Decadent Chocolate-Filled Spritzgebäck: Your Ultimate Guide to Austrian Christmas Cookies (No Cookie Press Needed!)

Spritzgebäck holds a special place in my heart, a classic Austrian cookie that brings joy and deliciousness to any festive occasion. What makes this recipe truly stand out is its incredible versatility and the delightful option of a rich chocolate filling – and yes, it’s entirely fructose-free! Yey! This means more people can enjoy this beloved holiday treat without compromise.

From their elegant, classic form without any filling to versions dipped in chocolate or even as delightful Almond Marzipan Cookies, Spritzgebäck offers endless possibilities. However, the true magic unfolds when these tender, buttery cookies are generously filled with a luscious chocolate ganache. This Christmas cookie can be customized in so many creative ways, ensuring there’s a perfect variation to suit every palate and preference. Whether you prefer a subtle hint of flavor or a decadent explosion, Spritzgebäck adapts beautifully.

Today, I’m thrilled to share a particularly charming and accessible variation: Spritzgebäck cookie bars filled with a heavenly chocolate mousse. The best part? You don’t need a specialized cookie press for these delectable treats. All you require is a simple piping bag and a star tip to create perfectly shaped, uniform bars that are just begging to be filled. This method simplifies the baking process, making it enjoyable even for novice bakers, while still yielding professional-looking results. Get ready to impress your family and friends with these irresistible homemade cookies!

Why You’ll Love This Chocolate Spritzgebäck Recipe

There are countless reasons to adore these chocolate-filled Spritzgebäck cookies, especially during the festive season. First and foremost, they embody the spirit of traditional Austrian baking, bringing a touch of European charm to your holiday spread. The combination of a melt-in-your-mouth buttery cookie and a rich, creamy chocolate mousse filling is simply divine. Unlike many other elaborate Christmas cookies, this recipe simplifies the process by skipping the need for a cookie press, making it more approachable for home bakers. Plus, with a fructose-free chocolate filling option, these cookies cater to various dietary needs without sacrificing an ounce of flavor or indulgence. They are perfect for gifting, sharing, or simply enjoying with a warm cup of coffee or tea. Prepare to make these a new staple in your holiday baking repertoire!

🥘 Ingredients for the Perfect Spritzgebäck

Crafting these exquisite Spritzgebäck cookies begins with selecting high-quality ingredients. Each component plays a crucial role in achieving the desired texture and flavor, from the tender cookie base to the velvety chocolate filling. Here’s what you’ll need, along with a few notes to ensure your baking success:

Spritz Cookie Dough

• 5.3 oz (150 g) Unsalted Butter (softened): Ensure your butter is truly softened to room temperature for optimal creaming. This helps create a light and airy dough.
• 1.77 oz (50 g) Powdered Sugar: Also known as confectioners’ sugar, it dissolves easily, contributing to a smooth dough texture.
• 1 Pack (0.29 oz // 8 g) Vanilla Sugar: This adds a lovely, authentic European vanilla flavor. If unavailable, use 1 teaspoon of vanilla extract.
• 1 Egg: Binds the dough and adds richness.
• 1 Egg Yolk: Contributes to the tender, melt-in-your-mouth quality of the cookies.
• 1 Pinch of Salt: Balances the sweetness and enhances all the flavors.
• 7.06 oz (200 g) Cake Flour: Low in protein, cake flour yields a more delicate and tender cookie. All-purpose flour can be used, but the texture might be slightly chewier.

Decadent Chocolate Mousse Filling

The heart of these cookies lies in their creamy, rich chocolate mousse. Using good quality dark chocolate couverture is key for an intense flavor and smooth consistency.

• 7.06 oz (200 g) Dark Chocolate Couverture: High-quality dark chocolate (around 60-70% cocoa solids) will give the best flavor and texture for your mousse. Couverture chocolate is designed to melt smoothly and temper easily, making it ideal for fillings and glazes.
• 7.06 oz (200 g) Whipped Cream: Heavy cream or whipping cream, chilled.

For Decorating

• A little Chocolate Glaze: You can use a ready-made glaze or easily prepare your own by melting chocolate.

For the finest chocolate couverture, I highly recommend checking out Prime Chocolate. And here’s a little treat for you: save 10 % on your purchase with the code ThankYouNora!

🍽 Essential Equipment

Having the right tools can make all the difference in your baking experience. While this recipe simplifies the process by not requiring a traditional cookie press, a few key pieces of equipment will ensure smooth sailing and perfectly formed Spritzgebäck bars.

