Quick Summary: Cucidati, also spelled cuccidati, are traditional Sicilian fig cookies: a buttery pastry shell wrapped around a spiced filling of figs, dates, and nuts, then glazed and sprinkled. They are a beloved make-ahead Italian Christmas cookie.

What are cucidati cookies?

Cucidati are traditional Italian fig cookies originating from Sicily. They feature a buttery, shortbread-like pastry wrapped around a rich, flavorful fruit filling. The filling typically includes dried figs, dates, raisins, and nuts, creating a sweet and chewy center.

The name cucidati translates to "little bracelets" in Sicilian. These cookies are also known by alternate spellings, such as cuccidati or buccellati.

Cucidati Italian fig cookies recipe

• Simple and delicious. This recipe keeps things simple, and it is perfect for all skill levels.
• Make-ahead friendly: Both the dough and filling can be prepared in advance.
• Perfect for gifting. These festive cookies make a delicious homemade holiday gift. You will love these cookies alongside traditional German cinnamon star cookies and French Bredele.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• For the cookie dough: Unsalted butter, powdered sugar, egg, flour, salt, baking powder, lemon zest, and milk.
• For the filling: Dried figs, dried dates, honey, cognac (or other strong alcohol), orange zest, orange juice, lemon juice, cinnamon, salt, ground cloves, nutmeg, walnuts.
• For decoration: Powdered sugar, lemon juice, sprinkles, or nonpareils.

Recipe variations

Cucidati are easy to adapt to your taste and family tradition, much like other Italian cookies such as cantucci:

• Filling: vary the dried fruit and nuts, adding raisins, apricots, walnuts, almonds, or a little chocolate, and a splash of orange liqueur or rum for extra depth.
• Shape: form them as sliced logs, individual pinched bundles, or the traditional ring or bracelet shape.
• Finish: drizzle with lemon or orange glaze and top with nonpareils, or dust simply with powdered sugar for a more rustic look.

How to make Italian fig cookies cucidati

Step 1: Make the cookie dough: Mix flour, sugar, salt, baking powder, and orange zest in a stand mixer. Add cold butter and mix until crumbly. Add egg and milk; mix until dough forms. Wrap and refrigerate for at least 3 hours.

Step 2: Make the filling: Chop figs (remove stems) and dates. Blend with honey, alcohol, orange zest, orange juice, salt, and spices until a thick paste forms. Toast and chop nuts, then mix them into the paste.

Step 3: Assemble the cookies: Divide the dough and filling into two portions. Roll out dough into a 9x6-inch (23x15 cm) rectangle, then cut in half lengthwise. Shape filling into logs and place along the edges of the dough. Roll the dough over the filling and seal. Cut into 1.5-inch (about 4 cm) slices.

Step 4: Bake the cookies: Preheat the oven to 375°F (190°C). Place cookies on a parchment-lined baking sheet and bake for 15-18 minutes until lightly golden. Let them cool completely before glazing.

Step 5: Glaze the cookies: Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cookies and decorate with sprinkles while the glaze is still wet.

Expert tips

• Chill the dough: Let the pastry dough rest in the refrigerator for at least 2 hours. Cold dough is much easier to handle.
• Use the right tools: A food processor or pastry cutter works well for preparing the dough.
• Prevent sticking: Lightly flour your work surface before rolling out the dough. Alternatively, roll it between two sheets of parchment paper for easy cleanup.
• Get creative: Feel free to experiment with different combinations of dried fruits and nuts for the filling.
• Cool before glazing: Ensure the cookies are completely cooled before drizzling them with lemon glaze to prevent the glaze from melting.

Storing and freezing

Store cucidati cookies at room temperature in an airtight container for up to 1 week. You can freeze cookies for up to 3 months.

Recipe FAQ

What are cucidati (cuccidati)?
Cucidati, also spelled cuccidati or buccellati, are traditional Sicilian Italian fig cookies. They have a tender, buttery pastry shell wrapped around a sweet, spiced filling of dried figs, dates, raisins, and nuts, and are usually finished with a lemon glaze and sprinkles.

How do you pronounce cucidati?
It is pronounced roughly "koo-chee-DAH-tee." The double-c spelling cuccidati is said the same way. Both refer to the same Sicilian fig cookie.

What does cucidati mean in English?
The name comes from the Sicilian word for "little bracelets," a nod to the traditional ring- or bracelet-shaped cookies that were once formed into for the holidays.

Can you make cucidati ahead of time?
Yes, they are a great make-ahead cookie. You can prepare the dough and the fig filling a day or two in advance and keep them chilled, or bake the cookies and store or freeze them until you are ready to glaze and serve.

How do you store and freeze cucidati?
Store them at room temperature in an airtight container for up to 1 week, or freeze the baked cookies for up to 3 months. For the best look, glaze them after thawing.

Why do you chill the dough?
Chilling firms up the butter, making the pastry much easier to roll, fill, and slice without sticking or tearing. Rest it in the fridge for at least 2 to 3 hours before shaping.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Quick Summary: Christmas Gingerbread madeleines, or spiced madeleines, are a holiday twist on classic madeleines and a great, delicious alternative to gingerbread houses. Made with fragrant spices, rich brown sugar, and a dash of dark rum, they will fill your home with holiday cheer.

Whether Gingerbread cookies are arranged into a Christmas tree garland, French Gingerbread, or gorgeous Gingerbread Pavlova, they make gingerbread fun.

And these little bites make great edible holiday gifts and additions to a holiday cookie box.

What are madeleines?

Madeleines are small, shell-shaped French sponge cakes, traditionally baked in a scallop-shaped mold and known for the little bump, or hump, that rises on top.

Made with a simple butter-rich batter, they sit somewhere between a cookie and a tiny cake. This gingerbread version keeps the classic buttery, cakey crumb but adds warm holiday spices for a festive twist.

What spices are in gingerbread madeleines?

The spice blend is what gives these madeleines their gingerbread character. This recipe uses ground ginger, cinnamon, nutmeg, and cloves, roughly in a ratio of 4 parts ginger, 4 parts cinnamon, 2 parts nutmeg, and 1 part cloves.

You can deepen the flavor with a pinch of ground coriander (no more than ½ teaspoon) or a little ground black pepper (no more than ⅛ teaspoon), or simply swap the whole blend for 1 teaspoon of store-bought gingerbread spice.

If mixing your own, keep it to no more than four spices at once so the flavor stays balanced rather than muddy.

What tools do you need to make madeleines?

The one essential tool is a madeleine pan, which gives these cakes their signature shell shape. A metal (nonstick) pan browns the edges beautifully but needs to be greased and floured before each batch.

A silicone mold does not need greasing and releases easily by pushing each cavity from the bottom. Beyond the pan, you only need mixing bowls, a hand whisk or electric mixer, a flour sifter, and a piping bag or a spoon for neatly filling the cavities.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Large eggs at room temperature
• Golden brown sugar: You can replace it with dark brown sugar, light brown muscovado sugar, dark brown muscovado sugar, or French Vergeoise sugar.
• Unsalted butter melted and cooled to 120°F (50°C).
• All-purpose flour
• Acacia honey: You can substitute another neutral-flavored honey.
• Baking powder is a leavening agent.
• Spice blend: Use a mix of ground ginger, cinnamon, nutmeg, and cloves. Experiment with spices by adding or replacing some with ground coriander (no more than ½ teaspoon), ground pepper (no more than ⅛ teaspoon), or using 1 teaspoon McCormick gingerbread spice instead of the recipe's spice mix. Don't use more than 4 spices at once when mixing your own.
• Dark rum: Omit this ingredient to make the recipe kid-friendly.

