20 Classic German Cookie Recipes Delicious

Picture this: the warm, spicy aroma of cinnamon and nutmeg filling your kitchen as you bake traditional German cookies that have delighted families for generations. Whether you’re continuing a cherished holiday tradition or discovering these European classics for the first time, these 20 authentic recipes will transport your taste buds straight to a German Christmas market. Ready to fill your cookie jar with irresistible treats? Let’s dive in!

Vanillekipferl (Vanilla Crescent Cookies)

Just thinking about these delicate vanilla crescent cookies takes me back to my grandmother’s kitchen during the holidays, where the warm scent of vanilla and butter would fill the entire house. I’ve been making these Austrian classics for years now, and they’ve become my go-to cookie when I want something elegant yet surprisingly simple to bake. There’s something magical about how these humble ingredients transform into such delicate, melt-in-your-mouth treats.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of finely ground almonds
• 1 cup of softened unsalted butter
• 1/2 cup of granulated sugar
• 1 teaspoon of vanilla extract
• A generous pinch of salt
• 1/2 cup of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes of beating.
3. Mix in the vanilla extract until fully incorporated.
4. Gradually add the flour, ground almonds, and salt to the butter mixture, mixing just until the dough comes together.
5. Take small portions of dough (about 1 tablespoon each) and roll them into 2-inch long ropes.
6. Bend each rope into crescent shapes and place them 1 inch apart on your prepared baking sheets.
7. Bake for 12-15 minutes until the cookies are set but still pale in color – they should not brown.
8. Let the cookies cool on the baking sheets for exactly 5 minutes until firm enough to handle but still warm.
9. While still warm, gently roll each cookie in the powdered sugar until lightly coated.
10. Transfer the sugared cookies to a wire rack to cool completely.

Unbelievably delicate and crumbly, these cookies practically melt on your tongue with their buttery vanilla flavor. The ground almonds give them a subtle nuttiness that pairs beautifully with the vanilla, while the powdered sugar coating adds just the right amount of sweetness. I love serving these alongside strong coffee or packaging them in pretty tins as holiday gifts – they keep wonderfully for up to two weeks in an airtight container.

Zimtsterne (Cinnamon Stars)

These cinnamon stars have been my go-to holiday cookie for years—they fill the house with the most incredible spicy-sweet aroma that instantly puts everyone in the festive spirit. Tucked away in my grandmother’s old recipe box, they’re surprisingly simple to make but always impress with their delicate almond flavor and snowy white icing.

Ingredients

– 2 cups of finely ground almonds (I like to pulse mine until they’re almost flour-like)
– 1 cup of powdered sugar, plus another half cup for the icing
– 2 large egg whites (save those yolks for custard!)
– 1 tablespoon of ground cinnamon (the good stuff—it makes all the difference)
– A splash of lemon juice to brighten up the icing
– A couple of teaspoons of water to get that icing to the perfect drizzling consistency

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk the 2 egg whites with an electric mixer on medium speed until they form soft peaks, about 3-4 minutes.
3. Gently fold in 1 cup of powdered sugar and 1 tablespoon of cinnamon until just combined.
4. Add 2 cups of ground almonds and mix by hand until a firm dough forms. Tip: If the dough feels too sticky, chill it in the refrigerator for 15 minutes—it’ll be much easier to roll out.
5. Roll the dough out on a surface lightly dusted with powdered sugar to about 1/4-inch thickness.
6. Use a star-shaped cookie cutter to cut out shapes, placing them about 1 inch apart on the prepared baking sheet.
7. Bake for 12-15 minutes until the edges are just barely golden. Tip: Rotate the baking sheet halfway through for even browning.
8. While the cookies cool, whisk together the remaining 1/2 cup powdered sugar, splash of lemon juice, and 2 teaspoons of water until smooth.
9. Spread a thin layer of icing over each completely cooled cookie using a small offset spatula. Tip: Work quickly before the icing sets—it dries faster than you’d think!
10. Let the icing set completely at room temperature for about 1 hour before serving.

Really, the magic of these cookies is in their texture—they’re delightfully chewy with a crisp icing shell that gives way to that warm cinnamon-almond flavor. I love stacking them on a vintage cake stand with sprigs of fresh rosemary for a beautiful holiday display, or packaging them in cellophane bags tied with ribbon as edible gifts that always disappear first from cookie exchanges.

