30 Traditional German Cookies for Christmas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Empire Biscuits

Empire Biscuits Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [’12’, ’12 Sandwich Biscuits’]

Here’s how to make tasty empire biscuits also called German biscuits. This easy recipe gives you a melt in the mouth delicious treat.

Ingredients

• 175 g Plain Flour
• 85 g Caster Sugar
• 100 g Butter (Block Butter)
• 1 tsp Vanilla
• 1 Egg
• 200 g Icing Sugar
• 5 tbsp Water (Or More If Needed)
• 70 g Jam
• 12 Glacé Cherries

Instructions

1. Preheat the oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper.
2. Add butter and caster sugar into a large mixing bowl and cream together until light and fluffy. You can do this by hand or use an electric whisk to cream the ingredients together quickly.
3. Add an egg and a teaspoon of vanilla into the mixing bowl and mix together until evenly combined.
4. Pour the plain flour into the bowl and mix together until the biscuit dough has formed. Use your hands to bring the dough together. Add a tablespoon of water If the mixture is too dry and is not coming together.
5. Lightly sprinkle flour on your work-surface and knead the dough until it comes together.
6. Roll the dough quite thin, so that it has a thickness of 3mm to 5mm, use a crinkled edge cookie cutter to cut out the biscuits. Then place them on a lined baking tray leaving a gap between each piece.
7. Bake the biscuits in a preheated oven for 10 to 12 minutes or until the biscuits start to brown around the edges. Place the biscuits on a cooling rack for it to cool down completely.
8. Once the biscuits have cooled down, mix together water and icing sugar until a thick icing mixture has formed. The icing should be thick enough to spread and not running off the edges.
9. To assemble the empire biscuits, spread jam on top of one biscuit and top with another biscuit. Then gently spoon (or pipe) icing on top of the biscuit, leaving a border around the edges.
10. Top with a glacé cherry centred in the middle. Leave the icing to harden and then enjoy!

2. Chocolate Cookie Cups

German Chocolate Cookie Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’]

German Chocolate Cookie Cups are easy, delicious cookie cupcakes with a chocolate cookie crust with a coconut pecan filling with chocolate chips that makes a wonderful dessert.

Ingredients

• 1 recipe of Soft Chocolate Cookies on AllRecipes.com for the crust
• 1 cup pecans (chopped)
• 2 egg yolks
• 1/2 cup sugar
• 1/8 tsp. salt
• 1/4 cup unsalted butter (softened)
• 1/2 cup heavy cream
• 1 tsp. vanilla extract
• 1 cup sweetened shredded coconut
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees F.
2. Follow the recipe at Soft Chocolate Cookies on AllRecipes.com to make the crust.
3. Place the coconut and pecans on a cookie sheet covered with parchment paper. Bake for about 8 minutes until the coconut is toasted.
4. Meanwhile, in a small saucepan, whisk together egg yolks, sugar, and salt until combined. Add butter, and then gradually pour in heavy cream and vanilla. Cook over low heat, stirring constantly, until the mixture is fluffy, and begins to thicken about 10 to 12 minutes, and registers about 180 degrees on an instant-read thermometer. Remove from heat and stir in the toasted pecans, and sweetened coconut. After cooling some, stir in the chocolate chips.
5. Press about 2 tablespoons cookie batter into the bottom and sides of each muffin tin. Spoon in the coconut pecan filling on top of the cookie dough in each tin.
6. Bake in a preheated 350 degree oven for about 10 to 12 minutes.

3. Mini Lemon Cakes

German Mini Lemon Cakes – Zitronenkuchen / Zitrone Mini-Kuchen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 tablespoons lemon zest
• 1/2 cup fresh lemon juice
• 3 cups unbleached all purpose flour
• 1 tablespoon baking powder
• 1 3/4 sticks (14 tablespoons unsalted butter, softened)
• 1 3/4 cups sugar
• pinch of salt
• 6 eggs
• 1/3 cup heavy whipping cream
• 1 1/2 cups powdered sugar
• 3 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350 F. Line muffin tins with paper liners or spray the cups of a mini muffin tin.
2. Whisk together the flour and baking powder in a bowl. Set aside.
3. In mixer bowl fitted with paddle attachment cream butter, sugar and pinch of salt on medium-high speed until light and fluffy. Add eggs, one at a time, alternately mixing in a tablespoon of flour mixture after each addition.
4. Turn mixer down to medium-low and add the whipping cream, then lemon juice and zest. Turn mixer down to low and gradually add the flour mixture until combined.
5. Divide the batter among the mini muffin cups. Bake mini muffins for 15-17 minutes.
6. Remove and cool in pan on wire rack for 20 minutes. Remove from pan and allow to cool completely.

Glaze

1. Sift the powdered sugar in a bowl and add in the lemon juice. Stir to combine. Drizzle glaze over the mini muffins. Allow the glaze to set before serving.

4. Gingerbread Cookies

German Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT280M · Yield: [’60’, ’60 Cookies’]

Gingerbread cookies are a Christmas must have! These one have a nice buttery cookie base and all of the spices are likely to already be in your spice cabinet. They will make converts of those who don’t think they like these spicy little fellas!

Ingredients

• 5½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1½ teaspoons ground cloves
• 1 teaspoon grated nutmeg
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, mix together flour, baking soda, salt and spices.
2. In your mixer bowl, cream together the butter and sugar until the mixture is light and fluffy.
3. Add the molasses, egg and vanilla. Beat until uniform.
4. Add in the dry ingredients about ⅓ at a time, stirring until just combined between additions.
5. Once dough comes together, wrap tightly in plastic wrap and refrigerate for at least 4 hours but up to 2 days.
6. Preheat oven to 350°F.
7. Working with about ⅓ of the dough at a time, roll on a lightly floured surface to about ⅛-inch thick. Cut into desired shapes and place on cookies sheet.
8. Bake for about 8 minutes. Let cool on the baking sheets for a couple of minutes, then remove to a wire rack to cool completely.
9. Use royal icing to decorate and enjoy!

