How many cookies should I eat

No more hard cookies! The big cookie guide

The 1 × 1 of the cookie dough

Shortcrust pastry cookies with and without egg

Butter cookies are a long-runner. What is the same for everyone - a buttery shortcrust pastry. A rule of thumb: 3 parts flour, 2 parts butter, 1 part sugar - say:

  • 300 grams of flour
  • 200 g butter
  • 100 g of sugar

You knead the dough quickly and put it in the fridge for another 30 minutes - 1 hour. Roll out, cut out cookies and bake at 200 ° C for about 10 minutes.

If you want to bake your dough with less fat, then an egg is irreplaceable. It holds the dough together and ensures that the butter, flour and sugar bind together. If you just add the egg yolk, your cookies will be even crispier.

Shortbread cookies

Shortbread biscuits are made from a very firm dough that is easiest to shape using a meat grinder. Most meat grinders already have extra attachments in their luggage. You need:

  • 230 g flour
  • 200 g butter
  • 70 g starch
  • 1 packet of vanilla sugar
  • 110 g powdered sugar
  • 2 egg yolks
  • 1 pinch (s) of cinnamon
  • 1/2 lemon (grated zest)

Knead all ingredients quickly to form a smooth dough and refrigerate for 30 minutes. Inject into shape and bake at 200 ° C for about 10 minutes.

Chocolate Cookies

You can bake the chocolate dough on its own or use it for black and white pastries.

  • 250 g soft butter
  • 125 g powdered sugar
  • 250 g flour
  • 50 g ground hazelnuts
  • 25 g baking cocoa

Mix together powdered sugar and butter. Knead in the flour, hazelnuts and baking cocoa. Chill for 1 hour. Roll out, cut out cookies and bake at 180 ° C for about 10 minutes.

nut biscuits

If you want to bake nutty cookies, you can either use the dough for cinnamon stars or you can prepare a shortcrust pastry with ground hazelnuts. I also like to use it for my hazelnut strudel biscuits.

  • 300 grams of flour
  • 150 g grated hazelnuts
  • 300 g butter
  • 150 grams of sugar
  • 2 egg yolks

Knead all ingredients quickly to form a smooth dough. Chill for 1 hour. Roll out, cut out into biscuits and bake at 180 ° C for 10-12 minutes.

Refine the dough

Simple cookie dough is easy to refine. I'll give you a few suggestions here.

  • Baking cocoa gives your cookies a chocolaty taste
  • Christmas spices make the cookies nice and aromatic. These include cinnamon, ginger, cloves, cardamom, and coriander. Use the spices in different constellations and go on a taste journey.
  • With vanilla your cookies taste better. Be sure to try scraping out a vanilla pod and using the pulp instead of using fake vanillin. You can put the scraped pod into a glass with sugar and get your own vanilla sugar.
  • Ground or finely chopped nuts give cookies a special aroma.
  • Grated peel of Organic oranges and lemons or chopped orange peel and lemon peel make your cookie dough pleasantly fruity.

Cookies for special diets

I think everyone should be able to eat cookies in the run-up to Christmas. Even if you live vegan or gluten-free, rely on low carb or eat Paleo: there is the right dough for every Christmas dough. Here I have put together a small overview of cookie dough that you can cut out.

Cookies without butter

If you're looking to save some fat around Christmas time, this is a recipe you should try.

  • 500g flour
  • 1 packet of baking powder
  • 200 g of sugar
  • 1 packet of vanilla sugar
  • 2 eggs
  • 200 ml buttermilk

Knead all the ingredients. Roll out the dough directly and cut out cookies. Bake at 200 ° C for about 10 minutes.

Vegan cookie dough

Vegan cookies can be prepared and processed in almost the same way as normal shortcrust pastry cookies.

  • 600 grams of flour
  • 400 g plant-based butter or margarine
  • 200 g of sugar
  • 1 pinch of salt

Knead all the ingredients. Chill for 1 hour. Roll out, cut out cookies and bake at 200 ° C for about 10 minutes.

Low carb cookie dough without sugar

You can also prepare and enjoy low carb cookie dough.

  • 400g ground almonds
  • 3 egg whites
  • 200g xylitol
  • 1 tbsp lemon juice
  • 2 teaspoons of cinnamon

Beat egg whites into snow, stir in xyltih, lemon juice and cinnamon. Add the almonds and knead into a dough. Chill for 1 hour. Roll out and cut into cookies. Bake at 180 ° C for about 10-20 minutes.

Gluten-free cookie dough without flour

You can prepare your shortcrust pastry with gluten-free flours, for example rice flour, quinoa flour, amaranth flour, sorghum flour or teff flour are suitable.

