Jump to Recipe These German Christmas cookies will make a delightfully tasty addition to your holiday cookie baking list this year! They come in a wide variety of flavors and textures that will have you in the holiday spirit in no time. Don’t worry, you don’t have to know how to pronounce the names of these cookies for them to turn out delicious! Best German Christmas Cookie Recipes If you like to dabble in holiday baking each year, why not branch out and try some international Christmas cookie recipes? These German Christmas cookies are best homemade, nothing you purchase in a cookie tin can compare! From soft and crumbly shortbread cookies to chewy oatmeal cookies, there’s something here for everyone. In Germany, they love to play with spices and textures which makes for some downright delicious cookies!
Jump to:Best German Christmas Cookie Recipes The Most Popular German Christmas Cookies
- Nussecken (German Nut Corners)
- Lebkuchen (German Gingerbread Cookie)
- Pfeffernüsse (German Spice Cookies)
- Vanillekipferl (Vanilla Crescent Cookies)
- Springerle (Anise Cookies)
- Stollenkonfekt (Stollen Biscuits)
- Heidesand (Traditional German Brown Butter Shortbread Cookies)
- Spritzgebäck (German Spritz Cookies)
- Alte Deutsche Honig Plätzchen (Old German Honey Cookies)
- Kardamon Pläetzchen (German Christmas Cardamom Cookies)
- Zimtsterne (Gingerbread Star Cookies)
- Bethmännchen (German Marzipan Cookies)
- Spekulatius (Dutch Windmill Cookies)
- Kifles (German Nut Horns)
- Kokosmakronen (German Coconut Macarons)
- Butterplätzchen (German Butter Cookies)
- Haferflocken Plätzchen (German Oatmeal Cookies) 🎄 More Christmas Cookies 📋 Recipe
The Most Popular German Christmas Cookies The recipes below are all beloved Christmas cookies from Germany that have been around for years and years! You may find a few variations of each recipe elsewhere, that’s because they were often built upon over time as their popularity spread outside the borders of Germany and across Europe. If you love holiday baking, take a look at my easy Christmas dessert recipes or try following my 25 days of Christmas cookies challenge!
- Nussecken (German Nut Corners) Pronounced: Nusseck-en Nussecken are buttery shortbread cookies coated with sticky apricot jam, sweet hazelnuts, and a rich chocolate glaze. Oh did I mention there’s rum in them? Because there is!
Nussecken (German Nut Corners Bars)
Nussecken (German Nut Corners) combine a buttery shortbread base, sweet apricot jam, sticky hazelnuts, and an amazing chocolate glaze! They’re a special treat to enjoy year-round and a true delight to share at Christmastime!
Check out this recipe
- Lebkuchen (German Gingerbread Cookie) Pronounced: Leb-kuh-chn Lebkuchen are very similar to gingerbread. These sweet-but-spicy cookies (or sometimes bars) are especially popular around Christmastime. Their distinguishing characteristic is that they require no flour and are made with a combination of hazelnuts and almonds.
Nürnberger Lebkuchen (German Gingerbread) Recipe
This recipe for Nürnberger lebkuchen makes the cookies that are popular in Germany around Christmas time. It’s full of warm spices and easy to make.
Check out this recipe
- Pfeffernüsse (German Spice Cookies) Pronounced: Fef-fer-nüs-se The word ‘pfeffernüse’ translates to pepper nut because they are made with anise, seasonal spices, and black pepper. Pfeffernüse differs from lebkuchen in that it is rolled into a ball and coated with powdered sugar before baking.
Pfeffernusse Cookies
Pfeffernüsse are traditional small German Christmas cookies spiced with black pepper, cardamom, cinnamon cloves, ground ginger, and nutmeg.
Check out this recipe
- Vanillekipferl (Vanilla Crescent Cookies) Prounounced: Va-nil-le-kip-ferl These vanilla crescent cookies will practically melt in your mouth. They are made with ground nuts (almonds, walnuts, or hazelnuts), butter, sugar, flour, and vanilla bean. Their signature flavor comes from a heavy dusting of powdered sugar.
Vanillekipferl (German Vanilla Crescent Cookies)
Vanillekipferl (Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts! They are tender, nutty and melt in your mouth.
Check out this recipe
- Springerle (Anise Cookies) Pronounced: Sprin-ger-le Springerle are crispy on the outside with a delightfully chewy center. The name ‘springerle’ translates to ’little jumpers’ because of the way in which these cookies rise or ‘jump’ while baking.
Traditional Springerle
Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked.
Check out this recipe
- Stollenkonfekt (Stollen Biscuits) Pronounced: Staa-luhn-kun-fekt If you’ve never tried stollen, you’re missing out. It is made by soaking mixed dried fruit and mixed peel in brandy, like a boozy fruit cake. Stollen is just that- a cake, but stollenkonfekt is its bite-sized cookie counterpart!