• Pastry Bag with Star Tip: This is essential for piping the cookie dough into uniform bars and later for filling them with mousse. A medium-sized star tip (e.g., Wilton 1M or Ateco 826) works perfectly for the classic ribbed texture.
• Parchment Paper: Crucial for lining your baking sheets, preventing sticking, and ensuring easy cleanup.
• 2 Baking Sheets: Having two allows you to bake batches efficiently or prepare the next tray while the first bakes.
• Cooking Pot for the Couverture: A small saucepan for gently heating the cream and dissolving the chocolate.
• Electric Hand Mixer: Ideal for creaming butter and sugar, and later for whipping the chocolate mousse to perfection. A stand mixer can also be used.
• Kitchen Machine (optional): While an electric hand mixer is sufficient, a stand mixer with a paddle attachment can make creaming the butter and sugar even easier.
• Fine-mesh Sieve: For sifting flour, ensuring no lumps in your dough. It also helps incorporate air for a lighter cookie.
• Medium Bowls / Mixing Bowl: Several bowls are handy for separating ingredients and mixing.

Since the chocolate mousse filling requires time to cool and set, it’s wise to prepare it in advance, ideally before you even start mixing your cookie dough. This strategic planning will save you a lot of time and ensure your filling is perfectly chilled and ready when your cookies are baked and cooled.

🔪 Step-by-Step Instructions for Chocolate-Filled Spritzgebäck

Follow these detailed steps to create delicious chocolate-filled Spritzgebäck. Precision and patience are your best friends here, ensuring each cookie is a perfect bite of buttery, chocolatey goodness.

Preparing the Delicious Chocolate Mousse Filling (Yum!)

The secret to a perfectly set and delicious chocolate mousse is proper cooling. This initial step is critical for a successful filling.

1. Gently heat the whipped cream in a small saucepan until it just comes to a boil. Remove it immediately from the heat.
2. While the cream is heating, finely chop your dark chocolate couverture. The smaller the pieces, the faster and more evenly it will melt.
3. Add the chopped chocolate couverture to the hot cream and stir gently until the chocolate is completely dissolved and the mixture is smooth and glossy. Avoid over-stirring, which can incorporate too much air.
4. Allow this rich chocolate cream to cool completely at room temperature. This will take a few hours. For faster cooling, you can place it in the refrigerator, stirring occasionally, but be careful not to let it get too firm before whipping. The key is for it to be cool enough to whip into a mousse later without becoming runny. Preparing this step ahead of time truly streamlines the entire cookie-making process.

Making the Spritz Cookie Dough

This buttery dough is simple to prepare and results in perfectly tender cookies that hold their piped shape beautifully.

1. Preheat your oven to 356 °F (180 °C). Prepare two baking sheets by lining them with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter with the powdered sugar, vanilla sugar, egg, egg yolk, and a pinch of salt. Beat with an electric hand mixer (or stand mixer with a paddle attachment) on medium-high speed until the mixture is light, fluffy, and pale in color, typically 3-5 minutes. This creaming step is vital for creating tender cookies.
3. Sift the cake flour directly over the creamed mixture. Gently fold the flour into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can develop the gluten and result in tougher cookies. The dough should be soft but pliable.
4. Now, the dough is ready for piping. Transfer it into a pastry bag fitted with a medium-sized star tip.
5. On the prepared baking sheets, pipe approximately 2-inch (5 cm) long bars. Leave a little space between each bar to allow for slight spreading. The star tip will give them a lovely ridged texture.
6. Place the baking sheets in the middle rack of the preheated oven and bake for about 12 minutes, or until the edges are lightly golden brown. The cookies should still be relatively pale in the center. Baking too long will make them too crisp and less tender.

Assembling the Chocolate-Filled Spritzgebäck

The final step brings everything together into a delightful sandwich cookie.

