These German butter cookies are made with the perfect quantities of powdered sugar, softened butter, and cornstarch to create the most tender, delicate, melt-in-your-mouth texture. They're super easy to make, and they taste great with coffee, tea, and hot cocoa!
These cookies are often called Butterplätzchen which translates to "butter cookies" in English. These cookies are also called Butterkekse which translates to "shortbread" in English.
And while these German butter cookies are similar to shortbread cookies in texture, they contain more flour and sugar, so they hold their shape better than shortbread.
Similar to Spritz cookies, they're made with lottsa butter (duh) and cornstarch to hold their shape as they bake. They are also more tender and delicate compared to sugar cookies. Basicallyyy, what I'm saying is, meet your new favorite cookie. (:
These mildly sweet cookies taste great with coffee or German hot chocolate for breakfast, or dunked in tea or homemade chai for an afternoon snack. And if you're baking Butterplätzchen around Christmas, you can serve them with homemade eggnog for an extra special treat!
The most popular brand of these German butter cookies are my Dad’s favorite cookies in the whole world, called Leibniz. They are deliciously crispy and buttery. Since they have a relatively mild flavor, my Dad loves the ones that are coated in chocolate. I mean, who wouldn’t?!
While growing up in Germany, my sister and I would always go searching for my Dad's secret cookie stash in the cupboards.
Traditionally German butter cookies are shaped into small rectangles with fluted edges, stamped with fork tines. But you can use any cookie cutter shapes you like!
And for more easy cookie recipes, try German coconut macaroons, Vanillekipferl (vanilla crescents), and Linzer raspberry cookies.
Ingredients
- All purpose flour - Provides the base structure for the cookies. All purpose flour is light, so it won't make the cookies grainy or coarse. And its neutral flavor lets the flavor of the butter be the star of the show.
- Cornstarch - Cornstarch inhibits gluten formation, which will make the cookies more delicate. It also prevents cookies from spreading in the oven, so they maintain their shape better.
- Salt - Just a little salt helps enhance the flavors of the other ingredients. I recommend using table salt or fine sea salt, which will distribute better throughout the dough compared to kosher salt.
- Unsalted butter - Softened butter adds an essential rich, buttery flavor, while also keeping the cookies tender.
- Powdered sugar - The light & fluffy texture of powdered sugar creates a more tender cookie that practically melts in your mouth. Granulated sugar can make the cookies turn a darker color and it won't distribute throughout the dough as easily, since the sugar granules are larger.
- Vanilla extract - Enhances the flavors of the other ingredients.
- Milk - Adds moisture to the dough so it holds together as you roll it out, and helps create tender, delicate cookies.
How to Make German Butter Cookies
1. In a mixing bowl, whisk to combine the flour, cornstarch and salt. Set aside.
3. Add the powdered sugar, vanilla, and flour mixture. Beat on low speed until it forms a crumbly mixture.
5. Form the dough into a thick disc, and wrap it tightly in plastic wrap. Refrigerate for one hour.
7. Use cookie cutters to cut out shapes in the dough. Transfer them to a baking sheet.
2. With an electric hand whisk, beat the softened butter until it’s light and fluffy.
4. Add the milk and mix again on low speed, just until the dough comes together.
6. On a lightly floured surface, roll out the dough until it’s about ⅛ inch thick, or about 3 mm thick.
8. Bake for 10 to 12 minutes, rotating the baking sheet 180 degrees halfway through baking. Allow the cookies to cool, then enjoy!!
Recipe Tips and Decorations
- Lightly sprinkle a little all purpose flour on your work surface before rolling out your cookie dough. This will help prevent the cookie dough from sticking to the counter.
- These German butter cookies bake quickly. Keep an eye on them to make sure the edges don't get overbaked.
- I recommend to rotate your baking sheet 180 degrees after about 5 minutes in the oven, to help all the cookies bake evenly. The back of the oven is usually hotter than the front, which could cause uneven baking of your cookies.
- My favorite way to decorate these cookies is to dip them in melted semisweet chocolate.
- You can add a simple glaze on top of the cookies. Or for fancier cookies, you can decorate them with royal icing.
- If you want a darker golden color and shine on your cookies, brush the tops with a whisked egg yolk before baking them.
- If you don't have cookie cutters, shape the chilled dough into a log about 2-inches in diameter. Then use a sharp knife to cut the log into even rounds, about ¼ inch thick.
Storing
Allow baked cookies to cool completely before storing them. Store in an airtight container for up to several weeks.
You can make the dough ahead of time and store it in the fridge for up to 3 days. If the dough is really hard and cold, allow it to soften a little at room temperature for about 30 minutes before rolling it out.
