22 Delicious German Christmas Cookie Recipes for Festive Baking

You’re about to embark on a delicious journey through the heart of German holiday traditions with our roundup of 22 Delicious German Christmas Cookie Recipes. Perfect for home cooks looking to add a touch of European charm to their festive baking, these recipes promise to fill your kitchen with the warm, spicy aromas of the season. So, preheat your oven and let’s dive into the sweet, buttery world of German Christmas cookies!

Vanillekipferl (Vanilla Crescent Cookies)

These buttery, nutty Vanillekipferl are your new holiday obsession. Transform your kitchen into a Vienna bakery with this simple, melt-in-your-mouth recipe.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup ground almonds
  • 1/4 tsp salt
• For coating:
  • 1/2 cup powdered sugar
  • 1 vanilla bean, seeds scraped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually mix in the flour, ground almonds, and salt until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
4. Pinch off small pieces of dough and roll them into 2-inch logs, then bend into crescent shapes. Place on the prepared baking sheets.
5. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
6. While still warm, gently roll the cookies in the powdered sugar mixed with vanilla bean seeds. Tip: Use a sieve to dust with extra powdered sugar for a snowy effect.

Perfectly crumbly with a rich vanilla aroma, these crescents shine on a dessert platter or packed in a pretty box as a homemade gift.

Zimtsterne (Cinnamon Stars)

Venture into the world of German holiday baking with these Zimtsterne—crispy, chewy cinnamon stars that are as fun to make as they are to eat. Perfect for gifting or savoring with coffee, they’re a gluten-free marvel that packs a spicy-sweet punch.

Ingredients

• For the dough:
  • 3 cups almond flour
  • 1 cup powdered sugar
  • 1 tbsp ground cinnamon
  • 2 egg whites
• For the icing:
  • 1 cup powdered sugar
  • 1 egg white

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, 1 cup powdered sugar, and cinnamon until well combined.
3. Add 2 egg whites to the dry ingredients, stirring until a thick dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
4. Roll out the dough between two sheets of parchment paper to 1/4-inch thickness.
5. Cut out star shapes using a cookie cutter, transferring them to the prepared baking sheet.
6. For the icing, whisk together 1 cup powdered sugar and 1 egg white until smooth. Tip: The icing should be thick but spreadable; add a few drops of water if too thick.
7. Spread a thin layer of icing over each star, leaving a small border around the edges. Tip: Use a small offset spatula for a smooth, even layer.
8. Bake for 20-25 minutes, until the icing is set and the edges are lightly golden.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Savor the contrast of the crisp icing against the chewy almond base, with cinnamon warmth that lingers. Serve these stars stacked high on a vintage plate for a festive touch, or pack them in clear bags tied with ribbon for edible gifts.

Lebkuchen (German Gingerbread)

Absolutely no one does holiday spices like the Germans, and Lebkuchen is their aromatic masterpiece. Think soft, spiced cookies with a hint of citrus—perfect for gifting or dunking in your coffee.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tbsp lemon zest
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cinnamon, cloves, nutmeg, and allspice.
3. In another bowl, mix the honey, molasses, brown sugar, egg, and lemon zest until smooth.
4. Gradually add the dry ingredients to the wet, stirring until a dough forms. Tip: If the dough is sticky, chill it for 30 minutes for easier handling.
5. Roll the dough to 1/4-inch thickness on a floured surface and cut into shapes.
6. Place the shapes on the prepared baking sheet and bake for 10-12 minutes, until edges are firm. Tip: Rotate the sheet halfway for even baking.
7. Cool the cookies on a wire rack.
8. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Tip: For a thicker glaze, add more powdered sugar.

These Lebkuchen are chewy with a spicy-sweet kick and a zesty lemon finish. Try stacking them with dark chocolate layers for an indulgent twist.