1. Once baked, carefully transfer the Spritz cookies to a wire rack and let them cool completely. It’s crucial that they are fully cooled before filling to prevent the mousse from melting.
2. By now, your chocolate cream from the first step should be completely cooled. Using an electric handheld mixer, whip the cooled chocolate cream until it transforms into a light, airy, and creamy chocolate mousse. It should be firm enough to hold its shape when piped. If the mousse is still too liquid (which happens if the cream wasn’t cool enough), it will run off the cookies, and they won’t assemble well. (This was a lesson learned from my own first attempt, so don’t fret if it happens! *blush* Just chill it longer.)
3. For easy assembly, arrange half of the cooled Spritz cookie bars, bottom-side up, on a clean piece of parchment paper. This method makes filling much more efficient and less messy.
4. Transfer the whipped chocolate mousse into a clean pastry bag fitted with a star tip (you can use the same one, just wash and dry it). Pipe a generous line of chocolate mousse onto the flat side of each bottom cookie.
5. Gently place the remaining half of the cookie bars on top of the piped mousse, creating perfect little cookie sandwiches.
6. Now for the finishing touch: decorating! You can easily make your own chocolate glaze by melting a small amount of milk or dark chocolate chips with a tiny bit of coconut oil or butter until smooth. Drizzle this melted chocolate over the assembled cookies using a small piping bag (or even just a fork for a rustic look). Alternatively, for minimal effort, simply warm a ready-made chocolate glaze cup and use that. It’s all about what you fancy and how much time you have!
7. Allow the chocolate glaze decoration to set and dry completely before storing.
8. Once set, store these delightful chocolate-filled Spritz cookies in an airtight container, preferably lined with parchment paper between layers, to maintain their freshness and prevent them from sticking. They are best enjoyed within a week.

Serve these classic holiday cookies with your favorite Christmas drink—be it a rich hot chocolate, a festive eggnog latte, or a simple glass of milk—and let some good Christmas music fill the air. Enjoy the magic of homemade baking!

Expert Tips for Perfect Spritzgebäck

Achieving bakery-quality Spritzgebäck at home is entirely possible with a few insider tips:

• Room Temperature Ingredients: This cannot be stressed enough, especially for butter and eggs. Softened butter creams smoothly with sugar, incorporating air for a light dough, while cold ingredients can lead to a lumpy texture.
• Don’t Overmix the Dough: Once the flour is added, mix only until just combined. Overmixing develops gluten, which can make your cookies tough and less delicate.
• Consistent Piping: Aim for uniform length and thickness when piping your cookie bars. This ensures even baking. Practice on a piece of parchment paper first if you’re new to piping.
• Cooling is Key: Ensure both the cookies and the chocolate cream are completely cool before assembling. Warm cookies will melt the mousse, and warm mousse won’t whip to the right consistency.
• Quality Chocolate: For the best flavor in your chocolate mousse and glaze, invest in good quality dark chocolate couverture. It melts smoother and offers a richer taste.
• Storage Matters: Proper storage in an airtight container keeps your Spritzgebäck fresh and prevents them from drying out.
• Get Creative with Decoration: While a simple drizzle is elegant, feel free to experiment with sprinkles, finely chopped nuts, or even a dusting of powdered sugar.

Delicious Spritzgebäck Variations

One of the many charms of Spritzgebäck is its adaptability. While the chocolate-filled version is a personal favorite, don’t hesitate to experiment with other flavors and finishes:

• Classic Unfilled: Simply pipe the dough and bake. These are wonderful plain, especially with a cup of coffee.
• Chocolate-Dipped: After baking and cooling, dip half of each cookie in melted chocolate for a simple yet elegant touch. Sprinkles can be added before the chocolate sets.
• Jam-Filled: For a fruitier option, pipe a dollop of your favorite jam (raspberry, apricot, or strawberry work wonderfully) between two cookies, similar to a Linzer cookie.
• Lemon or Orange Zest: Add a teaspoon of finely grated lemon or orange zest to the cookie dough for a bright, citrusy flavor.
• Spice Variations: Incorporate a pinch of cinnamon, nutmeg, or cardamom into the dough for a spiced holiday cookie.
• Nutty Flavors: Fold in finely ground almonds or hazelnuts into the dough, or sprinkle them on top of the chocolate glaze before it sets. Our Almond Marzipan Cookies are a testament to how good nutty Spritzgebäck can be!
• Colored Dough: Divide the dough and mix in a few drops of food coloring for a vibrant and playful batch of cookies, especially fun for kids.

🙋🏻 Frequently Asked Questions About Spritzgebäck

Here are answers to some common questions you might have about making and enjoying these delightful cookies.

What to Serve with these Cookies?

These delightful Spritzgebäck cookies are incredibly versatile and pair beautifully with a variety of beverages and other desserts. I personally adore dipping my cookies into a warm, comforting drink like a rich, freshly brewed coffee, a creamy latte, or a steaming mug of hot chocolate. To truly elevate the holiday spirit, I love making a festive eggnog latte or a gingerbread latte to accompany them. Beyond beverages, these cookies are a perfect addition to any dessert board, especially when filled with an assortment of other Christmas cookies and holiday treats. They also make a fantastic simple dessert on their own, perhaps after a hearty meal.