How to make gingerbread madeleines

Step 1: Place eggs (at room temperature), sugar, and honey in a large mixing bowl and beat with a hand whisk.

Step 2: In the second bowl, sift all-purpose flour with baking powder, ground ginger, cinnamon, nutmeg, and cloves with a flour sifter. Add the dry ingredients to the main mixture and whisk to combine.

Step 3: Add the melted and cooled butter to 120°F (50°C) and whisk again. Add the dark rum and mix.

Step 4: Cover the batter with plastic wrap, keeping it in contact, and refrigerate overnight.

Step 5: Preheat the oven to 425°F (220°C). Butter the cavities of a madeleine mold with softened butter. Dust the mold with flour, then tap off the excess. If using a silicone mold, there is no need to grease it. Read more about how to bake with silicone molds.

Step 6: Fill the cavities to three-fourths full using a pastry bag or a spoon.

Step 7: Bake madeleines at 425°F (220°C) for 3 minutes. Then, switch off the oven for 7 to 8 minutes. The madeleines will get that famous bump or hump on top. Then, set the oven to 320°F (160°C) and cook for 3 to 4 minutes.

Step 8: Remove the madeleines from the oven and cool them in the mold for 5 minutes. Turn the mold over and hit it hard: the madeleines will come by themselves. If using a silicone mold, remove them one by one, pushing each cavity from the bottom.

Step 9: Place the madeleines on the side, still in the mold (not on a cooling rack), so they cool. Repeat the same procedure to bake the second batch of madeleines.

Expert Tips

1. Learn all the tips and tricks for making perfect French madeleines in this comprehensive guide. Read all the secrets about the madeleine hump.
2. To ensure perfect madeleines, cool your madeleine pan between batches. Grease and flour the metal mold before each batch.
3. Serve madeleines warm, right from the oven, or within one hour after baking. Enjoy them with a cup of Earl Grey tea, coffee, French hot chocolate, or a glass of Christmas champagne.

Storing and freezing

Store gingerbread madeleines in an airtight container. A BPA-free, microwave-safe Tupperware plastic box or a large glass jar will also work. Keep your madeleines at room temperature for up to 4 days.

Freeze madeleines in a Ziploc freezer bag for up to 3 months, though they may lose a little of their flavor over time. To thaw, bring them to room temperature for 1 to 2 hours.

Recipe FAQ

What are gingerbread madeleines?
Gingerbread madeleines are a festive twist on classic French madeleines, flavored with warm spices like ginger, cinnamon, nutmeg, and cloves, plus brown sugar and a dash of dark rum. They are often called spiced madeleines or Christmas madeleines.

What are the best ingredients for gingerbread madeleines?
The best ingredients are room-temperature eggs, golden brown sugar (or muscovado for deeper flavor), honey, all-purpose flour, baking powder, high-quality butter, and warm spices. Muscovado sugar and browned butter add extra richness if you want a more intense gingerbread taste.

How do you make madeleines moist?
Moist madeleines rely on good butter, which is why they are called madeleines pur beurre in French. Using high-quality butter and not overbaking keeps them tender inside with a delicate, cakey crumb.

Why do you chill the madeleine batter?
Chilling the batter, ideally overnight, firms up the butter and creates the temperature shock in the oven that produces the signature bump or hump on top of the madeleines.

Do you need to refrigerate madeleines?
The batter should be refrigerated to form the hump, but baked madeleines do not need refrigeration. Store them at room temperature in an airtight container to keep them fresh.

Can you make gingerbread madeleines ahead of time?
Yes. You can prepare the batter and chill it overnight, then bake it fresh when needed. Baked madeleines are best the day they are made, but they keep for up to 4 days in an airtight container and freeze well.

Love madeleines? Try these next!

• Classic French madeleines
• Lemon poppy seed madeleines
• Raspberry madeleines
• Or read more about all things madeleines

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on December 11, 2020. It has been revised to include improved content and photos.

Mini gingerbread men cookies are cute and adorable mini gingerbread cookies that will easily beat any holiday cookies. They are best enjoyed with a glass of cold or warm milk and are great to bake with kids.

We all know that holiday cookie cutter cookies are a must. But oftentimes, sugar cookies are so time-consuming to bake and decorate. So this delicious gingerbread man recipe comes into play.

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With this simple recipe, you get a quick batch of the cutest tiny gingerbread men ready in less than an hour (chilling time is not included).

Making cute and adorable cookies at home is so much fun, and it is more fun to host a holiday party at your place, serving your guests with cookies.

And don't forget to download and print out FREE printable gift tags and a Season's Greetings card.

Mini gingerbread men recipe

• This gingerbread cookie recipe is easy and fun to bake.

• It makes a basic gingerbread cookie dough that could be used to make different Christmas cookies, including a small gingerbread house, gingerbread sandwich cookies, and gingerbread house mug toppers.

• The cookie dough can be made five days in advance and kept refrigerated. Once you are ready to bake, just roll it out, cut it into shapes, and bake.   

• With this flavorful and "self-sufficient" recipe, it is easy to forget about possible mini gingerbread man decoration. You just don't need to make any!

• The cookies are just of the perfect size, the one-bite size one.

• Finally, small gingerbread man cookies are loved by kids and adults. They are tastier than Trader Joe's mini gingerbread men cookies.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: Use all-purpose flour to make the cookies. You can replace it with pastry flour or all-purpose gluten-free flour with perfect results.

• Baking soda (aka sodium bicarbonate) is a leavening agent that helps cookies rise. Don't confuse it with baking powder, please.

• Spices: Warm spices such as ground ginger, ground cinnamon, and ground nutmeg pack cookies with festive flavors.

• Butter: The recipe calls for unsalted butter. Make sure that the butter is softened at room temperature.

• Sugar: Use granulated sugar or caster sugar. Replace it with brown sugar if desired.

• Large egg: Make sure it is at room temperature for the best baking results. 

• Honey: Use any liquid honey. But the strong-flavored buckwheat honey is the most preferable for making gingerbread cookies.

How to make mini gingerbread men

Step 1. To make the cookie dough, mix flour, baking soda, and all the spices in a mixing bowl.

Step 2. In a separate large bowl, beat butter with sugar with an electric mixer for about 2 to 3 minutes (photo 1).

Step 3. Add the egg and warm liquid honey (warm it in the microwave for a few seconds) and whisk with a mixer (photo 2).

Step 4. Pour the flour mixture into the principal preparation and mix with a rubber spatula (photo 3).

Step 5. Transfer the dough to a working surface lined with plastic wrap, cover it well with plastic, and refrigerate for 2 hours. 

Step 6. Preheat oven to 355°F (180°C). Line a baking or cookie sheet with parchment.

Step 7. Using a rolling pin, roll the dough between two sheets of parchment paper to almost ⅕ inch thickness (4 mm).

Step 8. Dip a mini gingerbread man cookie cutter (from mini cookie cutters set) into flour, and cut out shapes (photo 4).

Step 9. Peel off excess cookie dough from around the miniature gingerbread men. Use a cookie spatula or a palette knife to carefully lift the cookies without ruining their shapes and place them on the prepared baking sheet (photo 5).

Pro tip: Collect the remaining dough and dough scraps, re-roll them, and cut more cookies until you have used up all the dough.

Step 10. Bring the cut-out cookie shapes to the freezer for a few minutes to facilitate transferring them to the baking sheet.

Step 11. Bake for 5 to 7 minutes. Watch out for the mini cookies during baking: they can burn out quickly (photo 6).

Step 12. Take them from the oven and let them cool on a wire rack.

