Buttergebäck – German Butter Cookie Recipe

One thing you will always find at any German bakery are butter cookies. Kids love them, and Omas always have a stash for the kiddies. They are a great staple for sweet trays around the holidays too, and can be cut into any shape you like. They are definitely one of my guilty pleasures this time of year! 🙂

Difficulty: Moderate.
Preparation Time: *See recipe.
Portions: 3 + dozen.


  • 6 c. flour
  • 1 1/2 tbsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 pound butter, softened
  • 2 1/4 c. sugar
  • 3 eggs, lightly beaten
  • 1/2 c. fruity wine, such as Riesling


  1. Sift together flour, salt and cinnamon into a large bowl.
  2. Beat butter with electric mixer, while gradually adding 2 cups of sugar, and beat until light and fluffy.
  3. Beat in eggs, one at a time, then alternately beat in the dry ingredients and wine, about a third at a time. Dough will be very soft.
  4. Divide the dough into 5 equal parts, flatten, wrap in plastic, and refrigerate overnight.
  5. Preheat oven to 350 degrees F. Roll out dough about 1/4 inch thick on a lightly floured surface. (Placing a piece of wax paper over the dough while rolling will help prevent sticking, without adding too much extra flour to the dough.)
  6. Cut with cookie cutters, transfer to greased cookie sheets. Scraps may be gathered, rechilled, and rolled one additional time.
  7. Brush cookies with lightly beaten egg, sprinkle with a little of the remaining sugar. Bake in batches until golden, about 20 minutes.
  8. Transfer cookies to a wire rack and cool completely. Decorate or glaze as desired. Cookies taste best after sitting for 1 week.

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