German Butter Cookie Biscuits | Butterkekse

Meet Your New Favorite Cookie: German Butter Biscuits!

These cookies are often called Butterplätzchen which translates to "butter cookies", or Butterkekse which means "shortbread". 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. In fact, I think they're much more similar to my German Spritz cookies made without a cookie press. 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

Growing up in Germany, my sister and I would go searching for my Dad's secret Leibniz cookie stash in the cupboards. They are deliciously crispy and buttery, and my Dad loves the ones that are coated in chocolate. I mean, who wouldn't?! And I especially love them dunked in a mug of tea or German hot chocolate for a cozy afternoon snack.

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. In recipe testing, granulated sugar didn't distribute throughout the dough as easily.
• 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 Biscuits!

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. Mix until it's crumbly.

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: I always lightly sprinkle all purpose flour on my work surface before rolling out the dough to prevent it 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 I stay close to the kitchen & keep an eye on them.
• 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.