These Spritsen are classic Dutch Cookies. You can buy this buttery, crumbly cookie everywhere in the Netherlands and now they are here in the US as well, through this recipe. Quick and easy to make.
It’s not really clear, whether this cookie has its origin in Germany or The Netherlands. The German word ‘sprizen’ means squirting, which may refer to the force you may need to pipe these cookies. Funny enough, the word ‘spritsen’ has a similar meaning in Dutch. But who was first, is the question.
Key Ingredients in This Recipe
- Butter
- Sugar
- Milk
- Flour
- Salt
How to Make Spritsen – Dutch Buttery Cookies
Step 1 – Add butter and sugar to a bowl and mix until fluffy.
Add flour, salt and milk and mix again until the dough comes together.
Step 2 – This step is optional. I Place the dough on parchment paper or on your clean counter and ‘rub/spread’ the dough with a spatula, bowl scraper or spoon.
This will make the dough creamier and more supple. I tried it both ways and don’t really see a difference. It’s up to you.
Step 3 – Transfer the dough to a piping bag with a large star nozzle and start to pipe a wave pattern on a parchment lined baking sheet. The wider the waves the bigger the cookie.
Pipe long strips, not individual cookies. In a perfect world you would pipe one long continuous strip. It requires some force to pipe without interruptions. It really is not important as you’ll need to cut the strip anyway.
Step 4 – Bake the spritsen in an oven of 375 degrees F for about 20 minutes or until golden brown.
Remove the baking sheet from the oven and immediately cut the strip into ‘cookies’ of about 1.5-2 inches. Don’t wait until the cookie is cooled, it will break; when you do it while the cookie strip is still warm you’ll have no issue.
Step 5 – Allow the cookies to cool completely.
Enjoy!
Other Dutch Cookies to Try
- Dutch Eierkoeken, Egg Cakes
- Dutch Kletskoppen Cookies
- Almond Sugar Cookies – Jan Hagel
- Family Size Butter Cookie or Boterkoek
Sprtisen – Duch Buttery Cookies
Ingredients
- 100 grams butter room temperature
- 50 grams sugar
- 1 tablespoon milk
- 125 grams flour
- 1/8 teaspoon salt
Instructions
- Add butter and sugar to a bowl and mix until fluffy.
- Add flour, salt and milk and mix again until the dough comes together.
- THIS STEP IS OPTIONAL – Place the dough on parchment paper or on your clean counter and ‘rub/spread’ the dough back and forth with a spatula, bowl scraper or spoon. (NOTE1)
- Transfer the dough to a piping bag with a large star nozzle and start to pipe a wave pattern on a parchment lined baking sheet. The wider the waves the bigger the cookie.
- Pipe long strips, not individual cookies. In a perfect world you would pipe one long continuous strip. (NOTE 2)
- Bake the spritsen in an oven of 375 degrees F for about 20 minutes or until golden brown.
- Remove the baking sheet from the oven and immediately cut into ‘cookies’ of about 1.5-2 inches. Don’t wait until the cookie is cooled, it will break; when you do it while the cookie strip is still warm you’ll have no issue.
- Allow the cookies to cool completely.
- Enjoy!
Notes
- It is said that ‘rubbing/spreading’ the dough will make it creamier and more supple. I tried it both ways and don’t really see a difference. It’s up to you.
- Piping a continuous strip of spritsen is not easy as the dough is, in that respect, tough. Just pipe as long as you can and then start a new strip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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