Old fashioned German Butter Cookies always take me back. You know that thing when you’re standing in the cookie aisle thinking—easy store-bought or homemade? I used to struggle with that all the time. But then, there’s this sense of comfort in making a batch from scratch, especially when the recipe’s as simple as these. And let’s be real, nothing beats filling your house with that sweet buttery smell. Honestly, these are perfect if you need a last-minute sweet treat or if—like me—you just want to eat cookie dough “for research purposes”.
How to make German Butter Cookies?
Alright, down to the good stuff. Making Old fashioned German Butter Cookies is shockingly simple, sort of like how grandma used to do—no weird gadgets or fancy ingredients. Just basic pantry things. For a proper batch, grab butter (yes, real butter, none of that margarine nonsense), sugar, flour, eggs, salt, and vanilla. Here comes the awkward part: you gotta let the butter get just soft enough, so planning ahead helps.
Mix everything together with a big spoon or your hands (my favorite method, like, who needs therapy?). If the dough is sticky, pop it in the fridge for half an hour. Then roll it out, slice or shape however you want. I’m all about wobbly, rustic edges because, frankly, perfection is overrated. Bake them until they’re golden around the edges, usually about 10-12 minutes—give or take if you like yours soft or crispy. That’s it. Nothing intimidating.
“I keep making these Old fashioned German Butter Cookies every Christmas—they taste just like my Oma’s. Plus, my kids can help with the shapes. Total win.” — Megan L., reader
How to decorate German butter cookies
Now, if you’re looking to jazz up your cookies, decorating is where the fun kicks in—especially if you’ve got kids or some artsy tendencies. Traditional is just a light dusting of powdered sugar, maybe some colored sprinkles while they’re still warm.
But okay, I sometimes melt chocolate or spread a thin glaze over half because why not? No shame in using pre-made icing, either, if you’re on a tight schedule (I do it all the time—don’t judge). I’ve seen folks press a walnut or almond right in the center before baking, and that’s honestly genius.
Also, for holidays, we’ll use festive cookie cutters—hearts, trees, whatever. There’s no strict rule. If your decorations look a bit silly, chalk it up to “handmade charm”.
How to store the cookies
So, this bit is serious. If you’re making a big batch of Old fashioned German Butter Cookies (which, let’s be honest, is the smart move), you want them to stay fresh. Airtight containers are your friend here. I use an old cookie tin my aunt gave me, but zip-top bags work too in a pinch.
Real talk: They’ll last close to two weeks, maybe more if you’re hiding them in the pantry like I do. Just make sure they cool completely before storing. If they get a bit soft, pop them back in the oven for a couple minutes. Works like magic. And by some miracle, you can freeze the dough for up to three months—future you will thank you big time.
Variations
This is the spot where Old fashioned German Butter Cookies go from ordinary to “oh wow, you made these?” territory. Swapping vanilla for almond extract? Tastes like a five-star restaurant, seriously.
If feeling spicy, add a pinch of cinnamon or cardamom. People go wild for lemon or orange zest grated in the dough, especially for springtime vibes. For a nutty spin, mix in some chopped hazelnuts.
Got leftover jam? Thumbprint cookies. Press your thumb in, spoon in the jam, and bake. Or dip cooled cookies in dark chocolate. My neighbor swears by mixing 1/4 cup cocoa powder into the flour—a bit unconventional, but hey, chocolate is always a good idea. There’s a ton of room for improvising. Let your taste buds decide.
5-ingredient sugar cookies
Maybe you’re short on supplies (or patience). Here’s the simplest version I’ve got, and yes, I’ve made these at midnight on a craving.
- Butter
- Sugar
- Flour
- Egg
- A pinch of salt
No mixer? Use a fork. Too lazy to roll? Pinch off blobs and flatten. Works pretty well for under-caffeinated mornings. Pop in the oven for ten minutes, and you’re eating cookies before you can even tidy up.
Serve them with cold milk, a pot of coffee, or just sneak them while hiding in the kitchen.
Common Questions
Do I need to chill the dough?
It helps. Especially if your kitchen’s hot and the dough’s sticky. Keeps shapes nice.
Why are my cookies dry or hard?
Usually too much flour or overbaking. Try using a timer, and maybe check your flour measurements.
Can I decorate after baking?
Totally. Let them cool first, then dip in chocolate, icing, or sprinkles.
Are German butter cookies good for shipping?
Yes, they’re sturdy enough. Just pack tight so they don’t jostle around in transit.
Can I make these gluten-free?
Swap your favorite gluten-free flour blend. Might be a little crumblier, but still tasty.
Ready for Simple Cookie Magic?
Alright, so there it is. Old fashioned German Butter Cookies can turn a plain afternoon into something happier—and hey, who doesn’t need that once in a while? Don’t stress about being perfect because the best part is they’re forgiving and fun. Plus, you can check out more spins and tips from folks who’ve tried it like Old fashioned German Butter Cookies – My Dinner or see another lovely version at Traditional German Butter Cookies (Butterplätzchen) – Caroha. Go on, give it a shot and maybe message me your masterpiece. You’ll be surprised at how these cookies win over even the toughest critics (yourself included).
German Butter Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened butter and sugar until creamy.
- Add the egg, vanilla extract, and salt. Mix well.
- Gradually add the flour and mix until a dough forms.
- If the dough is sticky, refrigerate for 30 minutes.
- Roll out the chilled dough and cut into desired shapes.
- Place the shaped cookies on a baking sheet lined with parchment paper.
- Bake in preheated oven for 10-12 minutes or until golden around the edges.
- Let the cookies cool completely before storing in airtight containers.