Bite-Size Stollen (Stollenkonfekt)
17 ingredients · Makes about 36 pieces · Recipe from Epicurious
Check out this recipe
- Heidesand (Traditional German Brown Butter Shortbread Cookies) Pronounced: Hi-deh-sund These decadent shortbread cookies have their own unique flavor from using browned butter in the batter. It gives the cookies a distinguished taste that is hard to resist. They may look plain, but I promise you won’t miss the frosting on these totally delicious cookies!
Heidesand - German Shortbread with Browned Butter
Heidesand is a kind of German shortbread, made with browned butter and that is what gives it its unique and wonderful taste! Usually, I prefer cookies with royal … Heidesand – German Shortbread with Browned Butter Continue »
Check out this recipe
- Spritzgebäck (German Spritz Cookies) Pronounced: Shplitz-ghe-beck Spritzgebäck cookies make a lovely addition to any holiday dessert spread or Christmas cookie tray. They are crisp, buttery, and just slightly sweet, so they balance out the more sugary confections.
Buttery Spritz Cookies (Spritzgebäck) - Gemma’s Bigger Bolder Baking
My Spritzgebåck cookies, or German Spritz Cookies recipe, will be the perfect addition to your Christmas cookie tray this holiday season!
Check out this recipe
- Alte Deutsche Honig Plätzchen (Old German Honey Cookies) Pronounced: Al·te Doy·chuh ho-nig plätz-chen These classic German honey cookies are sweetened with both sugar and honey, though they are not overly sweet. The secret ingredient is ginger, which adds a lovely depth of flavor you don’t often expect in a cookie.
Old German Honey Cookies
I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for “enough flour to make a dough”. Thankfully grandma knew what kind of dough.
Check out this recipe
- Kardamon Pläetzchen (German Christmas Cardamom Cookies) Pronounced: Kar-da-mom plätz-chen Cardamom cookies are a Christmas tradition in Germany. They are fragrant and floral while also a bit salty. To finish things off, the cookies are half-dipped in chocolate, which pairs well with their unique flavor.
Kardamom Plaetzchen (German Christmas Cardamom Cookies) Recipe
German Christmas cookies with cardamom and chocolate. Delightful German cookies have no egg and are refrigerated prior to baking.
Check out this recipe
- Zimtsterne (Gingerbread Star Cookies) Pronounced: Zimt-ster-ne These gingerbread star cookies can be found in almost every household around Christmastime. They are light and gluten-free with a touch of nutty spiciness. Not to mention, these cookies are beautiful to look at.
Cinnamon Stars: Zimtsterne (Germany)
Get Cinnamon Stars: Zimtsterne (Germany) Recipe from Food Network
Check out this recipe
- Bethmännchen (German Marzipan Cookies) Pronounced: Beth-männ-chen Bethmännchen has been a beloved Christmas cookie in Germany for at least 200 years. They include high-quality marzipan, rose water, and almonds. The outside of these cookies is are firm and crisp, while the insides are chewy and soft!
Authenic Bethmännchen Recipe - All Tastes German
Bethmännchen are classic Christmas cookies from Frankfurt/Germany. The delicious cookies are not only very popular at Christmas time, but can also be found all year round in fine confectioneries. With this authentic recipe, you can bake the Hessian marzipan specialty at home with ease. Origin of the…
Check out this recipe
- Spekulatius (Dutch Windmill Cookies) Pronounced: Spe-ku-la-ti-us You can find spekulatius in the states under the name ‘Dutch windmill cookies’. These cookies are made with cinnamon, cardamom, and cloves which gives them a lovely spiced flavor (clearly, Germans love spiced cookies)! Traditionally, wooden baking molds are used to achieve their distinct shapes. Though you may also use silicone baking molds, a molding roll, or cookie cutters in a pinch.
Spekulatius (German Spice Cookies) Recipe
German spekulatius—a cousin to Dutch spekulaas—are crisp, thin cookies filled with Christmas spices that are perfect for the holidays.
Check out this recipe
- Kifles (German Nut Horns) Pronounced: Kif-fle These twisted walnut crescent cookies almost look like the horns of an animal, hence the name. They are incredibly popular in eastern Europe and throughout the world, so many countries have their own versions. In Germany, they may be filled with sweet apricots, cranberries, prunes, and/or nuts.
Kifles (Nut Rolls or Horns) Recipe - Food.com
This is from the Ellis Island Immigrant Cookbook.
Check out this recipe
- Kokosmakronen (German Coconut Macarons) Pronounced: Ko-kos-m-a-kro-nen German coconut macarons, or kokosmakronen, are soft on the inside and just slightly crunchy on the outside. Traditionally, Germans enjoy them without chocolate, though you will often see them dipped in chocolate in other countries (which is still delicious)!
Kokosmakronen: The BEST German Recipe Coconut Macaroons
These are the BEST Coconut Macaroons (I learned after 4 trials)! Kokosmakronen are some of my favorite German Christmas cookies!
Check out this recipe
- Butterplätzchen (German Butter Cookies) Pronounced: Bu-ter-plätz-chen Butterplätzchen are easy-to-make butter cookies that work well with cookie cutters. Kids will love to help decorate them by adding sprinkles after you brush them with egg yolk! In Germany, you will sometimes see them with lemon icing on top which is another tasty option.