5. Christmas Spritz Cookies

Spritz Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 6

Ingredients

• 1 1/2 cups butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 tablespoon milk
• 1 teaspoon baking powder
• 4 cups flour

Instructions

1. Preheat oven to 400.
2. Cream butter and sugar.
3. Add egg, vanilla, almond extract and milk. Mix well.
4. Add baking powder. Mix well.
5. Add flour, one cup at a time and slowly.
6. Do not chill dough
7. Fill cookie shooter/press. Press cookies on baking sheet.
8. Bake for 6-8 minutes.
9. Cool on cooling rack.
10. Enjoy!

6. Cinnamon Stars

Zimtsterne: German Cinnamon Stars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [’84’, ’84 cookies’]

A light, sweet, gluten free German cookie delight that is popular at Christmastime.

Ingredients

• 2 ½ cups powdered sugar ((sifted, divided in half))
• 2 ½ cups ground almonds ((almond flour) up to 3 cups/310 g)
• 1 tsp cinnamon
• 4 egg whites

Instructions

1. Preheat oven to 250º F (120º C)
2. Please see NOTES for best results.
3. In a large bowl, combine half of the powdered sugar, the ground almonds and cinnamon and mix until well-combined. Set aside.
4. Beat egg whites in bowl with mixer until soft peaks form. Add the other half of the powdered sugar and continue to beat for another 2 or 3 minutes until thick and creamy.
5. Remove 1 cup (250 ml) of the beaten eggs and set aside in a covered container (I put it in a condiment dispenser for easy decorating).
6. Add the almond mixture to the rest of the egg white mixture and mix well, until a dough forms. It’s important to note that due to the amount of egg white varying (size of egg used, etc.) you may need more almond flour to form a dough. Cover and put in the fridge for 20 minutes.
7. Place some parchment paper on the counter and sprinkle with powdered sugar, then place the dough on top and shape into a ball, then slightly flatten it.
8. Sprinkle some more powdered sugar on top and place another piece of parchment on top.
9. Roll out to 1/4″ thickness, then cut out star shapes; re-roll the dough, to cut out more until it has been completely used.
10. Place on a parchment or silicone sheet lined cookie sheet, then cover the top with the reserved meringue mixture. Using a condiment bottle makes it very simple to decorate the tops of these cookies (and others; see NOTES). Continue until all the cookies are coated in meringue.
11. Bake in preheated oven for 30 minutes, then turn off the oven, open the door slightly and allow to dry out for another 10 minutes or so, before removing from the oven. Place the Zimtsterne on cooling rack to cool completely.

7. Haselnussmakronen

Haselnussmakronen (German Hazelnut Macaroons) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’24’, ’24 cookies’]

These traditional German Christmas cookies are naturally grain free without any alterations to an old time recipe. 

Ingredients

• 4 egg whites
• 3/4 cup powdered sugar (confectioner’s sugar)
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 1/2 cups hazelnut flour (or hazelnuts pulsed in a food processor)
• whole hazelnuts (optional- for decoration)

Instructions

1. Preheat oven to 300 F (150 C).
2. Beat egg whites until they form stiff peaks
3. Add in sugar, cinnamon, and salt.  Beat for another 30 seconds until incorporated.
4. Fold in hazelnut flour (pre-made or grind whole hazelnuts in a food processor until they form a meal).
5. Spoon dough onto a cookie sheet.  Optionally, add 1 hazelnut to the top of each cookie for decoration.  Bake for about 23-25 minutes, until browned on the bottom and cooked through.

8. Hazelnut Meringue Cookies

German Hazelnut Meringue Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [’22’, ’22 cookies’]

These elegant German Hazelnut Cookies filled with hazelnut meringue and chocolate chips are a traditional German Christmas cookie that is served all through the holiday season. 

Ingredients

• 200 g butter (at room temperature)
• 125 g sugar
• 1 egg
• 300 g flour
• 100 g ground hazelnuts
• 1 tbsp cinnamon
• 1/4 tsp salt
• 3 egg whites
• 1 pinch salt
• 1/2 tsp cream of tartar
• 100 g powdered sugar
• 150 -200 g chopped hazelnuts
• 120 g ground hazelnuts
• 100 g chocolate chips (or toffee bits or butterscotch chips )

Instructions For the cookie dough:

1. Cream butter and sugar for 5 minutes, add the egg and stir to combine. Mix all the dry ingredients and add to the butter mix. Combine until a smooth batter forms. Dump onto a a layer of cling film, cover with another layer of cling film and shape into a disk. Wrap and chill for 2 hours.
2. Let the dough warm up at room temperature for about 5 minutes before rolling it out, especially if it was chilled for a long time.

For the filling

1. Whisk egg whites with salt and cream of tartar until soft peaks form. Add icing sugar bit by bit while continuing to whisk until very stiff peaks form. Fold in the ground and chopped nuts along with chocolate chips using a rubber spatula. 
2. Preheat oven to 200 C or 392 F and line 2 baking trays with parchment paper. 
3. Roll out your pastry to about 4 mm and cut out circles with a round cookie cutter (mine was 10 cm). Spoon a heaping tablespoon of hazelnut meringue onto one half of the circle and fold the upper half over the filling. The filling should peek out the front. It will not run out while baking. The cookies should not be closed or sealed.
4. Bake the cookies for 12 minutes, then take out off the oven and let cool on the tray. Dust with icing sugar and store in metal tins. They keep for 2 weeks. 

9. Spice Lebkuchen Cookies

Lebkuchen Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’24’]

How to make Lebkuchen cookies. Traditional German gingerbread cookies recipe from my grandmother who made them every year.