  • 120 g soft butter
  • 110 g of sugar
  • 1 pinch of salt
  • 2 eggs
  • 2 teaspoons of gluten-free baking powder
  • 300 g rice flour

Knead the dough and refrigerate for 1 hour. Roll out, cut out cookies and bake at 200 ° C for 15-20 minutes.

Paleo cookie dough

  • 50 g coconut flour
  • 60 g potato starch
  • 80 g ghee
  • 20 g coconut blossom nectar
  • 2 egg yolks
  • 1 pinch of salt

Knead all the ingredients. Spread some starch on the work surface and roll out the dough. Cut out cookies and bake at 180 ° C for about 10 minutes.

Your new best friend

With the Frida food processor of Springlane Kitchen do you conjure up sweet rolls every day. From stirring, kneading to beating - thanks to the 4.5 liter stainless steel bowl and 1000 watt motor, every challenge becomes easy.

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Why do I have to refrigerate cookie dough?

Christmas baking without butter cookies? Without me! The special thing about it: its crispy shell and its delicate interior. The basis: a buttery shortcrust pastry. If this is chilled after stirring, it not only rolls out better, but also gives the cookies a buttery, crumbly taste. Otherwise, the cookies can become soft and sticky.

Roll out the cookie dough without sticking

Little angels and big bears - cookie cutters make children's hearts beat faster. The most important thing: the dough. A 3-2-1 dough is not only made quickly, but can also be rolled out very easily. How does that work best? The work surface, the rolling pin and the cookie cutter always dust with flour. And flatten the dough with your hands beforehand. Little tip: one Pearl stocking pull over the rolling pin. This way, no remnants of dough stick to the wood.

If you flour the dough, work surface, and rolling pin well, you shouldn't have any problems with sticky dough.

A little knowledge of the oven: circulating air or top-bottom heating?

The same question every year: Do I bake my cookies with convection or top / bottom heat? If the cookie recipe does not specify a setting, it depends on which type of cookie you want to bake. The big advantage of forced air is that you bake several trays at the same time can. The disadvantage, however, that the cookies dry out faster. So less suitable for cookies with a low fat content. Would you like to bake a cookie recipe that is baked with top / bottom heat in fan-assisted mode, Always switch the temperature down by 20 ° C. In contrast to top / bottom heat, the heat is transferred by a fan with circulating air. The heat is distributed more evenly and the cookies are often crispier.

Decorate cookies

... with icing

Homemade cookies taste good either on their own or with a glaze - sugar icing, for example. Therefor 300 g powdered sugar with 3 tablespoons of liquid Mix and spread on the biscuits. Particularly tasty: a glaze made from lemon juice, milk or coconut liqueur. Or you try that Christmas font, for this you mix powdered sugar with 1 tbsp rum and 2 tbsp water and add cinnamon. Or you do one Condé glaze made from 1 egg white, 150 g powdered sugar and 50 g ground almonds. You can find out more about icing here, by the way.

… with chocolate

Whether you use chocolate or couverture is a matter of taste. But there is one thing you should keep in mind in both cases: The chocolate should absolutely melted in a hot water bath at medium temperature become. Because if it is heated too hot (which can happen quickly in the microwave, for example), it forms unsightly gray areas or blisters when it dries.

  • Your cookies should be well cooled.
  • I always put an oven rack aside and put baking paper under it. The chocolate can drain off easily on the grid and thanks to the baking paper there is less to clean afterwards.
  • If you want to cover your cookies halfway, you can simply dip them halfway into the melted chocolate and let them drain.
  • If you want to cover it completely, you can also first put the chocolate in a soup plate and then dip the top, turn it over and let it dry.
  • If you want to make stripes on the cookies, you can put the chocolate in a piping bag or use a freezer bag, where you cut off a corner. If you want the strips to be very fine and wild, all you need to do is dip a fork in liquid chocolate and move it quickly over the cookies.

... with nuts, crumble or dried fruit

If you want to decorate your cookies with nuts, sprinkles, or pearls, the chocolate or frosting should still be moist, otherwise they won't stick. I especially like frosting with a topping of pistachios and chopped, dried cranberries at Christmas. You can also give your biscuits extra crispy crunch.

If you want to achieve an even, dense decoration, you can press the biscuits directly into the nuts or crumble with the pouring still liquid. The excess will fall off by itself. If you want it to look more spontaneous and uneven, you should keep the cookies ready and sprinkle sprinkles on all the cookies at the same time from a greater height.

Store cookies properly

Sure - fresh from the oven, heather sand and shortbread biscuits taste best. So that your cookies are still a pleasure even after a few weeks, you should keep them in a well-sealable tin can - preferably each type for itself. But you should at least be careful not to keep dry cookies such as shortcrust pastry cookies or crispy gingerbread in a tin with "moist" cookies such as macaroons.

