Shortbread spritz cookies 3/5 (2)

Shortbread spritz cookies

Shortbread spritz cookies

Besides chocolate chip cookies, we bake Shortbread spritz cookies as well! This cookie recipe is an old one, but until today, still popular! Every country in Europe has their own style of spritz cookies. In the Netherlands,  spritz cookies are thick and crispy. In Austria they are pretty thin. Plain spritz are baked with vanilla extract. These days spritz cookies come with lemon, chocolate and hazelnut praline as well. This recipe comes from one of the best pastry chefs Pierre Hermé. He is from Paris, France and is worldwide famous for his macarons.

In this baking blog I will explain the do’s and don’t. It seems easy, but when these Shortbread spritz cookies comes out of the oven, you see what went wrong! That’s why it is important to know which kitchen tools you need. Most important kitchentools are a piping bag with star nozzle and handmixer.

Mix Shortbread spritz cookie dough on highspeed until white.

Shortbread spritz dough mixed on highspeed

Shortbread spritz cookie dough

Shortbread spritz cookie dough ready for a piping bag with star nozzle

Use handmixer and cooking timer

For Shortbread spritz cookies recipe, I do advice you to use a handmixer. We have test this recipe with a standmixer as well, but the result were less after mixing! Flour sticks at the bottom and not all parts of the cookie dough were white of color. You will see this back after the cookie tray comes out of the oven. Handmixer on highspeed is the best way to deal with this dough. Another important kitchen tool is a digital cooking timer. 3 minutes mixing on highspeed is 3 minutes! Not a little less or more! This will ruin your cookie dough!

Shortbread spritz cookies with chocolate and piping bag with dough

Piping bag with star nozzle pressing zigzag cookies

Baking tray of cookies

The best thing is to use a baking tray with parchment paper. The alternative is silicone baking mat. Only never press these cookies on a plain baking tray. Cookie dough in general is most of the time pretty sticky and heavy. When you like to have a good shaped spritz cookie, you need a good quality of piping bag with star nozzle 9mm. Each nozzle has a different size. The size is mentioned on the nozzle. Don’t go bigger than 9 mm or less. The Shortbread spritz cookies will go out of shape during baking.

Viennese spritz cookies with Barry Callebaut chocolates

Spritz cookie shape

The perfect size and shape for shortbread spritz cookies are 2 1/2 inch by 1 1/2 inch. You can shape them zigzag. There are also round spritz cookies, when you prefer these, you can make circles. For more information about how to press spritz cookies, please click here! The link will redirect to the French google search. This is because the US google search redirect to the wrong shaped spritz cookies. At least you can see how they look like. They are zigzag or round shaped. When you make round Shortbread spritz cookies, you can stuff them with preserves.

Baking spritz and after care

When your Shortbread spritz cookies come out of the oven, they need to chill. Use a baking rack for this until your cookies are on room temperature! Shortbread spritz cookies (plain) are ready to eat. We call them butter vanilla shortbread spritz cookies! There are other varieties of the spritz cookies, that’s with chocolate. You can use dark or milk chocolate or mixed. For this you can melt chocolate chips until liquid. When you dip these cookies in liquid chocolate, you can dip them through hazelnut praline as well. Or sprinkles! After dipping, put them on parchment paper until the chocolate part is dry!

Viennese spritz cookie with Barry Callebaut chocolate and hazelnut praline

Well for Shortbread spritz cookies recipe, you don’t need much tools. Only a handmixer and piping bag with nozzle. I hope you like this spritz cookie recipe. In time I will upload other European spritz cookie recipes. For more cookie recipes, please check our Pinterest account. Whenever you have questions about this recipe, please use our comment box below. Enjoy baking Shortbread spritz cookies.

Viennese spritz cookies with Barry Callebaut chocolate and hazelnut praline



15 cookies

Shortbread spritz cookies

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 3/4 cup (200 grams) All purpose flour
  • 3/4 cup + 1 tsp (175) half liquid butter
  • 1/2 cup + 2 tsp (70 grams confectioner sugar
  • 2 tbsp (30 grams egg white
  • 1/8 tsp (pinch) coarse salt
  • 2 tsp vanilla extract
  • 1 cup (150 grams) chocolate chips or callets of choice! (Milk or dark chocolate)
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  1. Measure or weigh all ingredients up front. This is the easiest way to work! Mix on highspeed half liquid butter with confectioners sugar, egg coarse salt and 2 tsp vanilla extract for 3 minutes.
  2. Mix and additional minute with 2 tbsp egg white. In total you mix 4 minutes.
  3. At last incorporate all purpose flour and fold with a spatula until you have one smooth shortbread cookie dough.
  4. Stuff your cookie dough in a piping bag with 9mm star nozzle. Make zigzag or round shortbread spritz cookies. Press them on a piece of parchment paper or silicone baking mat on an oven tray.
  5. Make sure your oven is pre heated on 320F/160F and bake these cookies in 15 minutes.
  6. After baking, put them on an oven rack and let it cool off until room temperature.
  7. Chocolate dip
  8. Melt 1 cup of chocolate chips or callets until liquid. Dip one side of the cookie into liquid chocolate and/or hazelnut praline.
  9. Please each cookie on a piece of parchment paper and they are ready until the chocolate is hard again.


Use for this recipe a handmixer and piping bag with star nozzle. Weighing butter, flour, sugar and egg white is more accurante than cups.


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