Ingredients

• 2 3/4 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp cloves (ground)
• 1/2 tsp nutmeg (ground)
• 1 tsp cinnamon
• 1/2 tsp allspice
• 3/4 cup brown sugar
• 1 large egg
• 1 tsp lemon juice
• 1 cup honey
• 1 cup sugar
• 1/2 cup powdered sugar
• 1 splash water (enough to thin to your liking)

Instructions

1. Combine dry ingredients in one bowl and mix well. Add egg, mix, add lemon juice and mix, then fold in honey until you get a sticky dough.  It will be REALLY sticky and thick!
2. Use a piece of parchment paper to create a long roll of dough, roll it up, twist the ends to seal and put it in the fridge for a few hours, then slice the dough to create equal sized slices. (if you skip this step just ensure your dollops of dough are equal sized)
3. Line baking sheet with parchment, a silpat mat or spray with non stick spray. Place slices on top with space in between them. Ensure all are the same size so they bake at the same rate.
4. Bake in a preheated oven at 400 degrees for about 12 minutes or until the outer edges are firmer but the very middle is still a bit undercooked but not wet. This will create a really chewy german spice cookie.
5. Take out of oven, put pan on cooling rack, leave on sheet pan while you make the glaze so they can stiffen up.
6. If you want a glaze on your lebkuchen, heat on the stovetop sugar, powdered sugar and enough water to make the consistency you want. Thin is okay, it will still create a sweet glaze on top. 
7. Put cookies on parchment paper or a cooling rack (that has been sprayed with non stick spray) with paper underneath and spoon glaze on so it won’t stick to plate. Spoon on top to coat and allow to harden.

10. Pfeffernusse Cookies

Gluten-Free Pfeffernusse Cookies (German Holiday Favorite) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’18’, ’18 cookies’]

These crunchy gluten-free Pfeffernusse cookies are full of holiday spice and nostalgia! Coated in powdered sugar and ready in just 30 minutes. They are perfect for gifting, sharing, or keeping all to yourself.

Ingredients

• 1 1/2 cups gluten free flour blend (* see note)
• 3/4 cup almond flour (* see note)
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon all spice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon water
• powdered sugar (for dusting after the cookies have cooled)

Instructions

1. Preheat the oven to 350º F. I recommend using the bake setting rather than the convection bake. The bake setting will bake the cookies more evenly.
2. Combine the flour, almond flour, brown sugar, cinnamon, allspice, nutmeg, cloves, baking soda, and a pinch of salt in a large mixing bowl. Whisk to blend.
3. In a smaller bowl, add the partially melted butter, molasses, egg, and vanilla extract. Whisk to blend.
4. Pour the wet ingredients into the dry ingredients. Mix into a soft cookie dough.
5. Optional, but recommended: Wrap the dough in plastic wrap and chill the cookie dough for 15-20 minutes. This allows the rice flour in the blend to soften, eliminating any grit.
6. Line a cookie sheet with parchment paper. Use a cookie scoop to drop dough balls onto the parchment paper.
7. Bake the cookies for 9-10 minutes. Remove the cookies from the oven and move them to a cooling rack.
8. Allow to cool fully.
9. Drop each cookie into powdered sugar and toss to coat.

11. Ginger Cookies

German ginger cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’21’, ’21 approx’]

These ginger cookies are more a ginger-spiced sugar cookie than what you may be more familiar with, but they are incredibly tasty.

Ingredients

• 7 tbsp unsalted butter (100g)
• 1/2 cup sugar (100g)
• 1 egg
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1 tsp baking powder
• 1 cup all purpose flour (140g plain flour)
• 1/2 cup cornstarch (65g corn flour)
• 1/2 cup confectioners sugar (70g icing sugar)
• 1/2 tbsp unsweetened cocoa powder
• 1 tbsp water

Instructions

1. Cream together the butter and sugar in a stand mixer/food processor or with a hand mixer until smooth and slightly glossy. Add the egg and vanilla and blend in.
2. Add the ginger, baking powder, flour and cornstarch and mix in at a low speed to save the flour going everywhere. Bring the mixture together as a ball and chill for around 30 minutes.
3. Preheat the oven to 375F/190C.
4. Roll out the chilled dough fairly thin on a floured surface with a floured rolling pin. Use cutters (shapes, circles, as you prefer) to cut out cookies and transfer to a lined baking sheet/tray/cookie sheet. Repeat with all the dough.
5. Bake for approx 10 minutes until just starting to brown. Transfer to a cooling rack to cool completely. 
6. Sift the confectioners sugar into a small bowl and mix with the cocoa powder and water. Blend until smooth, then either spread on the cookies with a flat knife for a simple glaze, or transfer to a small piping back (or small freezer bag then snip off a corner) and decorate as you choose. Note if you glaze more fully, you may need a little more glaze.

12. Shortbread Cookies

Jan Hagel Cookies | Dutch Shortbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’28’, ’28 pieces’]

Jan Hagel Cookies are delicious shortbread cookies spiced with cinnamon, topped with almonds and pearl sugar. Jan Hagel cookies are a traditional Dutch cookie.

Ingredients

• 2 cups All purpose flour
• 12 tbsp Butter (chilled and cubed)
• 1 cup Sugar
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 tsp Baking powder
• 2 teaspoons Milk (if needed, to bring the dough together)
• 1/2 cup Almonds (sliced)
• 1/4 cup Sugar (granulated)

Instructions

1. I used my food processor to make the pastry dough. In the bowl of the food processor, combine all the dry ingredients; flour, 1 cup of sugar, baking powder, cinnamon and salt. Pulse the mixer few times to mix.
2. Add the chilled, cuber butter to the dry ingredients and pulse in little intervals. The mixture should come together as a dough. If not, add a little milk to bring the dough together.
3. Grease a 12 x 8 sheet pan (rimmed) with butter and then layer it with parchment. Grease the parchment as well with butter.
4. Spread the cookie dough evenly on the greased parchment. Use the back of a glass or your palm to spread the dough as evenly as possible.
5. Brush the top of the dough with little water and then sprinkle the sliced almonds and sugar over the dough. Press it gently to make the nuts adhere to the dough.
6. Preheat the oven to 350 F.
7. Bake the cookies for 20 to 25 minutes or until the cookies are golden brown.
8. Remove the tray from the oven and when it is still warm, cut them into desired size.
9. Place the cut cookies on a rack to cook them completely.

