Print Recipe

German Christmas Cookies Recipe: Make Oma's Weihnachtskekse

This Weihnachtskekse recipe has been in my family for generations, and I'm here to keep passing it on for others to enjoy with their families. So, have a blast decorating, crank up the Christmas music, gather by the tree, pop open that cookie tin, and dig in!

Servings:

Makes 40-70 cookies depending upon size

Ingredients:

• 4 cups (500 g) all-purpose flour  
• 2 tsp (10 g) baking powder  
• 2 eggs  
• 1 cup (200 g) granulated sugar  
• 1 packet vanilla sugar
• 1 cup (250 g) butter, room temperature  
• Sprinkles and other decorations

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare 2 greased or parchment-lined cookie sheets.
2. Sift the flour and baking powder into a bowl and set aside.
3. In a large mixing bowl, cream the butter with the sugar until light and fluffy with a hand mixer.
4. Beat in the eggs, one at a time, then add the vanilla sugar.
5. Gradually add the flour mixture, mixing until a smooth dough forms. Finish off kneading the dough together into a ball with your hands.
6. Roll out the dough on a floured surface to ⅛ - ¼ inch (3 - 5 mm). See Tips below. Use cookie cutters to create different shapes and festive patterns.
   
7. Place the cut-out cookies on the prepared cookie sheets.
8. Bake in a preheated oven at 350°F (175°C) for 8 - 12 minutes, or until the edges are lightly golden.
9. Let the cookies cool completely.
10. Decorate with sprinkles, sugar crystals, paint pens, or other toppings as desired.

Notes/Hints:

• Roll the dough to your desired thickness. Thin cookies (around 3 mm or ⅛  inch): Bake faster and become crispier, perfect if you like a delicate crunch. Thicker cookies (around 5 mm or ¼ inch): Tend to be softer in the center, with a slight chew.
• Add a pinch of cinnamon or cardamom
• Replace the vanilla sugar with (or 1 tsp vanilla extract)   
• Use almond or peppermint extract instead of vanilla
• These cookies keep well for up to 3 weeks in an airtight container in a cool, dry location
• For longer storage up to 2 months, place into freezer-safe containers or resealable freezer bags, with parchment paper between layers.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com