Old fashioned German Butter Cookies
This is the basic recipe for German Butter Cookies. A favorite easy recipe for baking with kids, as the dough is perfect for cookie cutters.
Check out this recipe
- Haferflocken Plätzchen (German Oatmeal Cookies) Pronounced: Ha-fer-flo-cken plätz-chen On the outside, these German oatmeal cookies are warm golden brown. On the inside, they are chewy and irresistible! You can make these cookies with just a handful of standard baking ingredients. Sometimes simple is a good thing!
German Oatmeal Cookies (Haferplätzchen) - Recipes From Europe
Looking to make German oatmeal cookies? This classic cookie recipe makes oatmeal cookies that are soft, golden brown, and delicious!
Check out this recipe
Have you tried any of these German Christmas cookies before? Did I miss any of your favorites? Let me know in the comments below! 🎄 More Christmas Cookies Polar Bear Paw Print Cookies - Chocolate cookies covered in vanilla frosting and coconut ‘fur’ with candy paw prints on top!Chocolate Blossom Cookies - These double chocolate cookies are always a hit with kids and adults alike!Christmas Cookie Gift Box - There’s nothing better than a gift you can eat!Christmas Gumdrop Cookies - These soft cookies are loaded with chewy gumdrop candies!No Bake Pumpkin Cookies - You can whip up a batch of these tasty oatmeal pumpkin cookies without ever turning on your oven. Sprinkle Crinkle Cookies - These sweet, soft cookies look like festive snow-covered confetti!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
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Best German Christmas Cookies: Nussecken aka Nut Corners, or Nut Triangles (+More Tasty Recipes!)
These German Christmas cookies will make a delightfully tasty addition to your holiday cookie baking list this year! They come in a wide variety of flavors and textures that will have you in the holiday spirit in no time. Don’t worry, you don’t have to know how to pronounce the names of these cookies for them to turn out delicious!
Author | Angela
Servings: 60 cookies Calories: 144kcal Prep 30 minutes Cooking 30 minutes Total Time 1 hour
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xShortbread Base & Apricot Jam▢ ½ cup butter (unsalted - softened, at room temperature)▢ ½ cup sugar▢ 2 large eggs (at room temperature)▢ 2 teaspoon vanilla extract▢ 1 teaspoon baking powder▢ 1 pinch salt▢ 2 ½ cups all-purpose flour▢ ⅓ cup apricot jam (jam, jelly, or preserves)Hazelnut Layer▢ 1 cup butter (unsalted)▢ 5 tablespoon rum (or water)▢ 1 cup light brown sugar▢ 2 teaspoon vanilla extract▢ 1 cup hazelnuts (whole)▢ 2 cups hazelnut meal (or almond meal)Chocolate Glaze▢ 1 cup dark chocolate (chopped - or dark chocolate chips)▢ 1 teaspoon butter (optional)
InstructionsMake the ShortbreadPreheat your oven to 350°F (175°C) and trim a sheet of parchment paper to fit inside a 18x13 rimmed baking sheet. *This is the jelly roll size baking sheet.In a large mixing bowl or the bowl of your stand mixer cream the softened butter with granulated sugar until smooth. Add the eggs and vanilla extract, as well as the baking powder and salt then beat until combined.½ cup butter, ½ cup sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking powder, 1 pinch saltAdd the flour and mix in until your flour is fully incorporated into a smooth dough. Transfer the dough to your parchment paper-lined baking sheet and press to fill the baking sheet in an even layer. *You can also roll the dough out between sheets of parchment paper until is close to your pan size, then transfer and finish pressing to fill the baking sheet.2 ½ cups all-purpose flourDock the entire surface of the shortbread base using the tines of a fork. Then, coat the top of the shortbread pastry dough with a layer of the apricot jam, jelly, or preserves. *Use a drizzle of warm water to make the jam more spreadable.⅓ cup apricot jamMake the Hazelnut LayerIn a small saucepan add the butter and rum (or water), light brown sugar, and vanilla extract and heat over medium until the sugar is dissolved without bringing the sauce to a boil.1 cup butter, 5 tablespoon rum, 1 cup light brown sugar, 2 teaspoon vanilla extractChop your hazelnuts or crush them in a plastic bag using the flat side of a meat mallet or tenderizer (or anything heavy!) until course in texture.1 cup hazelnutsAdd the chopped hazelnuts and ground hazelnut meal to the sauce and mix until combined. Drop onto the shortbread base in large dollops, then spread over the apricot layer using your spatula to push the nut layer over the entire surface in an even layer.2 cups hazelnut mealBake at 350°F (175°C) for 25-30 nor until light golden brown in color on the edges. Remove from the oven and allow to cool completely overnight, or until the bars reach room temperature and chill in the refrigerator for 2-3 hours to set up completely.Glaze the NusseckenUse a sharp knife to cut the Nussecken into 30 squares, then cut each square in half diagonally to make triangles. Melt the chocolate in a microwave-safe bowl (with optional butter if desired) in 30-second increments on high power. Stir between each heating until melted and smooth.1 cup dark chocolate, 1 teaspoon butterDip the corners of each Nussecken into the melted chocolate then place the coated triangles onto a cooling rack or a sheet of parchment paper to set. Equipment You May NeedMeasuring CupsMixing BowlBaking Sheet Notes The flavor is so much more wonderful when you take a few minutes to dry roast the whole hazelnuts before crushing. To do this heat a clean, dry skillet to medium heat and add the hazelnuts. Stir occasionally until lightly toasted and fragrant. Remove from heat and transfer to a clean bowl (and out of the still-hot skillet!). Allow toasted hazelnuts to cool for a few minutes before bagging them to crush into ‘chopped hazelnuts’ size. If using raw whole hazelnuts, you can toast or roast to remove the skin. Toast until the skin blisters, then roll the nuts under your palm or rub with a kitchen towel to remove the skin. Alternatively, you can also roast hazelnuts in a single layer on a parchment paper-lined baking sheet at 350°F (175°C) for 10-15 minutes, stir the nuts every 5 minutes while roasting. Store at room temperature in an airtight container for up to 3-4 weeks. Keep Nussecken in a single layer, or place parchment paper between layers.