Spritzgebäck (German Spritz Cookies)

Very few holiday treats transport me back to my grandmother’s kitchen quite like these delicate German spritz cookies. I remember standing on a step stool as she showed me how to press the dough through that fancy cookie press, creating beautiful little shapes that melted in your mouth. Even now, the buttery aroma filling my kitchen instantly brings back those cozy December afternoons.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of softened unsalted butter (that’s 2 sticks, folks!)
– ½ cup of granulated sugar
– 1 large egg yolk
– A splash of pure vanilla extract (about 1 teaspoon)
– A tiny pinch of salt (roughly ¼ teaspoon)
– Your favorite sprinkles or colored sugar for decorating

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Beat in the egg yolk and vanilla extract until fully incorporated.
4. Gradually add the flour and salt to the wet ingredients, mixing on low speed until a soft dough forms.
5. Fill your cookie press with the dough and fit it with your desired disk shape.
6. Press cookies directly onto the prepared baking sheets, spacing them about 1 inch apart.
7. Sprinkle each cookie lightly with your chosen decorations before baking.
8. Bake for 8-10 minutes until the edges are just barely golden brown.
9. Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.
10. Allow cookies to cool completely before storing in an airtight container.

Don’t let their delicate appearance fool you—these cookies have the most satisfying crisp texture that literally melts on your tongue. The buttery vanilla flavor pairs perfectly with coffee or hot chocolate, and I love stacking them in clear jars tied with ribbon for the prettiest homemade gifts. They keep beautifully for up to two weeks, though in my house they rarely last more than two days!

Lebkuchen (German Gingerbread Cookies)

There’s something magical about the smell of warm spices filling my kitchen as holiday baking season approaches, and these German Lebkuchen cookies have become my absolute favorite December tradition. I first discovered them during a Christmas market trip to Chicago years ago, and now my family insists I make multiple batches to share with neighbors and coworkers.

Ingredients

– 3 cups of all-purpose flour
– 1 cup of honey
– 3/4 cup of packed brown sugar
– 2 large eggs
– 1 stick of softened butter
– A generous tablespoon of ground ginger
– A couple of teaspoons of cinnamon
– A good pinch of ground cloves
– A splash of vanilla extract
– 1 teaspoon of baking soda
– A handful of chopped almonds for topping

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium saucepan over low heat, warm the honey and brown sugar together until the sugar dissolves completely, stirring constantly with a wooden spoon.
3. Remove the honey mixture from heat and stir in the softened butter until it melts into the mixture.
4. Let the honey mixture cool to room temperature, about 15-20 minutes – this prevents your eggs from scrambling when you add them later.
5. Beat the two eggs into the cooled honey mixture one at a time, mixing well after each addition.
6. Stir in the vanilla extract until fully incorporated.
7. In a separate large bowl, whisk together the flour, ginger, cinnamon, cloves, and baking soda.
8. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms that pulls away from the sides of the bowl.
9. Cover the dough with plastic wrap and refrigerate for at least 2 hours – this resting time allows the flavors to develop and makes the dough easier to handle.
10. Roll tablespoon-sized portions of dough into balls and place them 2 inches apart on your prepared baking sheets.
11. Gently press a few chopped almonds onto the top of each cookie ball.
12. Bake for 12-14 minutes until the cookies are puffed and the edges are just starting to turn golden brown.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

My favorite thing about these cookies is how the soft, cake-like texture contrasts with the spicy warmth of ginger and cloves. They’re perfect with a cup of coffee for breakfast or crumbled over vanilla ice cream for an unexpected dessert twist. Making a double batch means I always have enough to tuck into holiday gift baskets for friends who appreciate homemade treats.

Pfeffernüsse (Peppernut Cookies)

Finally, as the holiday season approaches, I find myself craving the warm spices of my German grandmother’s kitchen. Every December, she’d pull out her worn recipe card for Pfeffernüsse, filling the house with the most incredible aroma of cinnamon and cloves that instantly signaled Christmas was near. There’s something magical about these little peppernut cookies that makes me feel connected to generations of family bakers.

Ingredients

– 3 cups of all-purpose flour
– 1 cup of packed brown sugar
– 1/2 cup of honey
– 1/2 cup of softened butter
– 2 large eggs
– 1 tablespoon of ground cinnamon
– 2 teaspoons of baking powder
– 1 teaspoon of ground cloves
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground black pepper
– A good pinch of salt
– 1/2 cup of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, black pepper, baking powder, and salt until well combined.
3. In a separate bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed for about 2 minutes until light and fluffy.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
5. Pour in the honey and mix for another minute until the mixture is smooth and well-blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a stiff dough forms.
7. Cover the dough with plastic wrap and refrigerate for exactly 30 minutes – this chilling step prevents the cookies from spreading too much.
8. Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls between your palms.
9. Arrange the dough balls about 2 inches apart on your prepared baking sheets.
10. Bake for 12-14 minutes until the cookies are firm to the touch and lightly golden on the bottom.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. While still slightly warm, roll each cookie in powdered sugar until lightly coated.
13. Let the cookies cool completely, then give them a second dusting of powdered sugar for that classic snowy appearance.

