ZIMTSTERNE (GERMAN CINNAMON STAR COOKIES) RECIPE
This traditional German recipe for zimtsterne, or cinnamon star cookies, taste like a macaroon and is a must for the Christmas cookie platter.
Provided by Jennifer McGavin
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a large bowl or stand mixer, beat the egg whites until soft peaks form.
- Add the confectioners' sugar 1/2 cup at a time, beating for 1 minute between each addition. Continue beating for 5 minutes after the last addition. The mixture should be very stiff, like the icing used to hold a gingerbread house together.
- Remove 1/2 cup of this meringue mixture and set aside for icing.
- Fold the raw almond meal and cinnamon into the larger portion of meringue. Add the Kirschwasser, if you are using it, and incorporate. Chill the dough for about 1 hour.
- Using ample confectioners' sugar on your baking board or clean countertop, pat the dough into a square and roll out to 1/2-inch thick (or 1 centimeter).
- Cut out stars with a cookie cutter that has been dusted with confectioners' sugar. Dust the cookie cutter between each cut.
- Place stars on a nonstick cookie sheet or a cookie sheet lined with parchment paper.
- Brush or spread the reserved meringue icing on each star, working it out to all the points.
- Let the stars dry overnight (about 24 hours, if you can). An oven is a good place if you don't forget they are there and heat for something else.
- The next day, heat the oven to 325 F. Bake each tray for 10 to 15 minutes. This is to dry out the cookies a little more and bake the egg whites. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice.
- Remove the cookies from the baking sheet and let them cool completely on a wire rack before storing in a covered container in a dry place at room temperature.
Nutrition Facts : Calories 278 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 17 mg, Sugar 28 g, Fat 14 g, ServingSize 42 cookies (14 servings), UnsaturatedFat 0 g
LEBKUCHEN (GERMAN CHRISTMAS HONEY COOKIES)
This recipe is from an OLD betty crocker cookbook and is my absolute favorite Christmas cookie. My MIL sends a batch every year and is one of my favorite things of the season. DO NOT overbake these or they will become so hard that you might need to have dental work done (lol) If the cookies are too hard she suggests placing them in an airtight container with an apple slice. I did not include chilling time in the recipe.
Provided by GotBoxer
Categories Dessert
Time 1h10m
Yield 72 cookies
Number Of Ingredients 18
Steps:
- Mix honey and molasses and bring to a boil. Remove from heat and cool completely.
- Stir in brown sugar, egg, lemon juice and lemon rind.
- Sift together flour, baking soda and spices, then stir into the honey-molasses mix.
- Mix in the citron and chopped nuts, place the dough in the refrigerator and chill overnight.
- Roll out a small amount of dough at a time to 1/4 inch thick, keeping the rest in the fridge. You can either cut out oblong shapes about 1 1/2" x 2 1/2" or just cut out circle shapes about 2" in diameter.
- Place on a GREASED baking sheet about 1" apart.
- Place 3 almonds on top of each cookie in a flower shape, and place in a 400 deg oven for 10-12 min or until no imprint remains when touched lightly.
- While cookies bake, make glaze by boiling the water and sugar to 230 degrees - until it just barely begins to thread.
- Remove from heat and stir in confectioners sugar.
- Brush the hot glaze lightly over the cookies (if it gets grainy reheat slightly with a little water to thin again).
Nutrition Facts : Calories 57.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.9, Sodium 16.1, Carbohydrate 13, Fiber 0.2, Sugar 8.7, Protein 0.7
23 GERMAN COOKIES WE CAN'T LIVE WITHOUT
These German cookies bring Oktoberfest right into your home! These authentic recipes are simple, delicious, and will give you an authentic taste of Germany.
Provided by insanelygood
Categories Cookies Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a German treat in 30 minutes or less!
Nutrition Facts :
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.
PFEFFERNUSSE
How to make authentic Pfeffernusse! These traditional German iced gingerbread cookies are made with white pepper, cinnamon, and are a classic Holiday treat.
Provided by Julia Foerster
Categories Cookie
Time P1DT32m
Number Of Ingredients 12
Steps:
- In a measuring jug, combine flour and baking soda. Set aside.
- In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture.
- Let the dough cool to room temperature, then form into a ball and wrap with plastic wrap. Let sit in a cool space for at least overnight.
- Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
- Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
- To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.
Nutrition Facts : Calories 86 kcal, Carbohydrate 16 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 20 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
GERMAN BUTTER COOKIES RECIPE
Crispy German butter cookies or Butterplätzchen, a classic Christmas cookie recipe, perfect for baking with children.
Provided by Adina
Categories Cookies
Time 1h10m
Number Of Ingredients 9
Steps:
- Dough: Place the flour, cold cubed butter, sugar, vanilla sugar, a pinch of salt, and egg in the food processor. Process shortly to form the dough.