Spritzgebäck (German Spritz Cookies)

Perfect for holiday gifting or a cozy baking day, these Spritzgebäck cookies are buttery, crisp, and endlessly customizable with shapes and colors.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
• For decorating:
  • Food coloring (optional)
  • Sprinkles or colored sugar (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gradually mix in the flour and salt until the dough comes together. Tip: If the dough is too soft, chill it for 30 minutes for easier handling.
5. If desired, divide the dough and knead in food coloring for vibrant cookies.
6. Fill a cookie press with dough and press out shapes onto the prepared baking sheets. Tip: Space cookies about 2 inches apart to allow for spreading.
7. Decorate with sprinkles or colored sugar before baking, if using.
8. Bake for 8-10 minutes, or until the edges are lightly golden. Tip: Rotate the baking sheet halfway through for even browning.
9. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Buttery and delicate, these Spritzgebäck cookies melt in your mouth with a satisfying crunch. Try sandwiching them with jam or chocolate for an extra indulgent treat.

Springerle (Anise-Flavored Christmas Cookies)

Punch up your holiday baking with these Springerle cookies—anise-flavored, embossed beauties that scream Christmas. They’re not just cookies; they’re edible art.

Ingredients

• For the dough:
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 tbsp unsalted butter, softened
  • 1/2 tsp baking powder
  • 4 cups all-purpose flour
  • 1 tbsp anise extract
• For dusting:
  • 1/4 cup cornstarch

Instructions

1. In a large bowl, beat eggs and sugar together until thick and pale, about 10 minutes.
2. Mix in softened butter and anise extract until fully incorporated.
3. Sift together flour and baking powder, then gradually add to the wet ingredients, mixing until a stiff dough forms.
4. Dust a clean surface with cornstarch and roll the dough to 1/2-inch thickness.
5. Press Springerle molds firmly into the dough to create designs, then cut around the molds with a sharp knife.
6. Place cookies on a parchment-lined baking sheet and let dry uncovered for 24 hours to set the designs.
7. Preheat oven to 300°F and bake cookies for 12-15 minutes, or until bottoms are just lightly golden.
8. Cool on wire racks before storing in airtight containers to maintain crispness.

Fresh out of the oven, these cookies boast a crisp exterior with a slight chew inside. Serve them alongside a hot toddy or as part of a festive cookie platter for maximum holiday cheer.

Bethmännchen (Marzipan Cookies)

Craving a sweet escape? Bethmännchen are your ticket to marzipan bliss—soft, nutty, and just the right amount of festive. These German gems are easier to make than you think, and they’re about to become your new holiday staple.

Ingredients

• For the dough:
  • 2 cups almond flour
  • 1 cup powdered sugar
  • 2 egg whites
  • 1 tsp rose water
• For decoration:
  • 1/4 cup whole almonds
  • 1 egg yolk, beaten

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour and powdered sugar until well combined.
3. Add egg whites and rose water to the dry ingredients, kneading into a smooth dough. Tip: If the dough feels too sticky, add a bit more almond flour.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
5. Press three whole almonds into the top of each ball, forming a triangle. Tip: Dip your fingers in water to prevent sticking.
6. Brush each cookie lightly with beaten egg yolk for a golden finish.
7. Bake for 20-25 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake—they’ll firm up as they cool.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies are subtly sweet with a chewy center and a crisp almond crunch. Serve them stacked high on a vintage plate for a picture-perfect holiday treat.

Spekulatius (Spiced Speculoos Cookies)

These spiced speculoos cookies are your next holiday baking obsession. Transform your kitchen into a festive bakery with this easy, flavor-packed recipe.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the softened butter to the dry ingredients. Use your hands or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Beat the egg and milk together in a small bowl, then pour into the flour mixture. Stir until a dough forms. Tip: If the dough is too sticky, add a little more flour.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Tip: For even thickness, use rolling pin guides or two sticks of the same thickness on either side of the dough.
6. Cut out shapes with cookie cutters and place them on the prepared baking sheet. Tip: Dip the cookie cutters in flour to prevent sticking.
7. Bake for 10-12 minutes, or until the edges are just starting to brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and crisp, these cookies boast a warm spice blend that’s irresistible. Serve them with a dollop of whipped cream or dunked in hot cocoa for a cozy treat.