These cookies develop their signature chewy texture and complex spice flavor even more if you store them in an airtight container for a couple of days before serving. The combination of warm spices with that subtle peppery kick makes them perfect alongside a strong cup of coffee, or you could crumble them over vanilla ice cream for an unexpected holiday dessert twist.

Springerle (Anise-Flavored Cookies)

Baking these traditional Springerle cookies always transports me back to my grandmother’s kitchen during the holidays, where the distinct scent of anise would fill the entire house for days. I love how these embossed cookies double as edible art, making them perfect for gifting or special occasions. Over the years, I’ve perfected my technique to achieve that classic crisp shell with a soft interior that makes Springerle so unique.

Ingredients

– 4 cups of all-purpose flour
– 4 large eggs
– 2 cups of granulated sugar
– A good pinch of baking powder
– A generous splash of anise extract
– A couple tablespoons of unsalted butter, softened

Instructions

1. Beat 4 large eggs and 2 cups of granulated sugar together in a large mixing bowl using an electric mixer on medium speed for exactly 15 minutes until the mixture becomes pale yellow and forms thick ribbons.
2. Mix in a generous splash of anise extract and a couple tablespoons of softened unsalted butter until fully incorporated.
3. Sift 4 cups of all-purpose flour with a good pinch of baking powder in a separate bowl.
4. Gradually add the flour mixture to the egg mixture, stirring with a wooden spoon until a stiff dough forms. Tip: The dough should be firm enough to hold imprint details clearly.
5. Divide the dough into 4 equal portions and wrap each tightly in plastic wrap.
6. Refrigerate the wrapped dough for exactly 2 hours until firm but still pliable.
7. Preheat your oven to 300°F and line baking sheets with parchment paper.
8. Roll out one portion of dough to 1/4-inch thickness on a lightly floured surface.
9. Press a Springerle rolling pin firmly into the dough to create detailed impressions. Tip: Dust the rolling pin lightly with flour between impressions to prevent sticking.
10. Cut along the imprinted lines using a sharp knife or pastry wheel.
11. Transfer the cut cookies to prepared baking sheets, spacing them 1 inch apart.
12. Let the cookies air-dry at room temperature for 24 hours to develop their characteristic crisp crust. Tip: This drying step is crucial for achieving the perfect texture contrast.
13. Bake the cookies at 300°F for 15-18 minutes until the bottoms are lightly golden but the tops remain pale.
14. Cool completely on wire racks before storing.

What I adore most about these cookies is the magical texture contrast between the crisp, embossed top and the soft, cake-like interior that develops after a day or two in an airtight container. The anise flavor deepens beautifully over time, making them even more delicious if you can resist eating them immediately. They’re stunning arranged on a vintage plate with a dusting of powdered sugar or paired with a cup of strong coffee for the perfect afternoon treat.

Spekulatius (Spiced Speculoos Cookies)

Zesty winter spices always transport me back to my grandmother’s kitchen, where the scent of cinnamon and nutmeg would fill the house for weeks during the holiday season. I remember watching her carefully roll out these traditional German cookies, and now I continue the tradition with my own family every December. There’s something magical about how these simple ingredients transform into such flavorful, crisp cookies that perfectly capture the essence of the holidays.

Ingredients

– A couple of cups of all-purpose flour
– A generous cup of packed brown sugar
– A stick of unsalted butter at room temperature
– A good splash of milk
– One large egg
– A heaping teaspoon of baking powder
– A pinch of salt
– A couple of teaspoons of ground cinnamon
– About half a teaspoon each of ground nutmeg, cloves, and cardamom

Instructions

1. In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.
2. Beat in the egg until fully incorporated, then add the milk and mix until combined.
3. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and cardamom until evenly distributed.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms—don’t overmix! (Tip: If the dough feels too sticky, chill it for 15 minutes before rolling.)
5. Divide the dough into two equal portions and shape each into a disk about 1-inch thick.
6. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to roll out.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. On a lightly floured surface, roll out one dough disk to exactly 1/4-inch thickness.
9. Use cookie cutters to cut shapes from the dough, then carefully transfer them to the prepared baking sheets, spacing them about 1 inch apart.
10. Bake for 12-14 minutes, rotating the pans halfway through, until the edges are lightly golden brown. (Tip: The cookies will continue to crisp as they cool, so don’t overbake them.)
11. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. (Tip: Store in an airtight container with a slice of bread to keep them crisp but not rock-hard.)

