Best 5 German Christmas Cookies Recipes
When the festive season of Christmas descends upon us, the heart fills with warmth, love, joy, and the sweet aroma of freshly baked cookies. The tradition of baking German Christmas cookies, known as Weihnachtsgebäck, dates back centuries and holds a special place in the hearts of Germans and cookie enthusiasts worldwide. These delightful treats, often adorned with intricate designs and adorned with festive sprinkles, embody the spirit of the season, bringing families and friends together in the kitchen to create memories that will last a lifetime. With an array of recipes passed down through generations, each cookie carries a unique story and flavor that adds to the magic of the holiday. So, let's embark on a culinary journey to discover the best German Christmas cookies that will make your holiday celebrations truly unforgettable.
Let's cook with our recipes!
CINNAMON STARS (ZIMTSTERNE) GERMAN CHRISTMAS COOKIES
This is the one cookie my husband requested our first Christmas. I had never had them so this recipe is from an amazing blog called Spoonful of Sugar. They are difficult but this recipe makes them also delightful and fun to try if you have the time. The best thing about this recipe (besides the sit down, relax, and have a cup of tea step!) is she gives you her hints after a disastrous first attempt. If you follow this exact, even a non-careful cook like me can make these delicious. Her hints are below, but I will say that I think much depends on the almonds. If they aren't ground just right, you will be nearly unable to form them. You can try chilling them longer but I have given up before and just made them round globs. they are still delicious, so don't throw the batter out, even if you think it is unworkable! * I beat the egg whites with the lemon juice to ensure that they whipped up to the biggest possible volume. * Mixed the ground cinnamon with the ground almonds before folding that mixture into the meringue. * Most importantly, I rolled the dough out between two sheets of clingfilm (Plastic wrap). I am the Clingfilm Queen! This eliminates the need to cover the work surface in extra sugar and thus removes the possibility of things ending in a sticky mess. Divide the dough into smaller portions to do this, keeping the remainder of the dough in the fridge whilst working with one portion. * Dipped the cookie cutter in some cold water to prevent it sticking. * Re-rolled all the scraps as they hadn't been toughened or made overly sticky by adding in extra sugar. The cookies taste as good as they look. Sweet, almondy, and with a heavenly aroma and kick from the cinnamon. Oh, I did have to bake them a lot longer than the recipe or. I did 320 degrees for I think around 16 minutes each, it might have been my oven, or mine were thicker, anyway just keep checking them and take them out when they just get a bit beige. My first batch were undercooked and the ones a bit crispier on the outside were awesome.
Provided by Andolisa
Categories Dessert
Time 1h40m
Yield 30-40 cookies
Number Of Ingredients 6
Steps:
- Separate egg yolks from whites and beat whites until stiff peaks form.
- Slowly sift in the sugar and lemon juice, then beat some more for about 8 minutes.
- Put aside 4 heaped tablespoons of the meringue - this will be used to top the cookies later on.
- Add ground almonds and cinnamon to the remaining meringue and mix well. You might want to add a dash of rum or Amaretto.
- Cover the dough and let it rest in the fridge for about an hour.
- Sit down, relax and have a cup of tea.
- After an hour fetch the dough from the fridge.
- Preheat the oven to Gas Mark 3/160C/320°F.
- Sprinkle a surface with confectioners' or regular white sugar and roll the dough to approximately 5 mm.
- Cut the stars with a star shaped (yes, indeed!) cookie cutter.
- Put the stars on the lined baking sheet.
- Now get the reserved meringue from earlier. You might have to stir it a bit so it becomes a smooth mix. You also might want to add some more lemon juice. It's a matter of taste.
- Now brush the cookies with the topping and bake them for about 8 minutes.
- Cool on the baking sheet.
- Store in an air-tight tin.
- The cookies should keep for about two weeks.
EASY THREE-INGREDIENT GLUTEN-FREE GERMAN CHRISTMAS COCONUT COOKIES
These German coconut cookies (Kokosmakronen) are one of the most popular German Christmas cookies and use three ingredients. They are gluten free, lactose free, and very easy to make. Store in airtight containers.
Provided by vewohl
Categories World Cuisine Recipes European German
Time 40m
Yield 45
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, and continue beating. Fold in coconut flakes with a spatula.
