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.

Why you'll love this recipe

• Simple and delicious. This recipe keeps things simple, and it is perfect for all skill levels.
• Make-ahead friendly: You can prepare both the dough and filling 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.

Equipment

You need only a few basic tools to make these Italian fig cookies:

• Stand mixer: to make the cookie dough.
• Food processor: to blend the fig and date filling.
• Rolling pin: to roll out the dough.
• Pastry cutter or knife: to cut and shape the cookies.
• Baking sheet with parchment paper: to bake the cookies.
• Wire rack: to cool the cookies before glazing.

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.
• 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 by adding raisins, apricots, walnuts, almonds, or a little chocolate, plus 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.

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 once made 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.

Love cookies? Try these now!

• Cantucci (Italian Almond Biscotti)
• Mini Gingerbread Men Cookies
• French Vanilla Cookies
• Sweetened Condensed Milk Cookies
• Cornstarch Cookies
• Browse all my cookie 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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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 you arrange gingerbread cookies into a Christmas tree garland, French Gingerbread, or gorgeous Gingerbread Pavlova, they make gingerbread fun. 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 4:4:2:1 ratio of ginger, cinnamon, nutmeg, and 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 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.

Equipment

You need only a few basic tools to make these gingerbread madeleines:

• Madeleine pan: to give the cookies their shell shape.
• Mixing bowl: to combine the batter.
• Hand whisk: to whisk the ingredients.
• Flour sifter: to sift the flour and spices.
• Pastry bag: to pipe the batter neatly into the mold.
• Wire rack: to cool the madeleines.

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. Please use no more than four 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 a second bowl, sift all-purpose flour with baking powder, ground ginger, cinnamon, nutmeg, and cloves. 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 tap it firmly; the madeleines will come out on their own. If using a silicone mold, remove them one by one, pushing up from the bottom of each cavity.

Step 9: Place the madeleines on their sides, still in the mold (not on a cooling rack), to 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 & 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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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.

Quick Summary: Mini gingerbread men cookies are bite-sized, warmly spiced gingerbread cutouts made from one easy dough. Roll it thin, cut with a mini gingerbread man cutter, and bake for 5 to 7 minutes for crisp, one-bite cookies you can leave plain or decorate.

What are mini gingerbread men cookies?

Mini gingerbread men cookies are small-scale versions of the classic gingerbread man, cut with a miniature cookie cutter so each one is about one bite.

They are made from a spiced dough of flour, honey or molasses, butter, and warm spices like ginger, cinnamon, and cloves, then baked until just set. Their small size makes them quick to bake and easy to add to a cookie box or hang on a tree.

Why you'll love this recipe

• Easy and fun. This gingerbread cookie recipe is simple and enjoyable to bake, even with kids.
• One dough, many cookies. The basic dough works for other Christmas cookies too, like a small gingerbread house, gingerbread sandwich cookies, and gingerbread house mug toppers.
• Make-ahead friendly. The dough keeps in the fridge for up to five days. When ready, roll, cut, and bake.
• No decorating required. The dough is flavorful enough to skip the icing, though you can decorate if you like.
• Perfect one-bite size. Each cookie is a poppable, one-bite treat.
• Loved by all ages. Kids and adults alike enjoy these small gingerbread man 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. Please don't confuse it with baking powder.

• Spices: Warm spices such as ground ginger, ground cinnamon, and ground nutmeg add festive flavor to cookies.

• 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. Strong-flavored buckwheat honey is best for making gingerbread cookies.

Equipment

You need only a few basic tools to make these mini gingerbread men:

• Mixing bowls
• Electric mixer or whisk
• Rolling pin
• Mini gingerbread man cookie cutter
• Parchment paper
• Baking sheet
• Wire cooling rack

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 work 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 cutter 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. Place the cut-out cookie shapes in the freezer for a few minutes to make them easier to transfer to the baking sheet.

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

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

Expert tips

1. If the cookie dough becomes soft and sticky during the roll/cutting process, stop and refrigerate it for a few minutes to make it easier to work with. Cover the dough with plastic wrap or parchment paper.
2. For 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 a deeper golden color, but don't burn the cookies.
4. Bake one tray at a time for the best baking results. While you bake one tray, 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; overnight is better for the icing to set.

• Another simple way to add a finishing touch is to top the cookies 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 Banoffee pie cups.

Storing & 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

Do you have to chill gingerbread dough?
Yes. The dough is soft and sticky right after mixing but firms up in the fridge, which makes it easy to roll out and cut cleanly. Chilling also helps the cookies hold their shape and prevents spreading.

