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Perfectly sweet and oh so delicious, these German butter cookies – also known as Butterplätzchen in German – are a classic German Christmas cookie. These butter cookies are light and crumbly – like a shortbread – so they melt in your mouth as you eat them.
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- Cookies, Recipe Roundup
- Lebkuchen Cookies. Lebkuchen cookies are tender cookies infused with warming spices and topped with a vanilla sugar glaze. This recipe yields a specific type of lebkuchen called elisenlebkuchen.
- Vanillekipferl (German Vanilla Crescent Cookies) Vanillekipferl, or German vanilla crescent cookies, are another traditional holiday confection. They’re melt-in-your-mouth tender and loaded with nuts.
- German Hazelnut Cookies. These cookies are sure to knock your socks off. If you like Nutella, you’re going to fall in love with these cookies. WANT TO SAVE THIS RECIPE?
- German Cinnamon Star Christmas Cookies. Zimtsterne is a soft and tender star-shaped cookie flavored with almonds and cinnamon finished off with a sugar glaze.
- What Are Springlere?
- A Brief History of Springerle
- Special Equipment For Making Springerle: Springerle Molds
- Key #1 to Making Authentic Springerle: Baker’s Ammonia
- What Is The Difference Between Baker’s Ammonia and Baking powder/soda?
- Key #2: Authentic Springerle Do Not Use Butter Or Fat of Any kind. Zero.
- Key #3: Fresh Anise Seeds and Quality Pure Anise Oil
- Key #4: Let The Springerle Air Dry For 24 Hours Before Baking Them
- Key #5: Moisten The Bottom of Each Air-Dried Springerle Before Baking Them
- Authentic Springerle Recipe
Springerle are traditional German cookies with a very long, very rich history and tradition and come from the Swabia region of southern Germany where I’m from. They’re delicately flavored with anise and are embossed with a variety of designs. Historically made for religious holidays and other special occasions, today they are most commonly made dur...
These renowned cookies can be traced back to at least the 1300’s to the Swabia region of southern Germany where they were regarded as charms for good luck, happiness and religious observance. Historically Springerle molds were a German baker’s opportunity to show off his woodcarving skills. At that time baking apprentices in Swabia Germany not only...
Trying to find Springerle molds outside of Germany and other European countries that make cookies using molds (eg, Belgium and the Netherlands’ well-known speculoos/speculaas cookies), is very challenging. You can buy antique molds on eBay at a premium price or you can just use whatever you have that’s available. For example, you can use cookie sta...
Ammonium bicarbonate, known as baker’s ammonia, is an old-fashioned leavening agent that was commonly used until the 19th century when baking soda and baking powder came onto the scene. If you look through very old cookbooks you’ll find baker’s ammonia in the list of ingredients for specific kinds of baked goods. And while baking powder and baking ...
Besides having different chemical compositions, they perform differently. While all three are leavening agents, baker’s ammonia creates an effect that baking powder and soda cannot replicate. As the cracker or cookie is baking, the tiny crystals in the ammonium bicarbonate break down and leave tiny air pockets behind in the crumb. The best way to d...
What about the fact that most of the recipes out there on the web don’t call for baker’s ammonia? How do they try to get around the hard-as-a-rock, tooth-breaking factor? They add butter. They add fat in their workaround to soften it up a bit. The result? Shortbread, not Springerle. Different flavor, different texture. So use the butter to make Sco...
Traditionally whole anise seedsare always used. They’re dry roasted in a pan to release their oils and maximize flavor, then they’re strewn across the baking sheet before the Springerle are set on top of them. In addition to the anise seeds many German bakers will also add a few drops of pure anise oil for an added boost in flavor. We also recommen...
The whole purpose of Springerle are to be able to showcase their beautiful embossed designs and if you bake them right away the designs will not hold their shape or form. In order for the embossed designs to stay in place during baking you need a dough that is super low-moisture to start and then the cookies need to be left to further dry out and d...
The purpose of this step hearkens back to the meaning of their name, Springerle, which means “little jumpers.” Springerle rise in a particular way, creating their characteristic platform on the bottom or “feet” as they call it in Germany. In other words, they “spring up” on their “feet” while baking. There is an important functional purpose for lig...
Let’s get started! Place the eggs in a stand mixer with the whisk attachment in place. Beat the eggs until foamy. Add the powdered sugar, a little at a time along with the vanilla sugar (or extract), anise oil and lemon zest (if using). Once all the powdered sugar has been added continue to beat the mixture for 10 minutes. Yes, that’s 10 full minut...
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- Cookies, Recipe Roundup
- German Lebkuchen. These traditional German cookies are full of chocolatey and nutty flavor, and you’ll need fewer than 10 ingredients to make them. They take just a little over 30 minutes to prepare and bake, and each cookie is covered in chocolate and chock full of nuts, spices, and candied fruit.
- Pfeffernusse. These hard-to-pronounce cookies have a gorgeous white coating made from powdered sugar, eggs, and honey. They’re sweet, but the addition of cloves, all-spice, cinnamon, and white pepper make them sharply spicy and rich in flavor.
- Vanillekipferl (Blue Moon Crescent Cookies) These crunchy, powdered sugar-covered cookies have a lovely crescent shape and a mild, slightly nutty flavor with just a hint of vanilla.
- Authentic German Springerle. Springerle cookies are just plain fun. Their name translates to “little jumpers” in English because they tend to jump around while they’re baking.
- Carl Hanson
- Traditional Springerle. View Recipe. These anise-flavored German Christmas cookies have been made for centuries using decorative, carved wooden molds or carved rolling pins.
- Pfeffernüsse (German "Pepper-Nut" Christmas Cookies) View Recipe. Here's Chef John's take on a classic. "I think this is the best Christmas cookie of all time," says Chef John.
- Old German Honey Cookies. View Recipe. "I got this recipe from my grandmother who got it from her grandmother," says Darlene. "She had to translate it and then figure out measurements.
- Crescent Butter Biscuits. View Recipe. These buttery crescent-shaped cookies (Kipferl) are made with almond meal and rolled in vanilla sugar. "These delicious almond-enriched Christmas biscuits are perfect anytime of the year," says Marianne.
Nov 21, 2023 · Learn how to make these traditional German butter cookies with only 5 staple ingredients. Also known as Butterplätzchen in German, these old-fashioned sugar cookies simply make the best Christmas cookies.
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Nov 9, 2023 · Zimtsterne, or “cinnamon stars” in English, are traditional German cookies flavored with cinnamon and made almost entirely of ground nuts – traditionally almonds but also commonly combined with hazelnuts.
