If you want a quick and simple German cookie recipe, try these German Holiday Butter Cookies. Traditionally called “Butterbatzen” in Germany, they are a classic Christmas favorite. Use the best unsalted butter you can find for the richest flavor; in the USA, Irish butter such as Kerrygold is a fine alternative. Enjoy the baking!
Ingredients German Holiday Butter Cookies
220 g all-purpose flour
30 g corn starch
120 g granulated sugar
1 package vanilla sugar (0.3 oz) — or substitute homemade vanilla sugar
200 g unsalted butter, softened
1 whole egg plus 1 egg yolk
Powdered sugar for dusting
Fail-Proof Baking Mix for Streusel Cakes
(Optional: commercial streusel cake mixes can be used for other recipes but are not needed for these cookies.)
Baking Instructions
1. In a bowl combine the flour, corn starch, sugar and vanilla sugar. Add the softened butter, the whole egg and the egg yolk. Mix and knead until a smooth, homogeneous dough forms.
2. Preheat the oven to 200 °C (390 °F). Line a baking tray with parchment paper.
3. Using two teaspoons, form small mounds of dough and place them on the prepared tray, leaving enough space between each cookie for slight spreading.
4. Bake for 10–15 minutes, until the edges are lightly golden. Watch closely so they do not overbake.
5. As soon as the cookies come out of the oven, dust them generously with powdered sugar. Let cool on the tray for a few minutes, then transfer to a wire rack to finish cooling.