How do you know when mini gingerbread cookies are done?
They are done when the tops look slightly darker, and the edges are set. Because they are small, watch them closely and pull them at 5 to 7 minutes; they crisp up more as they cool.

How do you keep mini gingerbread men from spreading?
Roll the dough evenly, chill the cut shapes briefly before baking, and avoid overworking or over-flouring the dough. A cooler dough holds crisp edges.

Can you decorate mini gingerbread men?
Yes. They are flavorful enough to enjoy plain, but you can pipe on royal icing faces and buttons or add small candies if you like.

How long do mini gingerbread cookies last?
They keep for up to 1 week in an airtight container at room temperature. You can freeze undecorated cookies for up to 3 months.

How many calories are in a mini gingerbread man cookie?
One mini gingerbread man cookie has about 40 calories.

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!

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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: To make a Christmas cookie box, bake one versatile cookie dough in several shapes, decorate them a few ways, then arrange the cooled cookies snugly in a lined box or tin. Plan your baking over two days, pack the box tightly so nothing shifts, and add a ribbon or tag. It is an easy, budget-friendly homemade gift you can even ship.

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

What cookies to put in a Christmas cookie box

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

Or better yet, stick with one cookie recipe and make ten or more cookie variations.

The thought of working 9 to 5 five days a week, or being the one staying at home and taking care of small kids, can feel 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: spritz bredele. The cookie dough comes out in 10 to 15 minutes; no chilling is required.

With a manual cookie maker or an old-fashioned meat grinder and cookie attachment, you can make a huge batch of cookies in under an hour.

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

How many cookies you need

It really depends upon how many and what kind of cookies 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 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 plan your cookie box baking schedule

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

Here is your schedule.

If you want to spread the work out, here is a simple three-day plan you can shorten to two days:

1. Day 1, dough day. Make the dough (or a double batch if you want a plain and a chocolate version), wrap it, and chill it overnight. This is a short, low-effort day.
2. Day 2, baking day. Shape and bake all the cookies, then cool them completely. Store the plain, undecorated cookies in an airtight container so they stay fresh for decorating.
3. Day 3, decorating and assembly day. Dip or decorate the cookies, let them set, then line your box and pack it. Add the ribbon or gift tag last.

Short on time? Combine days 1 and 2: make the dough in the morning, chill it for an hour, then bake the same afternoon, and decorate the next day.

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.

That day, decorate your baked cookies and assemble the cookie boxes later.

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

And please read the spritz bredele cookie recipe before you start.

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

Make ahead and freeze: Most plain cookies freeze well for up to two months. Freeze them undecorated in an airtight container, then thaw at room temperature before you dip or decorate. Cookies already coated in chocolate do not freeze well, so decorate those closer to gifting day.

What you need to make a cookie box

Making cookies may seem like you need a lot of "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 examples of ingredients to decorate your cookies.

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

For example, you can add milk chocolate and ruby chocolate. Or add poppy seeds and chopped pecans.

How to decorate the cookies

I highly recommend writing your decorating ideas down; otherwise, you will be thinking about what to pick up next while holding a bowl of 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.

Here are ten spritz cookie 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, 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 only need to change the chocolate or use both for the double drizzle.
• Keep some cookies dipped in chocolate, and sprinkle others 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 to sprinkle that batch of cookies with one kind of nuts. Repeat the same with cookies sprinkled with chopped pistachios and shredded coconut.

How to choose a cookie box or tin

A metal cookie tin is best because it's reusable and keeps cookies fresh.

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 fit 1.5 batches of cookies perfectly.

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

Not sure what size to buy? Here is a rough guide to how many small cookies fit common boxes and tins:

Box or tin size	Approximate cookies	Good for
Small tin, 6 inches (15 cm)	12 to 18	A single friend or coworker
Medium box, 8 inches (20 cm)	24 to 30	A small family gift
Large box, 10 x 12 inches (25 x 30 cm)	40 to 60	A generous family or office box
Two stacked tins	50 to 70	Shipping a big assortment

These are estimates for small spritz-style cookies. Larger or thicker cookies fill a box faster, so pack a test layer before you commit to a size.

How to arrange and style your cookie box

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

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 putting all the cookies together and assembling your cookie box. Of course, it has to look pretty and neat.

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 moved to the corners and around the edges.

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 your creativity.

Here are some tips to help you:

• Arrange the cookies in various ways by alternating cookies of different shapes, sizes, and colors. Try to avoid 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 peppermint-colored jingle bells, 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 with a pink satin ribbon or raffia paper ribbon, add artificial pine picks, and include a pretty greeting card I created for you.

Download The Printable Season's Greetings Card >>

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 on 8.5 x 11 white or kraft cardstock, cut it out, punch a hole in the corner, and tie a ribbon bow.

