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)
Ingredients:
- 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!
😉
Words and Herbs 
Such festive cookies Cathy, I’m sure they are buttery and delicious:) Thank you so much for sharing…
You’re welcome Louise!
They look delicious and very Christmasy. I don’ t make any, but my daughter always bakes lebkuchen for Xmas using her German Omi’ s recipe.
I’ve never tried baking lebkuchen myself, although I did make some gingery brownies recently that came close…. 🙂
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! 🙂
The smell of vanilla when I open the tin is just wonderful! Hope you get some cookies this Christmas Michael!
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! 🙂
Here in Germany everyone says Oma or Omi… so you have German roots!
True! 🙂
P.S. What makes it intriguing, for me, is that Oma was my mother’s mother and THAT side is English! All my cousins called her Oma. Hmm. I wish I could find out WHY we called her Oma. I know there was some heavy “Celtic” connections, i.e., Europe. Fascinating! Thanks, this is better than a cup of coffee! HA! 🙂
That really is intriguing… hope you find an answer to that!
🙂
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
Hope you have a wonderful Advent Sunday too Mitza, and get baking soon! 😉
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
Thanks Dina. Wishing you all a cosy weekend too! 🙂 (Happy baking!)
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.
I used to make several sorts of cookies, but cut it back to just three this year. All that sugar and butter is delicious, but… 😉
Yum, looks delicious! Could you bake the next batch with chocolate?
Just for you Jason, of course! 😉
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.
Ooh yes, I love those with jam in the middle! They are made by one of Germany’s most famous sweets manufacturers, Bahlsen.
We (okay, I) have a rule–finish cleaning, then start baking. We are still at “finish cleaning”–but I hope to start baking this week!!! 🙂
Have a lovely week baking then Lori! 🙂
Thanks for the tip on chilling the dough in between cutting the other cookies. That makes so much sense. They look wonderful. I think simple is best.
I agree… so much rich food is around now that these really don’t need to be prettied up with more sugar!
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.
There are lots of Christmas cookies that use hazelnut or almond flour, so that might be worth looking in to!
Very nice, thank you!
You’re welcome! 😉
My German friend in Spain will like this so shall try the recipe on her when I am back. Can you add ginger or is that another type of cookie.
I’m not sure that the spiced cookies have so much butter in, so another recipe might be better, but these would be nice with a drop of vanilla. 🙂
Thanks.
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.
It’s the same with me – two favourites and then one or two different ones to try out each year. Far too many altogether though!
Aha, now I know what’s in the box on the oft on your next post! 🙂 How silly of me …
There are two more, bigger, tins not on the picture! LOL!
😀 😀
I can smell your cookies. I like to spritz cookies with a gun while changing the pattern.
I like making the Vanillekipferl best. They smell good too! 😉
My husband would take one of your simple butter cookies over a fancy and iced one any day. 🙂
I think a lot of men prefer plain or savoury to sweet! 🙂