German Butter Cookie: Butterplatzchen
Very similar to the traditional American sugar cookie, this German butter cookie has sugar and lots of creamy butter. It is also rolled out, and cookies are cut out with different shapes that are great for any occasion or holiday. These cookies hold their shape perfectly once baked just like the Christmas sugar cookie.
The little bit of difference is the icing. You top these cookies with a simple meringue glaze. Spread glaze on top of each cut-out cookie before baking. Since the meringue glaze is made with egg whites and powdered sugar, then it is necessary to cook before eating. Also, sprinkle on decorations before baking, so they stick to the glaze.
There are some simple tips when making these cookies. They are a delicate cookie with the baked glaze on top. After baking, take the cookie sheet out of the oven. It is best to use parchment paper when baking these cookies. Lift the parchment paper with the cookies still on them and place the entire thing on a wire rack to cool. If you lift the cookies off the tray before they are completely cooled, then the cookie and the icing will break.
Cost to make this recipe.
As for butter cookies go, you can’t beat to pay $0.12 for one or even $2.87 to bake an entire batch. Unfortunately
Similar German recipes to try
Recipe adapted
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Butterplatzchen: German Butter Cookies
Ingredients
Butter Cookies
- 1¼ cup flour, sifted…[$0.29]
- 1 stick butter, cold…[$1.00]
- ⅓ cup white granulated sugar, …[$0.10]
- 1-2 egg yolks, …[$0.46]
Meringue Glaze
- 1-2 egg whites from the cookie dough, …[$0]
- 2-3 cups powdered sugar, …[$1.02]
- milk, if needed
Instructions
Butter Cookies
- Cut in cold butter into sifted flour. Add sugar and egg yolk one at a time. Only add two if dough is not moist and is too crumbly. Keep egg whites for glaze and set aside.
- Knead dough with your hands for a few minutes. Wrap dough in plastic and let sit in refrigerator for at least 2 hours.
- Roll out dough to ⅛ inch thick and cut out cookies with cookie cutters.
- Place on cookie sheets with parchment paper and bake at 325 °F for 10 minutes.
- Take out cookies with parchment paper and let cool on wire rack.
Meringue Glaze
- Whisk egg whites and powdered sugar together on high speed.
- Whisk glaze together until you make a thick mixture that does not run. It must not run or drip off a butter knife.
- If it is too thick, add a splash of milk.
Butterplatzchen: Traditional German Butter Cookie
Ingredients
Butter Cookies
- 1¼ cup flour, sifted…[$0.29]
- 1 stick butter, cold…[$1.00]
- ⅓ cup white granulated sugar, …[$0.10]
- 1-2 egg yolks, …[$0.46]
Meringue Glaze
- 1-2 egg whites from the cookie dough, …[$0]
- 2-3 cups powdered sugar, …[$1.02]
- milk, if needed
Instructions
Butter Cookies
- Cut in cold butter into sifted flour. Add sugar and egg yolk one at a time. Only add two if dough is not moist and is too crumbly. Keep egg whites for glaze and set aside.
- Knead dough with your hands for a few minutes. Wrap dough in plastic and let sit in refrigerator for at least 2 hours.
- Roll out dough to ⅛ inch thick and cut out cookies with cookie cutters.
- Place on cookie sheets with parchment paper and bake at 325 °F for 10 minutes.
- Take out cookies with parchment paper and let cool on wire rack.
Meringue Glaze
- Whisk egg whites and powdered sugar together on high speed.
- Whisk glaze together until you make a thick mixture that does not run. It must not run or drip off a butter knife.
- If it is too thick, add a splash of milk.