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“Anyone lucky enough to grow up celebrating Christmas in the German fashion will know that one of the greatest things about it — besides the fact that an otherwise practical people would suddenly insist on dragging a freshly cut fir tree indoors, only to decorate it with dozens of lit candles — would easily have to be the cookies,” writes F&W contributor David Landsel.
“Holiday baking connected me to my heritage — to the grandparents, aunts, uncles, and cousins we left behind,” F&W’s Melanie Hansche says of her own relationship to German Christmas cookies. Though some of her family are far away, “we’re all baking spitzbuben this Christmas. The cookie will still connect us.”
This tradition of cookie baking yields treats that perfume the kitchen and hold beautifully in tins. This collection brings together snowy zimtsterne with glossy meringue tops, buttery spritz piped into rosettes, jam-filled spitzbuben, fragrant lebkuchen, and more. Bake a couple batches to tuck into gift boxes or set aside a weekend to bake them all. They’ll make any and every table feel festive.
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Zimtsterne (German Cinnamon Star Cookies)
Eva Kolenko
Chewy almond-flour stars topped with a crisp, snow-white meringue are a beloved Christmastime cookie across Germany. A low-and-slow bake gently dries the meringue without browning.
Brown Butter-Cardamom Spitzbuben
Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Christine Keely
These Bavarian cookies — their name means “cheeky boys” in German — layer jam between brown-butter shortbread scented with cardamom and ginger. It’s the triumphant result of years of experimentation from F&W editor and spitzbuben devotee Melanie Hansche.
Stollen
Jordan Provost / Food Styling by Thu Buser
While not technically a cookie, this sweet, dense, and undeniably festive stollen slices up like something in between panettone and biscotti. A holiday loaf enriched with butter and perfumed with rum-macerated fruit from Martin Sorge uses citrus zest and warm spices to round out the flavor.
Spritz Cookies with Citrus Buttercream
Food & Wine / Eva Kolenko
Cookbook author Zoë François develops a no-chill spritz cookie (also known as a spritzgebäck) that pipes cleanly — no cookie press required — then tops the rosettes with a tart lemon buttercream tinted with grenadine.
Haselnussmakronen (Raspberry-Hazelnut Macaroons)
Nicole Franzen
Berlin-based writer Luisa Weiss offers a five-ingredient macaroon that’s naturally gluten-free and distinctly wintry. Toasted hazelnuts fold into a soft meringue; a spoonful of hot raspberry jam settles into the center while the cookies are still warm.
Spritz Cookies
Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
From Edna Lewis and Scott Peacock, this classic spritz relies on soft butter and a cookie press for crisp-edged shapes with tender bite.
Linzer Cookies with Spiced Jam
John Kernick
Chef Kevin Sbraga layers hazelnut-and-spice cookies with raspberry preserves perfumed by anise and coriander, a nod to linzer torte flavors. Lemon zest brightens the dough, while a dusting of confectioners’ sugar frames the cut-out center.
Hausfreunde
Nicole Franzen
Another Luisa Weiss favorite, these elegant sandwich cookies stack almond paste and apricot jam between buttery rounds, then dip the tops in bittersweet chocolate. A toasted walnut crown adds texture and a classic bakery look.
Basler Leckerli
Nicole Franzen
Spiced honey-nut bars with candied citrus peel, Basler Leckerli are an essential part of a German Christmas cookie spread. The flavor and texture improve over days, making them an excellent make-ahead option for tins and gift boxes.
Lebkuchen
Rick Poon
Mixologist Jeffrey Morgenthaler shares a family lebkuchen with molasses, warm spice, and candied peel, finished with a simple sugar glaze. A touch of almond flour and whole almonds on top give the cookies their signature look and flavor.
Almond Crescents
Christina Holmes
Cookbook author Dorie Greenspan’s almond crescents (also called kipfel) have a tender, sandy crumb thanks to almond flour and a generous dredge in confectioners’ sugar.
Vanilla Crescents
Quentin Bacon
Pastry chef Cindy Mushet leans into vanilla’s perfume in these five-ingredient kipfel. A slow, even bake preserves their pale color and delicate snap; a double roll in confectioners’ sugar finishes them.