Expert Tips

1. If the cookie dough becomes soft and sticky during the roll/cutting process, just stop and refrigerate it for a few minutes to make it easier to work with. Make sure to cover the dough with plastic wrap or cookie shapes with parchment paper.
2. If you want softer cookies, roll the dough out as mentioned. For crispy cookies, roll the cookie dough thinner, but adjust the baking time. It may be less than 5-7 minutes.
3. Add a few seconds to the baking time for the deeper golden color of the cookies, but don't burn the cookies.
4. Bake one tray at a time for the best baking results. While you bake it, you fill another baking sheet with cookies.
5. Make-ahead option: Make the cookie dough and chill it overnight, then bake the cookies the next day. You can refrigerate the dough well wrapped for up to 5 days.

Recipe variations

True gingerbread cookies should be packed with festive flavors due to warm spices. While you can play with adding spices according to your taste, it is not recommended to use more than 3 to 4 kinds of spices.

• Change the amounts of the standard spices listed in the mini gingerbread cookies recipe. Add ½ teaspoon of ground cloves. Cloves give a nice touch of spice and warmth to the dough.

• Use any miniature cookie cutter (Santa, Christmas tree, candy canes, snowflakes, etc.) to make variable mini gingerbread cookies. Then follow the guide on making a cookie box from one dough and enjoy.

• Leave small gingerbread men cookies undecorated or dip them in melted chocolate.

• Decorate mini gingerbread man cookies. Use white cookie icing or homemade royal icing with a piping bag fitted with Ateco pastry tip 00 or 1, or design your cookies.

Pipe a smiley face, dress him up with decorative shorts, and simply put buttons or a zig-zag across the arms and legs. Let the finished cookies stay at room temperature for at least 2 hours; better overnight for the icing to set.

• Another simple way to bring a finishing touch to the cookies is to top them with icing sugar (confectioners' sugar).

What to do with mini gingerbread men

Besides serving them with a cup of tea, coffee, or French hot chocolate, here are a few other ideas:

• Decorate the baked goods: Place a couple of cute mini gingerbread men on top of Gingerbread Pavlova.

• Make verrine desserts: Crush the cookies into cookie crumbles and make 15-minute Banoffe pie cups.

Storing and freezing

Store your miniature gingerbread man cookies between layers of parchment paper in an airtight container in a dry place for up to 1 week.

You can freeze undecorated cookies in a Ziploc freezer bag for up to 3 months. To thaw, let them stay at room temperature.

Recipe FAQ

Love gingerbread recipes? Try these next!

• French gingerbread loaf
• Gingerbread madeleines
• Christmas cookie ornaments
• Or browse all the Christmas recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

This is the ultimate holiday cookie box guide on creating a stress-free Christmas gift box using just one cookie recipe. It's packed full of traditional Alsatian cookies that will surely please everyone.

Every year, in December, I set aside a couple of days just for baking cookies. But, unfortunately, I was so busy last year (2020) that I couldn't bake up any cookies.

This year is different because you can get your hands on some of these delicious homemade cookies from me and ship them out to friends and family members. You won't want to miss out on this opportunity!

I decided to create a guide on making the best holiday cookie box. It seems easy, but you have many questions when you get to the point. So let's answer all of them.

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What kind of cookies to include

My first tip? Keep it as simple as possible. You don't need a dozen different cookies. You maybe need something like five or six total, different shapes, sizes, and flavors. 

Or better it is to stick with one cookie recipe and make ten or more cookie variations.

The thought of working from 9 to 5 five days a week or being the one staying at home and taking care of small kids can seem overwhelming.

It seems impossible that you will ever find time to bake five types of cookies with all your responsibilities!

But what if I offer you a recipe for generic cookie dough (yes, just ONE cookie dough) and show you how to customize your cookies?

This year I chose the easiest cookies to make called spritz bredele. The cookie dough comes out in 10 to 15 minutes; no chilling is required.

And with a manual cookie maker or an old-fashioned meat grinder and cookie attachment, a huge batch of cookies is ready within an hour.

It takes 10 to 13 minutes for one baking sheet of cookies to bake. So while you are baking one batch of cookies, you are piping out the second one - ready and waiting its turn!

How many cookies to make

It really depends upon how many and what kind of boxes you want to make.

One batch of spritz cookies consists of 70 small cookies. So, I multiplied the recipe by 1.5 and ended up with about 100 cookies.

It was enough to beautifully arrange cookies in a white frame box by Celebrate It™ (10" x 12" x 2" or 25 x 30 x 5 cm) or fill two 8-inch/20 cm metal cookie tins.

So, now you know how many cookies to make. Double or triple the recipe and enjoy one cookie dough.

If you decide to make light and chocolate spritz cookies, you must mix the dough twice.

How to schedule your baking

You can make your cookies and decorate them in a day. Or you can spread your cookie-making out over two days.

Here is your schedule.

Day #1: a cookie baking day.

On the first day, make the "mother" spritz dough, pipe the cookies of different shapes, and bake them all.

If you decide to make chocolate cookies, take the second batch of dough (the chocolate one) and finish it on the same day.

Day #2: a cookie decorating day.

On that day, decorate your baked cookies and put together the cookie boxes later that day.

Decorating cookies is a fun activity, so gather the family or kids to help. Licking the melted chocolate is guaranteed!

And don't forget to read the spritz bredele cookie recipe before you start.

Please make sure you fully understand the involved steps and how much time it takes to make the cookies.

What you will need

Making cookies seems like you need so much "stuff," but it's not bad at all.

Here's a list of what equipment you will need to make the cookies:

• kitchen scale,
• or measuring cups and spoons
• stand mixer
• rubber spatula
• mixing bowls
• flour sifter
• parchment paper
• rimmed baking sheet
• wire rack
• manual cookie maker, or
• meat grinder with a cookie attachment, or
• reusable pastry bag and open star pastry tip
• oven mitts

Just a few words about a kitchen scale. Baking is a science, and to achieve the best results, I highly recommend investing in a kitchen scale. This Escali digital kitchen scale is the one I use.

Just think about it - what one person scoops into a measuring cup is different from what someone else scoops!

Here is a list of what you will need to decorate the cookies:

• white chocolate
• dark chocolate
• slivered almonds, chopped
• raw pistachios, chopped
• shredded coconut
• freeze-dried raspberries
• sprinkles
• chocolate vermicelli sprinkles

Of course, you can shorten and lengthen this list in the way you desire. These are just an example of ingredients to decorate your cookies.

The more decorating ideas you have, the more variable your cookies will be.

Let's say that you can add milk chocolate and ruby chocolate. Or add poppy seeds and chopped pecans.

How to decorate Christmas cookies

I highly recommend putting your decorating ideas down on paper; otherwise, you will be thinking about what idea to pick up next while holding a bowl with melted chocolate.

Let's make a list of possible decorating options for spritz bredele cookies.

1. Drizzle melted white chocolate over cookies.
2. Drizzle melted dark chocolate over cookies.
3. Drizzle both, dark and white chocolate.
4. Dip cookies in melted white chocolate.
5. Dip cookies in white chocolate and sprinkle them with chopped almonds.
6. Dip cookies in white chocolate and sprinkle them with chopped pistachios.
7. Dip cookies in white chocolate and sprinkle them with shredded coconut.
8. Dip cookies in dark chocolate and sprinkle them with chopped almonds.
9. Dip cookies in dark chocolate and sprinkle them with chopped pistachios.
10. Dip cookies in dark chocolate and sprinkle them with shredded coconut.

