Old-Fashioned German Butter Cookies

Every December, a dear German friend brings out her timeworn cookie cutters, inherited from her grandmother, and begins her annual ritual of baking Butterplätzchen—old-fashioned German butter cookies. This recipe, passed down through generations, fills the kitchen with the comforting scent of butter and citrus. These cookies are not just a treat; they’re a holiday memory in the making. Easy enough for little hands, they are perfect for cutting into cheerful shapes and decorating with simple egg wash and a sprinkle of color.

Ingredients

• 125 g unsalted butter, softened
• 125 g granulated sugar
• 1 pinch salt
• 1 tablespoon freshly grated lemon zest
• 5 medium egg yolks, at room temperature
• 280 g all-purpose flour, sifted

To decorate:

• 1–2 egg yolks, lightly beaten
• 80 g colorful sprinkles

Directions

1. Mix the Dough
   In a large mixing bowl, combine butter, sugar, salt, and lemon zest. Using a stand mixer fitted with a dough hook (or a hand mixer with dough attachments), knead until smooth. Add egg yolks one at a time, mixing thoroughly between each.
2. Incorporate the Flour
   Sift in the flour gradually, mixing until a soft, elastic dough forms. Do not overwork the dough.
3. Chill the Dough
   Form the dough into a ball, cover with a tea towel, and refrigerate for 1 hour. Chilling helps the dough become easier to roll and cut.
4. Preheat the Oven
   Set your oven to 170°C (340°F). Line baking trays with parchment paper.
5. Roll and Cut the Dough
   Dust a silicone baking mat or your work surface with flour. Roll the dough to about 3mm thick. To keep it from sticking, roll between two sheets of cling film or flour your rolling pin. Use your favorite cookie cutters to cut out shapes.
6. Decorate
   Transfer cookies to the prepared trays. Brush each with a bit of egg yolk and sprinkle with decorations.
7. Bake
   Bake for 10–12 minutes, or until the cookies are lightly golden around the edges. Let cool on a wire rack.

Optional Decorations:

• For lemon glaze, mix 100 g icing sugar with 2 tablespoons lemon juice and spread over cooled cookies.
• For jam-filled cookies, sandwich two matching shapes with your favorite fruit preserve.

Equipment

• Stand or hand mixer with dough hook
• Rolling pin
• Silicone baking mat or floured surface
• Pastry brush
• Cookie cutters
• Cling film (optional)

Tips and Serving Suggestions

• Let the dough chill fully before rolling to keep it easy to handle.
• Roll between sheets of cling film or on a floured silicone mat to avoid sticking.
• Involve kids in choosing cookie cutter shapes and decorating.
• For a festive touch, sandwich cookies with jam or drizzle cooled cookies with lemon glaze or chocolate.
• Use up leftover egg whites for coconut macaroons or meringues.

Nutrition Information

Each cookie (approx. 1 small piece): 24 calories, 4g carbohydrates, 1g fat, 1g protein. Contains about 15mg cholesterol and 2g sugar.
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Storage and FAQs

These cookies last beautifully and are a beloved tradition among many German families. Store in biscuit tins or any airtight container at room temperature. If storing multiple types of cookies together, separate with parchment to prevent flavors from mixing.