NutritionCalories: 144kcal (7%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg (6%) | Sodium: 46mg (2%) | Potassium: 57mg (2%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 157IU (3%) | Vitamin C: 1mg (1%) | Calcium: 19mg (2%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best Christmas cookies from germany to bake, Christmas Cookies, German Christmas cookie recipes, German cookies, Nussecken, tasty German Christmas cookie recipes Course Christmas Cookies, Cookies & Bars Recipes, Dessert RecipesCuisine GermanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
These German Christmas cookies will make a delightfully tasty addition to your holiday cookie baking list this year! They come in a wide variety of flavors and textures that will have you in the holiday spirit in no time. Don’t worry, you don’t have to know how to pronounce the names of these cookies for them to turn out delicious!
Best German Christmas Cookie Recipes
If you like to dabble in holiday baking each year, why not branch out and try some international Christmas cookie recipes? These German Christmas cookies are best homemade, nothing you purchase in a cookie tin can compare!
From soft and crumbly shortbread cookies to chewy oatmeal cookies, there’s something here for everyone. In Germany, they love to play with spices and textures which makes for some downright delicious cookies!
The Most Popular German Christmas Cookies
The recipes below are all beloved Christmas cookies from Germany that have been around for years and years! You may find a few variations of each recipe elsewhere, that’s because they were often built upon over time as their popularity spread outside the borders of Germany and across Europe.
If you love holiday baking, take a look at my easy Christmas dessert recipes or try following my 25 days of Christmas cookies challenge!
1. Nussecken (German Nut Corners)
Pronounced: Nusseck-en
Nussecken are buttery shortbread cookies coated with sticky apricot jam, sweet hazelnuts, and a rich chocolate glaze. Oh did I mention there’s rum in them? Because there is!
Nussecken (German Nut Corners Bars)
Nussecken (German Nut Corners) combine a buttery shortbread base, sweet apricot jam, sticky hazelnuts, and an amazing chocolate glaze! They’re a special treat to enjoy year-round and a true delight to share at Christmastime!
Check out this recipe
2. Lebkuchen (German Gingerbread Cookie)
Pronounced: Leb-kuh-chn
Nussecken (German Nut Corners) combine a buttery shortbread base, sweet apricot jam, sticky hazelnuts, and an amazing chocolate glaze! They’re a special treat to enjoy year-round and a true delight to share at Christmastime!
Lebkuchen are very similar to gingerbread. These sweet-but-spicy cookies (or sometimes bars) are especially popular around Christmastime. Their distinguishing characteristic is that they require no flour and are made with a combination of hazelnuts and almonds.
Nürnberger Lebkuchen (German Gingerbread) Recipe
This recipe for Nürnberger lebkuchen makes the cookies that are popular in Germany around Christmas time. It’s full of warm spices and easy to make.
Check out this recipe
3. Pfeffernüsse (German Spice Cookies)
Pronounced: Fef-fer-nüs-se
This recipe for Nürnberger lebkuchen makes the cookies that are popular in Germany around Christmas time. It’s full of warm spices and easy to make.
The word ‘pfeffernüse’ translates to pepper nut because they are made with anise, seasonal spices, and black pepper. Pfeffernüse differs from lebkuchen in that it is rolled into a ball and coated with powdered sugar before baking.
Pfeffernusse Cookies
Pfeffernüsse are traditional small German Christmas cookies spiced with black pepper, cardamom, cinnamon cloves, ground ginger, and nutmeg.
Check out this recipe
4. Vanillekipferl (Vanilla Crescent Cookies)
Prounounced: Va-nil-le-kip-ferl
Pfeffernüsse are traditional small German Christmas cookies spiced with black pepper, cardamom, cinnamon cloves, ground ginger, and nutmeg.
