german cookies

A favorite among all German Christmas cookies, these Flourless Christmas Cookies (Elisenlebkuchen) are made of ground nuts and candied peels, topped with either sugar or chocolate glaze.  Take your pick! (VIDEO ABOVE)

German Flourless Christmas Cookies (Elisenlebkuchen)

almonds

hazelnuts

eggs

sugar

mace

clove

allspice

salt

cinnamon powder

lemon, grated zest

orange peel

lemon peel

water,

chocolate chips, semi-sweet

tsp butter, unsalted

Preheat oven to 180°C (350°F).

Grind almonds and hazelnuts until they get not-so-powdery.

In a medium to large bowl, mix and combine eggs and powdered sugar.

Add lemon zest, mace, clove, allspice and salt.  Mix to combine.

Add ground nuts and candied peels.  Mix until thoroughly combined.

Spoon some of the cookie mixture on top of a muffin paper, about ½ inch thick. You can set the size of the cookies as you prefer, but this recipe makes about 12 medium-sized cookies.&nbsp;

Place the cookies (and muffin papers) on a baking tray and in the oven for 18 to 20 minutes.

While the cookies are in the oven, prepare the sugar and chocolate glaze.

For sugar glaze, mix powdered sugar and hot water.

For chocolate glaze, melt and mix chocolate and butter.  You can do this in a double boiler or in the microwave.

Once the cookies are out of the oven, let them cool for a few minutes.

While the cookies are still warm, cover some of them with sugar glaze, and the remaining ones with chocolate glaze.

Set glazed cookies aside for the glaze to harden (a bit).

Serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1545171467/xfjgqjx3neajyv48jaeu.mp4

A favorite among all German Christmas cookies, these Flourless Christmas Cookies (Elisenlebkuchen) are made of ground nuts and candied peels, topped with either sugar or chocolate glaze.  Take your pick!

Vegan Linzer Cookies are delightfully soft almond shortbread cookie and jam sandwiches, dusted with powdered sugar for a perfect sweet treat.

Vegan Linzer Cookies

all purpose flour (plus more for dusting)

almond flour

cornstarch

cane sugar

lemon

salted vegan butter* (at room temperature)

unsweetened dairy-free milk

almond extract

vanilla extract

raspberry or apricot jam* (for filling (or sub another fruit

Dry Ingredients: Add the flour, almond flour, cornstarch, and salt to a medium bowl and whisk until combined; set aside.

Wet Ingredients: Add the sugar and lemon or orange zest to a large bowl or stand mixer. Use your hands to massage the zest into the sugar until it is evenly distributed (this creates a stronger citrus flavor!). Add the butter and beat (using a handheld or stand mixer) over low speed until the butter is light and fluffy, 3 to 5 minutes. Scrape the sides of the bowl with a spatula as necessary. Add the milk, vanilla, and almond extracts and beat for 1 more minute.

Combine: Add the dry ingredients to the bowl and mix until the mixture is crumbly, but will pinch together. Try not to overmix.

First Chill: Divide the dough in half (I like to use my food scale for the most accurate results). Place each half on a sheet of plastic wrap; flatten into a disc and fully wrap. Refrigerate the dough for at least 1 hour, up to overnight.

Shape the Cookies: Line two baking sheets with parchment paper and set aside. Lightly flour a cutting board and rolling pin. Remove one disc of dough from the fridge, unwrap, and knead it on the cutting board for 30 seconds - 1 minute until it is pliable. Sprinkle the top of the dough with more flour and roll it out until it is about 1/4&quot; thick. Use a round 2 1/2” cookie cutter to cut out your cookies, then use a smaller cookie cutter to cut out the center “window” of each cookie. Use a bench scraper or spatula to transfer each cookie to the baking sheet, leaving at least 1/2&quot; of space between each cookie. Repeat with the remaining dough, dusting with more flour if necessary. Each disc of dough should make about 15 cookies.

Second Chill: Transfer the cookie sheet back to the refrigerator and chill for an additional 30 minutes. In the meantime, preheat the oven to 350F and repeat step 5 with the second disc of dough; this time, do not cut out the center window for each cookie (these will be the bottoms). Refrigerate the cut cookies for at least 30 minutes before baking.

Bake: Bake each baking sheet of cookies in the middle rack of the oven for 8 to 10 minutes, only until the bottoms of the cookies are slightly golden. Baking the cookies for less time will result in chewy cookies, while longer will make a more crunchy shortbread.

Cool: Remove the cookies from the oven and let sit on the baking tray for at 5 minutes to set, then transfer to a wire rack and let cool completely. Cool the cookie “tops” (center holes) and “bottoms” (solid circles) on separate wire racks, if possible.