- Refrigerate: Turn the dough onto the working surface and press the dough into a disc. Don't knead. Wrap in plastic foil/cling film and refrigerate for 30 minutes or longer.
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and line the baking trays with parchment paper.
- Roll the dough about 5 mm/ 0.2 inches on a lightly floured surface with a lightly floured rolling pin. Cut the cookies with any cutters you like. Place on trays (Note 4).
- Brush: Mix the egg yolk and the milk, brush the cookies with the mixture. Sprinkle with the sprinkles.
- Bake for 7-10 minutes until only lightly golden. Let rest on the tray for 5 minutes, then transfer to wire racks to cool completely.
- Repeat: Roll the remaining dough and repeat. Roll all the scraps again and make more cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 94 kcal, Carbohydrate 12 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 8 mg, Sugar 5 g, UnsaturatedFat 2 g
LEBKUCHEN COOKIES
Classic lebkuchen cookies with a lemon glaze. Prepared in advance, these traditional German Christmas cookies are gingerbread-like in flavor and have a soft and chewy texture. These cookies are a great festive treat for the holiday season! Recipe featured from Midwest Made from Shauna Sever.
Provided by Laura // A Beautiful Plate
Categories Cookies and Bars
Time P5DT25m
Number Of Ingredients 19
Steps:
- Prepare the Cookies: In a 1½ quart saucepan, combine the honey and muscovado sugar. Over medium-high heat, stir gently until the sugar begins to dissolve and the mixture just begins to come to a simmer. Remove the pan from the heat and stir in the butter. Let cool until warm to touch. Whisk in the egg and lemon zest and juice.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together the flour, baking soda, salt, and spices.
- On low speed, stir in the wet ingredients until a smooth, sticky dough forms. Laura's Note: This will be slack and loose, don't worry! Scrape the dough into a lightly oiled ceramic bowl and cover with a plate - you want the dough to be able to breathe.
- Allow the dough to "ripen" at cool room temperature for 1 to 2 days - do not refrigerate. (The large amount of honey and sugar will keep bacteria at bay.)
- Position racks to the upper and lower thirds of the oven and preheat it to 350°F (180°C). Line two baking sheets with parchment paper.
- Turn out the dough onto a well-floured work surface. Roll it out to a ¼-inch/6 mm thickness. Use a bench scraper or thin spatula to get under the dough and scoot it around in the flour occasionaly to prevent sticking. Cut shapes with 2-inch/5 cm cutters and place 1 inch/2½ cm apart on the prepared baking sheets. Sweep away any excess flour with a pastry brush.
- Bake until fragrant and lightly browned, about 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time. (Watch closely, as honey in the dough can make the edges catch and burn quickly.)
- Prepare the Glaze: In a medium bowl, whisk together the confectioner's sugar, egg white, lemon juice, and salt for a smooth, thin, runny glaze. (Add a few drops of lemon juice, as needed, to achieve this consistency).
- Let the cookies firm up and cool on the baking sheets for 5 minutes. Run an offset spatula under the cookies to gently looesn them from the parchment paper, leaving them on the sheets.
- While still warm, brush the cookies with glaze and transfer to wire racks. Allow the cookies to cool and the glaze to dry completely.
- The secret to a perfect lebkuchen texture is in the resting phase: place the cookies into airtight containers in layers, seperated by parchment or wax paper. Tuck a wedge of apple in the container before sealing. Store in a cool place for at least 3 days, or up to 2 weeks, to allow the cookies to ripen once more before serving.
Nutrition Facts : ServingSize 1 serving, Calories 125 kcal, Carbohydrate 7 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 58 mg, Sugar 8 g, UnsaturatedFat 9 g
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.
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Email [email protected]Published 2021-12-14Is Accessible For Free True
- Vanillekipferln (vanilla crescents) These delightful little crescent-shaped biscuits just melt in your mouth. They are normally made from ground almonds or hazelnuts, and then given a heavy dusting of vanilla sugar.
- Springerle. Traditionally anise-flavoured, bakers create the intricate designs by using a special rolling pin printed with images.
- Pfeffernüsse (pepper nuts) Despite the name, these cookies don’t necessarily contain nuts – it depends on what recipe you use.
- Lebkuchen. German gingerbread comes in several forms, though its often glazed with either a thin icing or chocolate. It’s less crispy than a gingerbread man and definitely more, well, bread like.
- Berliner Brot (Berlin bread) Another nutty treat, these brownie look-a-likes are harder to find than the Lebkuchen. They also combine the delicious flavours of hazelnut, almond, cinnamon and sugar, and are well worth a try.
- Bethmännchen (little Bethman) Most commonly found in Frankfurt, these Christmas pastries are made mainly from marzipan, rosewater and sugar, and are normally decorated with almonds around the outside.
- Heidesand (heather sand) These Lower-Saxon crumbly biscuits have an addictive buttery flavour. Traditionally just made from a light-coloured cookie-dough – that’s why they’re named after sand – there are now many different variations on the recipe, such as the chocolatey ones pictures above.