Frequently Asked Questions
What is the flavor of these German butter cookies?
These cookies are buttery and mildly sweet. They're definitely not sickly sweet, so they taste great alongside something else that is sweet like hot chocolate or coffee with cream and sugar.
Can I double this recipe?
Yes, you can easily double this recipe. Before you refrigerate the dough, I recommend to shape the dough in two separate discs (rather than one giant disc). This makes it easier to roll out in batches after it's been chilled.
How many times can I re-roll cookie dough?
I recommend rolling your cookie dough just twice. I roll it out once, and cut out as many cookies as I can fit. Then I press all the leftover dough back together in a ball, and roll it out again. I try to cut as many cookies as possible again, then just bake the leftover scraps as odd shapes.
If you re-roll your dough too many times, your cookies may become tough.
More Easy Holiday Cookie Recipes
German Butter Cookies (Butterkekse)
Ingredients
- 2 cups all purpose flour
- ⅓ cup cornstarch
- ¼ teaspoon table salt or fine sea salt
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup milk (dairy or non-dairy milk both work)
Instructions
- In a mixing bowl, whisk to combine the flour, cornstarch and salt. Set aside.
- In a separate mixing bowl, use an electric hand whisk, beat the softened butter on high speed for about 30 seconds, until it’s light and fluffy. Add the powdered sugar and beat on low speed for about one minute, until it’s fluffy and pale yellow.Add the vanilla extract and beat on high speed for 30 seconds.
- Add the flour mixture, then beat on low speed for one minute, until it forms a really fine crumbly mixture, like dry sand.
- Add the milk and mix again on low speed, just until the dough comes together. It should be able to hold its shape when you squeeze some in the palm of your hand.
- Form the dough into a thick disc, and wrap it tightly in plastic wrap. Refrigerate the dough for one hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough until it’s about 3 mm thick.
- Use cookie cutters to cut out shapes in the dough, and transfer them to the prepared baking sheet. Leave at least ½ inch space between each cookie.
- Bake for 10 to 12 minutes, rotating the baking sheet 180 degrees halfway through baking. The cookies are done baking once they are golden.Transfer the cookies to a cooling rack to cool. Enjoy!!
Notes
- Lightly flour your work surface with a little flour before rolling out your cookie dough. This will help prevent the cookie dough from sticking to the counter.
- These cookies bake quickly. Keep an eye on them, especially after 8 minutes.
- I recommend to rotate your baking sheet 180 degrees after about 5 minutes in the oven, to help all the cookies bake evenly. The back of the oven is usually hotter than the front, which could cause uneven baking of your cookies.
- My favorite way to decorate these cookies is to dip them in melted semisweet chocolate. You could also top them with a glaze, or decorate them with royal icing.
shkalen
This really is the German baking go to blog 😀
Carissa Erzen
Aww thank you so much! That means a lot!
orionservicee
Simply desire to say your article is as surprising The clearness in your post is simply excellent and i could assume you are an expert on this subject Fine with your permission let me to grab your feed to keep up to date with forthcoming post Thanks a million and please carry on the gratifying work
Carissa Erzen
Thank you so much, I really appreciate your kind words!
crystal teeth whitening
I don't usually read blog entries, but this one forced me to take a closer look. Your writing style has truly struck me as impressive. I appreciate your wonderful essay.
Carissa Erzen
Thank you, I really appreciate that!
Puravive
What a fantastic blog layout! For what duration have you been blogging? You make it look so easy. Both the general design and substance of your website are excellent.
Carissa Erzen
Thank you, I really appreciate that! I started this blog in January 2020.
Nutrizen Keto ACV Gummies Review
Simply desire to say your article is as surprising The clearness in your post is simply excellent and i could assume you are an expert on this subject Fine with your permission let me to grab your feed to keep up to date with forthcoming post Thanks a million and please carry on the gratifying work
Carissa Erzen
Thank you so much! I hope someday to be an expert in German baking! <3 And yes, please keep in touch! :)
dry3ducks
I wanted to express how wonderful your post is. I could tell you are an authority on this subject because of how obvious it is. If everything is up to you, I would want to follow your feed so I can be informed when you publish new content. Many thanks, and keep up the fantastic work.
Carissa Erzen
Thank you so much, I really appreciate your kind words and feedback! Yes, please keep in touch, and let me know if you get a chance to make these butter cookies! 😀
Puravive Capsules
Thanks I have just been looking for information about this subject for a long time and yours is the best Ive discovered till now However what in regards to the bottom line Are you certain in regards to the supply