- Use 2 teaspoons to place little mounds of coconut mixture 2 inches apart onto the baking sheets.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes, depending on the size of the cookies. Allow to cool on baking sheet for a few minutes, then carefully transfer onto a wire rack to cool completely.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 5.4 g, Fat 2.7 g, Fiber 0.7 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 6.5 mg, Sugar 4.8 g
BETHMAENNCHEN (GERMAN MARZIPAN CHRISTMAS COOKIES)
Bethmännchen are a marzipan specialty from Frankfurt, Germany. It translates to "little praying men". They can easily be made at home, It's important to only use very neatly halved almonds for good-looking Bethmännchen.
Provided by nch
Time 45m
Yield 40
Number Of Ingredients 3
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Knead marzipan well and divide into about forty 1 1/2-inch cubes of equal size. Roll each cube into a ball and shape into a round cylinder with a point.
- Push 3 halved almonds into each marzipan cylinder so the pointy sides of the almonds are facing the top.
- Beat egg white lightly in a cup and brush each cookie with egg white. Set onto the prepared baking sheet.
- Bake in the preheated until the tops of the almonds are lightly browned, about 15 minutes. Cool on a wire rack. Store in airtight containers.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 6.3 g, Fat 2.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 2.6 mg, Sugar 5.5 g
MANDELSPRITZGEBäCK (GERMAN CHRISTMAS ALMOND COOKIES)
I can't remember a single holiday season without this typical German cookie recipe. My Mom and my mother-in-law bake these cookies. As a child we helped bake them, and the fun part for us kids was always to "style" the cookies. I prefer them with any icing or decoration.
Provided by Thorsten
Categories Dessert
Time 1h
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven (375°F, 190°C).
- Grease baking trays.
- Mix butter with sugar until creamy. Add egg and egg yolk and mix until foamy.
- Add almonds and a few drops oil of bitter almonds.
- Add flour (mixed with baking powder) little by little and mix. The dough should be elastic, but will not be smooth.
- Fill in the dough into a cookie press with big star nozzle or better into a meat grinder with a big star nozzle.
- Make/press dough strings of about 2 to 3-inches. Form dough strings into rings, "S", horseshoes or any other shapes you like and place on baking tray.
- Bake for about 12 minutes. Cookies should still be light.
- NOTE: Oil of bitter almonds: if you can't find it, use almond extract.
- NOTE on cookie press: the dough is elastic but not smooth. So using a simple icing bag could be difficult. I use a meat grinder with a special cookie star nozzle. You can use a suited cookie press.
- NOTE on custom yield: I really can't give the correct custom yield. But the amount will make several baking trays. Baking time is given for one tray.
Nutrition Facts : Calories 116.3, Fat 6.4, SaturatedFat 3.3, Cholesterol 20.4, Sodium 20.7, Carbohydrate 13.3, Fiber 0.6, Sugar 5.1, Protein 1.8
GERMAN CHRISTMAS COOKIES
This little spice cookie tastes very European and is similar to Pfeffernüsse or "peppernut." We make ours with cozy spices, anise flavoring, almonds and candied citron. -Carole Mueller, Florissant, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine first seven ingredients. In another bowl, combine eggs, butter, lemon peel and extract. Stir into dry ingredients just until moistened. Fold in almonds and citron., Shape into 1/2-in. balls and place 1 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 13mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Proper Ingredients: Use high-quality ingredients like pure butter, fresh spices, and premium nuts for the best taste and texture.
- Precise Measurements: Follow the recipe's measurements accurately. Baking is a science, and precise measurements ensure consistent results.
- Freshly Ground Spices: Whenever possible, use freshly ground spices instead of pre-ground ones. They offer a more intense flavor and aroma.
- Chill the Dough: Most German Christmas cookie doughs benefit from chilling. This helps them hold their shape better during baking.
- Preheat the Oven: Always preheat your oven to the desired temperature before baking. This ensures even baking throughout.
- Watch the Baking Time: Keep a close eye on the cookies while baking. Different ovens may have slightly different temperatures, so adjust the baking time accordingly.
- Cool on Wire Racks: After baking, let the cookies cool on wire racks to allow air circulation and prevent them from becoming soggy.
- Store Properly: Store the cookies in airtight containers at room temperature or in the refrigerator. They can be kept for several weeks if stored properly.
Conclusion:
German Christmas cookies are a delightful tradition that brings joy and warmth during the festive season. With careful preparation, attention to detail, and a touch of creativity, you can create a delicious assortment of cookies that will impress your family and friends. From the classic Springerle to the aromatic Zimtsterne, each cookie holds a special place in German holiday celebrations. Embrace the baking process, experiment with different recipes, and let the sweet aroma of German Christmas cookies fill your kitchen this holiday season.
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