with chocolate in an airtight container lined with parchment paper.
Enjoy this classic holiday cookie with your favorite Christmas drink and some good Christmas music!
What to Serve with these Cookies
I love dipping my cookies in hot drinks like coffee, lattes hot chocolate. And when I want to boost the Christmas spirit with these cookies, I'll make an
What is a spritz cookie?
Spritz cookies are similar to both sugar cookies and shortbread cookies. They are buttery and show off a beautiful intricate design.
The term “Spritz” is taken from the German word that means to squirt. As you “squirt” out each beautiful cookie you can see how it lives up to its name.
These cookies instantly transport me to my childhood. We made these every year during Christmas time. I love to color the dough and creating magical shapes. They are the BEST warm out of the oven, but they also make a perfectly delish dipping cookie to go with your milk.
Looking for more delicious treats? Check out the following recipes: Linzer Cookies with homemade Egg Liqueur, Walnut Meringue Cookies, Advocaat Egg Liqueur Bites, Walnut Cookies, Coconut Meringue Cookies, and No-Bake Roasted Almond Slivers with Chocolate.
Austrian Spritz Cookies
- 150 g Soft unsalted Butter
- 50 g Powdered Sugar
- 8 g Vanilla Sugar
- 1 Egg
- 1 Egg yolk
- 1 pinch of salt
- 200 g Cake Flour
- 200 g Dark Chocolate Couverture
- 200 g Whipped Cream
- Chocolate Glaze
Start with the Filling
- Boil the whipped cream once, chop the couverture and dissolve it in the whipped cream.
- Set aside and let the cream cool down at room temperature.
Spritz Cookie Dough
- Preheat the oven to 356 °F // 180 °C.
- Cream butter with powdered sugar, vanilla sugar, egg, yolk, and salt.
- Sift the flour over it and fold in.
- Fill the dough in a pastry bag and pipe
- Pipe about 2 inches// 5 cm long bars onto a baking sheet lined with baking paper.
- Bake for 12 minutes
Assembling the Cookies
- After letting the cookies cool down a bit, whip the chocolate mousse with a handheld mixer until creamy and ready to pipe.
- Pipe the chocolate mousse onto the cookies and then place the tops on top.
- Decorate your cookies by drizzling chocolate glaze over them.
- Let the glaze decoration dry. Store the cookies in an airtight container lined with parchment paper.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.