So, here are ten spritz cookies variations. If you make chocolate cookies, repeat the same decoration ideas, and you will end up with 20 different cookies in total!

Be sure to let the chocolate set completely before you pack your holiday cookies.

Expert tips in bulk:

• Leave some cookies plain: they have a nice texture to show up too.
• Line your baking sheets with parchment paper before working with chocolate.
• Place all the cookies you want to drizzle on a baking sheet and proceed. You will only need to change the chocolate or use both to make the double drizzling.
• Keep some cookies dipped in chocolate and sprinkle other cookies with chopped nuts and shredded coconut.
• Arrange all the cookies to be sprinkled with chopped almonds on a separate baking sheet. All you need is just sprinkle that batch of cookies with one kind of nuts. Repeat the same with cookies sprinkled with chopped pistachios and shredded coconut.

What package to choose

A metal cookie tin is the best of being reusable and perfectly preserving the freshness of cookies.

A cardboard gift box from your local craft store will work well too. But I would suggest keeping your cookies in metal tins or airtight containers until you want to give cookies as a gift.

Basically, you want a large, shallow enough box or tray. For the box itself, I went to Michael's and found a white frame box that perfectly fitted 1.5 batches of cookies.

Alternatively, you can use a glass jar to place your cookies, a festive cookie box, a divided treat gift box, a treat bag with a plastic window, or a holiday cellophane bag.

When and how to style a cookie box

How far in advance could you bake your cookies? Ideally, two weeks in advance is the answer.

Make plain spritz cookies, keep them in metal tins or an airtight container until ready to decorate, or freeze cookies and decorate them later.

If you want to present the freshest cookies, bake and decorate them on the day you want to pack.

The most fun part is to put all the cookies together and assemble your cookie box. Of course, it has to look beautiful, visually pleasing.

That means that you need to section off the box by using holiday cookie tins, bakery boxes, crumpled wax paper, Tupperware boxes, cupcake liners, pieces of kraft cardstock, whatever you have on hand.

Line the box's bottom with tissue paper, parchment paper, napkins, paper shred filler, raffia paper ribbon, and stack cookies in different ways.

I started decorating my cookie box by placing ring cookies in the center, then proceeded to the corners and all around.

You can even add in little store-bought treats such as dried fruit, nuts, and candies to visually break up the space.

There is no right or wrong way to create your cookie box, so bring all your creativity up.

Here are some tips to help you:

• Arrange the cookies in variable ways by alternating cookies of different shapes, sizes and colours. Try to avoind a big section of cookies that look similar.
• Place a few cookies standing up. You can tie them with a ribbon or burlap twine.
• Place some cookies on their side. Use kraft cardstock to section off areas of the box.
• Use white cupcake liners to add visual appeal under some cookies.
• Add a few candy canes or peppermints, colored jingle bells, a baker's twine, a festive ribbon, or even a couple of envelopes of hot cocoa mix to make your cookie box more festive and fun.

Finally, cover your cookie box with a lid, tie it up with a pink satin ribbon or raffia paper ribbon, fix artificial pine picks, and add a pretty greeting card I created for you.

Download The Printable Season's Greetings Card >>

More FREE printables are part of the Baking Like a Chef Club. 

And to make the pleasure last, why not add a minimalist recipe card for these delicious cookies? Indeed, a gourmet and personalized gift!

Download The Printable Spritz Bredele Recipe Card >>

Print it out on 8.5 x 11 white or kraft cardstock, cut, make a hole in the corner of the card with a paper punch, tie a bow with a ribbon.

If you don't want to share the whole recipe, write down what to expect in the box. Just remember that some people have allergies.

Also, feel free to download and print out "Baked with love" printable tags in the recipe for Vanilla Bean Cookies to decorate your cookie packaging.

How to pack and ship cookies

So, here is your first-created or maybe one of the prettiest Christmas cookie boxes you have ever made. It is perfect for presenting to your family and friends around.

But what if you need to ship your cookies? What are the best tips for sending picture-perfect cookies that will remain fresh? There are a few to follow.

Fill the bottom of the box or cookie tin with the shredded paper, then place a long piece of the parchment paper on top of the filler.

Next, arrange your cookies; separate cookies with small parchment squares if you need to stack them.

Cover cookies with the sides of parchment and seal with a sticker. Tie the box with a burlap twine to secure it.

Finally, you need to fill the bottom of the bigger box with plenty of packing material (for example, bubble wrap), place your gift cookie box or tin, and surround it with packing material. Finally, seal it with festive tape.

Now, try to shake your box to ensure that the gift box inside the package doesn't move! And don't forget to write FRAGILE on top!

Yes, you are ready to ship your cookies. But, please, ship using Priority Mail (USPS Priority if you live in the States).

Happy cookie box-making!

Frequently asked questions

Love cookies? Try these next!

Dip these spritz bredele cookies into melted chocolate, and you have a delicious treat for your morning tea, an afternoon snack, or a perfect addition to your work or school lunchbox. Crumbly and buttery, these Alsatian cookies are a holiday favorite!

Eating the baking creations is the best part of baking. But what is even better than that are the memories you make while baking with your family. There is nothing quite like it!

And these spritz bredele cookies can gather all the family together to create those memories for years to come.

Whether your kids helping out in the kitchen or your spouse by your side as you bake together at night, there really isn't anything more special than spending time with loved ones while creating something delicious.

Spritz bredele cookies are a great choice to create those lasting memories.

Why? Because these are easy to make, and there is room for everyone to participate while making cookies.

This recipe makes a batch of classic spritz cookie dough. It is light, buttery, and has a lovely texture.

The idea of these Alsatian cookies is to make them small and of different shapes.

Then you can customize them in a way you desire to create a beautiful holiday cookie box.

With a variety of decorating options, you will never get bored! Dip them in melted white or dark chocolate, sprinkle with chopped pistachios, almonds, or shredded coconut.

So don't wait for another time - start making new memories today. So pick up this spritz bredele cookie recipe and get started on building those endless memories right away!

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What is spritz bredele?

Bredele are traditional Christmas cookies from the Alsace region of France. They are also made in Lorraine and Germany.

Spritz bredele (also spelled as spritzbredele or spritzbredle) are called Christmas spritz (Spritz de Noël in French) or shortbread Viennese.

Spritz means "socket" and refers to the fluted shape of cookies. The literal translation of spritz bredele is "cakes socket."

Alsatians start making spritz bredele early in the Christmas season, sometimes even in November.

These cookies keep very well, so they are ideal for gourmet gifts. You can also hang them on a Christmas tree if you add a pretty ribbon.

Traditionally, they are shaped like a stick, letters S and U, ring, candy cane shape, or figure-eight shape, and, in short, an infinite number of shapes!

These days, more and more people are passing down their family recipes to future generations, and the bredele recipes are not an exception.

Manual meat grinder vs. pastry bag

You can make spritz bredele with both, a manual meat grinder or a pastry bag.

To make a huge batch of cookies during a holiday season, I would highly recommend getting a manual cookie maker (aka manual meat grinder). 

It comes with a special attachment to make cookies in four different shapes, including a special spritz nozzle.

You can also use an old-fashioned meat grinder hung on a table and a cookie attachment.

Or your KitchenAid stand mixer with a meat grinder attachment and a cookie attachment will make cookies in full swing.

Finally, you can go for an affordable cookie press from OXO or a top-quality Italian cookie press.

If you don't have any of the mentioned above and don't want to purchase an extra utensil in your already busy kitchen, there are two options for you:

• to use a pastry bag, or
• to use a festive cookie cutter.

Indeed, the spritz dough is thick enough, and piping with a piping bag is possible but is not easy.

