Weihnacht Plaetzchen (Christmas Cookies)

Frohe Weihnachten! These are the butter cookies that fill German kitchens with that unmistakable holiday aroma every December.

A rich dough of creamed butter, sugar, and egg yolks gets perfumed with vanilla (or lemon) and a whisper of almond extract, then kneaded until silky smooth.

Roll them out, cut them into Christmas trees, stars, and Santa shapes, and bake until just barely golden at the edges.

The real fun is decorating: colored sugar crystals, chopped nuts, and jewel-toned candied cherries turn each Plätzchen into a tiny edible ornament.

Chef Tips

• Chill the dough for 30 minutes if it feels too soft to roll. Cold dough holds its shape and keeps your cutout edges crisp.
• Use only egg yolks, no whites. That’s what gives these cookies their tender, melt-on-the-tongue texture.
• Watch them closely in the oven. They should be pale gold, not brown. Overbaked Plätzchen lose their delicate, buttery character.
• Press the decorations gently into the dough before baking so they stick. A light egg wash helps too.