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.

Label allergens: If you are gifting to someone outside your home, add a small note listing the main allergens, such as wheat, eggs, dairy, and nuts. This thoughtful touch helps anyone with a food allergy or a sensitive child know what is safe to eat.

How to pack and ship a cookie box

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

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.

Step 1. 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.

Step 2. Arrange your cookies; separate cookies with small parchment squares if you need to stack them.

Step 3. Cover cookies with the sides of parchment and seal with a sticker. Tie the box with burlap twine to secure it.

Step 4. Please fill the bottom of the larger box with plenty of packing material (for example, bubble wrap), place your gift cookie box or tin inside, and surround it with packing material. Finally, seal it with festive tape.

Step 5. Try shaking your box to make sure the gift box inside 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!

Recipe FAQ

How many kinds of cookies should you include in a cookie box?
The straight answer is from one to three, but the maximum is five or six.

How to store cookies until ready to pack
Store plain, undecorated cookies in metal tins or airtight containers, or freeze cookies if possible.

Is it better to mix different cookies in a box or keep them separate?
You can do both. Mixing several kinds in one box looks generous and festive, but keep strongly flavored or sticky cookies (like anything with citrus or a chocolate coating) separate with parchment, or in their own layer so flavors and moisture don't transfer.

How far in advance can you make a Christmas cookie box?
Bake most cookies 1 to 2 weeks ahead and store them airtight, or freeze undecorated cookies up to a couple of months. Decorate and assemble the box 1 to 2 days before giving or shipping it.

What can you use for a Christmas cookie box?
A sturdy gift box, a metal cookie tin, or a bakery box all work. Line it with parchment or tissue, and choose a size that lets you pack the cookies tightly so they don't rattle.

How do you ship a cookie box so cookies do not break?
Pack cookies snugly in a tin or box with no space, cushion the container inside a larger shipping box with padding, and ship sturdy cookies rather than fragile ones. Frozen cookies can travel and arrive thawed.

How long do the cookies in a cookie box last?
Most plain, undecorated cookies keep 2 to 3 weeks stored airtight at room temperature. Chocolate-dipped cookies are best within about 2 weeks.

Love cookies? Try these next!

• Spritz Bredele
• Bredele: Alsatian Christmas Cookies
• Mini Gingerbread Men Cookies
• Christmas Cookie Ornaments

Browse all of my recipes for more baking ideas.

Quick Summary: Spritz bredele are buttery Alsatian Christmas cookies piped into fluted sticks, rings, and S shapes, then baked until lightly golden and often dipped in chocolate. This spritzbredele recipe uses a simple butter-and-almond dough shaped with a cookie press, meat grinder, or pastry bag and stores for weeks, making it ideal for holiday gift boxes.

What is spritz bredele?

Bredele are traditional Christmas cookies from the Alsace region of France, also baked in Lorraine and across the border in Germany.

Spritz bredele (also spelled spritzbredele or spritzbredle) are known as Christmas spritz (spritz de Noël in French) or shortbread Viennese. The word spritz means "socket" and refers to the cookies' fluted, ridged shape; the literal translation of spritz bredele is "cakes socket."

Alsatians start baking spritz bredele early in the season, sometimes as soon as November, because the cookies keep for weeks and make ideal gourmet gifts. You can even hang them on the Christmas tree with a ribbon. Traditionally, they are piped into sticks, the letters S and U, rings, candy canes, and figure eights, among countless other shapes.

Manual meat grinder vs. pastry bag

The shape is what makes spritz bredele, so the tool you use matters. You can press or pipe the dough with any of these:

• Manual cookie maker. For a big holiday batch, a manual cookie maker (also called a manual meat grinder) is my top pick. It comes with an attachment that shapes cookies four ways, including a dedicated spritz nozzle.

• Old-fashioned meat grinder. A meat grinder clamped to the table works with a cookie attachment fitted on the front.

• Stand mixer. A stand mixer with a meat grinder attachment and a cookie attachment shapes cookies quickly.

• Cookie press. An affordable cookie press or a top-quality Italian cookie press presses the dough into neat shapes.

• Pastry bag. No press? The dough is thick, so piping is possible but harder. Add a little milk to loosen it, use a reusable pastry bag made of thick cotton felt, and fit an open star pastry tip for the classic rigid look.

• Cookie cutter. Roll the dough between two sheets of parchment and cut shapes with your favorite cutters. You keep the authentic taste, just not the traditional piped shape, and they are still called brédelés in French.