These vanilla crescent cookies will practically melt in your mouth. They are made with ground nuts (almonds, walnuts, or hazelnuts), butter, sugar, flour, and vanilla bean. Their signature flavor comes from a heavy dusting of powdered sugar.
Vanillekipferl (German Vanilla Crescent Cookies)
Vanillekipferl (Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts! They are tender, nutty and melt in your mouth.
Check out this recipe
5. Springerle (Anise Cookies)
Pronounced: Sprin-ger-le
Vanillekipferl (Vanilla Crescent Cookies) are traditional German Christmas Cookies made with ground nuts! They are tender, nutty and melt in your mouth.
Springerle are crispy on the outside with a delightfully chewy center. The name ‘springerle’ translates to ’little jumpers’ because of the way in which these cookies rise or ‘jump’ while baking.
Traditional Springerle
Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked.
Check out this recipe
6. Stollenkonfekt (Stollen Biscuits)
Pronounced: Staa-luhn-kun-fekt
Springerle cookies are a centuries-old, anise-flavored German Christmas cookie made using decorative, carved wooden molds or rolling pins. Allowed to dry overnight, the designs remain embossed in the cookies when baked.
If you’ve never tried stollen, you’re missing out. It is made by soaking mixed dried fruit and mixed peel in brandy, like a boozy fruit cake. Stollen is just that- a cake, but stollenkonfekt is its bite-sized cookie counterpart!
Bite-Size Stollen (Stollenkonfekt)
17 ingredients · Makes about 36 pieces · Recipe from Epicurious
Check out this recipe
7. Heidesand (Traditional German Brown Butter Shortbread Cookies)
Pronounced: Hi-deh-sund
17 ingredients · Makes about 36 pieces · Recipe from Epicurious
These decadent shortbread cookies have their own unique flavor from using browned butter in the batter. It gives the cookies a distinguished taste that is hard to resist. They may look plain, but I promise you won’t miss the frosting on these totally delicious cookies!
Heidesand - German Shortbread with Browned Butter
Heidesand is a kind of German shortbread, made with browned butter and that is what gives it its unique and wonderful taste! Usually, I prefer cookies with royal … Heidesand – German Shortbread with Browned Butter Continue »
Check out this recipe
8. Spritzgebäck (German Spritz Cookies)
Pronounced: Shplitz-ghe-beck
Heidesand is a kind of German shortbread, made with browned butter and that is what gives it its unique and wonderful taste! Usually, I prefer cookies with royal … Heidesand – German Shortbread with Browned Butter Continue »
Spritzgebäck cookies make a lovely addition to any holiday dessert spread or Christmas cookie tray. They are crisp, buttery, and just slightly sweet, so they balance out the more sugary confections.
Buttery Spritz Cookies (Spritzgebäck) - Gemma’s Bigger Bolder Baking
My Spritzgebåck cookies, or German Spritz Cookies recipe, will be the perfect addition to your Christmas cookie tray this holiday season!
Check out this recipe
9. Alte Deutsche Honig Plätzchen (Old German Honey Cookies)
Pronounced: Al·te Doy·chuh ho-nig plätz-chen
My Spritzgebåck cookies, or German Spritz Cookies recipe, will be the perfect addition to your Christmas cookie tray this holiday season!
These classic German honey cookies are sweetened with both sugar and honey, though they are not overly sweet. The secret ingredient is ginger, which adds a lovely depth of flavor you don’t often expect in a cookie.
Old German Honey Cookies
I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for “enough flour to make a dough”. Thankfully grandma knew what kind of dough.
Check out this recipe
10. Kardamon Pläetzchen (German Christmas Cardamom Cookies)
Pronounced: Kar-da-mom plätz-chen
I got this recipe from my grandmother who got it from her grandmother. She had to translate it and then figure out measurements. The original recipe called for “enough flour to make a dough”. Thankfully grandma knew what kind of dough.
Cardamom cookies are a Christmas tradition in Germany. They are fragrant and floral while also a bit salty. To finish things off, the cookies are half-dipped in chocolate, which pairs well with their unique flavor.
Kardamom Plaetzchen (German Christmas Cardamom Cookies) Recipe
German Christmas cookies with cardamom and chocolate. Delightful German cookies have no egg and are refrigerated prior to baking.
Check out this recipe
11. Zimtsterne (Gingerbread Star Cookies)
Pronounced: Zimt-ster-ne
German Christmas cookies with cardamom and chocolate. Delightful German cookies have no egg and are refrigerated prior to baking.
These gingerbread star cookies can be found in almost every household around Christmastime. They are light and gluten-free with a touch of nutty spiciness. Not to mention, these cookies are beautiful to look at.
Cinnamon Stars: Zimtsterne (Germany)
Get Cinnamon Stars: Zimtsterne (Germany) Recipe from Food Network
Check out this recipe
12. Bethmännchen (German Marzipan Cookies)
Pronounced: Beth-männ-chen
Get Cinnamon Stars: Zimtsterne (Germany) Recipe from Food Network
Bethmännchen has been a beloved Christmas cookie in Germany for at least 200 years. They include high-quality marzipan, rose water, and almonds. The outside of these cookies is are firm and crisp, while the insides are chewy and soft!