Remarkably crisp and fragrant, these cookies develop an even more complex spice flavor after a day or two. The subtle warmth of cardamom really shines through alongside the traditional cinnamon and nutmeg notes. I love serving them alongside coffee or using them crushed as a topping for ice cream—they add the most wonderful spiced crunch to every bite.

Bethmännchen (Marzipan Cookies)

Now, I know marzipan can be a bit divisive—some folks adore it, others find it too sweet—but these traditional German Bethmännchen cookies are the perfect gateway. I first tried them at a holiday market years ago and have been tweaking this recipe ever since to get that perfect chewy-yet-crumbly texture.

Ingredients

• About 2 cups of almond meal
• A good cup of powdered sugar
• A couple of egg whites
• A splash of rose water
• A handful of whole, blanched almonds
• A pinch of salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond meal, powdered sugar, and that pinch of salt.
3. Add the egg whites one at a time, mixing until a firm but pliable dough forms. Tip: If the dough feels too sticky, add a bit more almond meal; if it’s too dry, add another egg white.
4. Stir in the splash of rose water until evenly distributed.
5. Pinch off small pieces of dough and roll them into 1-inch balls.
6. Press three whole, blanched almonds into the top of each ball to form a triangle pattern. Tip: Dip your fingers in water to prevent sticking when shaping.
7. Arrange the cookies on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 20–25 minutes, or until the bottoms are lightly golden and the tops are firm. Tip: Rotate the baking sheet halfway through for even browning.
9. Let the cookies cool completely on the sheet before handling.

After cooling, these little gems have a delightfully crisp exterior that gives way to a moist, marzipan-like center. I love serving them alongside a strong cup of coffee to balance their sweetness, or even crumbling them over vanilla ice cream for an elegant dessert twist.

Hildabrötchen (Hazelnut Shortbread Cookies)

Just last weekend, I found myself craving something buttery and nutty to go with my afternoon tea, and these German-inspired Hildabrötchen were exactly what my kitchen needed. I love how their delicate hazelnut flavor transports me right to a cozy European café, even when I’m just baking in my pajamas on a lazy Sunday morning.

Ingredients

– 1 cup of softened unsalted butter (I always leave mine out overnight)
– ½ cup of granulated sugar
– 2 cups of all-purpose flour
– 1 cup of finely ground hazelnuts
– A good pinch of salt
– 1 teaspoon of pure vanilla extract
– About ¼ cup of powdered sugar for that final snowy dusting

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for about 3 minutes, until the mixture is pale and fluffy.
3. Add the vanilla extract and salt to the butter mixture, mixing for another 30 seconds until fully incorporated.
4. Gradually add the all-purpose flour and ground hazelnuts to the bowl, mixing on low speed just until a soft dough forms and no dry spots remain.
5. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms, placing them about 2 inches apart on the prepared baking sheets.
6. Gently flatten each dough ball with the bottom of a glass or your palm to about ½-inch thickness.
7. Bake the cookies for 12-15 minutes, until the edges are lightly golden but the centers are still pale.
8. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.
9. While the cookies are still slightly warm, generously dust them with powdered sugar using a fine-mesh sieve.

Zesty with hazelnut richness and wonderfully crumbly, these cookies practically melt in your mouth. I love serving them alongside a strong espresso or crumbling them over vanilla ice cream for an easy dessert upgrade that always impresses.

Biberle (Honey-Spiced Cookies)

Whenever I smell the warm spices of Biberle baking in my kitchen, I’m instantly transported back to my grandmother’s cozy holiday kitchen, where these honey-spiced cookies were always the first treat to disappear from her festive platters. There’s something magical about how these simple ingredients transform into such fragrant, chewy delights that feel like a hug in cookie form. I love making these on chilly afternoons when the house needs warming up and my soul needs some old-fashioned comfort.

Ingredients

– 2 cups of all-purpose flour
– ¾ cup of honey (I prefer the rich flavor of wildflower honey)
– ½ cup of softened butter
– 1 large egg
– 2 teaspoons of baking powder
– 1 teaspoon of ground cinnamon
– ½ teaspoon of ground cloves
– ¼ teaspoon of ground nutmeg
– A generous pinch of black pepper (trust me, it adds amazing depth!)
– A splash of milk if the dough feels too dry

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and black pepper until well combined.
3. In a separate large bowl, cream together the softened butter and honey using an electric mixer on medium speed for about 2 minutes until light and fluffy.
4. Beat in the egg until fully incorporated into the butter-honey mixture.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
6. If the dough feels too dry and crumbly, add a splash of milk, one tablespoon at a time, until it comes together smoothly.
7. Cover the dough with plastic wrap and refrigerate for 30 minutes—this chilling step prevents the cookies from spreading too much during baking.
8. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
9. Arrange the dough balls about 2 inches apart on your prepared baking sheets.
10. Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly soft.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

After cooling completely, these Biberle develop the most wonderful chewy texture with a crisp edge that gives way to the complex warmth of honey and spices. I love serving them slightly warm with a dusting of powdered sugar or alongside a strong cup of coffee that complements their spiced sweetness perfectly. They also make fantastic edible gifts when packaged in pretty tins with a cinnamon stick tucked inside for extra fragrance.

