For the Best Sugar Cookie Cut-Outs, Make Them the German Way

Despite the near-endless number of Christmas cookies out there, it’s hard to compete with the simple perfection of a classic sugar cookie. They please just about everyone with their buttery, crumbly texture and their ability to be cut out and decorated in whatever way you please is fun for all ages. 

There are so many sugar cookie recipes to bake, but our favorite this holiday season is undoubtedly Jürgen Krauss’ of The Great British Bake-Off. His German Butter Biscuits are inspired by those he grew up making at home as a child. Krauss has such fond memories of shaping and decorating the cookies each year with his brother, as well as serving them to friends and family. 

What Makes German Cut-Out Cookies So Special

Unlike your standard sugar cookies, these Butter Biscuits don’t contain egg, so they’re flakier and closer to shortbread. They also feature a little freshly grated lemon zest for brightness and a splash of almond liqueur or rum. 

The alcohol “adds a warm flavor note to the biscuits,” says Krauss. Rum or almond-flavored oils are often used in Germany, and a couple of teaspoons of either alcohol mimics their flavor. High-quality almond extract is a good alternative if you’re looking to avoid alcohol.

How they’re decorated also makes these cookies special. Rather than your usual royal icing, Butter Biscuits are finished with either a simple egg yolk glaze and sprinkles, a lemon glaze, or a melted chocolate drizzle. Krauss’ favorite? The lemon glaze. “It always tastes fresh and clears the palate for something sweeter to follow,” he says. 

A Few Tips When Making These German Sugar Cookies

• “Make sure the butter is cool, but not frozen. It should be a bit pliable,” says Krauss. The right consistency is key to ensuring the dough comes together so easily that you’re able to roll it out immediately, which is a win if you didn’t have the foresight to make and chill it ahead of time. “If the dough gets too soft, chill it again. If it is cold and brittle, soften it by gently beating it with a rolling pin.”
• Store the cookies correctly and they’ll keep well for weeks, making them a great bake-ahead option for the busy holiday season. It’s best to store them in an airtight container at room temperature.

“As children, my brother and I particularly looked forward to making these biscuits, because there were no rules about how to shape and decorate them. I believe we made many Santas and Christmas trees over the years, and also some less recognisable shapes, sculpting the dough freehand with our small fingers! But we always made enough of the more usual types – biscuits glazed with egg yolk and sprinkled with sugar pearls, or drizzled with lemon icing or melted chocolate – to serve to visitors and give as presents.” —Jürgen Krauss