Classic Austrian Spritz Cookies with Decadent Chocolate Mousse Filling (Spritzgebäck Recipe)

Among my cherished collection of cookie recipes, Spritzgebäck holds a special place, particularly when crafted into these delightful bars and filled with a rich, airy chocolate mousse. What makes this recipe even more wonderful is that with the right chocolate couverture and whipped cream, these cookies can be made fructose-friendly! A joyous treat for everyone!

The versatility of Spritzgebäck is truly remarkable. You can enjoy them in their classic, unfilled form, dipped simply in melted chocolate, or even as delightful Almond Marzipan Cookies. However, for a truly decadent experience, a luscious chocolate ganache or mousse filling elevates them to a new level of indulgence.

This traditional Christmas cookie offers endless possibilities, ensuring there’s a perfect variation to suit every palate and festive occasion. Whether you prefer a subtle sweetness or a rich chocolate burst, Spritzgebäck can be adapted to your taste.

Today, I’m thrilled to share a special rendition: Spritzgebäck cookie bars generously filled with a divine chocolate mousse. This particular method means you won’t even need a traditional cookie press to create these delicate treats. All you require is a simple piping bag, which makes shaping the cookie bars onto your baking paper a breeze, ensuring beautiful results every time without specialized equipment.

🥘 Ingredients for the Perfect Spritzgebäck

These simple yet high-quality ingredients are the building blocks for creating the most delightful and tender Austrian Spritz Cookies, perfectly complemented by a rich chocolate mousse. Opting for good quality butter and chocolate will significantly enhance the flavor profile of your festive treats.

For the Buttery Spritz Cookie Dough

• 5.3 oz (150 g) Unsalted Butter (softened to room temperature)
• 1.77 oz (50 g) Powdered Sugar (also known as confectioners’ sugar)
• 1 Pack (0.29 oz // 8 g) Vanilla Sugar (adds a delicate vanilla aroma)
• 1 Large Egg
• 1 Large Egg Yolk (for extra richness and tenderness)
• 1 Pinch of Salt (to balance the sweetness)
• 7.06 oz (200 g) Cake Flour (or all-purpose flour for a slightly firmer cookie)

For the Decadent Chocolate Mousse Filling

• 7.06 oz (200 g) Dark Chocolate Couverture (choose a high-quality dark chocolate with at least 60% cocoa solids for the best flavor and texture)
• 7.06 oz (200 g) Whipped Cream (heavy cream, full-fat for best results)

For a Touch of Elegance (Decorating)

• A little Chocolate Glaze (either homemade or store-bought, for drizzling)

For premium chocolate couverture, visit Prime Chocolate and save 10 % with the exclusive code ThankYouNora. High-quality chocolate makes all the difference in this recipe!

🍽 Essential Equipment for Spritzgebäck Success

Having the right tools on hand will make the baking process smooth and enjoyable, especially when working with cookie dough and chocolate fillings. Here’s what you’ll need:

• Pastry Bag with Star Tip: Crucial for piping the beautiful Spritz cookie bars and later for the chocolate mousse. A medium-sized star tip creates lovely ridges.
• Parchment Paper: Essential for lining baking sheets, ensuring cookies don’t stick and making cleanup easy.
• 2 Baking Sheets: To accommodate all your cookie bars and for efficient baking.
• Cooking Pot for the Couverture: A small saucepan to heat the cream for the ganache.
• Electric Hand Mixer: Ideal for creaming the butter and sugar, and whipping the cooled ganache into a fluffy mousse.
• Kitchen Machine (Optional): A stand mixer can also be used for creaming the cookie dough ingredients if preferred.
• Fine-mesh Sieve: For sifting the flour, which helps prevent lumps and makes the cookies lighter.
• Medium Bowls / Mixing Bowl: Several bowls will be needed for mixing ingredients and cooling the ganache.

Since the chocolate mousse filling requires ample time to cool and set properly, it’s highly recommended to prepare it first, allowing it to chill while you focus on baking your delightful Spritz cookies. This efficient approach helps streamline your baking process.