Assemble: Place the powdered sugar in a sifter or fine metal sieve and dust it generously over the cookie tops. Assemble each Linzer cookie by spreading 1/2-1 teaspoon of jam over each cookie bottom, then sealing it with the powdered cookie top. Repeat with the remaining cookies.

Serve &amp; Store: Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you are concerned about your jam spoiling you can also store them in the refrigerator, but they will be more chewy.

Deliciously crunchy German-style Easy Vegan Spritz Cookies, coated in vegan chocolate and sprinkles - a Christmas cookie favorite!

Vegan Spritz Cookies

butter

150 g icing sugar (confectioner's sugar)

g all-purpose flour

g cornflour

100 ml plant milk (e.g. soya)

tsbp apple cider vinegar

lemon juice

tsp vanilla extract

tsp salt

100 g vegan chocolate (melted)

vegan sprinkles

Preheating

Vegan Buttermilk

In a jug, combine the milk, vinegar, and lemon juice. Stir and then set aside for 10 minutes to curdle.

Dry Ingredients

Combine the flour, salt, and cornflour in a large mixing bowl.

Creaming butter

In a separate mixing bowl combine the vegan butter and the icing sugar with an electric hand mixer until creamy.

Mixing

Slowly add the milk mixture to the bowl and once combined, carefully add the flour mix. Blend until combined, then transfer the batter to a piping bag.

Piping

Spritz your batter onto a lined baking tray, keeping the shapes separate by 2-3 cm.

Baking

Bake your cookies in the oven at 170C until golden (11-13 minutes).

Decorating

Once baked, remove the cookies from the oven and allow for them to cool before decorating them with melted chocolate and vegan sprinkles.

German Christmas Cookies, also called Lebkuchen or German gingerbread cookies, are an authentic German cookie that is spicy, soft and incredibly flavorful. You can give them as gifts to your family and friends! Easy to make with aromatic lebkuchen spice mix.

German Christmas Cookies: Lebkuchen

cinnamon

coriander

lemon zest

orange zest

anise

nutmeg

fennel seeds

cardamom

ginger

black pepper

(ground)

honey

Lebkuchen spice mix

baking soda

baking powder

all-purpose flour (you might need more or less than that to form the dough)

First, you need to combine all ingredients for the spice mix or if you are using a store-bought lebkuchen spice, you can skip this step.In a saucepan, combine honey, sugar and butter and cook on medium heat until the sugar has completely dissolved, stirring constantly. Let cool to room temperature. Add 1 egg, lemon zest and Lebkuchen spice mix. Add baking soda, baking powder and flour and knead into a firm dough. Wrap the dough in plastic foil and let it rest for at least 1 hour 30 minutes in the fridge.

Preheat the oven to 180 °C or 355 ºF. Knead the dough again. Roll thick on floured surface (4-5 mm or 1.5-2 inches). Cut the dough with cookie cutters of your choice.

Place on a baking tray lined with baking paper. Bake for 10 minutes or until golden. Increase the baking time if you like harder cookies. Immediately remove from the baking tray. Let cool and decorate with glaze or leave plain. Enjoy!

Vanillekipferl are an essential part of any dessert platter during the Christmas season. These delicate German cookies will wow you with their delicious flavor and melt-in-your-mouth texture. 

Vanillekipferl | German Vanilla Cookies

vanilla sugar

all-purpose flour

almond meal

g sugar

Add soft butter, sugar, and vanilla sugar to a bowl. With a handheld mixer, mix on high until creamy. Add the egg and mix again. Add the flour and almond meal and mix until a smooth dough forms. Lastly, add the lemon juice and lemon zest (optional) and quickly incorporate them.

Transfer the dough to a lightly floured work surface and roll it into long pieces (about 1 inch or 3 cm thick). Wrap each piece in plastic and transfer them to the refrigerator for 30 mins. 

Remove dough logs from the refrigerator. Cut them into small pieces (½ inch or 1 cm thick). Add a little flour to your work surface and form each piece into a crescent shape.

Place the dough crescents on a prepared baking sheet. Bake them in a preheated oven at 375˚F (190˚C) for about 10-15 minutes. 

Prepare the vanilla dusting sugar: combine vanilla sugar and powdered sugar in a small bowl. 

Remove the vanilla crescents from the oven. Roll the hot cookies in the vanilla sugar mixture and let them cool down on a wire rack.

Top 5 german cookies recipes from across the web

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German Flourless Christmas Cookies ...

Vegan Linzer Cookies

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Top 5 german cookies recipes from across the web

The most viewed german cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

German Flourless Christmas Cookies ...

Vegan Linzer Cookies

Vegan Spritz Cookies

German Christmas Cookies: Lebkuchen

Vanillekipferl | German Vanilla Coo...

The most viewed german cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine