Ingredients
- 1 cup unsalted butter, very soft
- ¾ cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2¼ cups all-purpose flour
Optional (traditional extras):
- Lemon zest or orange zest
- Jam for sandwich cookies
- Melted chocolate for dipping
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
Line baking trays with parchment paper. - In a bowl, cream butter and powdered sugar until pale and fluffy.
- Add egg yolk, vanilla, and salt. Mix well.
- Gradually add flour, mixing just until a soft dough forms.
(Do not overmix.) - Transfer dough to a piping bag with a star tip
(or roll and cut with cookie cutters). - Pipe small rosettes or shapes onto baking tray, leaving space between cookies.
- Chill cookies for 15 minutes (important for shape).
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on tray for 5 minutes, then move to a wire rack.
✨ Traditional German Touch
- Dip half the cookie in dark chocolate
- Sandwich two cookies with apricot or raspberry jam
- Sprinkle with powdered sugar after cooling
❄️ Storage
- Store in airtight container up to 2 weeks
- Dough can be frozen for 1 month
❤️ Why You’ll Love Them
- Egg-light & buttery
- Not overly sweet
- Authentic European bakery style
If you want:
- 🍫 chocolate butter cookies
- 🥗 keto / sugar-free version
- 🧁 spritz style
- 🚫 eggless version