  • If you stack cookies in your tin can, place a layer of greaseproof paper between each layer. This way you can separate the types better and the biscuits are stored more gently.
  • Take care of the biscuits completely cooled down are.
  • Unlike macaroons, cookies are allowed with a chocolate coating not in the refrigerator.
  • Shortcrust pastry cookies such as Ausstecherle, shortbread biscuits and black and white biscuits with one Apple wedge to store. So they stay fresh until Christmas Eve.
  • Basically: Dry cookies last longer as filled cookies. You can still eat simple cookies after eight weeks, cookies filled with cream should be eaten within a week.
  • You can finish Freeze cookies tooas long as they are without chocolate icing or jam and the dough is not too moist, as is the case with macaroons. Simply bake them again briefly at 100 ° C convection.

Wrap cookies as a gift

Christmas is approaching and you still have no present? How about home-baked cookies: They are baked in a few minutes and packed even faster - in a mason jar, for example, or in a sandwich bag.

  • The classic among packaging: Cookies in a transparent bottom bag - optionally decorated with stars or snowflakes. It will be nicer if you tie your sachet with a gift ribbon.
  • Not only beautiful, but also practical: small tin cans. The cookies do not dry out and taste like fresh out of the oven even after weeks.
  • If it has to go quickly, line a small cardboard box with cake lace and wrap it with gift ribbon. Also pretty: napkins or tissue paper as an inner lining.
  • You can also save your favorite cookies as DIY baking mix give away in a large screw jar. To do this, you simply layer the dry ingredients nicely on top of each other, write instructions for them and package everything. There are nice ideas here.
  • If you have your Biscuits in the mail If you want to send them, make sure that they are well padded and that they cannot move too much so that everyone arrives safely.

Help! My cookies ...

... are too crumbly to roll out

Is your Dough too dry, then it's probably because of the fat. If the butter is too warm, the dough will crumble. If it is too cold, unfortunately too - room temperature is optimal. Before rolling out, chill the dough for at least 30 minutes, preferably 1-2 hours. Then knead briefly, roll out and cut out.

If you have used too little fat and too much flour, your dough will also crumble. As a rule of thumb: 3 parts flour, 2 parts butter, 1 part sugar - in other words: 300 g flour, 200 g butter, 100 g sugar.

The dough does not always turn out in such a way that it can be rolled out nicely.

... are too soft to roll out

Is your The dough is too soft, off to the fridge. It often helps if you put your dough in a cool place for 1–2 hours before rolling it out. If it is still soft afterwards, dust the worktop and rolling pin well with flour - this will make it easier to roll out. Next time, make sure that the ratio of flour, butter and sugar (3: 2: 1) is correct. And that the butter is not too warm when processed.

... waste way too much time

Not all cookies are prepared quickly. The simple cutters in particular consume a lot of time to process the whole dough, to push it into the oven one after the other and then to decorate it. But if you don't want to do without your personal favorite recipe, I'll give you the following tip: Just give up the work!

You can make your dough prepare the evening before, wrap well and first put in the refrigerator. With Biscuit rolls you save yourself a lot of work, because you can simply store them raw for a few days, cut off slices and bake them.If your dough has spent some time in the refrigerator and is to be used for cutters, you should give it at least 30 minutes at room temperature, so that it can be rolled out again easily.

... have become much too dry

Give the cookies with one Apple carver in a tin can. The cookies absorb the moisture from the apple and become a little softer.

… are ready. What do I do with the rest of the dough?

Very easily: Freeze. All cookies based on shortcrust pastry are suitable for this, e.g. cutters, shortbread biscuits and vanilla croissants are suitable. You can also freeze cookies well. You can simply defrost raw cookie dough at room temperature and then bake as usual. By the way, you can too Freeze the baked cookies. Just let them thaw again at room temperature or briefly put them in the oven at 100 ° C. Notice: You should not freeze dough or cookies that are very runny (e.g. macaroons) or cookies.

If you just don't feel like decorating and cutting out any more, you can simply roll out the dough, put it on the baking sheet and finish baking. You can then crumble the "giant biscuit" and for delicious desserts use as an extra topping. Crumbled the cookies are also suitable for the Bottom of no-bake cakes or cheesecakes. Simply mix with a little liquid butter or melted chocolate, press into a baking pan and chill in the refrigerator. If the soil is hard, it can be used again.

Our most popular cookies

Admittedly, there are so many delicious cookie recipes that it is easy to lose track of them. I have put together some for you that are guaranteed to meet your taste, whether you like it quick and easy, vegan, gluten-free or something more elaborate, whether you bake alone or want to decorate with children.