Nussecken (Nut Corners)

Hang onto your aprons—Nussecken are the buttery, nutty German treats that’ll hijack your dessert game. No fuss, just flavor-packed corners that crunch and melt.

Ingredients

• For the crust:
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1 egg yolk
• For the nut topping:
  • 1 cup finely ground hazelnuts
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter
• For the glaze:
  • 1/2 cup dark chocolate, chopped
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix flour, cubed butter, and sugar until crumbs form. Add egg yolk; knead into a dough.
3. Press dough evenly into a 9×13-inch rectangle on the baking sheet. Chill for 15 minutes.
4. Bake the crust for 15 minutes until lightly golden. Let cool slightly.
5. For the topping, combine hazelnuts, sugar, honey, cream, and butter in a saucepan. Cook over medium heat for 5 minutes, stirring constantly.
6. Spread the nut mixture over the crust. Bake for another 20 minutes until bubbly.
7. Cool completely, then cut into triangles.
8. Melt chocolate and coconut oil together. Dip the corners of each triangle into the glaze.
9. Let the glaze set before serving.

Who knew corners could be this crave-worthy? The crust is tender, the nut layer sticky-sweet, and that chocolate dip? Pure magic. Serve these at your next brunch or pack them for a picnic—they’re conversation starters.

Kokosmakronen (Coconut Macaroons)

Unleash your inner baker with these Kokosmakronen—crispy on the outside, chewy on the inside, and packed with coconut flavor. Perfect for a quick sweet fix or gifting, they’re as easy to make as they are irresistible.

Ingredients

• For the macaroons:
  • 3 cups shredded coconut (sweetened)
  • 3/4 cup granulated sugar
  • 3 large egg whites
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, granulated sugar, egg whites, vanilla extract, and a pinch of salt. Mix until fully incorporated. Tip: The mixture should stick together when pressed; if it’s too dry, add a bit more egg white.
3. Using a cookie scoop or tablespoon, form the mixture into small mounds and place them on the prepared baking sheet, spacing about 1 inch apart. Tip: Wet your hands slightly to prevent sticking when shaping.
4. Bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
5. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and sweet, these Kokosmakronen offer a delightful contrast of textures. Serve them alongside a cup of coffee for a midday treat or drizzle with dark chocolate for an extra indulgent twist.

Mandelhörnchen (Almond Horns)

Snag these Mandelhörnchen for a crunchy, nutty bite that’s all about the almond love. They’re the perfect mix of sweet and savory, with a texture that’ll have you coming back for more.

Ingredients

• For the dough:
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1 egg white
  • 1/2 tsp vanilla extract
• For the coating:
  • 1/2 cup sliced almonds
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, granulated sugar, egg white, and vanilla extract until a dough forms. Tip: If the dough is too sticky, chill it for 10 minutes.
3. Divide the dough into 12 equal pieces and roll each into a log. Tip: Wet your hands slightly to prevent sticking.
4. Shape each log into a crescent and press into sliced almonds to coat. Tip: Press firmly so almonds adhere well.
5. Bake for 12-15 minutes until golden. Let cool on the sheet for 5 minutes.
6. While still warm, roll each horn in powdered sugar for a sweet finish.

These almond horns are delightfully crisp with a chewy center, packed with almond flavor. Serve them with a dusting of extra powdered sugar or alongside a cup of strong coffee for dipping.

Pfeffernüsse (Peppernuts)

Y’all ready to spice up your holiday cookie game? Pfeffernüsse, or Peppernuts, are tiny, spice-packed German cookies that’ll have everyone begging for the recipe. Let’s dive in.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 cup honey
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tbsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Beat in the honey and eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, allspice, black pepper, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Tip: For uniform cookies, use a small cookie scoop.
7. Bake for 10-12 minutes, or until the bottoms are lightly golden. Tip: The cookies will firm up as they cool, so don’t overbake.
8. While the cookies cool, whisk together the powdered sugar and milk to create a thin glaze.
9. Dip the top of each cooled cookie into the glaze, then set aside to let the glaze harden.