Why you'll love this recipe

• Perfect for gifting. This easy cookie recipe makes an excellent stocking stuffer or holiday gift for anyone on your shopping list.
• Long shelf life. You can make spritz cookies far in advance during the holiday season.
• Big batch, little time. You can make a huge batch of cookies in a fairly short period.
• Endless customization. Different flavors, shapes, and toppings make them a fun 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 or caster sugar.

• 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).

Equipment

You need only a few basic tools to make these spritz bredele cookies:

• Stand mixer
• Flour sifter
• Cookie press or manual cookie maker
• Pastry bag with an open star pastry tip
• Baking sheets
• Parchment paper
• Wire rack

How to make spritz bredele

Step 1. Preheat oven to 355°F (180°C). Line baking sheets with parchment paper.

Step 2. Using a flour sifter, sift the all-purpose flour with the baking powder and set aside.

Step 3. To make the cookie dough, place the butter, granulated sugar, and vanilla sugar in the bowl of a stand mixer and whisk until creamy (photo 1). Add the egg, mixing well.

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

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

Step 5. Make longer sticks to shape into an S or U, a ring, or a candy cane, and place them on a baking sheet lined with baking paper.

Step 6. 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.

Step 7. To decorate spritz cookies, melt chocolate in a double boiler or a microwave.

Step 8. 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.

Step 9. If desired, sprinkle cookies with chopped nuts, shredded coconut, or chopped freeze-dried raspberries.

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 even baking.
3. Keep the piped cookies on a baking sheet in the refrigerator while waiting to bring them into the oven.

Recipe variations

• Different flours. Swap almond flour for hazelnut flour, hazelnut meal, or coconut flour to change the taste.
• Chocolate spritz. Replace 2 ½ tablespoons (20 g) of all-purpose flour with the same amount of cocoa powder for chocolate cookies.
• Warm spices. Add a pinch of ground cinnamon, a little lemon zest, or scraped vanilla seeds to the dough.
• Two-colored cookies. Pipe plain dough and chocolate dough side by side: place each in its own pastry bag, cut 1 cm off the tips, then slide both into a larger bag fitted with an open star tip.
• Toppings before baking. Sprinkle piped cookies with chopped nuts or flaked almonds before they go in the oven.
• Chocolate dip. Dip baked cookies in melted milk, dark, white, or ruby chocolate.
• Finishing touches. Cover cookies with chopped almonds, pistachios, freeze-dried raspberries, shredded coconut, poppy seeds, festive sprinkles, or chocolate vermicelli. They make a pretty Christmas cookie box for the holidays.

Storing & freezing

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, let the cookies come 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.

Recipe FAQ

Can you make spritz cookies with margarine?
Yes, you can replace butter with margarine, but make sure to bring it to room temperature 1 to 2 hours before you start.

How to pipe spritz cookies?
To pipe spritz cookies using a pastry bag, fill the tip with the dough, hold the piping bag perpendicular to the cookie sheet, then shape your cookies.

How to make spritz cookies without a cookie press?
To make spritz cookies without a press, use either a meat grinder with a cookie attachment or a piping bag (preferably a reusable pastry bag) with a star-shaped tip.

Why do my spritz cookies lose their shape?
Spritz dough should be soft but not warm. If cookies spread, chill the piped dough on the baking sheet for 15 to 20 minutes before baking, and bake one sheet at a time so the oven stays hot.

Do you need to chill spritz bredele dough?
It is not required, but chilling the piped cookies briefly helps them hold their fluted shape and prevents spreading, especially in a warm kitchen.

What is the difference between spritz bredele and German spritz cookies?
They are very close. Spritz bredele are the Alsatian version and often include almond flour and vanilla sugar, while German Spritzgebäck uses a similar butter dough shaped the same way. Both come from the same piped-cookie tradition.

How long do spritz bredele keep?
Stored airtight at room temperature, undecorated spritz cookies keep for about 3 to 4 weeks. Chocolate-dipped ones are best within 2 weeks.

How many calories are in spritz bredele?
Each spritz bredele cookie has about 45 calories, though this varies with size and decoration.

Love cookies? Try these next!

• Bredele: Alsatian Christmas Cookies
• Mini Gingerbread Men Cookies
• French Vanilla Cookies
• Christmas Cookie Ornaments

Browse all of my recipes for more baking ideas.

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.

Quick Summary: French vanilla cookies, also called vanilla bean cookies, are rich, buttery cut-out cookies flavored with real vanilla bean and vanilla bean powder. This one-bowl recipe needs no dough chilling and bakes in about 10 minutes, making pale, tender cookies perfect for gifting.

What are French vanilla cookies?

