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German Cookie Recipes

Here you will find some recipes for traditional German cookies.

Since the metric system is used in Germany, all ingredients (dry as well as liquid) get weighed in grams instead of measured in cups. Occasionally in some recipes, liquid measurements are measured in milliliter/liter but unless otherwise indicated, these will be also weighed.

Lebkuchen - German Spice Cookies

Lebkuchen - Spice Cookies


500 grams of honey (17.63 oz)
500 grams of brown sugar (17.63 oz)
300 grams of butter (10.58 oz)
1 kilogram of flour (35.27 oz)
3 teaspoons of lebkuchen spice
grated peel of a lemon
50 grams baking cocoa (1.76 oz)
2 egg yellows
2 teapsoons potash*
4 tablespoons of rum

The Icing:

2 egg whites
about 500 grams of powdered sugar - the icing will be used for piping to decorate the cookies and should be thick enough that it is not runny.

How to Make the Lebkuchen

Melt the honey, sugar and butter in a pot until the sugar is disolved. Let the mixture cool down. Add the flour, spice, lemon peel and cacoa to the mixture and mix together with a mixer and kneading hooks. Add the potash to the rum and let it disolve. Add this also to the mixture and knead the dough until it has turned dull and is not sticky. Line a bowl with plastic foil and now place the dough in the bowl and cover with plastic wrap. Let the dough rest in the refrigerator for a couple of days.

To prepare the cookies, take the dough a portion at a time, roll out to about 5 mm thick and then press cookie cutter into dough.

Makes about 30-50 cookies depending on the size of the cookie cutters.

* Potash gets sold in pharmacies in Germany and during the Christmas season it also can be found in stores in the baking section. Potash is used because it enables the dough to rise but not spread out, therefore helping the cut out to keep its shape.




Zimtsterne - Cinnamon Stars

Zimtsterne - Cinnamon Stars


200 grams of flour (7.05 oz)
40 grams of ground hazelnuts (1.41 oz)
150 grams of margarine (5.29 oz)
150 grams of powdered sugar (5.29 oz)
2 teaspoons of cinnamon
a pinch of salt

Time required: about an hour
Baking time: 10 minutes at 200° Celcius (about 390° Fahrenheit)

How to Make the Cinnamon Stars

Using the kneading hooks, mix together the flour, margarine, 50 grams of the powdered sugar, the cinnamon and the salt with the electric mixer until well combined. Set aside for 10 minutes. Afterwards roll out the dough so that it is about 5 mm high (about 1/4 inch). Cut out the star shapes and bake on a cookie sheet lined with baking paper Bake for 10 minutes, remove from oven and cool. Frost with icing (recipe below).

Makes about 60

Icing recipe:

Mix together 100 grams of powdered sugar with 2-3 tablespoons of water until the icing is thick enough for spreading.




Kokosmakronen - Coconut Cookies



Kokosmakronen - Coconut Cookies


4 egg whites from medium sized eggs
1 pack of vanilla sugar or 1 teaspoon of liquid vanilla flavoring
200 grams of grated coconut (7.05 oz)
100 grams of oats (3.53 oz)
1 pinch of salt

Time required: about 15 minutes
Baking time: 15 minutes at 150° Celcius (about 302° Fahrenheit)

How to Make the Coconut Cookies

Beat egg whites until stiff. Slowly add the sugar and the salt to the egg whites until the grains of sugar are gone. Drop teaspoonfuls on a cookie sheet lined with baking paper. Bake for 15 minutes. Remove from baking sheet onto a wire rack and let the cookies cool down.

Makes about 80




Orangen-Kipferl - Orange Cresent Cookies



Orangen-Kipferl - Orange Cresent Cookies


250 grams of flour (8.81 oz)
1 pack of vanilla sugar or 1 teaspoon liquid vanilla flavoring
1 grounded peel from an orange
75 grams of powdered sugar (2.65 oz)
100 grams of grounded almonds (3.53 oz)
200 grams of margarine (7.05 oz)
100 grams of granulated sugar (3.53 oz)

Time required: about an hour
Baking time: 10 minutes at 175° Celcius (about 347° Fahrenheit)

How to Make the Orange Cresent Cookies

Using the kneading hooks, mix together the flour, vanilla, orange peel, powdered sugar, the almonds and the margarine until you have a smooth dough. To make the cresent,  take a small piece about the thickness of a finger and about 5 cm long and form it into a cresent shape. Place it on a cookie sheet lined with baking paper. Continue with the remaining dough. Bake for 10 minutes.

Makes about 50 cookies



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