Thursday 26 June 2014

German Melt-In-The-Mouth Butter Cookies 德国酥饼 (中英食谱教程)

These German butter cookies are loved by many who have tried it as it simply melts in your mouth. My first attempt of these cookies was two years ago and it was love at first bite! ;) 

My little boy enjoys the cookie making process and he did his first batch of German butter cookies (with my supervision) for his kindergarten teachers when he was only 5 years old. You can see a photo of him in action in my interview featured in Munch Ministry here

It's school holidays and we made these cookies again last week. As you know, I prefer to use natural ingredients and avoid colourings whenever possible. The only time that I used so much colourings was when making the Rainbow cake and cupcakes upon request from my daughter for her 12th birthday last year.  

Here's sharing the recipe and the various flavours I tried with just natural ingredients. The green and red ones are perfect for Christmas, don't you think so? ;) 

尝过这些德国酥饼的人都会赞不绝口,因为一入口就会融化在嘴里,弥漫着牛油的香味。两年前,第一次尝试做这款饼干就已爱上它了。我家的小朋友特别喜欢饼干的制作过程,在我的督促下,5岁时,亲自做了这款德国酥饼送给他的幼稚园老师。在Munch Ministry 的采访文章可看到他做饼干的照片。

German Melt-In-The-Mouth Butter Cookies

(recipe adapted from here, chines recipe translated by bakingtaitai)

Ingredients: ​(makes about 50 pieces)

​125g premium unsalted butter, softened at room temperature
​40g ​icing ​sugar, sifted
​1 teaspoon vanilla paste or extract (optional)​
​125g potato ​starch
​80g plain flour/all purpose flour (updated:I used Blue Jacket unbleached all purpose flour) 

updated ingredients 

材料: 做大约50片)

​125克 ​ 无盐奶油,室温软化
​40克 ​  糖粉,过筛
​1 茶匙 香草糊或香草精​ (可省略,放会比较香)
​125克 ​ 太白粉 (也称为马铃薯粉或生粉)
​80克  中筋面粉​

​1. In a mixing bowl, use an electric mixer to beat ​the ​butter​ and icing sugar till ​light and ​fluffy. Add in vanilla paste or extract and continue to beat till well combined.

​2. Sift in potato starch​ and plain​ flour​. With a spatula, mix to form a soft dough. Leave the dough to chill in the fridge for about 10 minutes if you find the dough too soft to handle.

3. ​Roll the dough to form a small ball of about 8 grams each. Place on a baking tray line with baking paper, use a fork to press lightly down and dip the fork in water after each press to prevent the cookie dough from sticking to the fork.
3。面团取约8克,用手搓成圆球状。放在铺有烤纸的烤盘上, 用叉子轻轻稍微压扁。每压一次,把叉子浸入水中,以防止面团粘到叉。

4. Bake in preheated oven at 150‘C top and bottom heat fan forced (I used the traditional pulsed function for my Brandt oven) for about 12~15 minutes.

5. Remove from oven. Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wiring rack to cool down further.

Tips 提示:
1. You do not have to bake the cookies till it turn brown.

2. Soften butter should yield slightly to gentle pressure. Too soft butter will not cream properly with sugar and it will also affect your baked product.

3. To make cocoa flavour, add 1 tablespoon of unsweetened cocoa powder and 2 tablespoons of icing sugar. (The extra icing sugar is added so that the cookies are not too bitter.)
3。可可口味 - 加入1汤匙无糖可可粉和2汤匙糖粉。(加入额外的糖粉,饼干才不会太苦。)

4. To make matcha flavour, add 1 tablespoon of matcha powder.
4。抹茶口味- 加入1汤匙抹茶粉。

5. To make beet root flavour, add 2 tablespoon of beet root powder.
5。甜菜根口味- 加入2汤匙甜菜根粉。

In Germany, there are a number of types of German cookie recipes, they are called Weihnachtsplätzchen. During the first Advent, German cookies are baked in abundance to be enjoyed right up to Christmas. This melt-in-the mouth cookie is one of them. 

You may like to try these recipes too:

Melt-In-Mouth Pork Floss Seaweed Cookies

 Click 'HERE' to view recipe 

Melt-In-Mouth Oreo Chocolate Chip German Cookies​ ​ 
Click 'HERE' to view recipe

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Conducted my first baking workshop as well as the first ever Magic Custard Cake & German melt-in-the-mouth cookies class organised by LessonsGoWhere on 5 July 2014. Click here to read more about the class.   

Due to demand, conducted my 2nd Magic Custard Cake & German melt-in-the-mouth cookies workshop on 16 Aug 2014. Click here to see more photos of our fun-filled lesson. :)

and click here to see more workshops conducted by Baking Taitai. 

This post is linked to the event Little Thumbs up (June 2014: Butter) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Jozelyn Ng of Spice Up My Kitchen

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2014


Anonymous said...

Hi Cheryl, may I know where u get beet root powder? Thk you

Zoe said...

Hi Cheryl,

Like your colourful German butter cookies! I know that matcha cookies are made because you like them... LOL! The beet root ones looks really interesting!


向日葵葵 ~ Sunflower Grace said...

Hi Cheryl, these cookies are very eye-catching, especially the one with beet-root powder.

Bakericious said...

so colorful, I love these!

Jozelyn Ng said...


Baking Taitai said...