Unbelievably soft and packed with warm spices, these Pfeffernüsse are perfect with a cup of coffee or as a festive gift. Try stacking them in a clear jar tied with a ribbon for a charming presentation.

Anisplätzchen (Anise Cookies)

Let’s bake Anisplätzchen, the German anise cookies that are crispy, aromatic, and perfect with your afternoon coffee. These little gems are a holiday staple but honestly, they’re too good to save for just once a year.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tbsp anise seeds

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the anise seeds.
4. Gradually add the flour to the mixture, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Tip: Space them about 2 inches apart as they will spread slightly.
6. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Avoid overbaking to keep them crisp yet tender.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably crisp with a subtle licorice-like flavor, these Anisplätzchen are a textural dream. Serve them stacked high on a vintage plate for a visually stunning tea-time treat.

Schokoladenplätzchen (Chocolate Cookies)

Dive into the world of German baking with these irresistible Schokoladenplätzchen. Perfectly crisp on the outside, chewy on the inside, and packed with rich chocolate flavor, they’re a must-try for any cookie lover.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
• For the coating:
  • 1/2 cup granulated sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add eggs one at a time, then vanilla, beating well after each addition.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies.
6. Roll dough into 1-inch balls, then roll each in granulated sugar to coat. Place 2 inches apart on prepared sheets.
7. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: Cookies will continue to cook on the sheet out of the oven, so don’t overbake.
8. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Craving a twist? Serve these cookies warm with a scoop of vanilla ice cream for an indulgent dessert. Their deep chocolate flavor and contrasting textures make them a standout treat any time of day.

Hildabrötchen (Hilda’s Little Breads)

Unlock the secret to these buttery, bite-sized delights that’ll have your kitchen smelling like a German bakery. Hildabrötchen are your next obsession—crisp outside, fluffy inside, and utterly irresistible.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tbsp active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• For the topping:
  • 1/4 cup unsalted butter, melted
  • 2 tbsp granulated sugar

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Roll each into a ball.
6. Place balls on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
7. Preheat oven to 375°F. Brush rolls with melted butter and sprinkle with sugar.
8. Bake for 15-18 minutes until golden brown. Tip: For extra shine, brush with more butter right after baking.
9. Let cool on a wire rack for 5 minutes before serving. Tip: Serve warm for the best texture.

Absolutely perfect with coffee or as a sweet snack, these Hildabrötchen boast a tender crumb and a lightly sweet crust. Try them split and filled with jam for an extra treat.

Elisenlebkuchen (Elise’s Gingerbread)

Dive into the heart of holiday baking with these soft, spicy Elisenlebkuchen. Packed with nuts and spices, they’re a festive must-have that’s surprisingly simple to whip up.

Ingredients

• For the dough:
  • 2 cups ground hazelnuts
  • 1 cup ground almonds
  • 1/2 cup all-purpose flour
  • 1 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1 egg
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together ground hazelnuts, almonds, flour, cocoa powder, cinnamon, cloves, and nutmeg until well combined.
3. Add honey, molasses, and egg to the dry ingredients. Mix until a sticky dough forms. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 20-25 minutes, or until the edges are just starting to brown. Tip: They’ll firm up as they cool, so don’t overbake.
6. While the cookies cool, whisk together powdered sugar and lemon juice for the glaze until smooth.
7. Once the cookies are completely cool, drizzle them with the glaze. Tip: For a thicker glaze, let it sit for a minute before drizzling.

Chewy inside with a crisp glaze, these Elisenlebkuchen are a spice-lover’s dream. Serve them stacked high on a vintage plate for a cozy, festive touch.