In this case, you will need to add a little milk to the dough and use a reusable pastry bag made of thick cotton felt.

You should use a star-shaped tip (open star pastry tip) to make traditional spritz bredele.

It is possible if you decide to make cookies with a cookie-cutter. Just roll the dough out between two sheets of parchment and cut cookies with your favorite cookie cutters.

You will end up with the authentic taste of spritz bredele, but not their authentic shapes. But they will still be called brédelés in French.

Why you should try this recipe

1. This easy cookie recipe makes an excellent stocking stuffer or holiday gift for anyone on your shopping list.
2. Due to a long shelf life, you can make spritz cookies far in adavnce during a holiday season.
3. You can make a huge batch of cookies in a fairly short period of time.
4. Customization of cookies make them a great edible Christmas gift.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Butter: the spritz bredele recipe calls for unsalted butter, softened at room temperature.

Sugar: use granulated sugar or caster sugar to make the recipe.

Vanilla sugar (sucre vanillé in French): it brings a light vanilla flavor to spritz cookies.

Egg: use a large egg at room temperature.

Flour: the recipe calls for all-purpose flour.

Almond flour: use blanched almond flour (poudre d'amandes in French), not ground almonds made at home, or replace it with hazelnut flour/meal (poudre de noisettes) or coconut flour.

Baking powder: use fresh aluminum-free baking powder (levure chimique in French).

How to make spritz bredele

Preheat oven to 355 degrees F/180 degrees C. Line baking sheets with parchment paper.

Using a flour sifter, sift all-purpose flour with baking powder and set it aside.

To make cookie dough, place butter, granulated sugar, and vanilla sugar in the bowl of a stand mixer and whisk until the mixture becomes creamy (photo 1). Add the egg, mixing well.

Add the sifted flour mixture and almond flour to the principal preparation and work well to obtain a homogeneous and smooth dough (photo 2).

Transfer the dough to a manual cookie maker fitted with a cookie attachment (photo 3) and pass the dough to form sticks of about 3 inches/7 cm (photo 4). 

Make longer sticks to shape an S or U, a ring, a candy cane shape, and place them on a baking sheet lined with baking paper.

Bake spritz cookies for 10 to 13 minutes, watching the baking (photo 5). The spritzbredele should be lightly browned. Cool cookies on a wire rack.

To decorate spritz cookies, melt chocolate in a double boiler or a microwave.

Drizzle cookies with melted chocolate (photo 6) or dip ⅓ of each cooled cookie into melted chocolate. Place on parchment paper until chocolate is set.

If desired, sprinkle cookies with chopped nuts, shredded coconut, or chopped freeze-dried raspberries.

Recipe variations

Here is a recipe for the classic spritz bredele cookies, but you can play with ingredients and decorations.

Want to try these cookies another way? Let's discover spritz cookies recipe variations.

First, instead of almond flour, it is possible to use hazelnut flour/meal or coconut flour to vary the tastes. 

Second, replacing 2 ½ tablespoons or 20 g of all-purpose flour with the same amount of cocoa powder is also possible to make chocolate spritz cookies. In this case, mix the cocoa powder with all the dry ingredients.

If you are a fan of cinnamon flavor, add a pinch of ground cinnamon to the spritz dough. You might add a little lemon zest or scraped vanilla seeds as well.

To make different cookies, you will need to divide the cookie dough into several different parts to add the flavors of your choice.

To pipe two-colored spritz cookies, place the light dough in a pastry bag, the chocolate dough in a second bag.

Cut the end of 1 cm and insert these two small pastry bags in a larger one, fitted with the open star tip.

To make it even more fun with cookies, sprinkle them with chopped nuts or flaked almonds before baking.

Or decorate your baked cookies by dipping them in melted chocolate with the flavors you like (milk, dark, white, ruby, etc.). Then enjoy your dipped spritz cookies!

Also, cover your cookies with chopped almonds, pistachios, freeze-dried raspberries, shredded coconut, poppy seeds, festive sprinkles, or chocolate vermicelli sprinkles.

But they are so delicious plain too. Just dip them in your morning coffee and enjoy.

So, go ahead, pamper yourself and also think about the people to whom you will make your cookie boxes during Christmas time!

Storing spritz cookies

These spritz cookies have a long shelf life. You can easily keep them in a metal cookie tin for two weeks or longer.

You can also freeze baked (undecorated) spritz bredele for several months. To thaw, bring cookies to room temperature.

Remember that it is not recommended to freeze cookies dipped in chocolate.

If you want to ship your frozen spritz cookies to loved ones, you can bring them to the post office while frozen. They will arrive defrosted and ready to eat.

Expert tips

1. Replace 2 ½ tablespoons (20 g) all-purpose flour with the same amount of cocoa powder to make a chocolate version of spritz cookies.
2. Bake your cookies one baking sheet at a time for the even baking.
3. Keep the piped cookies on a baking sheet in the refregirator while waiting to bring them into the oven.

Frequently asked questions

Love cookies? Try these next!

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

These melt-in-the-mouth French vanilla cookies are rich and buttery and burst with intense vanilla flavor. They are great for your morning tea, make a perfect bite during the day, and are a tasty holiday season gift. What's more? No cookie dough chilling is required!

Baking cookies is easy, but making them look unique and delicious can sometimes be challenging.

Do you love baking homemade cookies (otherwise, why are you here?), but you hate that they hardly come out looking as good as the store-bought ones?

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You probably look for an easy and soft cookie recipe with a few basic ingredients to make them an adorable holiday food gift. Right?

This recipe for soft vanilla cookies will change everything. It is one of those vanilla bean recipes that highlight vanilla flavor at a high level.

These are the best vanilla cookies. Their great flavor is beautifully intensified by using real vanilla bean, vanilla sugar, and vanilla bean powder.

Accompany them with a cup of French vanilla coffee or hot chocolate, and you will be in heaven.

Vanilla cookie recipe

• These classic vanilla cookies are full of flavors and tastes. Their sophisticated sweetness has that indulgent essence that is enough to make them a perfect treat at any time of the day.

• They combine European flair, a minimalist look, effortless making, perfect texture, and chewy edges.

• This vanilla cookie recipe is a one-bowl recipe: no need for an electric mixer, stand mixer, or even a hand whisk.

• The cookie dough does not require chilling, saving you time compared to recipes that do require a chill time.

• The dough is extremely forgiving and easy to work with: you can roll and re-roll it out a few times.

• Cut-out cookies are the right and easy choice to make during Christmas and any time of the year.

• Finally, these are the best cookies just sprinkled with sugar and vanilla bean powder mix. Forget a pastry bag filled with royal icing and fancy decorating skills.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Make sure to choose the best quality ingredients to make this recipe.

• Flour: The recipe calls for wheat flour - unbleached all-purpose flour, also known as plain flour, sifted after being measured.

• Baking powder as a leavening agent, the baking powder adds a lightness to cookies.

• Icing sugar: Make it home with a coffee grinder or use store-bought icing sugar.

• Vanilla sugar intensifies the vanilla flavor of cookies.

• Vanilla bean: The real vanilla bean is the star of these cookies. I would not suggest replacing it, but if you have difficulty finding it, substitute it for 3 to 4 drops of pure vanilla extract or vanilla bean paste.

• Vanilla bean powder is another star of this cookie recipe. Please don't confuse it with vanilla powder. Vanilla bean powder brings the natural flavor, and its tiny specks resemble vanilla seeds on top of cookies. Look for it in a grocery store or purchase on Amazon.