Authenic Bethmännchen Recipe - All Tastes German
Bethmännchen are classic Christmas cookies from Frankfurt/Germany. The delicious cookies are not only very popular at Christmas time, but can also be found all year round in fine confectioneries. With this authentic recipe, you can bake the Hessian marzipan specialty at home with ease. Origin of the…
Check out this recipe
13. Spekulatius (Dutch Windmill Cookies)
Pronounced: Spe-ku-la-ti-us
Bethmännchen are classic Christmas cookies from Frankfurt/Germany. The delicious cookies are not only very popular at Christmas time, but can also be found all year round in fine confectioneries. With this authentic recipe, you can bake the Hessian marzipan specialty at home with ease. Origin of the…
You can find spekulatius in the states under the name ‘Dutch windmill cookies’. These cookies are made with cinnamon, cardamom, and cloves which gives them a lovely spiced flavor (clearly, Germans love spiced cookies)!
Traditionally, wooden baking molds are used to achieve their distinct shapes. Though you may also use silicone baking molds, a molding roll, or cookie cutters in a pinch.
Spekulatius (German Spice Cookies) Recipe
German spekulatius—a cousin to Dutch spekulaas—are crisp, thin cookies filled with Christmas spices that are perfect for the holidays.
Check out this recipe
14. Kifles (German Nut Horns)
Pronounced: Kif-fle
German spekulatius—a cousin to Dutch spekulaas—are crisp, thin cookies filled with Christmas spices that are perfect for the holidays.
These twisted walnut crescent cookies almost look like the horns of an animal, hence the name. They are incredibly popular in eastern Europe and throughout the world, so many countries have their own versions. In Germany, they may be filled with sweet apricots, cranberries, prunes, and/or nuts.
Kifles (Nut Rolls or Horns) Recipe - Food.com
This is from the Ellis Island Immigrant Cookbook.
Check out this recipe
15. Kokosmakronen (German Coconut Macarons)
Pronounced: Ko-kos-m-a-kro-nen
This is from the Ellis Island Immigrant Cookbook.
German coconut macarons, or kokosmakronen, are soft on the inside and just slightly crunchy on the outside. Traditionally, Germans enjoy them without chocolate, though you will often see them dipped in chocolate in other countries (which is still delicious)!
Kokosmakronen: The BEST German Recipe Coconut Macaroons
These are the BEST Coconut Macaroons (I learned after 4 trials)! Kokosmakronen are some of my favorite German Christmas cookies!
Check out this recipe
16. Butterplätzchen (German Butter Cookies)
Pronounced: Bu-ter-plätz-chen
These are the BEST Coconut Macaroons (I learned after 4 trials)! Kokosmakronen are some of my favorite German Christmas cookies!
Butterplätzchen are easy-to-make butter cookies that work well with cookie cutters. Kids will love to help decorate them by adding sprinkles after you brush them with egg yolk! In Germany, you will sometimes see them with lemon icing on top which is another tasty option.
Old fashioned German Butter Cookies
This is the basic recipe for German Butter Cookies. A favorite easy recipe for baking with kids, as the dough is perfect for cookie cutters.
Check out this recipe
17. Haferflocken Plätzchen (German Oatmeal Cookies)
Pronounced: Ha-fer-flo-cken plätz-chen
This is the basic recipe for German Butter Cookies. A favorite easy recipe for baking with kids, as the dough is perfect for cookie cutters.
On the outside, these German oatmeal cookies are warm golden brown. On the inside, they are chewy and irresistible!
You can make these cookies with just a handful of standard baking ingredients. Sometimes simple is a good thing!
German Oatmeal Cookies (Haferplätzchen) - Recipes From Europe
Looking to make German oatmeal cookies? This classic cookie recipe makes oatmeal cookies that are soft, golden brown, and delicious!
Check out this recipe
Have you tried any of these German Christmas cookies before? Did I miss any of your favorites? Let me know in the comments below!
Looking to make German oatmeal cookies? This classic cookie recipe makes oatmeal cookies that are soft, golden brown, and delicious!
🎄 More Christmas Cookies
- Polar Bear Paw Print Cookies - Chocolate cookies covered in vanilla frosting and coconut ‘fur’ with candy paw prints on top!Chocolate Blossom Cookies - These double chocolate cookies are always a hit with kids and adults alike!Christmas Cookie Gift Box - There’s nothing better than a gift you can eat!Christmas Gumdrop Cookies - These soft cookies are loaded with chewy gumdrop candies!No Bake Pumpkin Cookies - You can whip up a batch of these tasty oatmeal pumpkin cookies without ever turning on your oven. Sprinkle Crinkle Cookies - These sweet, soft cookies look like festive snow-covered confetti!
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Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 3 reviews
Best German Christmas Cookies: Nussecken aka Nut Corners, or Nut Triangles (+More Tasty Recipes!)