Nussecken (Nut Corners)

Diving into my grandmother’s old recipe box always brings back such warm memories, and today I’m sharing her incredible Nussecken – those irresistible German nut corners that were always the first to disappear from her holiday cookie trays. I’ve adapted her traditional recipe just slightly to make it more approachable for modern bakers while keeping that magical crunch and rich nutty flavor that makes these so special.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of softened butter
– 1/2 cup of granulated sugar
– 1 large egg
– A generous cup of finely chopped walnuts
– 3/4 cup of apricot jam
– A couple tablespoons of milk
– A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. In a large mixing bowl, combine the 2 cups of flour, 1/2 cup of sugar, and 1 cup of softened butter until the mixture resembles coarse crumbs.
3. Add the egg and mix until a smooth dough forms, being careful not to overwork it.
4. Press the dough evenly into the prepared baking pan using your fingertips.
5. Spread the 3/4 cup of apricot jam in a thin, even layer over the dough base.
6. In a separate bowl, mix the 1 cup of chopped walnuts with the remaining 1/2 cup of sugar and a splash of vanilla extract.
7. Sprinkle the walnut mixture evenly over the jam layer, pressing down gently.
8. Brush the top lightly with a couple tablespoons of milk to help with browning.
9. Bake for 25-30 minutes until the edges are golden brown and the nut topping is fragrant.
10. Remove from the oven and let cool completely in the pan before cutting into triangles.

Once cooled, these beauties develop the perfect contrast between the buttery shortbread base and the crunchy nut topping. The apricot jam adds just enough sweetness to balance the rich walnuts, making them dangerously addictive with your afternoon coffee or as an elegant dessert plate addition.

Kokosmakronen (Coconut Macaroons)

Every time I bake these coconut macaroons, I’m transported back to my grandmother’s kitchen where the scent of toasted coconut would fill the entire house. There’s something magical about how just a few simple ingredients can create such delightful little treats that are crispy on the outside and chewy in the middle. I love making these when I need a quick baking fix or want to impress guests with minimal effort.

Ingredients

– 3 cups of sweetened shredded coconut (the fluffier, the better!)
– ¾ cup of granulated sugar
– 3 large egg whites
– A splash of vanilla extract
– A pinch of salt
– 4 ounces of semi-sweet chocolate chips (for that optional drizzle)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the 3 cups of shredded coconut with ¾ cup of granulated sugar.
3. Add the 3 large egg whites to the coconut mixture and stir until everything is well combined.
4. Mix in a splash of vanilla extract and a pinch of salt until fully incorporated.
5. Using a cookie scoop or two spoons, drop rounded tablespoons of the coconut mixture onto your prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 18-20 minutes until the edges turn golden brown and the tops are lightly toasted.
7. Let the macaroons cool completely on the baking sheet for at least 15 minutes before moving them.
8. While the macaroons cool, melt 4 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
9. Drizzle the melted chocolate over the cooled macaroons using a spoon or piping bag.
10. Allow the chocolate to set completely before serving, about 20 minutes at room temperature.

Tip: Make sure your egg whites are at room temperature for better incorporation with the coconut mixture. Don’t overmix the batter—just combine until everything comes together. For extra crispy edges, press the coconut mixture slightly when shaping to create more surface area.

These beauties have that perfect contrast of crispy exterior and chewy interior that makes them irresistible. The toasted coconut flavor shines through beautifully, and that chocolate drizzle adds just the right touch of decadence. Try serving them alongside coffee for an afternoon treat or crumble them over ice cream for an easy dessert upgrade.

Schokoladenplätzchen (Chocolate Cookies)

Baking these Schokoladenplätzchen always takes me back to my first Christmas in Germany, where I learned that the secret to perfect chocolate cookies isn’t just in the ingredients, but in the rhythm of rolling and cutting that becomes almost meditative. I’ve since adapted this recipe for my American kitchen, and it’s become my go-to when I need something that feels both special and comforting.

