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German Butter Cookies

German Butter Cookies

  • Yield: 5-6 dozen
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  • 6 cups All-purpose flour
  • 1 1/2 tbsp Ground cinnamon
  • 1/4 tsp Salt
  • 1 lb Butter, softened
  • 2 1/4 cups Sugar
  • 3 Eggs, 1 lightly beaten
  • 1/2 cups Riesling, or other fruity wine


  1. In a bowl, mix together flour, cinnamon and salt together.
  2. Using an electric mixer, beat butter to separate. Then slowly add 2 cups sugar and beat until light and fluffy.
  3. Add in 2 eggs, one at a time, beating after each addition.
  4. Alternately mix in the dry ingredients and wine about one-third at a time, starting with the dry ingredients.
  5. Divide dough into 5 equal parts, flatten into discs, wrap in plastic and refrigerate overnight.
  6. Preheat oven to 350°.
  7. Grease cookie sheets with spray or butter.
  8. On a lightly floured surface, roll out one disc at a time to about 1⁄4″ thickness.
  9. Cut with cookie cutters of choice and place on prepared cookie sheets.
  10. Beat last egg and brush cookies with it and sprinkle with a little sugar.
  11. Bake about 20 minutes, until cookies are golden.
  12. Transfer cookies to a wire rack and cool completely.
  13. Decorate as desired and enjoy, or store in a cookie jar.


Recipe adapted from