These German Christmas cookies will make a delightfully tasty addition to your holiday cookie baking list this year! They come in a wide variety of flavors and textures that will have you in the holiday spirit in no time. Don’t worry, you don’t have to know how to pronounce the names of these cookies for them to turn out delicious!
Author | Angela
Servings: 60 cookies Calories: 144kcal Prep 30 minutes Cooking 30 minutes Total Time 1 hour
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xShortbread Base & Apricot Jam▢ ½ cup butter (unsalted - softened, at room temperature)▢ ½ cup sugar▢ 2 large eggs (at room temperature)▢ 2 teaspoon vanilla extract▢ 1 teaspoon baking powder▢ 1 pinch salt▢ 2 ½ cups all-purpose flour▢ ⅓ cup apricot jam (jam, jelly, or preserves)Hazelnut Layer▢ 1 cup butter (unsalted)▢ 5 tablespoon rum (or water)▢ 1 cup light brown sugar▢ 2 teaspoon vanilla extract▢ 1 cup hazelnuts (whole)▢ 2 cups hazelnut meal (or almond meal)Chocolate Glaze▢ 1 cup dark chocolate (chopped - or dark chocolate chips)▢ 1 teaspoon butter (optional)
InstructionsMake the ShortbreadPreheat your oven to 350°F (175°C) and trim a sheet of parchment paper to fit inside a 18x13 rimmed baking sheet. *This is the jelly roll size baking sheet.In a large mixing bowl or the bowl of your stand mixer cream the softened butter with granulated sugar until smooth. Add the eggs and vanilla extract, as well as the baking powder and salt then beat until combined.½ cup butter, ½ cup sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking powder, 1 pinch saltAdd the flour and mix in until your flour is fully incorporated into a smooth dough. Transfer the dough to your parchment paper-lined baking sheet and press to fill the baking sheet in an even layer. *You can also roll the dough out between sheets of parchment paper until is close to your pan size, then transfer and finish pressing to fill the baking sheet.2 ½ cups all-purpose flourDock the entire surface of the shortbread base using the tines of a fork. Then, coat the top of the shortbread pastry dough with a layer of the apricot jam, jelly, or preserves. *Use a drizzle of warm water to make the jam more spreadable.⅓ cup apricot jamMake the Hazelnut LayerIn a small saucepan add the butter and rum (or water), light brown sugar, and vanilla extract and heat over medium until the sugar is dissolved without bringing the sauce to a boil.1 cup butter, 5 tablespoon rum, 1 cup light brown sugar, 2 teaspoon vanilla extractChop your hazelnuts or crush them in a plastic bag using the flat side of a meat mallet or tenderizer (or anything heavy!) until course in texture.1 cup hazelnutsAdd the chopped hazelnuts and ground hazelnut meal to the sauce and mix until combined. Drop onto the shortbread base in large dollops, then spread over the apricot layer using your spatula to push the nut layer over the entire surface in an even layer.2 cups hazelnut mealBake at 350°F (175°C) for 25-30 nor until light golden brown in color on the edges. Remove from the oven and allow to cool completely overnight, or until the bars reach room temperature and chill in the refrigerator for 2-3 hours to set up completely.Glaze the NusseckenUse a sharp knife to cut the Nussecken into 30 squares, then cut each square in half diagonally to make triangles. Melt the chocolate in a microwave-safe bowl (with optional butter if desired) in 30-second increments on high power. Stir between each heating until melted and smooth.1 cup dark chocolate, 1 teaspoon butterDip the corners of each Nussecken into the melted chocolate then place the coated triangles onto a cooling rack or a sheet of parchment paper to set. Equipment You May NeedMeasuring CupsMixing BowlBaking Sheet Notes The flavor is so much more wonderful when you take a few minutes to dry roast the whole hazelnuts before crushing. To do this heat a clean, dry skillet to medium heat and add the hazelnuts. Stir occasionally until lightly toasted and fragrant. Remove from heat and transfer to a clean bowl (and out of the still-hot skillet!). Allow toasted hazelnuts to cool for a few minutes before bagging them to crush into ‘chopped hazelnuts’ size. If using raw whole hazelnuts, you can toast or roast to remove the skin. Toast until the skin blisters, then roll the nuts under your palm or rub with a kitchen towel to remove the skin. Alternatively, you can also roast hazelnuts in a single layer on a parchment paper-lined baking sheet at 350°F (175°C) for 10-15 minutes, stir the nuts every 5 minutes while roasting. Store at room temperature in an airtight container for up to 3-4 weeks. Keep Nussecken in a single layer, or place parchment paper between layers.
NutritionCalories: 144kcal (7%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg (6%) | Sodium: 46mg (2%) | Potassium: 57mg (2%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 157IU (3%) | Vitamin C: 1mg (1%) | Calcium: 19mg (2%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best Christmas cookies from germany to bake, Christmas Cookies, German Christmas cookie recipes, German cookies, Nussecken, tasty German Christmas cookie recipes Course Christmas Cookies, Cookies & Bars Recipes, Dessert RecipesCuisine German
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 3 reviews
Best German Christmas Cookies: Nussecken aka Nut Corners, or Nut Triangles (+More Tasty Recipes!)