French vanilla cookies are rich, buttery cut-out cookies in the style of French sablés (French butter cookies), flavored with real vanilla rather than a single "French vanilla" ingredient. The name points to the vanilla-forward flavor and the classic French butter-cookie method: a simple dough of flour, butter, sugar, egg, and vanilla, rolled and cut into shapes.

Here, the flavor comes from both scraped vanilla bean and vanilla bean powder, which leaves tiny dark specks across the pale, tender cookies. They sit somewhere between a soft sugar cookie and a crisp shortbread.

Why you'll love this recipe

• Full of vanilla flavor: real vanilla bean and vanilla bean powder give a sweet, vanilla-forward taste for any time of day.
• Simple and quick: a one-bowl recipe with no need for an electric mixer, stand mixer, or even a hand whisk.
• No chilling: the dough needs no chill time, saving you the wait that many cut-out cookie recipes require.
• Forgiving dough: it is easy to work with, so you can roll and re-roll the scraps a few times.
• Great for the holidays: cut-out cookies are an easy choice for Christmas and any time of the year.
• No fancy decorating: sprinkle the cookies with a sugar-and vanilla-bean powder mix, with no pastry bag or piping skills needed.

Ingredients

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

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

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

• Icing sugar: Make it at 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 wouldn't suggest replacing it, but if you have difficulty finding it, substitute 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 specks resemble vanilla seeds on top of cookies. Look for it at the grocery store or purchase on Amazon.

• Eggs: Use 1 large egg at room temperature to make the cookie dough and 1 egg yolk for gilding (read about 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 a richer flavor 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.

Equipment

You need only a few basic tools to make these French vanilla cookies:

• mixing bowl
• rolling pin
• cookie cutters
• parchment paper
• pastry brush
• baking sheet
• wire rack

How to make French 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 in half lengthwise. Run a knife across the inside of the bean and scrape the seed pulp onto the blade.

Step 3. Mix the flour with the baking powder in a large mixing bowl, then sift the 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 by hand (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. In a small bowl, whisk the egg yolk with the milk. Brush each cookie with the egg mixture.

Step 9. Sift the brown sugar and vanilla bean powder into a separate bowl and sprinkle evenly over the cookies (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. When experimenting with different cookie cutters, make sure 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

There are a few easy ways to make these French vanilla cookies your own:

• No vanilla extract needed: this classic French recipe relies on real vanilla bean and vanilla bean powder, so you get pure vanilla flavor without extract.
• Vanilla swaps: replace the scraped vanilla bean seeds with vanilla extract or vanilla bean paste if that is what you have.
• Topping: vanilla bean powder is the star of these vanilla bean cookies, but if you cannot find it, sprinkle the cookies with brown sugar for extra texture.
• Sandwich cookies: spread a little mascarpone frosting on one cookie and top it with another to make a sandwich.

Storing & 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.

Recipe FAQ

What's the difference between vanilla bean powder and vanilla powder?
Vanilla bean powder (also called ground vanilla powder) is vanilla beans ground to a fine powder. It hardly dissolves in liquids and is used with sugar as a sweetener. Vanilla powder is a sucrose- or dextrose-based vanilla extract mix that dissolves easily in beverages and is widely used in hot chocolate mixes, packaged cakes, or pancake mixes.

What is gilding in baking?
Gilding (la dorure in French) is a technique for applying a thin layer of egg wash (a mixture of eggs or egg yolks with milk or water) to the surface of a pastry. It adds shine and protects the pastry from burning.

Can I use vanilla extract instead of vanilla bean?
Yes. If you cannot find a vanilla bean, replace the scraped seeds with 3 to 4 drops of pure vanilla extract or a little vanilla bean paste. The flavor is still good, though you lose the tiny vanilla specks.

Are French vanilla cookies soft or crisp?
They bake up pale and tender, sitting between a soft sugar cookie and a crisp shortbread. For crisper edges, bake a minute or two longer, but keep the tops from browning.

Can you make French vanilla cookies ahead of time?
Yes. You can freeze the dough for up to 2 months or the baked cookies for up to 3 months. Thaw the dough until soft, then roll, cut, and bake as usual.

How many calories are in a French vanilla cookie?
Each cookie has about 118 calories.

Love cookies? Try these next!

• Classic French madeleines
• Cantucci (Italian almond biscotti)
• Cucidati (Italian fig cookies)
• Sweetened condensed milk cookies
• Christmas gingerbread 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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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: Zimtsterne are German cinnamon stars, gluten-free star cookies made with ground almonds and hazelnuts, spiced with cinnamon, and topped with white royal icing. They have a soft, chewy center and are a classic German Christmas cookie.

What are Zimtsterne?