13. Coconut Macaroons

Kokosmakronen (German Coconut Macaroons) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 40

Kokosmakronen are a cross between a coconut macaroon and a meringue cookie. Soft and chewy on the inside and slightly crispy on the outside with a light and airy texture. These are SO GOOD and only 3 ingredients are needed to make this delicious treat!

Ingredients

• 4 egg whites
• 200 grams (1 cup) organic cane sugar
• Optional flavor add-ins: Choose one or a combination of the following (1/4 teaspoon cinnamon, 1/4 teaspoon almond extract, 1 teaspoon vanilla extract)
• 200 grams (2 1/4 cups) shredded coconut, unsweetened
• 40 oblaten (round baking wafers), 50mm size (these are optional, see notes)

Instructions

1. Preheat oven to 300F / 150C.  Line two baking sheets with parchment paper.  If using the oblaten (baking wafers), lay them out on the prepared sheets leaving a bit of space between them.
2. Using a stand mixer (fitted with the whisk attachment) or a hand mixer, beat the egg whites on medium speed until soft peaks form.  Slowly add the sugar and any optional flavor add-ins while beating continuously.  Continue beating until stiff peaks form (they stand straight up when the beaters are lifted).
3. Gently fold in the coconut using a rubber spatula.
4. Place small scoops of the batter (approx. a heaping tablespoon amount) on top of the oblaten or directly onto the parchment paper lined baking sheets, leaving a little space between.  You can place the little heaps of batter down with the help of two teaspoons or my preference is to scoop up a small amount of the batter with a spoon and then use my finger to slide the mixture off the spoon and shape.
5. Bake for 15-20 minutes or until only very lightly colored on the outside.  Bake one sheet at a time.  Once done, allow to rest on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool completely.

14. Hazelnut Cookies

German Hazelnut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’30’]

Easy Soft German Hazelnut Cookies made from toasted, ground hazelnuts! An easy traditional German cookie recipe with hazelnut flour.

Ingredients

• 180 g roasted hazelnuts (- 1 cup +10 nuts)
• 100 g flour (- 1/2 cup + 2 tbsp)
• 20 g cornstarch (- 2 tbsp)
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon baking powder
• 150 g soft butter (- 2/3 cups)
• 80 g sugar (- 1/3 cups)
• 1 egg
• 1 tablespoon amaretto

Instructions

1. Prep: Toast the nuts on a baking sheet for 8-10 minutes. Grind them but don’t pulse for too long or they will turn into nut butter. Add the rest of the dry ingredients and grind until fine.
2. In a bowl, cream together butter and sugar for 2-3 minutes until light and fluffy
3. Add the egg and the amaretto
4. Add dry ingredients and mix until a dough forms. Add 2-3 tbsp more nuts. The dough needs to chill for 1-2 minutes.
5. Form the batter into dough balls and put onto a baking sheet lined with parchment paper. Keep a bit of distance because they will spread a bit. Pop the cookie sheet into the freezer for 10 minutes or into the fridge for 20 minutes. Then mark with the tines of a fork like you would with peanut butter cookies.
6. Bake the cookies at 180 C, for 13 – 15 minutes. After half of the baking time, you could turn around the cookie sheet to allow for even browning. Let cool entirely. (Bild 6)

15. Vanilla Crescent Cookies

Vanillekipferl | Austrian Vanilla Crescent Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’35’, ’35 Pieces’]

Vanillekipferl originated in Vienna, Austria and are popular throughout central Europe during the Christmas season. These Austrian vanilla crescent cookies are crumbly butter cookies shaped into crescents and coated in vanilla sugar.

Ingredients

• 1 cup All purpose flour
• 1/2 cup Almond meal
• 7 tbsp Butter (cold and cubed)
• 1 tsp Vanilla extract
• 1/2 cup Powdered sugar
• A pinch salt
• 2 to 3 tbsp Milk
• 1/2 cup Powdered sugar
• 3 tbsp* Vanilla sugar
• 6 tbsp Powdered sugar
• 1 1/2 tsp Vanilla extract

Instructions

1. TO MAKE THE VANILLA SUGAR –
2. In a bowl, measure the powdered sugar and then add the vanilla extract to it. Mix well using a spoon and you will see that it is resemble a wet tight dough.
3. At this stage, you could either let it air dry for one whole day or quickly dry it in a mildly warm oven. If air drying the sugar, you will notice that after a day, the sugar mixture would be solidified. break it into small pieces and then run it is spice grinder to break it down. Then use a fine sieve to sieve the powder. The vanilla sugar is ready. Store it in an air tight container and use as needed.
4. To dry the vanilla sugar in a shorter period, preheat the oven to 150 F and then turn it off. Leave the vanilla sugar in this slightly warm oven for about 2 hours and mine had dried up pretty much. I then let it sit in room temperature for about an hour and then pushed it through a fine mesh sieve to make it into a fine powder. I used the back of my spoon against the sieve to crush it better.
5. TO MAKE THE DOUGH –
6. I made my dough in the food processor. measure the flour and add it to the bowl of the processor. Add the chilled and cubed butter along with the flour and pulse it a few times to break down the butter. Once the butter has incorporated with the flour, you will notice that it looks like bread crumbs.
7. At this stage, add the almond meal, vanilla extract, powdered sugar and a pinch of salt to the bowl. Add about a tablespoon of milk and process the mixture until they come together. If the mixture appears too dry add a little more milk to form a tight dough. Make sure you pulse it in small interval. We don’t want to heat the dough.
8. TO SHAPE THE COOKIES –
9. Remove the dough from the food processor and place it in a bowl. Knead it a few times and then divide it into 4 parts.
10. Roll each part into a thin long rope, about 1/2 inch in diameter.
11. Cut the dough into even pieces about 2 inches long. Roll each pieces to form a thin rope about 3 1/2 inches long. When rolling try to make the edges slightly thinner. Do not make it too thin as it will bake quickly than the rest of the cookie and will become too dark.
12. Form the rope into a crescent shape and place it on a parchment line baking sheet leaving about 1/2 inch space between cookies.
13. Repeat the same with the rest of the pieces.
14. TO BAKE AND STORE THE COOKIES –
15. Preheat the oven to 350 F.
16. Bake the shaped cookies for 12 to 15 minutes. Make sure that the cookies develop a light color and do not darken too much.
17. When the cookies are baking, place 1/2 cup of powdered sugar in a wide bowl. Add 3 tbsp of vanilla sugar to the powdered sugar and mix it well. This will be mixture to coat the baked cookies.
18. Once the cookies come out of the oven, carefully remove it on a cooling rack.
19. Let it cool for about a minute and then immediately transfer the cookies to the sugar mixture.
20. Coat the cookies well and then place them on a plate. The cookies coat well when they are still warm.
21. Repeat the same with the rest of the cookies and let it cool down well. Once the cookies cool down well, store them in an airtight container. Coat with more sugar if needed.

