Traditional German Butter Cookies
Traditional German butter cookies recipe with buttery texture. Learn easy spritz cookies secrets with step-by-step guide for perfect holiday baking.
Equipment
- electric stand mixer
- hand mixer
- wooden spoon
- Baking sheets
- Cookie press
Ingredients
Cookie Dough
- 1 stick Unsalted butter, softened
- 1 stick Margarine, softened
- ¾ cup Sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 pinch Salt
- 3 ½ cups All-purpose flour
- 1 heaping tsp Baking powder
- Optional Gel food coloring
Instructions
- Cream the softened butter and margarine on medium-high speed for 3-4 minutes until fluffy.
- Add sugar gradually, alternating with eggs. Beat well after each addition and add vanilla extract.
- Mix flour, salt, and baking powder in a separate bowl.
- Fold the flour mixture into the butter mixture gently until no dry streaks remain.
- Chill dough for 15 minutes. Chill baking sheets in the fridge.
- Load dough into the cookie press according to manufacturer's instructions.
- Press cookies onto ungreased baking sheets, spacing 1 inch apart. Decorate as desired.
- Bake at 350°F for 10-15 minutes until edges are just golden. Cool on pan for 2 minutes, then transfer to wire rack.
Notes
Always use softened butter, chill dough and baking sheets for best results. Cookies store up to two weeks at room temperature, up to three weeks refrigerated, and freeze well for three months. Variations include almond extract, chocolate dip, lemon zest, cinnamon-nutmeg, or jam-filled centers.