[christmas baking all around germany] Vanillekipferl, Makronen and Printen


In germany it’s traditional to bake a variety of cookies the time before christmas! And everyone in our family is taking traditions serious, therefore our home is stuffed with many different cookies, baked by my mum, grandma, friends or by myself. To give you a short insight I gonna present you three of my favourite christmas cookies which a orginal from different places in germany.  So, I would like to take you on a christmas cookie journey all around germany.

We start with my all time favourite christmas cookies: Vanillekipferl. These are small, crescent shaped biscuits which have an intensive vanilla taste. There are original from Bavaria (south of germany) but nowadays you bake and eat them all around germany.



280 g flour
170 g sugar
100 g grounded almonds
pinch of salt
210 g cold butter
100 g confectioners’ sugar
2 tbsp. vanilla sugar
1 vanilla bean


  1. Mix flour, 70 sugar, salt and grounded almonds. Add the butter and knead to a dough and wrap into plastic wrap and put into the fridge for 2 hours.
  2. Preheat oven to 180°C, prepare baking tray with baking paper. Remove dough from fridge and form about 1 cm thick half moons, be sure to flour your hands when forming the “Kipferl”. Put on the prepared sheets and bake for about 12 minutes.
  3. Now mix confectioners’ sugar, vanilla sugar and the rest of the sugar (100g), remove vanilla from vanilla bean and mix well into the sugar mix. Remove cookies from oven and take a fork to carefully turn over the Kipferl until they are completely covered with sugar.
  4. Store them in a cookie jar (best before 4-6 weeks).


Our second destination is Lübeck which is located in the very north of germany. Lübeck is an absolutely beautiful little town and is famous for their good quality marzipan! Marzipan is the main ingredient for Markonen and gives them the moist and not dry touch! In addition the recipes calls for coconut flakes which matches perfect with the marzipan!

Makronen (with Lübecker marzipan)

250 g good quality marzipan
3 egg whites
0,5 lemon
150 g confectioners’ sugar
100 g coconut flakes


  1. Grater the marzipan. Wash lemon with hot water, dry with a paper towel and grater the zest. Beat egg whites until stiff, slowly add 75 g of the confectioners’ sugar and the marzipan. At last add the rest of the confectioners’ sugar (75g), coconut flakes and lemon zest.
  2. Preheat oven to 160°C and prepare baking trays with baking paper. Pour dough into a piping bag with a round tip and place (walnut size) balls on the baking sheet. Bake for 15 minutes.
  3. Best before 3 weeks.


Makronen 2

The last location for today is Aachen which is placed in the very west of germany. Aachen is very famous because of the ‘Printen’ which are original from there. Printen are the christmas cookies par excellence! They hava a rich and honey taste, refinded with christmas spices and decorates with almonds and pistachios! These cookies made it all around germany and taste so much better a few weeks after baking! So make sure to bake them before christmas and store them together with a piece of apple skin, this prevents the cookies from drying out.


Aachener Printen

80 g crumbled rock sugar
1 tbsp. fine minced candied orange peel
100 g soft butter
150 g honey
250 g spelt flour
pinch of salt
1 tbsp. gingerbread spice
2 tbsp. baking powder
4 tbsp. light marmelade (like apricot)
50 g peeled almond halves
1 tbsp. pistachios


  1. Cream butter and honey together. Add the fine minced candied orange peel, sugar, flour, salt, spices and baking powder and knead until you get a smooth dough. Wrap in plastic wrap and put in the fridge for 1 hour.
  2. Preheat oven to 180°C and prepare baking trays with baking paper. Remove dough from fridge and roll out the dough until its about 0,5 cm thick. Take a knife and cut into same size rectangles. Put on the prepared trays. Heat marmelade until liquid and spread cookies with marmelade.
  3. Decorate cookies with almonds and pistachios. Bake for 12-15 minutes. Remore from oven and let them cool. Best before 4-6 weeks (store in cookie jar together with piece of apple skin).



Have fun baking!



[After years and recipes, finally] Best Chocolate chip cookies

Here it is: The perfect chocolate chip cookies recipe! It took me so many tries to find the perfect recipe! My friends and family had do eat tons of cookies (and now they are so happy that I finally found the best recipe and can take a cookie baking break)!


