A couple of years ago I may have started a tradition of making German Christmas cookies.
It happened by accident when I gave Linzer cookies a try.
They were so easy and delicious and I figured…why not try making more?
German cookies are comforting and have traditional and cozy flavors like spices, nuts, a bit of jam, and lots of butter.
They look fancy but they’re super easy to make!
Each one has its own texture, from chewy and nutty to crisp and buttery.
And they bring a warm old-fashioned holiday feel to your home and kitchen.
Here are some of the most popular German Christmas cookies, starting with my favorite:
What You Need to Make Linzer Cookies
These cookies look impressive, but they’re easy enough to pull off on a weekend afternoon.
You can swap the jam flavor depending on what’s in your fridge, and they’ll still taste like something from a bakery.
- Butter – soft and ready to cream into the sugar for that melt-in-your-mouth texture.
- Sugar – keeps the cookies sweet and helps them brown just right.
- Egg yolks – make the dough rich and give it a smooth, tender crumb.
- Vanilla extract – adds warmth and a little something extra behind the nutty flavor.
- Flour – the base that holds everything together and gives the cookies structure.
- Ground almonds or hazelnuts – bring that classic Linzer flavor and a subtle crunch.
- Salt – just a pinch to balance out all the sweetness.
- Cinnamon – a cozy touch that pairs perfectly with the jam.
- Jam (raspberry or strawberry) – the sweet center that makes these cookies shine.
- Powdered sugar – for that snowy dusting on top that makes them look as good as they taste.
How to Make Linzer Cookies
1. Cream the Butter and Sugar
Beat the butter and sugar together until it’s pale and fluffy.
Add the egg yolks and vanilla and mix until smooth and creamy.
2. Mix in the Dry Ingredients
In another bowl, stir together the flour, ground nuts, salt, and cinnamon.
Add this slowly to the butter mixture until you’ve got a soft dough that pulls away from the sides.
If the dough feels sticky, sprinkle in a little extra flour before wrapping it up.
3. Chill the Dough
Split the dough in half, flatten it into disks, and wrap each one in plastic wrap.
Let them chill in the fridge for about an hour so they’re firm enough to roll out later.
If you’re short on time, pop them in the freezer for 20 minutes instead.
4. Cut Out the Cookies
Roll one disk out on a lightly floured surface to about 1/8 inch thick.
Use a round cutter for the base cookies and another with a small center cutout for the tops.
5. Bake Them Up
Lay the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden.
Let them cool on a rack before you touch them.
6. Assemble the Cookies
Spread a small spoonful of jam on each bottom cookie, then gently press a top cookie over it.
The jam will peek through that little cutout just right.
But go easy on the jam…too much and it’ll squish out the sides.
7. Dust and Serve
Once the cookies are set, dust them with powdered sugar for that bakery look.
Stack them on a plate or pack them in a tin if you’re feeling generous.
Store them in an airtight container so they stay fresh and tender for a few days.
German Linzer Cookies (Spitzbuben)
A buttery, nutty cookie filled with sweet jam and dusted with powdered sugar.
These sandwich cookies look fancy but are surprisingly easy to make and perfect for the holidays or any time you want something a little special.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds or hazelnuts
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup raspberry or strawberry jam
- Powdered sugar, for dusting
Steps
- Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks and vanilla and mix until smooth. - Add Dry Ingredients
In another bowl, whisk together flour, ground nuts, salt, and cinnamon. Gradually add to the butter mixture until a soft dough forms. - Chill the Dough
Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for about 1 hour or until firm. - Cut Out Cookies
Roll out one disk at a time on a lightly floured surface to about 1/8-inch thick. Use a round cutter for the bottoms and a matching cutter with a small center cutout for the tops. - Bake
Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden. Cool completely on a wire rack. - Assemble
Spread a small amount of jam on the bottom cookies. Place the cutout tops over the jam and press gently to sandwich. - Dust and Serve
Sprinkle powdered sugar over the tops before serving.
More Traditional German Christmas Cookies
If you’re in the mood to keep the German baking vibes going, there are plenty of other classic cookies worth trying.