Author | Angela
Servings: 60 cookies
Calories: 144kcal
Prep 30 minutes
Cooking 30 minutes
Total Time 1 hour
Ingredients US CustomaryMetric1x2x3xShortbread Base & Apricot Jam▢ ½ cup butter (unsalted - softened, at room temperature)▢ ½ cup sugar▢ 2 large eggs (at room temperature)▢ 2 teaspoon vanilla extract▢ 1 teaspoon baking powder▢ 1 pinch salt▢ 2 ½ cups all-purpose flour▢ ⅓ cup apricot jam (jam, jelly, or preserves)Hazelnut Layer▢ 1 cup butter (unsalted)▢ 5 tablespoon rum (or water)▢ 1 cup light brown sugar▢ 2 teaspoon vanilla extract▢ 1 cup hazelnuts (whole)▢ 2 cups hazelnut meal (or almond meal)Chocolate Glaze▢ 1 cup dark chocolate (chopped - or dark chocolate chips)▢ 1 teaspoon butter (optional)
InstructionsMake the ShortbreadPreheat your oven to 350°F (175°C) and trim a sheet of parchment paper to fit inside a 18x13 rimmed baking sheet. *This is the jelly roll size baking sheet.In a large mixing bowl or the bowl of your stand mixer cream the softened butter with granulated sugar until smooth. Add the eggs and vanilla extract, as well as the baking powder and salt then beat until combined.½ cup butter, ½ cup sugar, 2 large eggs, 2 teaspoon vanilla extract, 1 teaspoon baking powder, 1 pinch saltAdd the flour and mix in until your flour is fully incorporated into a smooth dough. Transfer the dough to your parchment paper-lined baking sheet and press to fill the baking sheet in an even layer. *You can also roll the dough out between sheets of parchment paper until is close to your pan size, then transfer and finish pressing to fill the baking sheet.2 ½ cups all-purpose flourDock the entire surface of the shortbread base using the tines of a fork. Then, coat the top of the shortbread pastry dough with a layer of the apricot jam, jelly, or preserves. *Use a drizzle of warm water to make the jam more spreadable.⅓ cup apricot jamMake the Hazelnut LayerIn a small saucepan add the butter and rum (or water), light brown sugar, and vanilla extract and heat over medium until the sugar is dissolved without bringing the sauce to a boil.1 cup butter, 5 tablespoon rum, 1 cup light brown sugar, 2 teaspoon vanilla extractChop your hazelnuts or crush them in a plastic bag using the flat side of a meat mallet or tenderizer (or anything heavy!) until course in texture.1 cup hazelnutsAdd the chopped hazelnuts and ground hazelnut meal to the sauce and mix until combined. Drop onto the shortbread base in large dollops, then spread over the apricot layer using your spatula to push the nut layer over the entire surface in an even layer.2 cups hazelnut mealBake at 350°F (175°C) for 25-30 nor until light golden brown in color on the edges. Remove from the oven and allow to cool completely overnight, or until the bars reach room temperature and chill in the refrigerator for 2-3 hours to set up completely.Glaze the NusseckenUse a sharp knife to cut the Nussecken into 30 squares, then cut each square in half diagonally to make triangles. Melt the chocolate in a microwave-safe bowl (with optional butter if desired) in 30-second increments on high power. Stir between each heating until melted and smooth.1 cup dark chocolate, 1 teaspoon butterDip the corners of each Nussecken into the melted chocolate then place the coated triangles onto a cooling rack or a sheet of parchment paper to set.
Equipment You May NeedMeasuring CupsMixing BowlBaking Sheet
Notes The flavor is so much more wonderful when you take a few minutes to dry roast the whole hazelnuts before crushing. To do this heat a clean, dry skillet to medium heat and add the hazelnuts. Stir occasionally until lightly toasted and fragrant. Remove from heat and transfer to a clean bowl (and out of the still-hot skillet!). Allow toasted hazelnuts to cool for a few minutes before bagging them to crush into ‘chopped hazelnuts’ size. If using raw whole hazelnuts, you can toast or roast to remove the skin. Toast until the skin blisters, then roll the nuts under your palm or rub with a kitchen towel to remove the skin. Alternatively, you can also roast hazelnuts in a single layer on a parchment paper-lined baking sheet at 350°F (175°C) for 10-15 minutes, stir the nuts every 5 minutes while roasting. Store at room temperature in an airtight container for up to 3-4 weeks. Keep Nussecken in a single layer, or place parchment paper between layers.
Nutrition
Calories: 144kcal (7%) | Carbohydrates: 12g (4%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg (6%) | Sodium: 46mg (2%) | Potassium: 57mg (2%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 157IU (3%) | Vitamin C: 1mg (1%) | Calcium: 19mg (2%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Christmas Cookies, Cookies & Bars Recipes, Dessert RecipesCuisine German
US CustomaryMetric