• Eggs: Use a large egg at room temperature to make the cookie dough and one egg yolk for gilding (read about the gilding in the FAQ section).

• Butter: The recipe calls for unsalted butter. Bring the cold butter to the counter 1 to 2 hours before starting. Use high-fat European-style butter for the best results in making vanilla bean butter cookies.

• Milk: Use whole milk to make the egg wash.

• Brown sugar is used to sprinkle the cookies; replace it with white or cane sugar if desired.

How to make vanilla cookies

Step 1. Heat oven to 355°F (180°C). Line cookie sheets (or a baking tray) with parchment paper.

Step 2. To extract the seeds from a vanilla bean, cut it half lengthwise. Run a knife across the inside of the bean as you go and scrape the seed pulp on the edge of the blade.

Step 3. Mix flour with baking powder in a large mixing bowl and sift the flour mixture using a flour sifter.

Step 4. Dig a well in the dry ingredients and place granulated sugar, vanilla sugar, scraped vanilla bean seeds, and the whole egg in the center. Mix with a rubber spatula (photo 1).

Step 5. Add the softened butter cut into pieces, and mix the cookie dough with your hands (photo 2). Shape a ball of dough.

Step 6. Transfer dough to a lightly floured surface. Using a rolling pin, roll the dough between two sheets of parchment paper to ¼-5/16" (0.6-0.8 cm) thick.

Step 7. Dip your favorite cookie cutters (for example, a flower cookie cutter) into flour and cut out shapes. Place cookies on the prepared baking sheets. 

Pro tip: Collect the scraps, re-roll the cookie dough, and continue cutting cookies until you have used up all the dough.

Step 8. Combine the egg yolk with milk in a small bowl and whisk with a fork. Brush each cookie with the egg mixture.

Step 9. Sift brown sugar and vanilla bean powder in a separate bowl and sprinkle cookies evenly (photo 3).

Step 10. Bake cookies for 10 minutes. They will remain pale or slightly golden brown. Let the baked cookies cool on the sheets for at least 8-10 minutes (photo 4); then, transfer them to a wire rack.

Expert Tips

1. Use a stand mixer with a paddle attachment to make the cookie dough if desired.
2. Experimenting with different cookie cutters, ensure your cookies are of the same shape and size. It is essential for even baking.
3. Don't discard the empty vanilla bean pod. Instead, add it to a container with granulated sugar, cover it, and store it at room temperature. Enjoy your vanilla-infused sugar in yogurt or tea.

Recipe variations

Here is a classic French vanilla cookie recipe to make cookies without vanilla extract.

But you can play with vanilla bean ingredients by replacing the scraped vanilla seeds with vanilla extract or vanilla bean paste if desired.

Vanilla bean powder is the recipe's star, but if you can't find it, sprinkle the cookies with brown sugar to give them an additional texture.

Can you sandwich these cookies? Yes, absolutely. Make a mascarpone frosting, add some to the cookie, then top it with another cookie to make a sandwich.

Storing and freezing

Store vanilla butter cookies in an airtight container for up to 5 days at room temperature.

To freeze the baked cookies, place them in a plastic or glass container and freeze them for three months. Bring the cookies to the counter for about 1 to 2 hours to thaw.

To freeze the cookie dough, cover it with plastic wrap and freeze for up to 2 months. To defrost, bring to room temperature until soft. Roll dough, cut out, and bake as desired.

Cookie gift tags

These easy vanilla cookies made with Christmas cookie cutters become a perfect holiday gift for your family and friends. Just add a bit of festive packaging, and voilà!

Place your cookies in a glass jar tied with ribbon, a metal cookie tin, or a cookie box, or use a treat bag with a plastic window.

Download the "Baked with love" printable tags PDF below, print on 8.5 x 11 kraft cardstock (for a more rustic look), cut, make a hole with a paper punch, and attach a baker's twine to your gifts.

Download The Printable Cookie Gift Tags >>

More FREE printables are part of the Baking Like a Chef Club. 

Recipe FAQ

Love cookies? Try these next!

Also, don't forget to check out other Christmas cookies so you can get inspired to make one or two.

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Zimsterne cookies, or German cinnamon stars, are the best Christmas star cookies bursting with cinnamon flavor and topped with a beautiful snowy white royal icing. They bring the authentic taste of German holiday tradition right to your home and make the best edible gift.

German Zimsterne, sweet almond and cinnamon cookies are classic German Christmas cookies.

In Germany, the Christmas season isn't the same without good cinnamon stars, counted as the 20 best German Christmas cookies.

Betty Brossi says, "A biscuit bag without cinnamon stars is like Advent without Santa Claus."

Star cookies are found in grocery stores and outdoor Christmas markets throughout Germany and other German-speaking countries like Austria and Switzerland.

What are Zimsterne?

Zimsterne or German cinnamon star cookies are spicy iced star cookies made with ground nuts or nut flour, flavored with cinnamon, and topped with white royal icing. They have a chewy texture known as a 'zimsterne texture.'

Zimsterne translates as "cinnamon stars," where "zimt" means cinnamon and "sterne" means stars in German. If you wonder about Zimsterne's pronunciation, it sounds like "tseemt-shtair-nuh."

Authentic Zimsterne recipe uses almonds, occasionally with ground hazelnuts. These cookies are naturally gluten-free, but there are different recipes available today.

Cinnamon stars recipe

1. Cinnamon star cookies are always a hit during the holiday season and at the Christmas cookie exchange. 
2. They are a great opportunity to get together with your family or friends around Christmas and bake these traditional holiday cookies.
3. Flavored with cinnamon, they bring a festive mood and a fabulous smell to your home.
4. Packed in a cookie box, they become one of the best edible gifts during the holiday.
5. Zimtsterne recipe is customizable if you replace ground nuts and cinnamon with other powders of your choice.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: Use unsalted softened butter. Take it out of the fridge 1-2 hours before you start.

• Sugar: Use granulated or caster sugar.

• Ground cinnamon is a star ingredient in cookies. Don't substitute it with another spice.

• Egg: Use one large whole egg and one egg white from the medium-sized chicken egg.

• Hazelnut meal: Opt for store-bought hazelnut meal or flour, or make ground nuts using a food processor. Use toasted whole nuts with their skins on for better color and flavor. But be careful: don't over-grind hazelnuts; otherwise, you will get nut butter.

• Almond meal: Use a coarse almond meal or blanched, finely ground almond flour. You can also use ground almonds. Make sure to spoon almond powder from a container gently into a measuring cup to keep the measurement precision.

• Flour: The recipe calls for all-purpose flour.

• Icing sugar: Make it with a coffee grinder or use store-bought powdered or confectioner's sugar.

• Lemon juice is added to stabilize the royal icing.

How to make Zimsterne (Cinnamon star cookies)

Step 1. To make the cookie dough, place softened butter, granulated sugar, and ground cinnamon in the bowl of a stand mixer and mix (photo 1).

Step 2. Add the egg, hazelnut, and almond meal and mix again. Finally, add sifted all-purpose flour and mix to combine (photo 2).

Step 3. Transfer the cookie dough from the bowl to a work surface and form a ball.

Step 4. Sprinkle a sheet of paper with a small amount of icing (powdered) sugar. Place the dough and cover it with the top sheet of paper.

Step 5. Using a rolling pin, roll the dough out between parchment to the thickness of 0.4 inch/ (1 cm). Refrigerate for 1 hour (photo 3).

Step 6. To make the white royal icing, place the egg white with icing sugar and 3 - 4 drops of lemon juice in a clean bowl. Using an electric mixer, whisk the white mixture at high speed. (photo 4).

