4.8 Trusted Shops 22.167 reviews

NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

Free Shipping from 99,-

Home Duitse kerstkoekjes

Christmas Holidays Cookies Baking German Sinterklaas Gift

The smell of cinnamon and cardamom wafting through your home while the cookies are in the oven: that is Christmas. These German Christmas cookies, inspired by the classic Pfeffernüsse and Zimtsterne, are crisp on the outside, soft on the inside and full of warm clove-cinnamon aromas. You don't need much, but the result is impressive. Use good baking sheets for an evenly baked result, because a good base really makes the difference with cookies.

x_ckl_recipe_markerGerman Christmas cookies Bake these classic German Christmas cookies with cinnamon, cardamom and anise. Perfect for the holiday table or as a gift for someone who loves baking. How to make German Christmas cookies? Baked goods German 30 to 35 cookies 20 min 10-12 min 30 min 65 min

Preheat the oven to 175°C (conventional heat). Line your baking sheet with parchment paper.
Melt the butter in a saucepan over low heat. Add the honey and the brown sugar and stir until everything has dissolved. Let this mixture cool for 10 minutes.
In a large bowl, mix the flour, baking powder, cinnamon, cardamom, ground cloves, anise seeds and a pinch of salt. Stir well so the spices are evenly distributed.
Beat the egg and add it, together with the cooled butter mixture, to the dry ingredients. Knead into a cohesive, pliable dough. It may be slightly sticky.
Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This firms up the dough and makes it easier to work with.
Lightly dust your work surface with flour. Roll the dough out to a thickness of about 4 to 5 mm. Cut cookies with Christmas cookie cutters of your choice, such as stars or Christmas trees.
Place the cut cookies on the parchment-lined baking sheet. Leave about 1 cm of space between the cookies, as they will spread slightly.
Bake the cookies for 10 to 12 minutes in the middle of the oven until they turn light golden. Note: they will still feel soft when you remove them, but will crisp up as they cool.
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Meanwhile, make the icing: mix the powdered sugar with one tablespoon of milk to a smooth, thick icing. Spread the icing over the cooled cookies or decorate them to taste with sugar pearls or colored sprinkles.
Allow the icing to set completely before serving or packing the cookies. Store them in an airtight tin; they'll stay crisp for at least a week.

Christmas Holidays Cookies Baking German Sinterklaas Gift 300 g flour (plus extra for dusting) 1 tsp baking powder 2 tsp ground cinnamon 1 tsp ground cardamom 0.5 tsp ground cloves 0.5 tsp anise seeds (lightly crushed) 1 pinch of salt 100 g unsalted butter 80 g liquid honey 80 g light brown sugar 1 egg (M) For the icing: 150 g powdered sugar 1 to 2 tbsp milk Optional: sugar pearls or colored sprinkles for decoration Baking sheet Parchment paper Saucepan Large mixing bowl Rolling pin Christmas cookie cutters Cooling rack Plastic wrap Pastry brush (for the icing) Baking trays baking-sheets Cake grates cooling-rack Mixing Bowl mixing-bowl Doughrollers rolling-pin MasterClass Baking Tray Crusty Bake - 32 cm MasterClass ["Baking tray"] MasterClass Pizza Pan - ø 32 cm MasterClass ["Baking tray"] Klassieke Pflaumenkuchen met verse pruimen foodies-klassieke-pflaumenkuchen-met-verse-pruimen Christmas turkey with herb butter and roasted vegetables foodies-kerstkalkoen-met-kruidentboter-en-geroosterde-groenten Marmerkuchen foodies-marmerkuchen Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten

Recipe

German Christmas cookies

Bake these classic German Christmas cookies with cinnamon, cardamom and anise. Perfect for the holiday table or as a gift for someone who loves baking.

Course	Baked goods
Kitchen	German
Servings	30 to 35 cookies

Preparation time

Preparation time	20 min
Time in oven	10-12 min
Cooling time	30 min
Total	65 min

Equipment

Baking sheet
Parchment paper
Saucepan
Large mixing bowl
Rolling pin
Christmas cookie cutters
Cooling rack
Plastic wrap
Pastry brush (for the icing)

Ingredients

300 g flour (plus extra for dusting)
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
0.5 tsp ground cloves
0.5 tsp anise seeds (lightly crushed)
1 pinch of salt
100 g unsalted butter
80 g liquid honey
80 g light brown sugar
1 egg (M)
For the icing: 150 g powdered sugar
1 to 2 tbsp milk
Optional: sugar pearls or colored sprinkles for decoration

How to make German Christmas cookies?

Preheat the oven to 175°C (conventional heat). Line your baking sheet with parchment paper.
Melt the butter in a saucepan over low heat. Add the honey and the brown sugar and stir until everything has dissolved. Let this mixture cool for 10 minutes.
In a large bowl, mix the flour, baking powder, cinnamon, cardamom, ground cloves, anise seeds and a pinch of salt. Stir well so the spices are evenly distributed.
Beat the egg and add it, together with the cooled butter mixture, to the dry ingredients. Knead into a cohesive, pliable dough. It may be slightly sticky.
Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This firms up the dough and makes it easier to work with.
Lightly dust your work surface with flour. Roll the dough out to a thickness of about 4 to 5 mm. Cut cookies with Christmas cookie cutters of your choice, such as stars or Christmas trees.
Place the cut cookies on the parchment-lined baking sheet. Leave about 1 cm of space between the cookies, as they will spread slightly.
Bake the cookies for 10 to 12 minutes in the middle of the oven until they turn light golden. Note: they will still feel soft when you remove them, but will crisp up as they cool.
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Meanwhile, make the icing: mix the powdered sugar with one tablespoon of milk to a smooth, thick icing. Spread the icing over the cooled cookies or decorate them to taste with sugar pearls or colored sprinkles.
Allow the icing to set completely before serving or packing the cookies. Store them in an airtight tin; they'll stay crisp for at least a week.

Cooking mode Prevents your screen from going to sleep

These cookies are not only lovely to eat yourself, but also fantastic as gifts. Put them in a pretty tin or wrap them in cellophane with a ribbon. People are always happy to receive them, because homemade is simply much more personal than something from the shop. Bake a double batch: one for yourself and one to share.

Want to vary? Add a teaspoon of grated orange zest to the dough for a fresh citrus note. Or replace part of the flour with almond flour for a slightly richer bite. With a good baking sheet that distributes heat evenly, you'll achieve a perfect result every time. That's how you make every Christmas bake a success.

Related recipes

Klassieke Pflaumenkuchen met verse pruimen

Een zachte gistbodem vol sappige pruimen, licht bestrooid met kaneel en suiker. Dit is de pruimentaart die je het hele jaar door wil maken.

View post

Christmas turkey with herb butter and roasted vegetables

A festive turkey with a rich herb butter, roasted on a bed of winter vegetables. This is the recipe everyone asks for.

View post

Marmerkuchen

Soft, airy and with that unmistakable swirl of vanilla and cocoa. This marble cake is a classic that never gets boring and suits every occasion.

View post

Herfst muffins met pompoen en walnoten

Deze pompoenmuffins met walnoten en een vleugje nootmuskaat zijn het perfecte herfstgebak. Warm uit de oven, met een knapperig korstje en een zachte binnenkant.

View post