Our Favorite
Christmas
Cookies

Recipes for our international
team’s favorite cookies!

Find your favorite cookie:

GotPhoto Camera Cookies

The Perfect Cookies for Photographers!

 

  • 4 cups flour
  • 1¼ cups sugar
  • 1 pkg vanilla sugar
  • 2 sticks butter
  • 2 eggs
  • ½ pck. baking powder
  • 1 camera cookie cutter
  1. Preheat the oven to 325°F
  2. Mix all the ingredients for the dough in a bowl with a mixer.
  3. Roll out the dough and cut out the cookies.
  4. Line a baking tray with baking paper and bake the cookies for about 10 minutes.
  5. Decorate the cooled cookies as you like.

Pepparkakor

Swedish Spiced Cookies

  • 6 oz.sugar beet syrup
  • 1 cup sugar
  • 1 cup water
  • 1 3/4 sticks butter
  • cinnamon, ginger, cloves
  • 1 tsp. baking soda
  • 4 cups flour
  1. Bring the beet syrup, sugar and water to the boil briefly (keep stirring), add butter (keep stirring), now you can reduce the heat, it doesn’t have to boil any more.
  2. Add (at least; according to your taste) 2 tsp. cinnamon, 2 tsp. ginger and 2 tsp. cloves.
  3. Add 1 tsp. sodium carbonate (be careful, it will start foaming now), stir in approx. 4 cups flour.
  4. The dough must have a fairly firm consistency, it is better to add less flour at the beginning, and then knead in a little as needed.
  5. Roll out the dough on a floured work surface and cut out the biscuits.
  6. Bake at 425°F for about 5 minutes.
  7. The dough is also great for freezing or prepare the day before.
  8. Decorate as you like.

Favorite Cookies of
Anita from Marketing EU

She first found the recipe here:
chefkoch.de

Healthy(ish) Jammie Dodger Cookies

Favorite Cookies of
Nicole from Product

She first found the recipe here:
Deliciously Ella

(Recipe is not on the page.)

  • ¾ cup ground oats
  • ½ cup plus 1 tbsp ground almonds
  • ¼ cup coconut blossom sugar
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. maple syrup
  • 1 Tbsp. oat or almond milk
  • 1 Tbsp. ground flax
  • 2 tsp. vanilla extract
  • ½ tsp. flaked sea salt
  • Naturally sweetened jam
  1. Preheat oven to 350°F.
  2. Mix all ingredients (except jam) until smooth.
  3. Drop dough by tablespoonfuls onto a baking sheet lined with parchment paper.
  4. Roll into balls and poke a hole in each ball with your finger.
  5. Fill each hole with a little jam.
  6. Bake in the preheated oven for 12–15 minutes until the balls are flat and golden brown.

Tarallucci

Italian Lemon Knot Biscuits

Ingredients for 50 biscuits

  • 4¾ cups flour
  • 1 cup sugar
  • ⅓ cup vegetable oil
  • 2 tbsp milk
  • 4 eggs
  • 4 tsp baking powder
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • Zest of 2 organic lemons
  • Juice of 1 organic lemon
  1. Sift the flour, baking powder and salt into a bowl and set aside.
  2. In a mixing bowl, beat the eggs until frothy, about 3–4 minutes. Add the sugar, continuing to beat until the mixture is well blended and slightly thickened. Add the oil, milk, extract, zest and juice of one lemon and beat until well combined.
  3. Slowly add the flour mixture until the batter is well combined and soft.
  4. Preheat the oven to 350F degrees.
  5. Line two baking trays with parchment paper.
  6. Scoop out the dough with a biscuit scoop and drop onto a floured surface. Roll into a 4 inch strand about a half inch in diameter. Shape into a circle, overlapping the ends (similar to pretzels). Place on parchment lined baking sheets.
  7. Bake for 12–15 minutes or until the underside is lightly browned.
  8. Glaze the biscuits before serving.

Favorite Cookies of
Andrea from our People & Culture team

He first found the recipe here:
She loves Biscotti

Buttercream Sugar Cookies

Favorite Cookies of
Angel from our People & Culture team

Ingredients for biscuits: 

  • 2½ cups flour
  • 2 sticks softened salted butter
  • ¾ cup sugar
  • 1 large egg
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • Powdered or caster sugar optional

Ingredients for buttercream:

  • 7½ cups icing sugar
  • 2½ sticks softened salted butter
  • 1 tsp. vanilla extract
  • Whipped cream or whole milk as required
  • A pinch of salt

Preparation for biscuits:

  1. In a large mixing bowl, cream together the butter and sugar. Add the egg and vanilla extract and beat until well combined.
  2. In a separate bowl, mix together the flour and baking powder.
  3. Add flour to butter and sugar mixture and gently fold in until well combined.
  4. Chill for two hours.
  5. Roll out the dough on a floured surface and cut out the desired shapes for the biscuits OR shape into balls and roll in granulated sugar to make plain biscuits.
  6. Preheat to 375°F and bake for 6–8 minutes. Do not over bake!
  7. Leave to cool.

Preparation for buttercream:

  1. Beat butter, sugar and a pinch of salt on high speed for several minutes until pale and glossy.
  2. Add the vanilla, whipped cream and milk as required.

