Spiced German Cookies Recipe

Spiced German Cookies Recipe
Spiced German Cookies Recipe photo by Taste of Home
Publisher Photo

Spiced German Cookies Recipe

Be the first to add a review
Publisher Photo
These buttery spice cookies are a cross between sugar cookies and gingerbread, creating the best of both worlds. —April Drasin, Van Nuys, California
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon each ground cardamom, coriander, cinnamon and cloves
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere.
Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Originally published as Spiced German Cookies in Cookies & Candies Bookazine 2014, p22

Nutritional Facts

1 cookie: 78 calories, 4g fat (2g saturated fat), 14mg cholesterol, 60mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon each ground cardamom, coriander, cinnamon and cloves
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Decorate tops with almonds, pressing to adhere.
  4. Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.
Originally published as Spiced German Cookies in Cookies & Candies Bookazine 2014, p22

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpiced German Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review