German Christmas Cookies Weihnachtsplätzchen landscape
German Christmas Cookies (Weihnachtsplätzchen)

Fun and simple, and essential to every Christmas baking schedule

German Christmas Cookies are a fun and more traditional alternative to the Aussie white christmas slices and rum balls we’ve all grown up with.

The recipe to make German Christmas Cookies is incredibly simple and makes a reasonably sized batch that’s perfect for homemade Christmas gifting or to offer visitors during the festive period.

You can cut the dough into any cookie shape you like (I love stars and gingerbread men), and it’s a fun little project with kids, or even friends if you want to turn it into a bit of a crafternoon.

Enjoy making German Christmas Cookies!




German Christmas Cookies Weihnachtsplätzchen portrait


German Christmas Cookies (Weihnachtsplätzchen)

Makes 22 – 25 cookies (depending on the size of your cookie cutters)


100g butter, softened

100g caster sugar

1 egg

Half tsp baking powder

A handful of finely grated lime or lemon peel

250g plain flour, plus extra for dusting



Icing sugar

Lime juice

Hot water

Almond slithers, handful

Lime or lemon peel slithers, handful

Sugar pearls, handful


Specialty Equipment

Christmas cookie cutters of your preference



In a large bowl, combine the butter, sugar and egg, and mix together


Add the lemon or lime peel, flour and baking powder and mix together with the butter, sugar and egg mixture


After all the ingredients have been mixed thoroughly together to form a dough, roll the dough into a ball, place it in the scraped, clean bowl and refrigerate it (covered with a plate or cling film) for 15 minutes


At this point, preheat your oven to 180°


Prepare an oven tray, line it with baking paper and set aside. After 15 minutes have passed, remove the dough from the fridge and on a lightly floured counter space, roll out the dough to a height of about half a centimetre. Start pressing out shapes using your cookie cutters and delicately place the cut out shapes onto the lined oven tray leaving a few centimetres between each cookie


Combine the left over cut out pieces of dough, reshape and roll out and repeat until you’ve cut out as many biscuits as you can


Place the tray in the oven (bake in batches or use a second tray if your cookies fill more than one tray), and bake for about 15 minutes until the German Christmas Cookies become golden


Remove the cookies from the oven and allow them to cool completely (on the tray is fine)


While you’re waiting for the cookies to cool, in a small bowl add the icing sugar. I haven’t provided amounts because I prefer to do mine by eye, I add small amounts of hot water and lime juice, and re-top icing sugar if necessary until I get a consistency to my liking – thick but a little runny. Once you’re happy with the consistency, have the almonds, sugar pearls and peel on hand so you can start to decorate


Once the cookies have completely cooled down you can start icing them, I find that a small teaspoon is more than fine (rather than fussing with a piping bag), and then you can start adding your toppings. I alternate between almonds with pearls and peel with pearls


Have you tried this at home? Let me know how you go!