Zimtsterne, or German cinnamon star cookies, are spiced, iced star cookies made with ground nuts or nut flour, flavored with cinnamon, and topped with white royal icing. They have a soft, chewy center.

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

An authentic Zimtsterne recipe uses almonds, occasionally with ground hazelnuts. These cookies are naturally gluten-free, but different recipes are available today.

In Germany, the Christmas season isn't the same without good cinnamon stars, counted as one of the classic German Christmas cookies. Betty Brossi says, "A biscuit bag without cinnamon stars is like Advent without Santa Claus."

Traditional Zimtsterne vs. this recipe

Classic German Zimtsterne are flourless: the dough is just ground almonds, egg white, powdered sugar, and cinnamon, and the same meringue is spread on top before baking. That version is chewier and fully gluten-free but stickier to roll and cut.

This recipe is an easier, butter-and-flour take on the classic. The added flour and butter make the dough simpler to roll, chill, and cut into clean stars, while the ground almonds and hazelnuts keep the cinnamon-almond flavor of the original.

Why you'll love this recipe

• Holiday favorite: a hit at Christmas cookie exchanges and gatherings with family and friends.
• Warm cinnamon aroma: they fill your home with a festive, spiced smell as they bake.
• Great edible gift: packed in a cookie box, they make a thoughtful present.
• Naturally gluten-free: made with ground nuts instead of flour in the traditional version.
• Easy to customize: swap the ground nuts and spices for other flavors you like.

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 a medium-sized chicken egg.

• Hazelnut meal: Use store-bought hazelnut meal or flour, or make ground nuts in 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 gently from a container into a measuring cup to keep measurements precise.

• 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.

Equipment

You need only a few basic tools to make these cinnamon stars:

• stand mixer
• rolling pin
• parchment paper
• offset spatula
• star cookie cutter (six- or five-point star cookie cutter)
• baking sheet
• wire rack

How to make Zimtsterne / 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 meal, and almond meal and mix again. Finally, add sifted all-purpose flour and mix to combine (photo 2).

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

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

Step 5. Using a rolling pin, roll the dough out between parchment to a 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, icing sugar, and 3 to 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 Zimtsterne 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 the cookies and dough scraps in the middle of the preheated oven (not the rack) for 12 to 15 minutes (photo 7). Bake until set, but do not color the royal icing.

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 Zimtsterne dough is too soft, return it 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 using this technique, cut out the cookies first, then use a small spoon, brush, butter knife, 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 the cookies; otherwise, the royal icing turns brown. Aim for a meringue top as white as possible, but a slight brown tint is fine.
7. The remaining cookie scraps (offcuts) aren't as pretty as cinnamon stars, but you can bake them too. 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.
• Kirsch or rum: Stir a teaspoon of Kirsch (cherry brandy) or dark rum into the dough for the traditional German and Swiss touch and a deeper holiday flavor.
• 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 & 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 keep different types of cookies separate for a longer shelf life.

The longer you store Zimtsterne 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. Please replace the apple wedge every two days.

Can you freeze Zimtsterne? 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 Betty Bossi, you can freeze star cookies if you spread the egg white glaze onto the baked stars after baking.

Recipe FAQ

What's the difference between cassia cinnamon and Ceylon cinnamon?
Cassia cinnamon has a stronger flavor and is cheaper than Ceylon cinnamon. So, it is the most commonly used cinnamon around the world. On the other hand, Ceylon cinnamon has a higher quality than cassia cinnamon and is quite expensive.

Can you make the Zimtsterne dough in advance?
You can make the cookie dough ahead of time. Roll the dough out between two sheets of parchment paper and freeze for up to 2 weeks.

How to serve German cinnamon stars
Serve cookies with a cup of tea, coffee, German Glühwein, or mulled wine.

How to pack Zimtsterne
Let cookies stand for 24 hours after baking; then you can stack them, ensuring the meringue is dry. Still, take extra care because the star points are fragile.

Are Zimtsterne gluten-free?
The traditional recipe is naturally gluten-free because it uses ground nuts instead of flour. This version adds a little all-purpose flour, so use a gluten-free blend if you need them fully gluten-free.

Why is my Zimtsterne dough sticky?
Ground nuts release oil, which makes the dough soft and sticky. Chill it well, roll it between two sheets of parchment dusted with icing sugar, and return it to the fridge for a few minutes whenever it gets too soft to cut.

Do you have to chill the dough?
Yes. Chilling firms up the butter and nut oils so you can roll the dough evenly and cut clean star points. Skipping the chill makes the dough spread and lose its shape.