Butterplätzchen (Butter Cookies)

Zesty and buttery, these Butterplätzchen are your next baking obsession. Whip up a batch in no time and dive into melt-in-your-mouth goodness.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 1 tsp vanilla extract
• For decoration:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg yolk and vanilla extract until well combined.
4. Gradually add the flour, mixing until a soft dough forms. Tip: Don’t overmix to keep the cookies tender.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
6. Cut out shapes using cookie cutters and place them on the prepared baking sheet. Tip: Chill the dough for 30 minutes if it’s too soft to handle.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheet halfway through for even browning.
8. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Dust the cooled cookies with powdered sugar before serving.

Savor the delicate, crumbly texture and rich buttery flavor of these cookies. Pair them with a cup of tea or use as edible decorations for festive occasions.

Marzipankartoffeln (Marzipan Potatoes)

Let’s dive into making Marzipankartoffeln, the sweet, nutty treats that look like tiny potatoes but pack a flavorful punch. Perfect for dessert tables or as a quirky snack, these are easier to make than you think.

Ingredients

• For the marzipan:
  • 1 cup almond flour
  • 1 cup powdered sugar
  • 1 tbsp rose water
  • 1 tbsp light corn syrup
• For coating:
  • 1/2 cup cocoa powder
  • 1/4 cup powdered sugar

Instructions

1. In a large bowl, mix almond flour and 1 cup powdered sugar until well combined.
2. Add rose water and light corn syrup to the dry ingredients. Knead into a smooth, pliable dough. Tip: If the dough is too sticky, add a bit more powdered sugar.
3. Pinch off small pieces of dough and roll into 1-inch balls to resemble tiny potatoes. Tip: For a more realistic look, gently press each ball to create slight irregularities.
4. In a shallow dish, mix cocoa powder and 1/4 cup powdered sugar. Roll each marzipan ball in the mixture until fully coated. Tip: Use a sieve to dust off excess coating for a more polished finish.
5. Let the Marzipankartoffeln sit at room temperature for 1 hour to set before serving.

Absolutely delightful, these Marzipankartoffeln offer a chewy texture with a sweet, almond flavor that’s subtly enhanced by the cocoa coating. Serve them on a rustic wooden board for an Instagram-worthy dessert spread or as edible decorations on cakes and cupcakes.

Dominosteine (Domino Stones)

Unwrap the magic of Dominosteine, a German holiday favorite that’s all about layers of joy. Think spiced cake, tangy jam, and smooth marzipan, all cloaked in dark chocolate—boom, a bite-sized delight.

Ingredients

• For the cake layer:
  • 1 cup all-purpose flour
  • 1/2 cup honey
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cloves
• For the filling:
  • 1/2 cup apricot jam
  • 1 cup marzipan, rolled to 1/4-inch thickness
• For the coating:
  • 8 oz dark chocolate, chopped
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Mix flour, honey, baking powder, cinnamon, and cloves in a bowl until combined. Spread the batter in the pan.
3. Bake for 15 minutes or until a toothpick comes out clean. Let cool completely.
4. Cut the cake into small rectangles, about 1×2 inches each.
5. Spread a thin layer of apricot jam on each cake piece.
6. Top each with a marzipan piece cut to the same size as the cake.
7. Melt dark chocolate and coconut oil in a double boiler, stirring until smooth.
8. Dip each assembled piece into the chocolate, coating all sides. Place on a wire rack to set.

Feel the crunch of chocolate giving way to soft marzipan and spiced cake. Serve these gems on a vintage plate for a festive touch or pack them as edible gifts—either way, they’re a win.

