German Butter Cookies | Butterkekse

Meet Your New Favorite Cookie: Butter Cookies!

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 in texture, like my lemon lavender shortbread bars, they contain more flour and sugar, so they hold their shape better as they're baked.

Similar to my German Spritz cookies made without a cookie press, 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 traditional American sugar cookies. Basicallyyy, what I'm saying is, meet your new favorite cookie! (:

Melt-In-Your-Mouth Cookies for Every Occasion

While growing up in Germany, my sister and I would always go searching for my Dad's secret cookie stash in the cupboards. 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, and my Dad loves the ones that are coated in chocolate. I mean, who wouldn’t?!

Notes on Ingredients

• All purpose flour - 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 - 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 these cookies super 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
• Milk - Adds moisture to the dough so it holds together as you roll it out, so it's not dry or crumbly.

Let's Bake Traditional German Butter Cookies!

Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.

1. Whisk 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 shapes in the dough. Transfer to a baking sheet.

2. Beat the softened butter until it’s light & 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. Allow the cookies to cool, then enjoy!!

Tips On Baking the Perfect Buttery Cookies

• Rolling Dough: 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.
• Shaping Cookies: 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.
• Avoid Burnt Cookies: These German butter cookies bake quickly, so keep an eye on them to make sure the edges don't get overbaked.
• Even Baking: 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.
• No Cookie Cutters: 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.  

How to Store Butter Cookies

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.