Christmas Cookies: Münchner Butterplatzerl

My all-time favourite Christmas cookies are Vanillekipferl (Vanilla Crescents), which I posted many moons ago (see here!), but the other cookies that I always make – before considering if I have the patience/time/energy to make any others – are these simple butter cookies. Here are both on my Advent table…


Almost everyone I know who bakes their own Christmas cookies (and it’s a real tradition here) makes butter cookies, each a slight variation on mine; everyone seems to have at least one old recipe passed down through the generations, often written down on the browning pages of a handwritten recipe book. Some people brush these with egg yolk, others put icing on top, or even hundreds and thousands or other sugar decorations. But mostly they are left plain. An acquired taste? Maybe, but much appreciated by many who are reminded of their Oma’s cookies when taking a bite! And one bite is all they should be… using the smallest cookie cutters possible makes them less naughty and if you vary the cutters you can have a nice variety of shapes on your cookie plate too.


Here’s my recipe – adapted over the years from a distant source I no longer remember – and sadly not the one my partner’s Oma had in her head and never wrote down… but near enough.

Münchner Butterplatzl (Munich Butter Cookies)



  • 500g (1 lb)plain flour
  • 1 tsp baking powder
  • 250g (1 1/4 cups) cold vegan butter, cut into small pieces
  • 130g (2/3 cup) sugar
  • 2 tbsps vanilla sugar (or 1 tsp vanilla extract and 2 tbsps sugar)
  • 1 tbsp non-dairy milk or yoghurt
  • a pinch of salt

So simple – just mix all the ingredients to a soft dough, kneading briefly to bring the dough together, then wrap in clingfilm and chill for 15 minutes. Line 2 large baking trays with greaseproof paper and preheat oven to 170°C. Cut into four pieces and return three to the fridge while rolling out the first portion on a well-floured surface. Using small cookie cutters in different shapes cut and place on your baking tray. (Tip: dip your cutters generously in flour again and again to stop them getting sticky). Bake for 7-10 minutes until golden. Be careful as they burn very quickly! Repeat with the other three portions, reusing your baking trays in alternation.

Allow the cookies to cool on a rack, and store in airtight tins for up to four weeks.


Do you bake cookies for Christmas?

Have a great weekend!


42 thoughts on “Christmas Cookies: Münchner Butterplatzerl

  1. Hi Cathy, your cookies look delicious. I like the Vanilla Crescents too but I have not had them in years. My grandmother use to make them but she is gone now.

    I love your new banner of the rose with frost on it! 🙂

  2. Oh my God. You used the word OMA. I called my mother’s mother OMA. I don’t know anyone else who does that, call their Grandmother, OMA! Of course, I live in the United States! You made my month! (I also like your cookies! 🙂

  3. This looks really delicious to somebody who is a bit hungry like me, Cathy, and reminds me that I still have to bake the Vanilla Kipferl. Have a wonderful Advent Sunday, regards Mitza

  4. Thanks for sharing the recipes with us, Cathy, this is exactly what we have been looking for! 🙂
    The Four of us wish you a great and cozy weekend!
    Dina xo

  5. Can’t beat a good butter cookie and yours looks wonderful. I have one that adds coconut that’s been a hit. Used to make gingerbread houses and cinnamon yeast rolls but no longer.

  6. One of our treats at this time of year are Akora, traditional lebkuchen (heart shaped, chocolate covered and with a little jam filling) that are sold by a local shop. I had never eaten them until we moved to Devon but the shop imports them from Germany.

  7. I used to bake dozens of Christmas cookies about 10 yrs ago but work, life and not being able to eat them anymore (gluten issues) has stopped me. But I used to make butter cookies although a bit different with a pound of butter and pressed out of a cookie press….the best. You make me want to bake them again…maybe I will experiment next year with gluten free flours.

  8. It’s so difficult to choose what cookies to make at Christmas time. I usually make the family favorites and then try a few new recipes. Which of course makes a LOT of cookies! The Munich Butter Cookies are fabulous and would be a great addition to this year’s selection of goodness.

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