16. Bergziegenkeks

Two-Bit Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup almond flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, chilled and cubed
• 1/2 teaspoon vanilla extract
• pinch ground cinnamon
• optional: 2 tablespoons finely chopped nuts

Instructions

1. 1. In a bowl, combine flours, sugar, salt, and cinnamon; cut in butter until the mixture resembles coarse crumbs.
2. 2. Stir in vanilla to form a soft dough; wrap and chill 30 minutes.
3. 3. Roll out dough to about 1/4 inch thickness; cut into four rounds and place on a parchment-lined sheet.
4. 4. Bake at 350°F (175°C) for 12–14 minutes until edges are golden; cool on a rack.

17. Vegan Ginger Cookies

Vegan Ginger Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [’16’, ’16-18 cookies’]

Have a craving for gingersnaps this holiday season? Try these crispy on the outside, chewy on the inside vegan ginger cookies!

Ingredients

• 1/2 cup vegan butter
• 1 cup brown sugar
• 1/4 cup molasses
• 1/4 cup plant-based milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup white sugar for rolling

Instructions

1. Preheat your oven to 350°F.
2. In a large mixing bowl, mix together the softened butter and sugar with a hand mixer.
3. Next, add the molasses, milk, and vanilla, and mix until well combined.
4. Now mix in the remaining dry ingredients (flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and ground cloves), and mix together again until just combined.
5. Place the dough in the refrigerator for 30 minutes. This allows the flour to absorb the wet ingredients and the cookies to retain their fluffy shape as opposed to flattening out when baking. If you are short on time you can skip this step, but you will get a thinner, crispier cookie.
6. Use a 2-teaspoon cookie scoop to scoop out each cookie. Roll each ball between your hands while slightly flattening each one. You should be able to make between 16-18 cookies.
7. Roll each ball in the white sugar and place each cookie on a parchment-lined baking sheet.
8. Bake for 10-12 minutes or until the edges are slightly golden brown. Allow the cookies to cool slightly on a cooling rack before enjoying!

18. Snickerdoodle

Snickerdoodle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour
• 1/8 teaspoon baking soda
• pinch cream of tartar
• 2 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons granulated sugar (for coating)
• 1/4 teaspoon additional cinnamon (for coating)

Instructions

1. 1. Cream butter with both sugars until light and fluffy.
2. 2. Mix in vanilla. In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and cinnamon; add to the butter mixture to form a soft dough.
3. 3. Roll dough into four small balls; coat in a cinnamon-sugar mixture.
4. 4. Place on a parchment-lined sheet and bake at 350°F (175°C) for 8–10 minutes until set and lightly golden; cool on rack.

19. Lebkuchen Chewy Cinnamon Ginger Bars

Lebkuchen Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT90M · Cook: PT30M · Total: PT1560M · Yield: [’15’]

These traditional German lebkuchen are deliciously spiced with warming spices and topped with an orange ginger glaze. The spicy flavor develops over time, improving daily.Â

Ingredients

• ½ cup honey
• ½ cup dark brown sugar (packed)
• 1/3 cup granulated sugar
• 3 tablespoons unsalted butter
• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 large egg
• 2 tablespoons orange juice
• 1 teaspoon orange zest (finely grated (I used a microplane.))
• 1 ½ teaspoons vanilla extract
• ½ cup sliced unblanched almonds (optional )
• 1/3 cup candied orange peel (finely chopped, optional )
• 1 cup confectioners’ sugar
• 2 tablespoons orange juice
• ¼ teaspoon freshly grated ginger
• ¼ teaspoon vanilla extract

Instructions

1. In a large saucepan over medium low heat, make a sugar syrup by stirring together honey, brown sugar, granulated sugar, and butter. (Note: Though these ingredients don’t call for a large saucepan, you will eventually mix in the dry ingredients as well.)Continue stirring until butter is melted and sugar is dissolved. Remove from heat and allow to cool for 15 minutes.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and ginger.
3. Add the egg, orange juice, orange zest, vanilla, and (if using) almonds and orange peel to the cooled honey-sugar mixture. Stir to combine.
4. Add the flour mixture and stir to combine, forming a sticky dough.
5. The lebkuchen dough may be left in the saucepan for refrigeration or transferred to a large bowl. Place one piece of plastic wrap directly on the surface of the dough and another piece over the top of the saucepan/bowl. Refrigerate 8 hours or overnight.
6. When ready to bake: Heat oven to 350˚F. Butter and flour a 9”x 9” baking pan.
7. Remove the dough from the refrigerator and allow the dough to come to room temperature (about 30 minutes).
8. Spread the dough evenly in the prepared pan.
9. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.
10. While the Lebkuchen is baking, in a medium bowl, mix together the glaze ingredients until smooth.
11. Remove the pan of bars from the oven and place on a wire rack.
12. Using a pastry brush or spatula, spread the glaze evenly over the warm bars.
13. Let the Lebkuchen cool completely and the glaze set before cutting into bars and storing.
14. Store in an airtight container at room temperature for up to 1 month. These bars may be eaten immediately but the flavor improves over time and are best when eaten at least 1-2 weeks after baking.