Step 7. Take the cookie dough from the fridge and spread a thin layer of royal icing with a bent spatula (photo 5).

Step 8. Chill the dough in the fridge for 30 minutes or in the freezer for 15 minutes.

Step 9. Heat oven to 300°F (150°C). Line two baking sheets with parchment paper.

Step 10. Cut out cookie stars with an authentic Zimsterne cookie cutter or a 2-inch (5 cm) six- or five-point star cookie cutter.

Pro tip: Dip a cookie cutter in hot water and dry it between cutouts to facilitate the release of the cookie from the cutter.

Step 11. Remove cookies by pushing them underneath and arrange them on the prepared baking sheets (photo 6).

Step 12. Bake cookies and dough scraps in the middle of the preheated oven (not the bottom rack of the oven) for 12 to 15 minutes (photo 7). They must be baked, but the royal icing must not be colored.

Step 13. Remove cookies from the oven and let them cool down on a wire rack (photo 8).

Expert Tips

1. Use a six- or five-star shaped cutter interchangeably.
2. Instead of star shapes, make cookies diamond or triangle-shaped. Feel free to use your favorite but simple cookie cutter.
3. If the Zimsterne dough is too soft while cutting, bring it back to the fridge for a few minutes and continue.
4. For the sharp points of the star cookies, cut them after applying the meringue glaze. Then, gently push underneath to remove them.
5. If you are short on time for the recipe technique, cut out cookies first, then use a small spoon, a small brush, a little butter knife, a small offset spatula, or even a toothpick to spread a thin layer of meringue on top of each cookie, then bake.
6. Test and adjust your oven. Do not overbake cookies; otherwise, the royal icing turns brown. You strive to get a meringue top as white as possible, but a little brown tint can look beautiful, too.
7. The remaining cookie scraps (offcuts) are not as pretty as cinnamon stars, but you could also bake them. They are delicious.

Recipe variations

• Flavorings: Add authentic Vanillezucker (vanilla sugar in English), orange or lemon zest, or a tablespoon of instant espresso powder to bring vanilla, citrus, or coffee flavor to the recipe.

• Shaping: Instead of original German star cookies made as 6-pointed stars, use a five-star cookie cutter. Also, experiment with festive motifs like Christmas trees, Santa Clauses, angels, etc., or create non-traditional shapes: triangles, diamonds, or rounds.

• Decoration: Decorate cookies with coarsely crushed espresso beans, chopped walnuts, or chopped dried cranberries after brushing them with egg whites.  

Storing and freezing

Store cinnamon star cookies in a dry, airtight container, a sealed container, or a cookie tin for up to a month in a cool place. But remember to keep different types of cookies separate from each other for longer shelf life.

The longer you store Zimsterne cookies, the chewier they become. But if you place a piece of an apple in a cookie jar, the star cookies will stay soft and retain their flavor. Just replace the apple wedge each two 2 days.

Can you freeze Zimsterne? You can freeze unglazed cinnamon stars. To thaw, let the cookies rest for 1 to 2 hours at room temperature.

As for freezing glazed cookies, some authors recommend freezing; others don't. According to Bettina Bernhardsgrütter-Preisig, culinary advisor of the Betty Bossi, you can freeze star cookies if you spread the egg white glaze onto the baked stars after baking.

Recipe FAQ

Love Christmas cookie recipes? Try these next!

• Bredele Christmas cookies
• Mini gingerbread men cookies
• Chocolate banana pecan cookies
• Christmas cookie ornaments
• Or browse all the Christmas recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from the French ELLE. It was originally published on December 28, 2018. The recipe has been revised to include improved content and photos.

Follow this classic bredele recipe to make traditional Alsatian Christmas cookies specifically made for Christmas in France. Differently shaped, bredele cookies make a beautiful edible gift for your family and friends.

The middle of November is the right time of the year to start thinking of Christmas gifts, and edible gifts are not an exception.

At the beginning of December, in Alsace and other France regions, Christmas markets full of festive goodies open their doors.

This is the time of the year when families in Alsace bake these cute cookies - bredele. And yes, they keep them fresh in tin boxes until Christmas Eve.

What are bredele?

Bredele (also known as Bredala and Bredle) are traditional Christmas biscuits in the French region of Alsace. These bite-sized treats come in different shapes and flavors.

The basic bredele, known as butterbredle, are classic butter biscuits. Other variations include scented with aniseed anisbredela, flavored with orange and cinnamon schwowebredle, diamond-shaped Leckerlis, lemon shortbread spritzbredle, etc.

During Christmas time, every Alsatian family bakes up to 10 to 12 variations of these small biscuits, packs them in decorated cookie tins, and shares them with friends.

In every Christmas market of Alsace, you will definitely find bredele sold in different shapes, decorations, and flavors.

If you travel to Alsace around other holidays, you will also be able to find bredele in bakeries that sell differently-themed cookies throughout the year.

History of bredele

According to food historians, the first recipes for bredele go back to the 14th century. At that time, cookies were cut with a knife into triangles, squares, and diamonds. 

Bredele became more popular in the 18th and early 19th centuries due to the introduction of cookie cutters in France.

Bredele recipe

• The basic recipe for bredele calls for only four ingredients, such as butter, sugar, eggs, and flour. This classic bredele is called butterbredle.

• You will make a batch of 50 small cookies.

• These prettiest cookies make a great edible Christmas gift.

• The make-ahead option is perfect for saving time during the busy holiday time.

• Making bredele is a fun baking project with kids.

• Using different shapes and the absence of decoration make these cookies loved by beginner bakers.

• To make different types of bredele, add coconut, almonds, hazelnuts, cinnamon, vanilla, lemon zest, or cocoa. Nowadays, even pecans and pistachio are added to the bredele recipes.

The best cookie cutters to make bredele

These Alsatian Christmas cookies are made in different shapes: from traditional Christmas tree to pretzel, from gingerbread man to headdress, from snowman to Kouglof cookie-cutter.

In Alsace, the most popular cookie cutters are those with shapes of the Alsatian stork, Alsatian couple, or Bretzel, which are symbols of that region.

To keep the tradition, choose small, preferably mini-cookie cutters, to make bredele. A Christmas tree cookie cutter puzzle by Lekue does an amazing job: it allows cutting 19 cookies in a single cutting.

Nowadays, engraved rolling pins also become popular for making patterns in cookie dough.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Flour: This basic recipe calls for all-purpose flour.

• Butter: Use unsalted softened butter. Take butter out of the fridge one to two hours before you start.

• Sugar: Use granulated or caster sugar.

• Eggs: The recipe calls for a whole large egg and egg yolk to glaze the biscuits.

• Icing sugar: Make it yourself with a coffee grinder or use powdered sugar. It is optional to sprinkle biscuits with icing sugar.

How to make bredele cookies

Step 1. To make the dough, place softened butter, sugar, whole egg, and flour in the bowl of a stand mixer (photo 1) and mix (photo 2).

Step 2. Wrap the dough with plastic film and refrigerate for at least 3 hours.

Step 3. Preheat oven to 375 F/190 C. Using a rolling pin, roll out the dough to a thickness of ⅕-inch (4 mm) and cut out into desired shapes using Christmas cookie cutters (photo 3).

Step 4. Arrange cookies on a baking sheet covered with parchment paper (photo 4).

Step 5. Brush each cookie with the beaten egg yolk and bake for 10 minutes (photo 5).

Step 6. Let cookies cool down on a wire rack and sprinkle with icing (powdered) sugar (photo 6).

Expert Tips

1. Chill the dough overnight if it works with your baking schedule.
2. Brush cookies with Royal icing and use Christmas sprinkles instead of using icing sugar if you prefer.

