Spritz cookies were created in Germany in the 1500s. The German name Spritzgeback is commonly shortened to spritz, derived from the German verb spritzen, meaning "to squirt."
During the 1500s, the custom of making gingerbread transitioned into the making of Spritz cookies. The recipe was passed down from parents to children as a Christmas tradition. Spritz cookies are made with butter, flour, sugar and eggs. The dough is squirted through a cookie press to make various designs, and the cookie is buttery and crispy. Scandinavian countries serve this dessert during the Christmas season. The shapes are often Christmas trees, flowers or various designs. A Norwegian version of the cookie is shaped in S's and O's. Food coloring, raisins, nuts, candied fruit and almond or citrus extract can be added for flavor.
Another popular recipe variation is the Chocolate Spritz. This is made by adding melted unsweetened baking chocolate to the butter and sugar mixture. Almond Spritz and Lemon Spritz are also favorites. Some bakers also add toppings to their cookies. These can include a simple dusting of confectioner's sugar, colored sprinkles or desiccated coconut. Spritz cookies can also be dipped in melted chocolate, or iced with a vanilla or rum glaze made with powered sugar.