🔪 Step-by-Step Instructions for Your Spritzgebäck Masterpiece

Step 1: Preparing the Decadent Chocolate Mousse Base

The secret to an irresistible chocolate filling lies in preparing a perfectly smooth ganache that will later transform into a light, airy mousse. Begin by gently bringing the whipped cream to a boil in a small saucepan over medium heat. Keep a close eye on it, and as soon as it reaches a rolling boil, remove it immediately from the heat. In a separate, heatproof bowl, finely chop your dark chocolate couverture. Pour the hot cream directly over the chopped chocolate and let it sit undisturbed for a minute or two. This allows the heat from the cream to begin melting the chocolate. After a short pause, stir gently with a whisk, starting from the center and working your way outwards, until the chocolate is completely dissolved and the mixture is smooth, glossy, and beautifully uniform. This rich chocolate ganache will form the base of your mousse. It is absolutely crucial to let this chocolate cream cool completely at room temperature – or in the refrigerator if you’re short on time – before proceeding to the next step. A properly cooled ganache is essential for achieving the perfect fluffy mousse texture later, ensuring your cookies assemble beautifully and saving you time and frustration during assembly.

Step 2: Crafting the Buttery Spritz Cookie Dough

While your chocolate ganache is chilling, it’s time to prepare the tender and buttery Spritz cookie dough. First, preheat your oven to 356 °F (180 °C). Prepare two baking sheets by lining them with parchment paper. In a large mixing bowl, using an electric hand mixer or a stand mixer with the paddle attachment, cream together the softened unsalted butter with the powdered sugar, vanilla sugar, the whole egg, the extra egg yolk, and a pinch of salt. Beat these ingredients until the mixture is light, fluffy, and pale in color – this creaming process incorporates air, which is key for tender cookies. Next, carefully sift the cake flour directly over the wet ingredients in the bowl. Gently fold in the flour using a spatula or a low speed on your mixer until it is just combined. Be careful not to overmix, as overworking the dough can develop the gluten too much, resulting in tough rather than delicate cookies. The finished dough should be soft but firm enough to hold its shape when piped. Transfer the prepared dough into a pastry bag fitted with a medium-sized star tip. On the parchment-lined baking sheets, pipe approximately 2-inch (5 cm) long bars. Remember to leave a little space between each cookie to allow for slight spreading during baking. Place the baking sheets in the middle rack of your preheated oven and bake for about 12 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary, and you want to avoid overbrowning. Once baked, remove them from the oven and allow them to cool completely on the baking sheet before attempting to handle them, as they are fragile when warm.

Step 3: Assembling Your Chocolate-Filled Spritz Cookies

Patience is key for the final and most satisfying step: assembling your Spritz cookies. Ensure your baked cookies are completely cool to the touch before you begin filling them. At this point, your cooled chocolate ganache should be firm but still pliable. Using an electric handheld mixer, whip the cooled chocolate ganache until it transforms into a light, airy, and creamy chocolate mousse. This step is crucial and requires the ganache to be sufficiently chilled; if it’s too warm, it won’t whip properly and will remain too liquid, as I discovered during my very first attempt! *blush* Once whipped to a beautiful, pipeable consistency, transfer the chocolate mousse into a clean pastry bag, also fitted with a star tip (or a plain round tip if you prefer a smoother filling). To streamline the assembly process, arrange half of your cooled Spritz cookie bars, bottom-side up, on a clean piece of parchment paper. Pipe a generous amount of the fluffy chocolate mousse onto the flat side of these cookies. Then, gently place the remaining cookie bars on top, pressing down lightly to create charming little cookie sandwiches. For the final decorative flourish, prepare your chocolate glaze. You can easily make your own by gently melting your favorite milk chocolate or dark chocolate glaze. Drizzle it artfully over the assembled cookies using a small piping bag, a ziplock bag with a tiny corner snipped off, or even just a fork for a rustic, elegant touch. Alternatively, if you’re looking for a quicker option, simply heat a ready-made chocolate glaze cup according to package directions. Let the chocolate glaze set completely before handling. Afterward, store these lovely Spritzgebäck with chocolate mousse in an airtight container, layered with parchment paper, at room temperature for optimal freshness. These cookies are perfect for sharing, gifting, or simply savoring yourself. Enjoy this classic holiday cookie with your favorite Christmas drink and some festive music!

🙋🏻 Frequently Asked Questions About Spritzgebäck

Here are some common questions and helpful tips to make your Spritzgebäck experience even better:

What to Serve with these Chocolate-Filled Spritz Cookies?