Ingredients

• 2 cups of all-purpose flour
• 3/4 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 1 large egg
• 1/2 cup of cocoa powder
• A splash of vanilla extract
• A pinch of salt
• A couple of tablespoons of milk, if needed

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes with an electric mixer on medium speed.
3. Beat in the egg and vanilla extract until fully combined.
4. Sift in the all-purpose flour, cocoa powder, and salt to avoid lumps, then mix on low speed just until a dough forms. Tip: Don’t overmix, or the cookies can become tough.
5. If the dough feels too dry and crumbly, add a tablespoon of milk at a time until it holds together when pressed.
6. Lightly flour your work surface and roll out the dough to about 1/4-inch thickness.
7. Use cookie cutters to cut out shapes, dipping them in flour first to prevent sticking.
8. Place the cut cookies about 1 inch apart on the prepared baking sheets.
9. Bake for 8-10 minutes, until the edges are firm but the centers are still slightly soft. Tip: They’ll firm up as they cool, so pull them out when they look set but not browned.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This prevents them from breaking while warm.

Vibrantly rich with deep chocolate flavor, these cookies have a crisp edge that gives way to a tender, almost fudgy center. I love serving them stacked high on a vintage plate with a dusting of powdered sugar, or dipping half in melted white chocolate for a pretty contrast that makes any afternoon feel like a celebration.

Anisplätzchen (Anise Cookies)

Baking these delicate Anisplätzchen always transports me back to my grandmother’s kitchen during the holidays, where the warm, licorice-like aroma of anise would fill the entire house. I love how these simple German cookies develop such complex flavor with just a few basic ingredients, and they’ve become my go-to when I want something that feels both festive and comforting. There’s something magical about how these crisp, star-shaped cookies seem to capture the essence of winter celebrations in every bite.

Ingredients

– 2 cups of all-purpose flour
– 3 large eggs
– 1 cup of granulated sugar
– 2 tablespoons of anise seeds (the star of the show!)
– A pinch of salt
– A splash of vanilla extract

Instructions

1. Crack 3 large eggs into a medium mixing bowl and beat them with an electric mixer on medium speed for about 2 minutes until they become pale and frothy.
2. Gradually add 1 cup of granulated sugar while continuing to mix for another 3 minutes until the mixture becomes thick and ribbon-like when you lift the beaters.
3. Whisk 2 cups of all-purpose flour with a pinch of salt in a separate bowl to ensure even distribution.
4. Gently fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the air you’ve incorporated.
5. Stir in 2 tablespoons of anise seeds and a splash of vanilla extract until just combined—overmixing will make the cookies tough.
6. Cover the bowl with plastic wrap and refrigerate the dough for exactly 4 hours; this chilling time is crucial for the cookies to hold their shape during baking.
7. Preheat your oven to 325°F and line two baking sheets with parchment paper.
8. Roll teaspoon-sized portions of dough into balls and place them 2 inches apart on the prepared baking sheets.
9. Flatten each ball slightly with the bottom of a glass dipped in flour to prevent sticking.
10. Bake for 12-15 minutes until the edges turn light golden brown but the centers remain pale.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Now that you’ve baked these beauties, you’ll notice they develop an incredible crisp texture that practically melts in your mouth with each anise-kissed bite. Nothing beats enjoying these with a cup of hot tea while they’re still slightly warm, or you could get creative and sandwich two cookies together with a thin layer of lemon curd for a delightful contrast of flavors. The subtle licorice notes make these perfect for holiday cookie exchanges, but honestly, I find myself making them year-round whenever I need a little taste of tradition.

Mandelschnitten (Almond Slices)

Whenever I need a quick baking project that feels fancy but comes together in a flash, I turn to these almond slices. They remind me of the buttery, nutty cookies my German grandmother used to keep in her cookie tin, and they’re perfect with a cup of coffee on a lazy afternoon.

Ingredients

– 1 cup of all-purpose flour
– A stick of cold unsalted butter, cubed
– A quarter cup of granulated sugar
– A pinch of salt
– One egg yolk
– A generous half cup of sliced almonds
– A couple of tablespoons of apricot jam
– A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, cubed butter, sugar, and salt.
3. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Mix in the egg yolk and vanilla extract until a soft dough forms.
5. Press the dough evenly into a rectangle about 1/4-inch thick on the prepared baking sheet.
6. Spread the apricot jam thinly over the dough, leaving a small border around the edges.
7. Sprinkle the sliced almonds evenly over the jam layer, pressing them in lightly.
8. Bake for 18–20 minutes, or until the edges are golden brown and the almonds are lightly toasted.
9. Remove from the oven and let it cool on the baking sheet for 5 minutes.
10. While still warm, slice into bars using a sharp knife, then let them cool completely on a wire rack.

Enjoy these almond slices once they’ve cooled—they’re delightfully crisp with a chewy jam layer and toasty almond crunch. I love pairing them with a dollop of whipped cream for a simple dessert or just enjoying them as a sweet snack straight from the tray.