Source inspiration for serving suggestions: smells-like-home.com

What is a Spritz Cookie?

Spritz cookies, known as “Spritzgebäck” in German, are a beloved type of pressed butter cookie popular throughout Europe, especially during the Christmas season. They share similarities with both classic sugar cookies and traditional shortbread cookies, offering a delightful balance of buttery richness and a crisp yet tender texture. What truly sets them apart is their distinctively beautiful and intricate designs, typically created by forcing the dough through a cookie press or, in this simplified recipe, by piping it through a pastry bag with a decorative tip.

The name “Spritz” actually comes from the German word “spritzen,” which means “to squirt” or “to spray.” This perfectly describes the method of forming each cookie by “squirting” the soft dough onto a baking sheet. These cookies instantly transport me back to my childhood, as my family made them every year during Christmas time. I cherish memories of coloring the dough in various hues and creating magical shapes. While they are absolutely divine warm straight out of the oven, their sturdy yet tender nature also makes them a perfectly delicious dipping cookie, especially wonderful with a cold glass of milk.

Source inspiration for Spritz cookie definition: lilluna.com

Can I make Spritzgebäck dough ahead of time?

Yes, you can! The cookie dough can be made up to 2-3 days in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Before piping, let the dough sit at room temperature for about 30 minutes to an hour until it is pliable enough to pipe easily. If it’s too cold, it will be very stiff; if too warm, it might be too soft and spread during baking. The chocolate mousse can also be prepared a day in advance and stored in the fridge, then whipped just before assembling.

How do I prevent my Spritz cookies from spreading too much?

Several factors can cause cookies to spread. Ensure your butter is softened but not melted. If the dough is too warm, chill it for 15-20 minutes before piping. Also, make sure your baking sheets are cool, not warm from a previous batch. Finally, precise measurement of ingredients, especially flour, is crucial; too little flour can lead to excessive spreading.

Can I freeze these chocolate-filled Spritzgebäck?

Yes, these cookies freeze very well. After the chocolate glaze has fully set, arrange the assembled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container or bag, placing parchment paper between layers to prevent sticking. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving.

Looking for more delicious treats to complete your holiday baking? Be sure to check out some of my other popular recipes: Linzer Cookies with homemade Egg Liqueur, delightful Walnut Meringue Cookies, indulgent Advocaat Egg Liqueur Bites, classic Walnut Cookies perfect for using leftover egg yolks, light and airy Coconut Meringue Cookies, and the irresistible No-Bake Roasted Almond Slivers with Chocolate.

📖 Recipe

⛑️ Food Safety Guidelines

Ensuring food safety is paramount when preparing any homemade treats, especially those involving eggs and dairy. Following these guidelines will help keep your Spritzgebäck delicious and safe to enjoy:

• Cook to Minimum Temperatures: Ensure any ingredients that require cooking, such as the cream for the chocolate mousse, reach the appropriate temperature to eliminate harmful bacteria. While this recipe doesn’t involve cooking the egg, always be mindful of egg safety.
• Prevent Cross-Contamination: Always use separate utensils, cutting boards, and bowls for raw and cooked foods. This is less of a concern with cookies, but a good general kitchen practice.
• Wash Hands Thoroughly: Wash your hands with soap and warm water for at least 20 seconds before and after handling food, especially after touching raw ingredients like eggs.
• Mind the Temperature Danger Zone: Do not leave perishable ingredients or finished cookies sitting out at room temperature for extended periods (typically more than two hours). This can encourage bacterial growth.
• Never Leave Cooking Unattended: Stay in the kitchen while the cookies are baking, as oven temperatures can vary, and cookies can burn quickly.
• Use Appropriate Oils: If you’re making your own chocolate glaze that requires melting chocolate with oil, ensure you use oils with a high smoking point to avoid generating harmful compounds.
• Ensure Good Ventilation: Always have good ventilation when using a gas stove or oven to disperse any potential fumes.

For further comprehensive information on safe food handling practices, please consult the official guidelines from the FDA (Food and Drug Administration).

I hope you enjoy baking these delightful Chocolate-Filled Spritzgebäck as much as I do. They are truly a highlight of the holiday season and a testament to the simple joys of homemade treats!