Traditional German Butter Cookies – Simple, Buttery, and Classic

These crisp, buttery cookies are the kind you remember from tin boxes at the holidays, layered in little paper cups. They’re simple, humble, and irresistibly good with coffee or tea. The dough comes together with pantry staples and needs just a bit of chilling before you shape and bake.

Whether you pipe them into elegant rings or cut simple rounds, they bake up golden and fragrant. If you’re looking for a timeless cookie that always hits the spot, this is it.

What Makes This Recipe So Good

• Pure, buttery flavor: With real butter and a touch of vanilla, these cookies have that melt-in-your-mouth richness Germans are known for.
• Simple ingredients: Everything is easy to find—no fancy equipment or specialty items required.
• Crisp yet tender texture: The dough bakes into cookies that are delicate around the edges with a gentle snap.
• Perfect for decorating: Dip in chocolate, sprinkle with sugar, or leave them plain. They’re beautiful either way.
• Make-ahead friendly: The dough can be chilled or frozen, and the cookies keep well for days.

What You’ll Need

• 1 cup (225 g) unsalted butter, softened
• 2/3 cup (130 g) granulated sugar
• 1 large egg, room temperature
• 1 1/2 teaspoons vanilla extract (or substitute 1 teaspoon vanilla plus 1/2 teaspoon almond extract)
• 1/2 teaspoon fine sea salt
• 2 cups (260 g) all-purpose flour
• 2 tablespoons milk or cream (as needed for piping consistency)
• Optional toppings: Coarse sugar, sliced almonds, melted dark chocolate for dipping

Step-by-Step Instructions

1. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until pale and fluffy, about 2–3 minutes.

   This helps create a light, crisp cookie.

2. Add egg and flavoring: Beat in the egg, vanilla, and salt until smooth. Scrape down the bowl to ensure everything is evenly mixed.
3. Add the flour: Mix in the flour on low speed just until combined. The dough should be soft and cohesive, not dry.
4. Adjust consistency: If you plan to pipe the dough into rings or “S” shapes, add milk or cream 1 teaspoon at a time until the dough is pipeable but not runny.

   If you’ll be rolling and cutting, skip the milk.

5. Chill the dough: Cover and chill for 30–45 minutes. This firms the dough and helps the cookies keep their shape in the oven.
6. Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Shape the cookies: For piped cookies, use a large star tip and pipe rings, “S” shapes, or straight lines, spacing them 2 inches apart.

   For cut-out cookies, roll the dough to about 1/4 inch thickness and cut into rounds or simple shapes.

8. Optional decoration: Sprinkle with coarse sugar or press a few sliced almonds on top for a traditional look.
9. Bake: Bake for 10–12 minutes, or until the edges turn light golden. Rotate the pans halfway through for even color.
10. Cool completely: Let the cookies rest on the tray for 2 minutes, then transfer to a rack to cool. Once cool, you can dip half in melted dark chocolate if you like.

Keeping It Fresh

Store the cookies in an airtight tin or container at room temperature for up to 10 days.

Layer them with parchment to protect delicate edges. If you’ve dipped them in chocolate, let the chocolate set completely before storing. For longer storage, freeze the baked cookies for up to 2 months, well wrapped.

You can also freeze the dough in a log, then thaw in the fridge and slice and bake as needed.

Benefits of This Recipe

• Reliable results: The ratios are classic, so the texture comes out consistent and crisp.
• Customizable shapes: Pipe fancy rings or keep it simple with cut rounds—both bake beautifully.
• Great for gifting: These cookies stack nicely in tins and stay delicious for days.
• Kid-friendly process: Short ingredient list and easy steps make this a fun family bake.
• Elegant flavor: Not overly sweet, so the butter and vanilla shine through.

What Not to Do

• Don’t skip chilling: Warm dough spreads too much and loses its shape.
• Don’t overbake: Aim for light golden edges. Too dark and they turn bitter and hard.
• Don’t overmix the flour: Mix just until combined to avoid tough cookies.
• Don’t use cold butter: It won’t cream properly, and the texture will suffer.
• Don’t crowd the pan: Give them space so air circulates and the edges crisp.

Alternatives

• Flavor swaps: Replace vanilla with almond extract for a more traditional German vibe, or add lemon zest for a bright twist.
• Shape variations: Try spritz-style with a cookie press, or roll the dough into a log, chill, and slice for neat, uniform rounds.
• Toppings: Dip in dark or milk chocolate, drizzle with white chocolate, or add a quick dusting of powdered sugar once cooled.
• Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra teaspoon of milk if the dough seems dry.
• Egg-free version: Replace the egg with 2 tablespoons milk and 1 teaspoon cornstarch; the cookies will be slightly crumblier but still tasty.

FAQ

Can I make the dough ahead of time?

Yes.

Wrap the dough tightly and refrigerate for up to 3 days. Let it soften slightly at room temperature before piping or rolling. You can also freeze the dough for up to 2 months.

Why did my cookies spread too much?

The dough was likely too warm, or you added too much milk for piping.

Chill longer, and try baking a test cookie. If it spreads, stir in a tablespoon of flour and test again.

How do I get that classic ridged shape?

Use a sturdy piping bag with a large open star tip. The dough must be soft enough to pipe but still hold ridges.

Add milk a teaspoon at a time until it flows with even pressure.

Can I reduce the sugar?

You can cut the sugar by about 2 tablespoons without hurting the structure. Any more than that and the texture may become dry and less crisp.

What’s the best chocolate for dipping?

Use a good-quality dark chocolate (60–70% cacao). Melt gently and stir until smooth.

For a shiny, snappy finish, temper the chocolate or add a teaspoon of neutral oil to help with sheen.

How do I keep the cookies crisp?

Cool fully before storing, and use an airtight container. If they soften, re-crisp on a baking sheet at 300°F (150°C) for 3–5 minutes, then cool on a rack.

Can I add nuts or spices?

Yes. Finely chopped almonds or hazelnuts are traditional.

A pinch of cinnamon or cardamom can be lovely, but keep it subtle so the butter flavor still leads.

Final Thoughts

Traditional German Butter Cookies are proof that simple ingredients can taste extraordinary. With a good creaming step, a little chill time, and a watchful eye in the oven, you’ll get crisp, golden cookies that feel special without being fussy. Keep a batch on hand for guests, gifts, or your afternoon coffee.

They never go out of style—and they disappear fast.