One of my favorite holiday traditions is making Christmas cookies. My favorite cookie? A delicious butter cookie (although shortbread is a very close second). During the Christmas season as a child, my family would make butter cookies. My mom would make the dough; my dad would roll the dough out, and my brother and I would press the cookies. Then mom would watch while they baked.
{German butter cookies}
This year, I wanted to share this recipe because this is the first time that I have made the dough myself. I rolled the dough out, and I pressed cookie with cutters that I used as a child. It brought back so many good memories, but I also made new ones.
{My mom prefers them with jelly in between, but I prefer the single cookie}
{Jelly-filled and single cookies}
German butter cookies
Makes 36-48 cookies (depends on the shapes and sizes)
2 1/2 sticks butter, room temperature (250 g)
2/3 cup sugar (140 g)
1 egg
1 teaspoon vanilla
3 cups flour (500 g)
2 teaspoons baking powder
1/8 teaspoon salt
Zest of a lemon
- In a mixing bowl, cream butter and sugar together until light and fluffy.
- In another bowl, mix dry ingredients together and whisk until combined.
- Once the butter and sugar are creamed, add eggs and vanilla, beating until light and fluffy.
- Slowly add flour mixture and mix until just combined.
- Allow dough to sit in the fridge overnight.
- Preheat oven to 350.
- Roll out dough until about 1/4 inch thick; cut cookies out of dough.
- Bake for 8-10 minutes or until edges just begin to turn golden.
- Cool for 1-2 minutes on a cookie sheet and then transfer to cooling racks.
- These can be eaten plain, with jam sandwiched in between, and/or with powdered sugar.
Does your family make Christmas cookies? Do you have a favorite? If you're still looking for that perfect cookie, head over to this
Christmas cookie recap for some ideas!
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