German Chocolate Spritz Cookies (Spritzgebaeck)

German jam filled chocolate spritz cookies recipe

The Spruce / Ulyana Verbytska

Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
230 Calories
14g Fat
21g Carbs
8g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 230
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 76mg 25%
Sodium 221mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Protein 8g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spritz cookies (Spritzgebäck) in Germany are mainly in the form of wreaths and sticks and are made with a star-shaped disk on a meat grinder or with a piping bag.

The spritz cookies we know and love in the U.S. are made with a cookie press shaped like a glue gun. The cookie press has origins in the early 20th century and became very popular by the 1930s. As North Americans adapt everything, our spritz cookie shapes have changed from the German forms to Christmas trees, bars, and round cookies. 

Scandinavian shapes are often Christmas trees, flowers or various designs. A Norwegian version of the cookie is shaped in S's and O's. 

Buttery and crispy spritz cookies are traditionally made with butter, flour, sugar, and eggs. This chocolate spritz bar cookie gets the addition of unsweetened chocolate. The double layer of spritz dough is filled with a bit of jam in the middle. We've used apricot here, but feel free to use raspberry as either flavor mixes well with the chocolate spritz cookies.


  • For the Cookie Dough:
  • 6 ounces/12 tablespoons/160 g unsalted butter (room temperature)
  • 1/2 cup/100 g sugar
  • 1 large/50 to 60 g egg (room temperature)
  • 1/4 teaspoon almond extract (or another flavor)
  • 2 ounces/50 g unsweetened chocolate (melted and cooled)
  • 2 1/4 cups/280 g all-purpose flour
  • For the Filling:
  • 3 tablespoons apricot jam
  • For the Topping:
  • 2 tablespoons almonds (chopped)
  • 2 teaspoons sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for German jam-filled chocolate spritz cookies
    The Spruce / Ulyana Verbytska
  2. Make the cookie dough. In a large bowl, cream together the butter and sugar until light and fluffy.

    Beat eggs
    The Spruce / Ulyana Verbytska
  3. Beat in the egg and almond extract until well combined.

    Beat in eggs and almond extract
    The Spruce / Ulyana Verbytska
  4. In a small heatproof bowl, microwave the chocolate in 10-second increments, stirring after each increment.

    Microwave chocolate
    The Spruce / Ulyana Verbytska
  5. Temper the chocolate (so that it does not clump, known as seizing) by mixing a few tablespoons of the cookie dough batter into the bowl of chocolate (increasing the temperature).

    Temper chocolate
    The Spruce / Ulyana Verbytska
  6. Mix the chocolate into the batter until smooth.

    Mix chocolate
    The Spruce / Ulyana Verbytska
  7. Add the flour, salt and, if using, unsalted butter, to form a stiff dough. You can use this dough right away or place it in the refrigerator for a day or two if you are short on time. When ready to bake, bring the dough up to room temperature for the cookie press.

    Add flour and salt
    The Spruce / Ulyana Verbytska
  8. Heat the oven to 350 F. Insert the bar-shaped disk into the cookie press according to the manufacturer's directions.

    Insert disk
    The Spruce / Ulyana Verbytska
  9. Fill the tube with cookie dough and lay a continuous ribbon of cookie dough down on an ungreased cookie sheet.

    Fill the tube
    The Spruce / Ulyana Verbytska
  10. Lay a few teaspoons of apricot jam filling down the middle of the ribbon of dough.

    Apricot jam
    The Spruce / Ulyana Verbytska
  11. Using the cookie press, lay another long ribbon of dough over the top of the jam.

    Use cookie press
    The Spruce / Ulyana Verbytska
  12. Gently press the edges of the cookie dough down towards the bottom layer, but do not crush the ornamental surface.

    The Spruce / Ulyana Verbytska
  13. In a small bowl, mix the chopped almonds with the sugar to make the topping and sprinkle evenly over the top of the bars.

    Mix chopped almonds
    The Spruce / Ulyana Verbytska
  14. Bake for 12 to 15 minutes. The cookies will be soft when you remove them from the oven.

    The Spruce / Ulyana Verbytska
  15. Cut them into 1-inch lengths while hot with a sharp knife. Wipe the knife in between cuts for best results.

    Cut up
    The Spruce / Ulyana Verbytska
  16. Cool completely for best taste.

    Let cool
    The Spruce / Ulyana Verbytska


  • Unsweetened baking chocolate is also an American ingredient and does not seem to be available in Germany. Where unsweetened baking chocolate is unavailable, substitute 3 tablespoons unsweetened cocoa powder and 1 tablespoon butter for each ounce of baking chocolate in the recipe.
  • Store at room temperature for 1 to 2 weeks or freeze for longer storage.