Ingredients for Gewuerzplaetzchen Traditional German Spice Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup granulated sugar
- 1 tablespoon vanilla sugar
- 2 tablespoons milk
- 3 cups all-purpose flour
- 1 cup ground almonds
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- Mace
- 36-48 whole almonds
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
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How to Make Gewuerzplaetzchen Traditional German Spice Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and 1 tablespoon vanilla sugar in a large bowl using an electric mixer until light and fluffy.
- Stir in 2 tablespoons of milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 cup ground almonds, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, and ¼ teaspoon ground ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. You may need to use your hands to combine the last bits.
- Form the dough into a log approximately 11 inches (30 cm) long. Wrap tightly in plastic wrap.
- Refrigerate for at least 1 hour (or longer for easier slicing).
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Slice the chilled dough into 5 mm (1/4 inch) thick rounds.
- Place the slices onto the prepared baking sheets. Press a whole almond into the center of each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 weeks. The flavor will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
9g
Carbs
2g