Hi, I can't address you as you did not leave your name behind,
You can get the beet root powder from SunLik Trading at 33 Seah Street, just behind Raffles hotel.

Sonia ~ Nasi Lemak Lover said...

I like the colour of beet root powder, have to look for this powder..

Unknown said...

Tried out this recipe earlier. . So yummy!! Hope to find a chance to try out other recipes soon :)

Liz said...

hi if I use salted butter, will it spoil the entire taste?

Baking Taitai said...

Hi LIz, your cookies will taste somehow salty.

Anonymous said...

Hi Cheryl,
Instead of shaping as round, my girl ask can she use her little cookie mould to cut out? Thanks

Baking Taitai said...

Hi Kelly, if you find the dough not too soft to handle, then it is possible to use the cookie cutter. :)

Auntie Ruth said...

Hi Cheryl
Can we use red yeast powder instead of beet root for the red ones? Thanks!
Rgds, Ruth

Baking Taitai said...

Hi Ruth, yes you can. :)

ill fate said...

Hi, thanks for the recipe. Can I know if the cookies meant to be soft or crunchy after baked? Thanks

Baking Taitai said...

Hi Cin_Babes, these cookies are soft and melt in the mouth. :)

Toktok said...


Thanks for the recipe. May I know how the recipe be different if use beetroot juice instead?


Baking Taitai said...

Hi Toktok, I would not advise you to use beetroot juice as the dough is very soft. If you add beetroot juice to it, it will become too wet and sticky to form a manageable dough.

Unknown said...

Hi Cheryl, thanks for the recipe. Can I know about how long can I keep the cookies? thanks

Baking Taitai said...

Hi Poh Sim, if you keep it in an air-tight container, it should keep well for 2~3 weeks.

Andrea said...

Hi Cheryl, thank you for this fantastic and easy-to-follow recipe. I've baked it once and it really tasted heavenly. :)
Now I'm thinking of baking them and giving them to my colleagues during our xmas party.
I was wondering whether it is possible to pipe the dough into flowery shapes instead of doing the round ones and indented with a fork?
Thank you in advance.

Baking Taitai said...

Hi Andrea, sorry for the late reply as I just returned from my holidays. Yes, you can definitely pipe the dough into whatever shapes you like. I would like to suggest that you replace the plain flour with cake flour so that the dough is even softer and easier to pipe. Thanks for your nice feedbacks.

Andrea said...

Thank you for the advise Cheryl. No worries for the late reply. Hope you had a great vacation. :)

I piped the dough before I got your reply though because the party was on the 12th Dec. :p
The original flavoured ones were easy to pipe, but not the chocolate ones. Probably it was too dry?
I will replace the plain flour with cake flour during my next bake which I believe will be for CNY 2015. :)

Baking Taitai said...

You are most welcome Andrea, yes indeed it was a great holiday in Australia with my family!
The chocolate, matcha or beetroot dough tends to be drier as food powder is added to the flour. You can reduce the amount of flour accordingly and use cake flour instead may help to improve the texture of dough for piping.

Unknown said...

hi, is it possible to replace the potato starch with corn starch? thanks!

Baking Taitai said...

Hi ling xiue, I would not advise you to replace with corn starch as potato starch is the main ingredient for this melt in the mouth German cookies recipe.

trishann said...

Hi, I would like to know is there any difference if I use cake flour or 低筋面粉 instead of 中筋面粉?

Baking Taitai said...

Hi Trishann, if you use cake flour also known as 低筋面粉,the texture will be even softer and melt-in-the-mouth literally.

雯子 said...

Hi Cheryl,
I'm a novice baker and I usually bake only for my family members. My nephew who's only 3 this year loves strawberries. As I would like to use only the natural ingredients whenever possible, would it be possible to make Strawberry flavored German cookies using the fresh fruit itself?
Thank you very much

Baking Taitai said...

Hi 雯子, it is not possible as strawberry puree is too liquid to add to the cookie dough which is already very soft itself. It will be almost impossible to handle the wet dough. Suggest that you get strawberry powder (have not seen any around in Singapore though) or get freeze dried strawberries and grind it into powder form if you would like to do strawberry flavoured German cookies.

michellewtlim said...

Hi Cheryl, can I replace with rice flour?

Baking Taitai said...

No, as mentioned potato starch is the main ingredient for this recipe, it cannot be replaced by any other flour.

Baking With Hearts said...

Hi, may I know what is traditional pulsed function? Do you mind to take a picture of the function? I am using Brandt oven too.

Baking Taitai said...

Hi, sorry I can't attach any photo or picture here but you can see a photo of the traditional pulsed function (meaning top/bottom heat with fan mode) logo under step 8 in the"Homemade Subway White Chocolate Macadamia Nut Cookies" post in my blog.

My Gallery said...

Hi, can I double the recipe to make 100 pieces?

Baking Taitai said...

Of course you can!

My Gallery said...

Just finished baking. Unable to get 100 pcs because I rolled it a bit too big😅. My kids love it. Will do it again.

Unknown said...

Hi,想請問potato starch係粟粉還是木薯粉?

Baking Taitai said...

Hi Silvia, 都不是,是馬鈴薯粉,用馬鈴薯做的。也稱為生粉或太白粉。

Winnie said...

Hi! Is icing sugar same as castor sugar?

Baking Taitai said...

Hi Winnie, it's different. Icing sugar is sugar in powdered form also known as confectioner's sugar.