Haselnussmakronen (Hazelnut Macaroons)

Aren’t some of the best holiday traditions the ones that fill your kitchen with incredible aromas? I first discovered these German hazelnut cookies during a Christmas market trip, and now they’ve become my go-to December baking project—there’s something magical about that nutty, sweet scent wafting through the house.

Ingredients

– 2 cups of finely ground hazelnuts
– 1 cup of granulated sugar
– 3 large egg whites at room temperature
– A good pinch of fine sea salt
– A splash of vanilla extract
– A couple of extra tablespoons of sugar for rolling

Instructions

1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk the egg whites with an electric mixer on medium speed until foamy, about 1 minute.
3. Gradually add the 1 cup of sugar while continuing to mix, increasing speed to high once all sugar is incorporated.
4. Beat the egg white mixture until stiff, glossy peaks form, about 3-4 minutes—this is crucial for that light, airy texture.
5. Gently fold in the ground hazelnuts, salt, and vanilla extract using a spatula, being careful not to deflate the egg whites.
6. Scoop tablespoon-sized portions of dough and roll them between your palms to form smooth balls.
7. Roll each ball in the reserved sugar until lightly coated on all sides.
8. Place the sugared balls 2 inches apart on your prepared baking sheets—they’ll spread slightly.
9. Bake for 18-20 minutes until the edges are lightly golden and the tops develop those characteristic cracks.
10. Let the cookies cool completely on the baking sheets before handling—they’re fragile when warm!

Oh, these macaroons develop the most wonderful chewy interior beneath their crisp, crackly exterior. The hazelnut flavor really shines through, making them perfect with afternoon coffee or crumbled over vanilla ice cream for an elegant dessert.

Linzer Cookies (Jam-Filled Shortbread)

Every year when the holiday season rolls around, I find myself reaching for this Linzer cookie recipe—it’s become a tradition in our house, and the moment my kitchen fills with the scent of buttery shortbread and sweet jam, I know it’s officially time to celebrate. There’s something so comforting about these delicate, jam-filled treats that just screams cozy gatherings and festive cheer.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of unsalted butter, softened just enough to make creaming a breeze
• ½ cup of granulated sugar
• 1 large egg
• A generous splash of vanilla extract
• A pinch of salt to balance the sweetness
• About ½ cup of your favorite jam—I love raspberry for that pop of color
• A light dusting of powdered sugar for that snowy finish

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.
2. Beat in the egg and vanilla extract until fully combined, scraping down the sides of the bowl with a spatula to ensure everything is incorporated evenly.
3. Gradually add the flour and salt to the wet ingredients, mixing on low speed just until a soft dough forms—be careful not to overmix, as this can make the cookies tough.
4. Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour until firm; this makes rolling much easier and prevents spreading.
5. Preheat your oven to 350°F and line baking sheets with parchment paper to avoid sticking.
6. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness, using a Linzer cookie cutter set to cut out an equal number of full circles and circles with cut-out centers.
7. Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart, and bake for 10–12 minutes until the edges are lightly golden.
8. Let the cookies cool completely on the sheets before carefully spreading about 1 teaspoon of jam onto each full circle, then topping with a cut-out cookie.
9. Dust the assembled cookies lightly with powdered sugar using a fine-mesh sieve for an even coating.

You’ll love how these cookies melt in your mouth with their buttery shortbread base and the sweet-tart jam filling. They’re perfect for gifting in festive tins or serving with a hot cup of tea for an extra cozy touch.

Zuckergebäck (Sugar Cookies)

Very few things bring me as much joy as the simple pleasure of baking sugar cookies on a crisp autumn afternoon. There’s something magical about that buttery, vanilla-scented dough transforming into delicate, crisp-edged treats that melt in your mouth. I always make a double batch this time of year because my neighbors somehow know when my kitchen starts smelling like a bakery and come knocking with empty containers!

Ingredients

– 2 cups of all-purpose flour
– 1 cup of softened unsalted butter (I leave mine on the counter for about 30 minutes)
– 3/4 cup of granulated sugar
– 1 large egg
– 2 teaspoons of vanilla extract
– 1/2 teaspoon of baking powder
– A generous pinch of salt
– Extra sugar for rolling (about 1/4 cup)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a separate large bowl, cream the softened butter and sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
6. Cover the dough with plastic wrap and chill in the refrigerator for exactly 30 minutes—this prevents spreading and creates that perfect crisp texture.
7. Using a tablespoon, scoop portions of dough and roll them into 1-inch balls between your palms.
8. Roll each ball in the extra sugar to coat completely, then place them 2 inches apart on the prepared baking sheets.
9. Use the bottom of a glass to gently flatten each cookie to about 1/4-inch thickness.
10. Bake for 10-12 minutes, until the edges are lightly golden but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nothing beats that satisfying crunch when you bite into these delicate cookies, followed by the buttery vanilla flavor that just melts away. I love serving them stacked high on a vintage cake stand for holiday gatherings or packing them in cute tins as edible gifts—they stay perfectly crisp for days if they last that long!