Each one has its own twist, from nutty to spicy to melt-in-your-mouth buttery, and they all taste like Christmas in cookie form.
Gingerbread Cookies (Lebkuchen)
Mix honey, brown sugar, and butter in a small pot until melted, then stir in warm spices and let it cool.
Add flour, baking soda, and ground nuts to make a soft dough, and chill it overnight.
Roll it out and cut into rounds or rectangles before baking until just golden.
Brush them with a simple sugar glaze right out of the oven so they stay soft.
Spiced Shortcrust Cookies (Spekulatius)
Cream butter and sugar together, then mix in egg and a blend of cinnamon, nutmeg, and cloves.
Add flour and ground almonds to form a smooth dough, then chill it so it’s easier to roll thin.
Press the dough into cookie molds or stamp them with a patterned roller.
Dust the mold with a little flour if the dough sticks.
Spicy Glazed Cookies (Pfeffernusse)
Beat eggs and sugar until thick and pale, then mix in honey, spices, and a touch of black pepper.
Stir in flour and baking soda, roll the dough into small balls, and bake until puffed and golden.
While they’re still warm, dip each cookie into a powdered sugar glaze and set on a rack to dry.
If the glaze feels too thick, thin it with a teaspoon of warm milk.
Cinnamon Stars (Zimsterne)
Whip egg whites with sugar until glossy, then fold in ground almonds, cinnamon, and a squeeze of lemon juice.
Roll the sticky dough between parchment paper and cut out star shapes.
Spread a thin layer of meringue on top before baking at a low temperature so they stay chewy inside.
Chill the dough first so the stars hold their shape better.
Vanilla Crescent Cookies (Vanillekipferl)
Combine butter, sugar, flour, and ground almonds until crumbly, then shape small pieces into half-moon crescents.
Bake until light golden at the tips and let them cool just a few minutes.
Roll each one gently in vanilla sugar while still warm so it sticks perfectly.
I keep extra vanilla sugar in a jar with leftover pods for future batches.
Spritz Cookies (Spritzgeback)
Cream butter, sugar, and a little milk until fluffy, then beat in egg and vanilla.
Add flour to make a soft but pipeable dough, then load it into a cookie press or piping bag.
Press out shapes directly onto a baking sheet and bake until edges are lightly golden.
Try dipping half in melted chocolate once they’ve cooled!
Butter Cookies (Butterplatzchen)
Beat butter, sugar, and egg until smooth, then stir in flour and a pinch of salt.
Roll out the dough and cut it into shapes with simple cutters.
Brush with a little milk and sprinkle with coarse sugar before baking for extra crunch.
Let your kids decorate with sprinkles if you want some chaos in the kitchen.
Browned Butter Shortbread Cookies (Heidesand)
Melt butter until it turns golden and smells nutty, then let it cool before mixing in sugar and vanilla.
Add flour to form a soft dough and roll it into logs before chilling.
Slice into rounds and bake until the edges start to brown.
I like to sprinkle a tiny bit of sugar on top right before baking for sparkle.
Marzipan Almond Cookies (Bethmannchen)
Shape small balls of marzipan mixed with a little egg white and sugar, then press three almonds into the sides of each one.
Brush lightly with egg wash for shine and bake until just golden.
These cookies stay chewy in the center, especially if you store them in a tin overnight.
Make a double batch if you love almond flavor as much as I do!
Nut Triangles (Nussecken)
Spread shortcrust pastry in a pan and layer it with apricot jam, then top with a buttery hazelnut mixture.
Bake until golden and slice into triangles while still warm.
Drizzle with melted chocolate or dip the corners for that classic German finish.
Use parchment paper so you can lift the whole slab out before cutting.
A Little Taste of Germany for the Holidays
There’s something cozy about baking old-world cookies when the weather turns cold and the kitchen smells like cinnamon and toasted nuts.
And you don’t have to master every recipe to get that feeling!
Just pick one or two and make them your own.
Share them with family, pack them in tins for gifts, or sneak a few warm from the tray with a mug of coffee.
