Types of German Cookies Each region of Germany developed its own cookies 7 main types
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
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 isnt lost during baking
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
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
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
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
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.
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.