1. German Cookies
By Natalie and Emily

2. Types of German Cookies
 Each region of Germany developed its
own cookies
 7 main types

3. Lebkuchen
 Also called Pfefferkuchen
 Round or rectangular gingerbread
cookies
 Thicker and softer than common
American gingerbread
 Often contain chopped nuts or
candied citrus peels
 Many German regions have their
own variations of lebkuchen
 Nürnbergerlebkuchen, which is baked
on top a thin wafer called an oblaten is
one of the most famous

4. Lebkuchen

5. Springerle
 Traditional Christmas cookie
 Decorated with special molds
that are pressed into the
dough before baking
 The molds are carved with
designs such as snowflakes
and rose garlands
 After the springerle are
molded, the dough is
allowed to harden for a few
hours, so that the design isn't
lost during baking

6. Springerle

7. Spritzgeback
 Also called spritz
 Crisp, buttery cookies made with
a cookie press
 For Christmas, they're topped
with maraschino cherry halves,
sprinkles, or a flavored icing such
as vanilla or rum

8. Spritzgeback

9. Schweineohrchen
 Also known as Palmers
 Schweineohrchen translates as “pigs’ ears”
 Crispy, delicate cookies made of puff
pastry that has been rolled and then sliced
 Sometimes dusted with powdered sugar or
dipped in chocolate

10. Schweineohrchen

11. Spekulatius
 Similar to the springerle in that
it’s made using a cookie mold
that presses a design into each
cookie
 Often a windmill or a barnyard
animal
 Crispy and thin
 Often spiced with cardamom,
cinnamon, and nutmeg, or
coated with sliced almonds

12. Spekulatius

13. Zimsterne
 Zimsterne is German for
cinnamon stars
 Flat, star-shaped cookies
flavored with cinnamon
 Zimsterne are sometimes
decorated with vanilla icing
or sprinkles.

14. Zimsterne

15. Butterplatzchen
 Cookies with a high proportion of
butter in the dough
 Dough is rolled out thinly, shaped
using cookie cutters, and then
decorated with icing or
chocolate
 Two butterplatzchen can be
stacked together with jam
between them
 This is called a Doppeldecker

16. Butterplatzchen

17. Our Cookies
 German Butter Cookies (Butterplatzchen)
 Ingredients
1 c. butter, softened 1 c. sugar 3 eggs at
room temperature 1/2 tsp. vanilla extract 4 c.
all-purpose flour

18. Our Cookies
 Beat butter, sugar, eggs and vanilla in large bowl with electric mixer or mix with spoon.
 Set aside about 2 T. of the flour to dust surface for roller and rolling pin.
 Add flour, little by little, stirring well after each addition until all flour has been added and dough is smooth.
 Preheat oven to 375 degrees.
 Divide dough into thirds. Place one third on a clean flat surface that has been lightly dusted with flour.
 Dust rolling pin with flour and roll out dough into 1/4-inch thickness. Cut dough into a variety of shapes with
a small cookie cutter.
 Make sure the cookie cutter has been dipped in flour. Repeat with the other two sections of dough.
 After cutting cookies from all the balls, put all the left-over dough together and make more cookies from
that dough.
 Carefully place cookie shapes on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies
just begin to brown.
 Cool cookies on a wire rack and either freeze or place cookies in a container with a loose lid.

19. Powdered Sugar Icing
 Ingredients
 2 cups powdered sugar (sifted) 1/2
teaspoon vanilla 2 tablespoons milk
 Mix the powdered sugar with the
vanilla and milk.
 Then add more milk a bit at a time until
it is thin enough to drizzle over a cake.