Discover Authentic German Butter Cookies Recipe
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 18, 2024 Last updated on January 9, 2025 No Comments Marta December 18, 2024 Last updated on January 9, 2025 No Comments Our Secret Butterplätzchen Recipe No ratings yet Total Time 1 hour 30 minutes INGREDIENTS 500 g flour200 g sugar350 g butter1 egg1 pinch salt2 egg yolks 500 g flour 200 g sugar 350 g butter 1 egg 1 pinch salt 2 egg yolks Decoration 2-3 egg yolks optionalsugar sprinkles optional 2-3 egg yolks optional sugar sprinkles optional INSTRUCTIONS Take the butter out of the fridge so it softens a bit.In a large bowl, mix flour, salt and sugar. Make a mould.Add butter, egg and egg yolks to the mould. Knead the dough for few minutes until all ingredients combine. Store the dough in the fridge for at least 1 hour.Divide the dough into four equal parts and store the ones you won't use in the fridge. The raw cookies won't keep their shape if the dough gets too soft.Prepare two baking sheets with parchment paper.Preheat the oven to 180°C (350°F).Sprinkle flour on the worktop.Roll the dough to about 4-5mm thickness (1/5 inch).Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat until you run out of dough. Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch) If you want your cookies to be golden or decorate them with sprinkles, whisk the egg yolk in a small bowl with a fork and brush them with this mixture. Then, use the sprinkles. Bake for 8-10 minutes.Let them cook on the baking sheet for a few minutes before transferring them into a tin. Take the butter out of the fridge so it softens a bit. Take the butter out of the fridge so it softens a bit. In a large bowl, mix flour, salt and sugar. Make a mould. In a large bowl, mix flour, salt and sugar. Make a mould. Add butter, egg and egg yolks to the mould. Add butter, egg and egg yolks to the mould. Knead the dough for few minutes until all ingredients combine. Knead the dough for few minutes until all ingredients combine. Store the dough in the fridge for at least 1 hour. Store the dough in the fridge for at least 1 hour. Divide the dough into four equal parts and store the ones you won't use in the fridge. The raw cookies won't keep their shape if the dough gets too soft. Divide the dough into four equal parts and store the ones you won't use in the fridge. The raw cookies won't keep their shape if the dough gets too soft. Prepare two baking sheets with parchment paper. Prepare two baking sheets with parchment paper. Preheat the oven to 180°C (350°F). Preheat the oven to 180°C (350°F). Sprinkle flour on the worktop. Sprinkle flour on the worktop. Roll the dough to about 4-5mm thickness (1/5 inch). Roll the dough to about 4-5mm thickness (1/5 inch). Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat until you run out of dough. Repeat until you run out of dough. Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch) Arrange cookies on the parchment paper of the baking sheet (2-3cm apart - 1 inch) If you want your cookies to be golden or decorate them with sprinkles, whisk the egg yolk in a small bowl with a fork and brush them with this mixture. Then, use the sprinkles. If you want your cookies to be golden or decorate them with sprinkles, whisk the egg yolk in a small bowl with a fork and brush them with this mixture. Then, use the sprinkles. Bake for 8-10 minutes. Bake for 8-10 minutes. Let them cook on the baking sheet for a few minutes before transferring them into a tin. Let them cook on the baking sheet for a few minutes before transferring them into a tin. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.