When and how to serve bredele

Traditionally, bredele cookies are not eaten until Christmas Eve. Then they are usually served as a dessert or a snack with tea or coffee throughout the holidays.

Another perfect way to serve these cookies is to accompany Alsatian wines such as Crémant d'Alsace, Muscat, and Gewurztraminer.

What time of the day to serve bredele? As per Bredele.fr,

Whether it is to start the day or to end it with a treat, the Bredele are always popular!

How to store bredele

In Alsace, bredele cookies baked in November are stored in metal tin boxes to keep them fresh until Christmas.

Different types of cookies are kept in their own tin box to eliminate the "moisture exchange" between cookies.  

How to pack bredele as a gift

Traditionally, Alsatians pack bredele in rectangular Christmas gift boxes or round decorative tins.

You can also use Christmas cellophane bags or cardboard Christmas cookie boxes to pack your bredele cookies, but you should store cookies in metal tins until you pack them as gifts.

Love Christmas cookies? Try these next!

• Gingerbread Christmas ornaments
• Zimsterne (German cinnamon star cookies)
• French vanilla cookies
• Mini Gingerbread men cookies
• Or browse all the Christmas recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Add baking Christmas cookie ornaments to your holiday to-do list! It is an easy-to-make, one-bowl homemade ornament recipe to make fully customizable cookies to decorate your Christmas tree.

I can't get enough of holiday baking every year, and these cute gingerbread ornaments are not an exception.

Last year, I started making holiday cookies and turning some of them into Christmas baking ornaments.

The most fun I got was when I used unusual Christmas cookie cutters, some fancy ones.

I wish such a baking project turned out into our holiday tradition, along with setting up a Christmas tree, watching Christmas movies, and sending holiday cards.

To make cookie ornaments, I chose a no-fail gingerbread dough. I adapted a recipe for holiday cookies created by the French chef Gilles Marchal.

Experimenting with different Christmas ornament cookie cutters and decorations, I ended up with plain cookies arranged into a sweet gingerbread garland.

Edible cookie ornaments vs. non-edible ornaments

Anticipating your question about how to make cookie ornaments, I would advise deciding if you want to proceed with edible or non-edible decorations.

Edible baked Christmas tree ornaments are mostly gingerbread or sugar cookies made with real cookie dough and hung on a tree.

Non-edible ornaments are usually made with different spices, applesauce, and white glue, dried in the oven, and then tied with a piece of twine or ribbon for hanging on the tree.

While both edible and non-edible ornaments (salt dough ornaments, for example) are fun to make with kids, edible ones are yummier and safer when kids want to taste "the dough" or ready decoration.

Edible sweet ornaments also make a great edible gift during the holiday season. Moreover, you can eat these treats right from the tree!

Cookie ornament recipe

• This one-bowl cookie ornament recipe is great during a busy holiday season.

• It results in a batch of cookies to please the crowd.

• These cookies make a beautiful edible gift during the holidays. Bake cookies and make a Christmas ornament cookie jar to give to your family and friends.

• Making a small hole in each cookie before baking makes unique and edible Christmas tree decorations.

• Cookies are fully customizable: leave them plain or decorate them any way you desire.

• This recipe for homemade ornaments is basic. Turn it into making beautiful ornaments or simple gingerbread cookies to enjoy with a cup of hot chocolate. If desired, omit ground allspice and bake regular almond cookies.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Butter: Use unsalted softened butter. Take it out of the fridge 1 to 2 hours before you start.

• Almond flour brings a melt-in-your-mouth texture to these cookies. If desired, hazelnut flour is a great substitute for almond flour.

• Icing sugar: Make it yourself with a coffee grinder or purchase a store-bought confectioner's sugar.

• Salt enhances the flavor of cookies.

• Flour: The recipe calls for all-purpose flour.

• Egg: Use one large egg.

• Ground allspice: Use it or replace it with a mixture of ground clove, nutmeg, and cinnamon.

How to make Christmas ornament cookies

Step 1. To make the cookie dough, place softened butter in the bowl of a stand mixer and mix at medium-high speed until smooth. Add almond flour (photo 1) and mix.

Step 2. Add icing (powdered) sugar, ground allspice, salt, flour, and egg, and mix at low speed until the dough becomes homogeneous (photo 2).

Step 3. Using a rolling pin, roll dough between two sheets of parchment paper to the thickness of about ⅕ inch (5 mm). Refrigerate for 2 hours.

Step 4. Heat oven to 300°F (150°C). Take the cookie dough out of the fridge and cut cookies into different cookie cutter shapes.

Step 5. Save, press together, and re-roll the dough scraps: chill the rolled dough before cutting the cookies again.

Step 6. Make a small hole in each cookie using a plastic straw, but not close to the cookie edge.

Step 7. Place cutouts on cookie sheets (or a large baking sheet) covered with parchment (photo 3).

Step 8. Bake cookies for 20 to 25 minutes or until the cookie edges just start to turn golden brown (photo 4).

Step 9. Place ornaments on a wire rack to cool down. Then thread a baker's twine, a ribbon, a string, lace, or raffia through the hole in each cookie, tie the ends, and hang the cookies in the tree.

You can tie each cookie individually or use finished ornaments to make an edible holiday garland.

Expert Tips

1. Beat softened butter using an electric mixer. Combine the rest of the ingredients with a rubber spatula or your hands if you do not have a stand mixer.
2. Decorate baked cookies any way you desire.

Recipe variations

This homemade ornament recipe is fully customizable: from the cookie dough to cookie decorations.

• Nuts: Replace almond flour with hazelnut flour, hazelnut meal, or ground pistachios to bring another nutty flavor to your cookies.

• Flavoring: Use ground cinnamon instead (1 to 2 teaspoons) and make edible cinnamon ornaments.

• Shaping: Play with different Christmas cookie cutters, smaller or bigger, funny or real-looking ones. Make animated or classic cookie tree ornaments, a cookie in the shape of a Christmas pickle to make fun and bring good luck, or build your cookie tree if desired.

• Make a hole or a hook: Leave your cookie cutter ornaments bare and undecorated, making a hole in the cutout cookies before baking. Then, tie on a ribbon and hang them on a tree. Or make a dough hook using a candy cane to make an ornament hook for your cookies.

• Decoration: Arrange pieces of dried fruit or nuts on top of each ornament before baking to bring additional texture to your cookies. Use an alphabet cookie stamps set to personalize cookies before baking.

• Brush the tops of cookies with Royal icing, homemade or store-bought decorating cookie icing. Or brush the top of each cookie with melted chocolate and sprinkle with Belgian pearl sugar, edible glitter, or candy sprinkles.

Storing and freezing

Store cookie ornaments in an airtight container in a cool, dry place or hang them on a Christmas tree. They last up to 4 weeks.

Can you freeze cookie ornaments? No, I don't recommend freezing Christmas cookie ornaments since they can be affected by moisture.

But you can freeze cutouts before baking and decorating. Cut your cookies, and make a hole through the top of each cookie. Arrange them on a parchment-lined baking sheet, cover them with plastic wrap, and freeze.

On the day of baking, thaw your cookies at room temperature and bake. Or bake them from frozen, adding 2 to 3 minutes to the baking time.

Recipe FAQ

Love Christmas cookies? Try these next!

• Bredele Christmas cookies
• Zimsterne cookies
• Mini gingerbread men cookies
• Chocolate banana pecan cookies
• Or browse all the Christmas recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from Le Monde. It was originally published on December 24, 2018. The recipe has been revised to include improved content and photos.