Why did my royal icing turn brown or crack?
The icing browns when the oven is too hot, or the cookies bake too long, so keep the temperature at 300°F (150°C) and pull them once set. Cracks usually mean the icing was spread too thick or dried out before baking, so spread a thin, even layer.

How many calories are in a Zimtsterne cookie?
Each cinnamon star has about 208 calories.

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

Quick Summary: Bredele (also spelled bredle, bredela, or bredeles) are small Alsatian Christmas cookies from the Alsace region of France. This classic bredele recipe uses just four ingredients, such as butter, sugar, eggs, and flour, to make about 50 cut-out cookies you can shape and flavor many ways.

What are bredele?

Bredele (also spelled bredle, bredala, or bredeles) are traditional bite-sized Christmas biscuits from the French region of Alsace. The name comes from the Alsatian dialect, a form of German spoken near the French-German border, and loosely means "little breads."

They come in many shapes and flavors. The basic version, called butterbredle, is a plain butter biscuit. Other classics include anise-scented anisbredele, orange-and-cinnamon schwowebredle, diamond-shaped Leckerlis, and lemon shortbread spritzbredle.

Each Alsatian family bakes up to 10 to 12 varieties during the season, packs them in decorated tins, and shares them with friends. You will also find bredele at every Christmas market in Alsace, and in local bakeries around other holidays too.

Bredele have a long history. Food historians trace the first recipes to the 14th century, when the dough was cut with a knife into triangles, squares, and diamonds. The cookies grew far more popular in the 18th and early 19th centuries, once cookie cutters arrived in France.

Why you'll love this recipe

• Only four ingredients: the basic dough (called butterbredle) needs just butter, sugar, eggs, and flour.
• Makes a big batch: one recipe yields about 50 small cookies.
• Great edible gift: these cut-out cookies make a great homemade Christmas present.
• Make-ahead friendly: the dough chills well so that you can save time during the busy holidays.
• Fun with kids: shaping and cutting bredele is an easy baking project for little ones.
• Beginner-friendly: simple shapes and no decoration make them perfect for new bakers.

The best cookie cutters to make bredele

• Festive shapes: cut Christmas trees, pretzels, gingerbread men, snowmen, stars, and even a Kouglof cookie-cutter shape.
• Regional symbols: in Alsace, the most popular cutters are the Alsatian stork, the Alsatian couple, and the Bretzel, all symbols of the region.
• Go small: choose small or mini cutters to keep the tradition. I'm using a Christmas tree cutter puzzle by Lekue that cuts 19 cookies in one press (unfortunately, it is discontinued on Amazon).
• Patterned dough: engraved rolling pins are also popular for pressing designs into the dough before cutting.

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 the butter out of the fridge 1 to 2 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. Sprinkling the biscuits with icing sugar is optional.

Equipment

You need only a few basic tools to make bredele cookies:

• Stand mixer
• Rolling pin
• Christmas cookie cutters
• Baking sheet
• Parchment paper
• Wire cooling rack

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 ⅕ inch (4 mm) thick and cut 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 the cookies cool on a wire rack, then 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 icing sugar if you prefer.

Recipe variations

One bredele dough works for many flavors. Try these classic Alsatian variations:

• Butterbredele: the plain butter cookie base, made with only four ingredients.
• Anisbredele: scented with aniseed for a warm, licorice-like note.
• Schwowebredle: flavored with orange and cinnamon.
• Nut bredele: add ground almonds, hazelnuts, or pecans to the dough.
• Coconut or cocoa: fold in shredded coconut or cocoa powder for a new flavor.
• Citrus and spice: add vanilla, lemon zest, or cinnamon to the base batter.

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 pair them with 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!"

Storing & freezing

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.  

To freeze bredele, place the baked and cooled cookies in an airtight container or freezer bag and freeze for up to 3 months. You can also freeze the raw dough, then thaw it in the fridge before rolling and cutting.

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 (check out my Christmas cookie box for an idea) to pack your bredele cookies, but store cookies in metal tins until you pack them as gifts.

Recipe FAQ

What are bredele?
Bredele are small Alsatian Christmas cookies from the Alsace region of France, traditionally cut into many shapes and flavored in different ways.

How do you spell bredele?
You will see several spellings, including bredele, bredle, bredela, bredeles, and bredala. They all refer to the same Alsatian Christmas cookies.

How do you pronounce bredele?
It is pronounced roughly "BREH-duh-luh," an Alsatian dialect word for little breads or cookies.

What is the most basic bredele?
The simplest version is butterbredle, a plain butter cookie made with just butter, sugar, eggs, and flour.

How long do bredele keep?
Stored in an airtight tin at room temperature, bredele stay fresh for several weeks, which is why they are often baked in November for Christmas.

