2. Types of German Cookies
Each region of Germany developed its
own cookies
7 main types
3. Lebkuchen
Also called Pfefferkuchen
Round or rectangular gingerbread
cookies
Thicker and softer than common
American gingerbread
Often contain chopped nuts or
candied citrus peels
Many German regions have their
own variations of lebkuchen
Nürnbergerlebkuchen, which is baked
on top a thin wafer called an oblaten is
one of the most famous
5. Springerle
Traditional Christmas cookie
Decorated with special molds
that are pressed into the
dough before baking
The molds are carved with
designs such as snowflakes
and rose garlands
After the springerle are
molded, the dough is
allowed to harden for a few
hours, so that the design isn't
lost during baking
7. Spritzgeback
Also called spritz
Crisp, buttery cookies made with
a cookie press
For Christmas, they're topped
with maraschino cherry halves,
sprinkles, or a flavored icing such
as vanilla or rum
9. Schweineohrchen
Also known as Palmers
Schweineohrchen translates as “pigs’ ears”
Crispy, delicate cookies made of puff
pastry that has been rolled and then sliced
Sometimes dusted with powdered sugar or
dipped in chocolate
11. Spekulatius
Similar to the springerle in that
it’s made using a cookie mold
that presses a design into each
cookie
Often a windmill or a barnyard
animal
Crispy and thin
Often spiced with cardamom,
cinnamon, and nutmeg, or
coated with sliced almonds
13. Zimsterne
Zimsterne is German for
cinnamon stars
Flat, star-shaped cookies
flavored with cinnamon
Zimsterne are sometimes
decorated with vanilla icing
or sprinkles.
15. Butterplatzchen
Cookies with a high proportion of
butter in the dough
Dough is rolled out thinly, shaped
using cookie cutters, and then
decorated with icing or
chocolate
Two butterplatzchen can be
stacked together with jam
between them
This is called a Doppeldecker
17. Our Cookies
German Butter Cookies (Butterplatzchen)
Ingredients
1 c. butter, softened 1 c. sugar 3 eggs at
room temperature 1/2 tsp. vanilla extract 4 c.
all-purpose flour
18. Our Cookies
Beat butter, sugar, eggs and vanilla in large bowl with electric mixer or mix with spoon.
Set aside about 2 T. of the flour to dust surface for roller and rolling pin.
Add flour, little by little, stirring well after each addition until all flour has been added and dough is smooth.
Preheat oven to 375 degrees.
Divide dough into thirds. Place one third on a clean flat surface that has been lightly dusted with flour.
Dust rolling pin with flour and roll out dough into 1/4-inch thickness. Cut dough into a variety of shapes with
a small cookie cutter.
Make sure the cookie cutter has been dipped in flour. Repeat with the other two sections of dough.
After cutting cookies from all the balls, put all the left-over dough together and make more cookies from
that dough.
Carefully place cookie shapes on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies
just begin to brown.
Cool cookies on a wire rack and either freeze or place cookies in a container with a loose lid.
19. Powdered Sugar Icing
Ingredients
2 cups powdered sugar (sifted) 1/2
teaspoon vanilla 2 tablespoons milk
Mix the powdered sugar with the
vanilla and milk.
Then add more milk a bit at a time until
it is thin enough to drizzle over a cake.