Christmas Cookies. Weihnachtsgebäck. It’s actually what I am most “famous” for. For those who don’t know the story, every year I bake thousands of Christmas Cookies over a three week or so period (this year it was around 6000, over 19 days — 115 hours in total). There are 19 types this year, 17 of which are “standards” and a few new ones to try out.
The recipes have all been on this site for a number of years, and they are scattered through many entries. I thought that it might be helpful for people who want to make their own cookies and are searching for the recipes to have them all in one place, so here are all the links. Happy Baking!
Ausstecherle (Cookie Cutter Cookies)
Butterzimtschecken (Cinnamon Swirl Cookies)
Cappuccinosterne (Cappuccino Stars)
Friesenkekse (Frisian Spice Cookies)
Heidesand (Marzipan Shortbread / Almond Sandies)
Kokomakrönchen (Chocolate-dipped Coconut Macaroons)
Lebkuchen (Molasses Crinkles)
Mandelherzen (Almond Hearts)
Mandelschnitten (Almond Slices)
Mokka Münzen (Chocolate Orange Espresso Thins)
Nougatkipferl (Nougat Crescents)
Schokoabdrücke (Almond Chocolate Thumbprints)
Schoko-Mintz-Plätzchen (Chocolate Mint Chip Cookies)
Schwarzweißgebäck (Vanilla Chocolate Checkerboards)
Schwedische Julkuchen (Swedish Christmas Biscuits)
Spitzbuben (Linzer Cookies)
Terrassenplätzchen (Lemon Pyramids)
Vanillekipferl (Vanilla Crescents)
Zimtsterne (Cinnamon Stars)
As a final note: many / most / nearly all of these come from traditional German recipes, so you will need a good kitchen scale. The recipes each make a single batch; I of course make many batches to come up with all my thousands of cookies. You can double the recipes, but don’t try to triple them.