20. Vegan Lebkuchen Gingerbread

Vegan Lebkuchen Gingerbread Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [’35’, ’35 pieces’]

Yummy vegan gingerbread cookies traditional in Germany. These lebkuchen are so delicious you’ll want to make them every year!

Ingredients

• 100 g brown sugar
• 100 g agave or maple syrup (I used agave, but maple is fine too)
• 200 g plain flour
• 85 g vegan butter (I like naturali block, but use your favourite)
• 100 g ground almonds
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp mixed spice
• 1/2 tsp ground nutmeg (freshly grated is nicest)
• 1 lemon, juice and zest
• 100 g icing sugar (also known as powdered sugar)
• 2 tbsp warm water
• 100 g Dark vegan chocolate (totally optional!)

Instructions To make the lebkuchen Cookies

1. Preheat the oven to 200C/180C Fan/Gas Mark 6
2. Melt the butter and mix in the syrup and brown sugar. Make sure the sugar is properly melted.
3. Remove from the stove, and mix together all the dry ingredients, including the zest of the lemon.
4. Carefully mix the melted butter mixture into the flour mixture. It will be not quite wet enough.
5. Now carefully add in lemon juice bit by bit. You’ll end up with a soft sticky dough.
6. Form the dough into a ball and refridgerate for half an hour. This makes it easier to roll out.
7. Once the dough is cooled, roll out onto a non-stick surface and press out the cookies into shapes.
8. Put the cookies onto 2 lined baking trays and bake for around 15 minutes.
9. Depending on your cookie shape, you might need to do 3 trays of cookies! You can keep rolling the dough out until there is none left. I have even cheated with the leftovers and just rolled up with my hands and squished out onto the tray !
10. The cookies are ready when they are slightly puffed up and gently golden. They will still be quite soft when you remove them from the oven, so let them cool before handling them.
11. Allow to properly cool on a rack before decorating.

How to decorate the Vegan Lebkuchen

1. Allow the lebkuchen to cool.
2. Mix together the sugar and water. How much water you add will affect the thickness of the glaze so do how you wish!
3. Dip the cookies into the glaze and allow to set. Add little stars here if you want.
4. Alternatively, melt chocolate and dip the cookies in the chocolate, allowing to dry on non-stick baking paper.

21. Vanillekipferl Crescent Cookies

Vanillekipferln (Vanilla Almond Crescent Cookies) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H20M · Cook: PT10M · Total: PT1H30M · Yield: [’30’, ’30-35 cookies’]

Vanillekipferln are crescent-shaped cookies featuring ground almonds, vanilla and a generous dusting of powdered sugar. They are delicate and buttery with a melt-in-your-mouth texture – SO GOOD!

Ingredients

• 250 grams (2 cups) unbleached all purpose flour
• 227 grams (1 cup or 2 sticks) cold unsalted butter, cut into small cubes
• 125 grams (1 1/4 cups) finely ground blanched almonds (see notes)
• 120 grams (1 cup) powdered sugar (aka icing sugar or confectioners sugar)
• 1 packet (2 teaspoons) vanilla sugar (or 1 teaspoon vanilla extract or seeds scraped from 1 vanilla bean)
• 1 pinch of salt
• Optional: 2 egg yolks (see notes)
• 60 grams (1/2 cup) powdered sugar
• 2 packets (4 teaspoons) vanilla sugar

Instructions

1. Place all the cookie dough ingredients into the bowl of a stand mixer fitted with the paddle attachment.  Mix together, starting at the lowest speed first and gradually increasing to a medium speed until a smooth dough forms.  At first it will look crumbly and dry but will then come together to form a dough as it continues to mix.  (Note: You can also knead the dough by hand or use a hand mixer).
2. Shape the dough into a disc or a log, wrap in plastic wrap and chill in the fridge for an hour.
3. Preheat the oven to 350F / 180C with rack in center position and line two baking sheets with parchment paper.
4. Form tablespoon size pieces of the dough into crescent shapes with slightly tapered ends (but not pointy).  Place onto the lined baking sheets leaving some space between them (about 1 inch apart).
5. Bake one sheet at a time for 10-15 minutes or until the ends just start to turn lightly golden.  They should still be fairly pale.  Tip: Place the second sheet in the fridge until it can be baked to keep the cookies cold.
6. Combine the powdered sugar and vanilla sugar for dusting.  Let the cookies sit for a minute or two and then sift half the sugar mixture over the hot vanillekipferln using a small fine mesh sieve or a sifter.  Carefully transfer to a cooling rack set over a baking sheet.  Once cooled completely, give them a second dusting with the remaining sugar.  Enjoy!  Store in an airtight container for up to 2-3 weeks or freeze for up to 3 months.

22. Terrassen Christmas Cookies

German Terrassen Kekse Christmas cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: 15

Ingredients

• 2 cups all purpose flour
• 1 stick butter, cold, grated to make butter flakes
• 1/4 cup granulated sugar
• 2 egg yolks
• 1/2 teaspoon vanilla essence
• raspberry jelly/ jam without seed
• 1 tablespoon powdered sugar, for dusting

Instructions

1. In the bowl of an electric mixer fitted with a paddle attachment, mix together flour, butter flakes, sugar, vanilla essence and egg yolks. Mix on low speed until the dough starts to come together.
2. Shape the dough into a ball, wrap it in plastic foil and refrigerate for 20-30 minutes.
3. Preheat the oven to 350F/ 180C.
4. Roll the dough 1/4 inch thick and cut about 40 cookies in 3 sizes. Place all the cookies on an baking sheet lined tray and bake for about 8-10 minutes until they get light yellow. Remove from oven and allow to cool down.
5. Stir raspberry jelly/ jam smooth and spread on the bottoms of the large and medium sized cookies. Place the medium cookie on top of the large one and then the small one to have 3 terrassen cookie Dust with powder sugar
6. Enjoy!

23. Chewy Almond Paste

Soft Chewy Almond Paste Cookies – Traditional German Christmas Cookie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’12’]

These Soft and Chewy Almond Paste Cookies ( Marzipan Cookies) are a traditional German Christmas Cookie recipe you will love. Quick and easy to make!