- Zimtsterne (cinnamon stars) We wouldn’t dare make a list of cookies and not include these beauties. “Cinnamon stars” are made from egg whites and almonds and a whole lot of cinnamon, resulting in a sweet cookie with a kick.
- Printen. Alright, some people might point out that Printen are a type of Lebkuchen, and they’re right, but we feel they warrant their own spot on our list.
- Haselnussmakronen (hazelnut macaroons) Egg whites, ground hazelnuts and sugar are all you need to produce these chewy delights. Top them with a hazelnut or a candied cherry and then dip them in chocolate – you can’t go wrong.
20 TRADITIONAL GERMAN CHRISTMAS COOKIES - INSANELY GOOD
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5/5 (1)Published 2022-01-18Category 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.
- German Spritz Cookies (Spritzgebäck) German spritz cookies, or spritzgebäck, are some of the most interesting-shaped cookies you’ll ever see. You can make them into ‘S’ shapes, ‘I’ shapes, ‘O’ shapes, or something else.
- German Hazelnut Christmas Cookies. All you’ll need to make German hazelnut Christmas cookies are five ingredients, 30 minutes, and some snowflake-shaped cookie cutters.
- German Christmas Cardamom Cookies (Kardamon Plaetzchen) If you’re looking for something with a more interesting flavor, these salty and floral-like cookies could be just the thing.
- Zimtsterne (German Cinnamon Star Cookies) If you’re going to make these in the traditional German fashion, you’ll need a set of star cookie cutters.
- Authentic Bethmännchen (German Marzipan Cookies) These chewy marzipan cookies take only 5 minutes of preparation and another 15 to cook, making them a fast favorite among many German families in the holiday season.
- German Walnut Shortbread Cookies. These are simple shortbread cookies with some walnuts added for crunch and taste. You can make them with nothing more than butter, powdered sugar, vanilla extract, flour, salt, sugar, and walnuts.
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- Chocolate Spitzbuben. Sandwich cookies like these here have many names in Germany. I call them “Spitzbuben” others say “Hildabrötchen”. Most recipes use a light dough for this kind of cookies.
- Husarenkrapferl aka. Chocolate Pecan Thumbprint Cookies. I think chocolate and Christmas cookies are always a good match. These Chocolate Pecan Thumbprint Cookies are made with loads of chocolate – in the dough and of course the filling!
- Gingery Cookies aka. Speculoos. These cookies are a must-have or in my case must-do for Christmas: Spekulatius aka. As soon as the „Christmas Season“ starts in the supermarkets – like in September(!)
- Rum Sandwich Cookies. The recipe for these Rum Sandwich Cookies is quite new on the blog. I am baking them for years already but never thought of bringing them to the blog.
- Ginger Crescent Cookies. Vanilla Crescent Cookies are very popular here in Germany. Almost everybody loves them. If you make them properly. I guess the ones that do not like them, never had good ones ;) The bad ones can get really dry and hard and you can only eat them with a cup of mulled wine.
- Classic German Heidesand Cookies. This is another classic German Christmas cookie recipe that made its way on the blog just recently: Heidesand Cookies.
- Marzipan Almond Crescents. Another recipe for crescents. You can actually get them all year round in many bakeries, but for me, they are typical German Christmas cookies galore! ;)
- Klassische Ausstercherle aka. Simple Christmas Cookies. These classic and simple German Christmas Cookies are a must-have for Christmas season. They are called “Ausstecherle” – the translation would be probably “cut out cookies” I guess.
- Dominosteine aka. Domino Squares. These Domino Squares are not really Christmas cookies, to be honest – they are more like pralines/chocolates but one of the most popular Christmas sweets here in Germany.
- Lebkuchenplätzchen aka. Gingerbread Cookies. These Christmas cookies should be on your cookie plate if you like the typical “christmassy” flavors of gingerbread.
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- Crispy Roasted Goose Is a German Christmas Favorite. “Weihnachtsgans or German Christmas goose is the preferred fowl choice, along with duck, for festive occasions.
- Bavarian Bread Dumplings (Semmelknödel) Recipe. “Bavarian home cook Brigitte Drexler’s soul-satisfying bread dumplings are great for sopping up the rich gravy from the braised roast.”
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- Almond-Filled Stollen. I’ve been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter’s family, I carried my stollen on the plane!"
- Gingerbread Cookies (Lebkuchen) “A traditional German Christmas gingerbread cookie, or Lebkuchen. Created by medieval monks, lebkuchen dates back to the 13th century in Germany and Switzerland.”
- Lebkuchen Bars. “These spicy gingerbread-like bars, which are traditional holiday fare in Germany, contain no fat other than that in the egg. They’re addictive nonetheless, with their hard sugar glaze and nippy bite of crystallized ginger (substituted for the more typical citron).
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