These delightful chocolate-filled Spritz cookies are incredibly versatile and pair wonderfully with a variety of beverages and other holiday treats. I personally adore dipping them in warm, comforting drinks like a rich coffee, a creamy latte, or a classic hot chocolate. When I want to elevate the festive spirit, I’ll pair them with a spiced eggnog latte or a fragrant gingerbread latte. Beyond beverages, these cookies make a perfect addition to any dessert board, especially one laden with an assortment of Christmas cookies and other holiday sweets. Imagine them alongside fruit tarts, mini cheesecakes, or a selection of candied nuts for an impressive spread!

Source inspiration: smells-like-home.com

What Exactly is a Spritz Cookie?

Spritz cookies, or Spritzgebäck as they are known in German-speaking countries, are a traditional European cookie that shares characteristics with both sugar cookies and shortbread. They are famously buttery, tender, and melt-in-your-mouth, often boasting beautiful, intricate designs thanks to the way they are formed. The term “Spritz” itself is derived from the German word “spritzen,” meaning “to squirt” or “to squirt out.” This perfectly describes the method of their creation, as the soft dough is pushed or “squirted” through a cookie press or a pastry bag to create various shapes. For many, including myself, these cookies instantly evoke childhood memories. We would make them every year during Christmas time, often coloring the dough and creating magical shapes. They are undeniably the BEST when still warm and fresh from the oven, but they also make a perfectly delicious dipping cookie to accompany a glass of milk or a warm beverage. Their delicate structure and rich flavor make them a perennial favorite during the holiday season.

Source inspiration: lilluna.com

Tips for Perfect Spritzgebäck Every Time:

• Softened Butter is Key: Ensure your unsalted butter is genuinely at room temperature – soft enough to indent with a finger but not greasy or melted. This is critical for achieving a light, airy dough.
• Don’t Overmix the Dough: Once you add the flour, mix only until just combined. Overmixing can develop gluten, leading to tougher cookies.
• Chill Your Ganache Thoroughly: For the chocolate mousse, the ganache *must* be completely cooled and firm before whipping. If it’s warm, it won’t whip into a stable mousse.
• Even Piping: Try to pipe your cookie bars as uniformly as possible for even baking and easier assembly.
• Watch Your Oven: Ovens can vary. Keep an eye on the cookies during the last few minutes of baking. You want lightly golden edges, not deep brown, to maintain their delicate texture.

How to Store Spritzgebäck with Chocolate Mousse:

Once your chocolate-filled Spritz cookies are completely cooled and the glaze has set, store them in an airtight container. Line the container with parchment paper and place another layer of parchment between cookie layers to prevent sticking. They will stay fresh and delicious at room temperature for up to one week. For longer storage, you can freeze them for up to 2-3 months in a freezer-safe container. Thaw them at room temperature before serving.

Can I Make Spritzgebäck Ahead of Time?

Absolutely! Spritzgebäck is an excellent make-ahead cookie. The cookie dough can be prepared, wrapped tightly in plastic wrap, and refrigerated for up to 3 days or frozen for up to a month. Thaw refrigerated dough slightly before piping. The chocolate ganache for the mousse can also be made a day or two in advance and stored in the refrigerator; just bring it to room temperature (or slightly cooler) and whip when ready to assemble. Baked cookies, without the filling, can also be stored or frozen, and then filled and decorated closer to serving time.

Looking for more delicious treats? Explore these tempting 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.

📖 Recipe Card

⛑️ Food Safety Guidelines for Baking and Handling

Ensuring food safety is paramount when preparing any delicious treat. Please keep these important guidelines in mind to prevent foodborne illness:

• Cook to a minimum safe internal temperature of 165 °F (74 °C) for any ingredients that require it (though this recipe primarily involves baking, ensuring proper oven temperature is key).
• Always use separate utensils on raw ingredients (if any) and cooked food to avoid cross-contamination.
• Wash hands thoroughly with soap and water after handling any raw ingredients, especially eggs.
• Do not leave food sitting out at room temperature for extended periods, especially items containing dairy like the chocolate mousse. Refrigerate promptly if not serving immediately.
• Never leave cooking food unattended; this is particularly important when baking to prevent over-browning or burning.
• If you were to fry (not applicable in this recipe, but generally good to know), use oils with a high smoking point to avoid harmful compounds.
• Always ensure good ventilation when using a gas stove or oven to maintain air quality.

For further comprehensive information on safe food handling practices, please consult the Safe Food Handling – FDA guidelines.