For me the perfect chocolate chip cookie is both: Crispy outside with a chewy and gooey center, a slight taste of butter and vanilla and of course (any kind of) chocolate.
It took me long to finally find the perfect recipe and I would like to share it with you. Moreover there are a few tips and tricks when baking chocolate chip Cookies:
  • All ingredients must be nearly the same temperature (just take butter and eggs 30 minutes earlier of the fridge).
  • Beat butter and sugar very creamy (at least 5 minutes!).
  • An egg is essential + an egg york. The egg york is perfect for combining the ingredients to make the batter smooth and shiny.
  • Magic ingredient: cornstarch (don’t underrate the power of this sweetener; it is an important ingredient for the texture of the cookies).
  • Take a good quality vanilla extract (this is not the same as vanilla sugar!). Vanilla extract is liquid and very strong in taste. Best ones are Tahiti and Madagascar vanilla.
  • Whisk together the dry ingredients (salt, baking soda, flour) in an extra bowl and slowly add them to the butter-sugar-egg-mix by hand! Don’t over mix (because then the gluten in the flour will start to react and makes the batter sticky and your cookies won’t turn in crispy cookies). Take the right amount of baking soda. Too much will change the taste and to less will make your cookies too flat.
  • Also add the chocolate chips by hand. Please take high quality chocolate chips. You can taste the difference! If you don’t find good quality chocolate chips, just take your favorite chocolate and cut it into chunks.
  • Freeze the batter for at least 12 hours and up to 2 days. The freezing will strengthen the aroma and makes the cookies less flat. After freezing take an ice scoop spoon (or normal spoon) and form small balls. Keep distance between the balls.
  • Baking time! This one depends on your oven. The oven should be very well heated, but not too hot. 175°C is the perfect temperature because the sugar will just start to caramelize. I put the baking tray in the lower part of my oven and baked them for exact 9 minutes. After baking leave them on the sheet for 10-15 minutes, the cookies will continue baking on the hot tray! Then remove them to let them cool completely on a wire rack.
  • Don’t store them in a plastic box! You don’t want soft cake-like cookies! Put them into glass box or a tin.



It’s a very classical recipe and can be baked in many variations! You can make the original version with chocolate chips. But this time I took chocolate marzipan and white chocolate chunks!

So here is it:

Chocolate chip cookies

170 g butter
1 egg
1 egg york
1 tablespoon baking
soda pinch of salt
280 g flour
100 g white sugar
100 g brown sugar
1 tablespoon vanilla
1 tablespoon cornstarch
220 g any chocolate Chips (I took 100 g white chocolate chips  and 125 g chocolate marzipan)


  1. In a bowl whisk together flour, salt and baking soda. Melt the butter and let it cool.
  2. In another bowl mix together both sugars and the melted butter. Add egg and egg york one after another. Now add cornstarch and vanilla.
  3. With a wooden spoon mix the dry and wet ingredients together until just incorporated. Now add chocolate chips or any other candy chunks (l took chocolate marzipan chunks). Refrigerate dough for at least 12 hours (and up to 2 days).
  4. Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 9-10 minutes. After baking let them cool on the cookie sheets for 10 minutes before moving them to a wire rack to let them cool completely. (adapted from Sally Baking Addiction)




Have fun baking!



[Last minute idea] Mother’s day cookies

It’s time for Mother’s Day! A whole day celebrating and honoring the most important woman in our life. The woman, who gave birth to us, was with us when we were making our first steps and mistakes. Mum, our guide through life, who is always there for us. Therefore it’s fair enough to have a whole day for saying your mum how much you love her!


I tried to express my love with a nice self-made present and of course some cookies. These sweeties are topped with a fruity marmelde filling and a marzipan crown! Just in case you need a last minute present idea, what do you think about these?





Marmelade Cookies with marzipan crown

250 g flour
150 g butter
65 g sugar
pinch of salt
1 egg
300 g marzipan
3 egg whites
1 tablespoon vanilla extract
200 g any sort of Marmelade (depends on how much Marmelade you wish to have on your Cookies)


  1. Prepare baking sheets. Preheat oven to 200°C.
  2. In a bowl knead together the flour, butter, sugar, salt and the egg. Roll dough out and cut out hearts or any other shape you like and put them on your baking sheets.
  3. For the Marzipan crown cut marzipan into small chunks. Now mix the egg until they are turning white and then add the sugar and marzipan. Cream until very smooth.
  4. Now fill the marzipan mix into an icing bag and decorate your Cookies.
  5. Bake the Cookies for about 13 to 15 minutes (depends on your oven!)
  6. Let your Cookies cool on a wire rack. Now heat the marmelade and spread it in the middle of your cookies.


So, time to hug your mum!