Marzipankartoffeln (Marzipan Potatoes)

Tucked away in my grandmother’s old recipe box, I discovered this charming German treat that’s become my go-to for holiday gatherings—these little marzipan potatoes look so rustic and unassuming, but they deliver the most delightful almond surprise. I love how they bridge that gap between candy and cookie, perfect for when you want something sweet but not overly complicated to make.

Ingredients

– About 2 cups of almond flour (the fine stuff works best)
– A generous ¾ cup of powdered sugar
– Just a splash of rosewater (about 1 teaspoon)
– 1 egg white, lightly beaten until frothy
– A couple of tablespoons of cocoa powder for dusting

Instructions

1. Combine 2 cups of almond flour and ¾ cup of powdered sugar in a medium mixing bowl, whisking them together until no lumps remain.
2. Add 1 teaspoon of rosewater to the dry ingredients, then pour in the lightly beaten egg white.
3. Mix everything with your hands for about 2-3 minutes until the dough comes together smoothly and isn’t sticky—if it feels too wet, sprinkle in a bit more almond flour.
4. Pinch off small pieces of dough, each about 1 teaspoon in size, and roll them into rough oval shapes between your palms to mimic tiny potatoes.
5. Spread 2 tablespoons of cocoa powder on a small plate and roll each marzipan potato in it until evenly coated, tapping off any excess.
6. Arrange the coated potatoes on a parchment-lined baking sheet and let them rest at room temperature for at least 1 hour to firm up—this prevents them from becoming too soft when stored.
7. Transfer the marzipan potatoes to an airtight container, separating layers with parchment paper to avoid sticking.

Gently biting into one reveals a firm yet yielding texture that melts with a rich almond sweetness, subtly enhanced by the floral hint of rosewater. The cocoa powder adds just enough bitterness to balance the sweetness, making these perfect alongside a strong cup of coffee or as edible decorations on a holiday dessert platter.

Schneeballen (Snowball Cookies)

Baking these delicate Schneeballen transports me straight to my grandmother’s cozy kitchen during those first snowy days of winter. I remember watching her dust the warm cookies with that magical powdered sugar coating, creating edible snowballs that melted in our mouths with buttery perfection. There’s something so comforting about rolling these little treats between your palms, knowing you’re about to create something truly special.

Ingredients

– 2 cups of all-purpose flour
– 1 cup of softened unsalted butter
– 1/2 cup of powdered sugar, plus another good dusting for coating
– 1 teaspoon of vanilla extract
– A generous pinch of salt
– 1 cup of finely chopped walnuts

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, which should take about 2-3 minutes with an electric mixer.
3. Mix in the vanilla extract until fully incorporated.
4. Gradually add the flour and salt to the butter mixture, mixing on low speed until just combined.
5. Gently fold in the chopped walnuts with a spatula until evenly distributed throughout the dough.
6. Scoop out tablespoon-sized portions of dough and roll them between your palms into smooth 1-inch balls. Tip: If the dough feels too sticky, chill it in the refrigerator for 15 minutes first.
7. Arrange the dough balls about 2 inches apart on your prepared baking sheets.
8. Bake for 12-15 minutes, until the bottoms are lightly golden but the tops remain pale. Tip: Rotate the baking sheets halfway through baking for even cooking.
9. Remove the cookies from the oven and let them cool on the baking sheet for exactly 5 minutes – they’ll be too fragile to handle when hot.
10. While still warm, roll each cookie in the remaining powdered sugar until completely coated. Tip: Use a shallow bowl for the powdered sugar to make coating easier.
11. Transfer the coated cookies to a wire rack to cool completely.
12. Give the cookies a second dusting of powdered sugar right before serving for that perfect snowy appearance.

Melt-in-your-mouth tender with a satisfying crunch from the walnuts, these Schneeballen deliver the perfect balance of buttery richness and subtle sweetness. I love serving them on a vintage platter during holiday gatherings, where their snowy appearance always earns compliments. For an extra festive touch, try arranging them in a pyramid shape dusted with edible glitter to create a true winter wonderland centerpiece.

Summary

Perfect for holiday baking or anytime treats, these classic German cookies offer authentic flavors and heartwarming traditions. We hope you’ll try baking some of these delicious recipes yourself! Share your favorites in the comments below and don’t forget to pin this article on Pinterest to save these wonderful recipes for later.