Printen (German Hard Gingerbread)

Just when you thought gingerbread couldn’t get any bolder, Printen slaps you with its hardcore texture and spice-packed punch. This German classic is your next kitchen flex—no fancy skills needed.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp baking soda
  • 1/2 tsp ground ginger
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, cinnamon, cloves, cardamom, baking soda, and ginger until well combined.
3. In another bowl, whisk honey, brown sugar, and melted butter until smooth. Tip: Warm the honey slightly if it’s too thick to mix easily.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a stiff dough forms. Tip: If the dough is too sticky, add a little more flour.
5. Roll the dough out on a floured surface to about 1/2-inch thickness. Cut into rectangles or desired shapes.
6. Place the shapes on the prepared baking sheet. Bake for 15-20 minutes, or until the edges are just starting to brown.
7. While the Printen bakes, make the glaze by mixing powdered sugar and water until smooth. Tip: Adjust the water amount for a thicker or thinner glaze.
8. Once baked, let the Printen cool for 5 minutes, then drizzle with the glaze.

Nowhere does gingerbread get this crunchy yet chewy, with a glaze that sweetens the deal. Serve these bad boys with a strong coffee or as a bold dessert move.

Zuckerstangen (Sugar Sticks)

Perfect for holiday gifting or a sweet snack, these Zuckerstangen (Sugar Sticks) are a crunchy, sugary delight that’s surprisingly simple to make.

Ingredients

• For the dough:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp vanilla extract
• For the coating:
• 1 cup granulated sugar
• 2 tbsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Beat 1 large egg with 1 tsp vanilla extract in a small bowl, then stir into the flour mixture until a dough forms.
5. Divide the dough into 12 equal pieces. Roll each piece into a 6-inch long stick.
6. Mix 1 cup granulated sugar with 2 tbsp ground cinnamon in a shallow dish. Roll each dough stick in the cinnamon sugar until fully coated.
7. Place the coated sticks on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-20 minutes, or until the sticks are golden and firm to the touch.
9. Let the Zuckerstangen cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Golden and crispy, these Zuckerstangen pack a sweet, cinnamon punch. Serve them alongside coffee for a morning treat or bundle them with ribbon for a homemade holiday gift.

Honigkuchen (Honey Cake Cookies)

Every bite of these Honigkuchen (Honey Cake Cookies) is a sweet, spiced journey to cookie heaven. Mix, bake, and devour—these gems are your next obsession.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup honey
  • 1/4 cup unsalted butter, softened
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, and ground cloves.
3. In another bowl, beat the honey, softened butter, and egg until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are just golden. Tip: Don’t overbake; they’ll firm up as they cool.
7. While the cookies cool, whisk together the powdered sugar and milk to make the glaze.
8. Drizzle the glaze over the cooled cookies. Tip: For a thicker glaze, add more powdered sugar; for a thinner one, add more milk.

These cookies boast a soft, cake-like texture with a warm spice kick. Serve them with a dollop of whipped cream or alongside your favorite tea for a cozy treat.

Früchtebrot (Fruit Bread Cookies)

Ready to bake something that’s both nostalgic and Instagram-worthy? Früchtebrot transforms dried fruits and nuts into a chewy, spiced cookie that’s perfect with coffee or as a holiday gift.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg
• For the mix-ins:
  • 1 cup mixed dried fruits (apricots, figs, dates), chopped
  • 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
3. Tip: Sift the flour for a lighter texture.
4. Stir in melted butter and egg until just combined. Fold in dried fruits and walnuts.
5. Tip: Soak dried fruits in warm water for 10 minutes to soften, then drain well.
6. Drop tablespoon-sized dough balls onto the prepared sheet, spacing 2 inches apart.
7. Bake for 12-15 minutes, until edges are golden but centers are still soft.
8. Tip: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Lightly spiced and packed with fruit, these cookies are chewy inside with a slight crunch from the nuts. Serve them warm with a drizzle of honey or alongside a sharp cheese for contrast.

Conclusion

Vibrant and varied, this collection of 22 German Christmas cookie recipes offers a treasure trove of festive baking inspiration. Whether you’re a seasoned baker or new to the kitchen, these delights promise to add warmth and sweetness to your holiday season. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to spread the joy by sharing this article on Pinterest. Happy baking!