Can you freeze bredele?
Yes. Freeze the baked cookies or the raw dough in an airtight container for up to 3 months.

How many calories are in bredele?
Each cookie has about 47 calories. See the recipe card for full nutrition details.

Love Christmas cookies? Try these next!

• Gingerbread Christmas ornaments
• Zimtsterne (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.

Quick Summary: Cookie ornaments are ornament cut out cookies, cutout gingerbread or sugar cookies with a small hole punched near the top before baking, so you can thread a ribbon through and hang them on the Christmas tree. This easy, one-bowl Christmas cookie ornaments recipe uses almond flour and bakes at 300°F (150°C).

What are cookie ornaments?

Cookie ornaments are Christmas cookies designed to hang on the tree, and they come in two types: edible and non-edible. Before you start, decide which one you want to make.

Edible cookie ornaments are ornament cut out cookies made from real gingerbread or sugar dough, cut into festive shapes and baked with a small hole for hanging, so you can eat them straight off the tree.

Non-edible ornaments (such as salt dough ornaments) are made from spices, applesauce, and white glue, dried in the oven, then tied with twine or ribbon to hang. They are for decoration only.

Both are fun to make with kids, but edible ones are tastier and safer if little hands want to taste the dough or the finished cookie.

Edible ornaments also make a thoughtful holiday gift, and this recipe makes the edible kind.

Why you'll love this recipe

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

• It yields a batch of cookies that will please the crowd.

• These cookies make a pretty 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, edible Christmas tree decorations.

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

• This recipe for homemade ornaments is basic. Turn it into making pretty 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 gives these cookies a tender texture. If desired, hazelnut flour is a great substitute for almond flour.

• Icing sugar: Make it yourself with a coffee grinder, or buy 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.

Equipment

You need only a few basic tools to make these Christmas cookie ornaments:

• Electric mixer or stand mixer
• Rubber spatula
• Rolling pin
• Christmas cookie cutters
• Plastic straw or chopstick (to make the hanging hole)
• Baking sheets
• Parchment paper
• Wire rack

How to make Christmas cookie ornaments

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 the icing (powdered) sugar, ground allspice, salt, flour, and egg, and mix on low speed until the dough is homogeneous (photo 2).

Step 3. Using a rolling pin, roll the dough between two sheets of parchment paper to about ⅕ inch (5 mm) thick. 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 start to turn golden brown (photo 4).

Step 9. Place ornaments on a wire rack to cool down. Then thread a baker's twine, ribbon, string, lace, or raffia through the hole in each cookie, tie the ends, and hang the cookies on 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 remaining ingredients with a rubber spatula or your hands if you don't have a stand mixer.
2. Decorate baked cookies any way you desire.

Recipe variations

This homemade ornament recipe is easy to adapt, from the dough to the decoration:

• Nuts: swap the almond flour for hazelnut flour, hazelnut meal, or ground pistachios for a different nutty flavor.
• Spice: use 1 to 2 teaspoons of ground cinnamon instead of allspice to make cinnamon ornaments.
• Shapes: play with different Christmas cookie cutters, large or small, or build a stacked cookie tree.
• Hole or hook: punch a hole in each cutout before baking for a ribbon, or shape a candy-cane-style dough hook.
• Toppings: press dried fruit or nuts on top before baking, or use alphabet cookie stamps to personalize each one.
• Decoration: leave the baked cookies plain or finish them with royal icing, glaze, or sprinkles.

Storing & 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 the cookies at room temperature, then bake. Or bake them from frozen, adding 2 to 3 minutes to the baking time.

Recipe FAQ

Can you make a cookie into an ornament?
Yes. Turn basic sugar or gingerbread cookies into ornaments by making a small hole near the top of each cookie with a plastic straw or a chopstick before baking. Once baked and cooled, thread a ribbon through and hang.

What do you use to make the hole for hanging?
A plastic drinking straw or a chopstick works well. Punch the hole before baking, since the dough is soft, and re-open it gently right after baking if it has closed up.

How do you hang cookie ornaments on the tree?
Thread a thin ribbon, baker's twine, or string through the hole and tie a loop. You can also shape a dough hook or use a candy cane as a hanger.

Can you make Christmas tree ornaments in advance?
Yes, you can bake cookie ornaments in advance. Keep them in an airtight container for up to 2 to 4 weeks, layering the cookies with parchment paper.

How long can you keep cookie ornaments?
These gingerbread cookie ornaments are a seasonal baking project and are best enjoyed within a few weeks. They are not meant to be saved for the following year.

How many calories are in a cookie ornament?
One cookie ornament has about 90 calories.

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

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.

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.