Ingredients

• 200 g marzipan (- 1 cup)
• 1 egg white
• 80 g powdered sugar (- 3/4 cups)
• 110 g flour (- 1/2 cup + 3 tbsp)
• 100 g ground almonds (- 1 cup)
• 1 teaspoon cinnamon
• 2 tbsp amaretto
• 1 pinch salt
• egg yolk
• 3 tbsp slivered almonds

Instructions

1. Grate the marzipan. Separate egg. Knead marzipan together with powdered sugar, flour, almonds, egg white, cinnamon, amaretto and salt. Preheat the oven to 175 C / 347 F (convection 155 C / 311 F).
2. Shape the dough into small walnut-sized balls with your hands and place them on a baking tray lined with baking paper. Press each ball of dough a little flat with a fork.
3. Whisk the egg yolk and brush the cookies with it. Now sprinkle with slivered almonds. Bake in the preheated oven for about 12-15 minutes. Let cool down then dust with icing sugar.

24. Hazelnut Macaroons

Chewy German Hazelnut Macaroons – Nussmakronen is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’25’, ’25 cookies’]

Chewy and sweet hazelnut macaroons or Nussmakronen, these are typical German cookies made with only 4 ingredients.

Ingredients

• 3 egg whites (large US (medium Germany))
• 1 cup granulated sugar
• 1⅔ cups ground hazelnuts (Notes 2,3)
• 25 whole hazelnuts (one hazelnut for each cookie)

Instructions

1. Preheat the oven to 340°F/ 170°C. Line two baking sheets with parchment paper.
2. Beat the egg whites until stiff peaks form. Slowly add the sugar and continue beating until the mixture is glossy and stiff again. Carefully fold in the ground hazelnuts. 3 egg whites + 1 cup granulated sugar + 1⅔ cups ground hazelnuts
3. Fill the mixture into a piping bag with a very large nozzle. If you don’t have one, leave the nozzle and use only the piping bag without the nozzle.
4. Pipe about 24-26 macaroons on the baking sheets.
5. Place a whole hazelnut in the center of each cookie and press it down gently.25 whole hazelnuts
6. Bake for about 15 to 20 minutes or until they start to get golden around the edges.
7. Leave to cool completely, then keep airtight in cookie jars or cookie tins.

25. Marzipan Cookies

German Bethmännchen Marzipan Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’25’]

This traditional recipe for Bethmännchen marzipan cookies is one of the most famous German Christmas cookies. The outside is firm and crisp, the inside is chewy, and they’re studded with three crunchy almonds. Gluten-free.

Ingredients

• 14 oz 400g marzipan
• 1 cup 100g ground almonds (almond meal)
• 1 cup 125g icing sugar (sifted)
• 1 egg (separated)
• ½ cup 75g whole peeled blanched almonds
• 1 tbsp milk

Instructions

1. Crumble the marzipan into a bowl, and add the almond meal, icing sugar and egg white (save the yolk for brushing).
2. Mix together into a dough.
3. Roll heaped teaspoons of the dough into a ball.
4. Place the balls onto the baking sheet, then press 3 almonds, with the points facing up into each one so it forms a rounded pyramid shape. Lightly beat the egg yolk with the milk and brush each cookie.
5. Bake in the oven for 10 minutes or until golden.

26. Bow Tie Cookies

Bow Tie Cookies (Cioffe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [’40’]

These Sicilian Bow Tie Cookies, also known as Frappe or Cioffe pastries are light and fluffy and made with only 3 eggs yolks. These cookies are a staple at any traditional Italian gathering and are a family favorite on the Sicilian side of the family of course!

Ingredients

• 3 egg yolks
• 1/2 cups sour cream
• 1 1/2 tbsp sugar ((optional))
• 1/2 tbsp vanilla extract
• 1 oz whiskey
• 1 1/2 cups all purpose flour
• 2 cups vegetable oil ((more or less))
• 1/2 cups icing sugar

Instructions

1. In a large bowl beat the egg yolks for about 3 minutes. Add the sour cream, sugar, vanilla and whiskey and continue mixing until smooth. Stir in flour until the dough is formed enough to roll out. Turn it out onto a floured surface and knead.
2. You may need more flour so that the dough doesn’t stick to the surface. Roll out the dough so that it is very thin, like pasta dough. You may want to divide the dough into two at this point, your choice if it’s too much to roll out at one time. Start cutting strips about 1 and 1/2 inches wide with a knife or pastry cutter. Using a pastry cutter makes them look a little bit fancy, but it’s not needed.
3. While you are preparing the bow-tie cookies, heat up the fryer to about 350℉
4. Cut Strips of about 3 to 4 inches long as the dough will stretch when cooking. Cut a slit in the middle so that you can pull one side through the slit to make the bow-tie. Or you can also pinch the middle, your choice. A third option is to slit close to the bottom and then slide the other end through a little to make a ribbon.
5. Once oil is heated, place in fryer, they will expand when you fry them. Fry for about 30 seconds on each side, then remove and place on a paper towel to absorb any excess oil. If you don’t have a deep fryer, no worries, use a large shallow pot filled up with about 2 inches high with oil. The pastries should be light in color if they start to darken, remove immediately.
6. Let the bow-ties cool down uncovered. They can stay uncovered for about a day. When you are ready to serve them, layer then on a serving tray and dust with icing sugar one layer at a time.

27. Almond Paste Cookies

Almond Paste Cookies (Christmas German Almond Horns) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’17’, ’17 cookies’]

These almond paste cookies are dense, chewy and can be made weeks ahead of time! They’re also naturally gluten-free and have paleo and vegan options.

Ingredients

• 7 ounces almond paste (homemade almond paste)
• 1 cup finely ground blanched almond flour (ground almonds in the UK)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup powdered sugar
• 1 large egg white
• 1/4 teaspoon salt
• 1 large egg white
• 1 cup sliced almonds (sliced)
• 2/3 cup semi-sweet chocolate (chopped, melted (I used Enjoy Life for dairy-free))
• 1 teaspoon coconut oil

Instructions

1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.

