Best German Cookie Recipe
This is my favorite German cookie recipe for cookies all year round – but I especially use it to bake Christmas Cookies! The texture of these cookies is soft and a little moist in the center. They are so delicious and everyone loves them. I bet you will become a fan of this recipe, too!
If you follow these simple rules, these cookies will keep their shape in the oven:
Don’t over knead the dough!
Let the dough rest in the fridge for about 1 hour.
Quickly knead the dough before rolling it but don’t let your hands make the dough warm.
When rolling dough, remember to always start in the middle and then roll to the edges. Don’t press too much, it takes a little time to roll it without ripping it apart.
I personally like cookies thick and fluffy but if you prefer them thin and crisp, just roll them thinner! My dough is about 1/4 inches high.
The baking time may vary and cookies continue to bake even after you removed them from the oven. So pay close attention and get them out of the oven when they are just “almost” right. With my cookies, it takes pretty much exactly 9 minutes at 350F.
For the icing I just mix some confectioners sugar with a little milk, then devide it into several small bowls and add different food colors to each bowl. We either dip the cookies into the bowls, or spread or paint the icing on them or pipe the icing. It is mostly a spontaneous decision since we love to be creative and make them colorful or add sprinkles etc. It’s all baout the fun of baking with the kids!