Walnut Hearts

Biscuit with Multiple Layers

  • 1¾ sticks butter
  • 1 cup icing sugar
  • 1 pkg. vanilla sugar
  • 1 egg yolk
  • ½ cup grated walnuts
  • 2½ cups flour
  • 1¾ cups (14 oz) marzipan paste
  • Icing sugar for rolling out
  • Apricot jam
  • 14 oz chocolate coating
  • Walnut halves for decorating
  1. Mix the butter with the icing sugar, vanilla sugar, egg yolks and the grated walnuts. Gradually knead in the flour, cover the dough and leave to rest in the fridge for 1 hour.
  2. Roll out on a floured baking board and cut out hearts or round shapes.
  3. Place on a baking tray lined with baking paper and bake in a preheated oven at 300°F for approx. 15–20 minutes until light yellow.
  4. Knead the marzipan mixture with the icing sugar, roll out thinly and cut out the shapes.
  5. Spread the cooled biscuits with apricot jam, cover with marzipan biscuits, coat with chocolate coating and decorate with half a walnut.

Favorite Cookies of
Nicole from the Sales team in Germany

She first found the recipe here: chefkoch.de

Polvorones

Spanish Almond Lard Biscuits

Favorite Cookies of
Diego from our Engineering team

He first found the recipe here:
Peque Recetas

  • 3⅓ cups pastry flour
  • ½ cup Iberian lard
  • ¾ cup icing sugar
  • ¼ cup ground raw almonds
  • Icing sugar for decorating
  • A pinch aniseed
  • ¼ tsp cinnamon

Toast the flour and almonds:

  1. The night before, spread the flour and ground almonds on a baking tray. The flour must be well sifted and mixed well with the almonds.
  2. Preheat the oven to 275˚F and bake for 30 minutes on top and bottom heat, stir occasionally with a spatula.
  3. The mixture will brown slightly, but be careful, if you wait too long, it will become bitter.
  4. Let it rest until the next day.

Prepare the almond paste:

  1. On the work surface, pile up the flour mixture like a volcano, add the remaining ingredients to the “crater” and mix until an even dough is formed. Form it into a large “flat ball”, wrap in cling film and place in the fridge for 30 minutes to an hour.
  2. Remove the dough from the fridge. Flatten it a little(!) with the palm of your hand and finally carefully roll it out about two centimetres thick with a rolling pin to get the surface smooth. Cut out rounds (roughly about 2.5 inches in diameter), e.g. with my drinking glass.
  3. Leave to rest for at least an hour.

Bake:

  1. Preheat the oven to 400°F and bake for 15 minutes from the top (grill function), make sure they do not burn. Remove from the oven and, when they have cooled, sprinkle generously with icing sugar.

Grandma’s (and Robin’s!) Vanillekipferl

Small, Crescent Shaped Vanilla Biscuits from Austria

  • 2 cups flour
  • 1¾ sticks butter
  • 1 cup ground almonds
  • ⅓ cup sugar
  • 2 pkg. vanilla sugar
  • 1 pkg. icing sugar for turning
  • 2 pkg. vanilla sugar for turning
  1. Knead the ingredients for the dough well together. Then wrap in plastic wrap and place in the fridge for 30 minutes.
  2. In the meantime, sift the icing sugar into a large, sealable bowl and mix with two sachets of vanilla sugar.
  3. Shape the croissant dough into rolls with an approximate diameter of 1.5 inches. Then cut into slices approx. .5 inch thick. Form the crescents from these slices and place them not too close together on a baking tray lined with baking paper.
  4. Bake in a fan oven at 350 °F for about 10–15 minutes. Leave the croissants to cool for about 3 minutes. Then place them in the prepared icing sugar mixture and turn them over on all sides. If they are still too warm, they will break easily; if they are too cold, the icing sugar will not stick well, it is best to keep trying them to see if they are firm enough.
  5. Tip: It is best to bake the trays one at a time, otherwise they will cool down too much and you won’t be able to keep up with the turning.

Favorite Cookies of
Robin from the Sales team in Germany

He first found the recipe here: chefkoch.de

Classic Chocolate Chip Cookie

No Subtitle Needed!

Favorite Cookies of
Matt, our Project lead for the US market

He originally found the recipe here: bon appétit

  • 1½ cups flour
  • 1 cup dark brown sugar
  • 1½ sticks butter
  • 6 oz roughly chopped dark chocolate
  • ¼ cup granulated sugar
  • 1 egg
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1¼ tsp salt
  • ¾ tsp baking powder
  1. Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside. Preheat the oven to 375°F.
  2. Cook 1 stick of butter in a large saucepan over medium heat, stirring frequently and scraping the bottom of the pan with a heatproof rubber spatula, until the butter foams and then browns, about 4 minutes. Scrape the melted butter and all the browned bits into a large heatproof bowl and let cool for 1 minute. Cut the remaining butter into small pieces and add to the brown butter.
  3. Once the butter has melted, add both sugars and whisk until the sugar is incorporated and no lumps remain.
  4. Add the egg and egg yolk and whisk until the sugar has dissolved and the mixture is smooth and stir in the vanilla.
  5. Using a rubber spatula, fold the remaining dry ingredients into the butter mixture until no dry spots remain, then fold in the chocolate (the biscuit dough will be soft but should hold its shape when scooped; if it slumps or runs out after scooping, stir the dough several times and let it rest for 5–10 minutes until the balls hold their shape as the flour hydrates).
  6. Using a portioner, cut off 16 balls of dough and divide between 2 rimmed baking sheets lined with parchment paper.
  7. Bake, rotating the trays as the biscuits brown very unevenly, until deep golden brown and firm around the edges, 8–10 minutes.
  8. Then leave to cool on the baking sheets.

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