If using a food processor:

1. Break up the almond paste into about 2″ chunks and place in the bowl of a food processor fitted with an S-blade. Add the remaining dough ingredients and pulse until a dough forms. It’ll be sticky but workable.

If not using a food processor:

1. Break up the almond paste into about 2″ chunks. Put all the ingredients into a large mixing bowl. You can use a hand mixer or your hands to get it all combined. It’ll be sticky but workable.
2. Place the sliced almonds into a small bowl (big enough to dip dough logs in).
3. Form about a 1.5″ (24-gram / 20-gram for paleo) ball and roll into a little log.
4. Beat the egg white a little with a fork and brush egg white all over the cookie.
5. Dip the cookie into the sliced almonds.
6. Form into a crescent shape. Place them about 2″ apart on the baking sheet. They’ll puff up quite a bit.
7. Bake for 14-15 minutes or until lightly browned.
8. Let cookies cool on the baking sheet for about 5 minutes and then transfer cookies to a cooling rack to cool completely.
9. Once cooled, combine the melted chocolate + coconut oil in a small bowl.
10. Dip the ends of each cookie in the chocolate. Place back on a parchment-lined sheet and let them harden completely. I put them in the fridge for 30 minutes and that does the job.
11. Once the chocolate has hardened, store in an airtight container for up to 2-3 weeks. They can also be frozen for several months.

28. Chocolate Cake Cookies

German Chocolate Cake Nibbles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 36

If you like German chocolate cake, you will absolutely love these cookies because their taste is reminiscent of the famous coconut and chocolate cake popular during the holidays.

Ingredients

• 2 sticks butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa, unsweetened
• 1 teaspoon baking soda
• Pinch salt
• 1 cup semisweet chocolate chips
• 1 cup shredded coconut, sweetened
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and lightly grease three baking sheets, setting them aside for later use.
2. In a medium bowl, combine the flour, cocoa, baking soda, and salt, mixing thoroughly.
3. In a large bowl, use a hand mixer to blend the butter, brown sugar, granulated sugar, vanilla, and eggs. Set aside.
4. Little by little, add the flour mixture into the larger bowl with the butter mixture, blending until the mixtures have combined completely. Sprinkle the chocolate chips, coconut, and pecans evenly over the top of the batter. Mix well.
5. Using a tablespoon, drop a rounded spoonful of batter onto the prepared baking sheet, one for each cookie. You should have at least 1 dozen cookies on a baking sheet, depending on the size of your sheet.
6. Bake about 8 minutes or until cookies are cooked in the center. Since you can’t use the “golden brown” method to judge when chocolate cookies are done, insert a wooden toothpick into the middle of several cookies to check. If the toothpick comes out clean with no batter or wet crumbs sticking to it, the cookies are done.
7. When the cookies are ready, remove them from the oven and place them on a baking rack to cool.
8. Repeat the process for each batch of cookies.

29. Healthy Gingersnap

Healthy Gingersnap Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT45M · Yield: [’22’, ’22 cookies’]

Healthy Gingersnap Cookies are made with a handful of pantry staples, warming spices, and no chilling time! Easy swaps for healthier ingredients only enhance the classic flavors and holiday spirit of these cookies!

Ingredients

• 1/2 cup coconut oil (softened or room temperature)
• 1/2 cup cane or coconut sugar
• 1/3 cup unsulphured molasses
• 2 tsp pure vanilla extract
• 2 cups whole wheat or spelt flour
• 1 tbsp ground ginger
• 1 tsp cinnamon
• 2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper or silicone baking mats.
2. In a large bowl, add coconut oil and sugar; beat with an electric mixer until creamy. Add molasses and vanilla extract; beat until well combined. Add molasses and vanilla extract; beat until well combined.
3. In another medium bowl, add flour, ground ginger, cinnamon, baking soda and salt; whisk until no lumps. Add to the bowl with creamed coconut oil and sugar, first stir with spatula and finish combining with electric mixer.
4. In a small bowl, add sugar for coating. Using small cookie scoop, roll 1 inch balls and roll in sugar. Place on baking sheet 2 inches apart from each other.
5. Bake for 10 minutes, remove from the oven and let cool for 15 minutes before enjoying.

30. Raspberry Linzer Cookies

Raspberry Linzer Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT182M · Yield: [’24’, ’24 sandwich cookies’]

Raspberry Linzer Cookies sandwich bright and tangy raspberry jam between two almond cookies. They’re as delicious as they are beautiful!

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 1 cup almond meal or hazelnut meal
• 2 1/2 cups all-purpose flour
• 1/2 cup Raspberry jam (for filling)
• Powdered sugar (for dusting)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed for 5 minutes, or until very smooth, fluffy, and light in color.
2. Scrape down the sides of the bowl and beat in the egg and vanilla until well combined.
3. Mix in the salt and the almond or hazelnut meal just until combined, scraping down the sides of the bowl as needed.
4. Slowly mix in the flour, beating until just combined. Turn the dough out onto plastic wrap, parchment or waxed paper and shape into a disk. Wrap and refrigerate for at least 1 hour.
5. Preheat the oven to 375°F. Line two sheet pans with parchment paper. Set aside.
6. Roll out dough 1/4 at a time between two pieces of parchment or waxed paper until about 1/8 inch thick. Cut out cookies, making sure to cut windows in half of the cookies, and place on prepared baking sheets about 1/2 inch apart. Because tops and bottoms make bake at slightly different rates, I recommend placing all tops on one sheet and all bottoms on another.
7. Chill cut-out cookies for 20 minutes. Bake for 10-12 minutes, until cookies are set and barely starting to turn golden on the edges.
8. Allow cookies to cool for 5-10 minutes on baking sheets before moving to a cooling rack to cool completely.
9. When ready to serve, place a small spoonful of jam on each of the bottom cookies. Dust the top cookies with powdered sugar, then place the top cookies on top of the bottoms, creating sandwiches.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.