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There’s an undeniable warmth in the aroma of rich, buttery dough and sweet vanilla filling the kitchen on a cold Advent afternoon. To me, the classic Butter Cookies, which Oma referred to as Butterplätzchen, were uncomplicated yet delicate cut-out cookies. They represented more than just a seasonal favorite.

These Butter cookies are a joyful invitation to gather, decorate and share. I bake with my grandson and reminisce about my childhood in Bavaria and also prepare tins of treats for neighbors. These Butter cookies bring warmth and connection to every corner of my home.

Butterplätzchen are quick to make, delicious to eat, and offer endless room for creativity. Their simplicity is their charm: a handful of ingredients, a bit of rolling and cutting, and then the fun begins—decorating with glazes, sprinkles, and festive shapes. This recipe is a true classic, one that tastes just like Oma’s, and it’s perfect for involving the whole family in the baking process.

Butterplätzchen Recipe: Cut-Out Cookies Like Oma’s

Ingredients for 2 baking sheets:

1/2 cup sugar

2 cups flour

1 stick butter (room temperature)

•  1 tsp vanilla extract

•  1 egg

For decorating:

•  6 tbsp powdered sugar

•  2 tbsp lemon juice

•  Cookie cutters

•  Sprinkles, sliced almonds, shredded coconut, or icing pens

Step-by-Step Instructions

🧈 Step 1: Make the Dough

In a large mixing bowl, combine the softened butter, flour, sugar, vanilla sugar, and egg. Using a hand mixer or stand mixer, knead the ingredients until a smooth, uniform dough forms. This part always reminds me of baking with my mother—her gentle hands shaping the dough, her voice humming a carol. Once the dough is ready, shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.

🔥 Step 2: Prepare the Oven

Toward the end of the chilling time, preheat your oven to 180°C (350°F) for top/bottom heat or 160°C (325°F) for convection. Line your baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick.

🍪 Step 3: Roll Out the Dough

Remove the dough from the fridge and unwrap it. Let it sit for a few minutes to soften slightly—this makes rolling easier. Lightly flour your work surface and rolling pin, then roll the dough out to about 5 mm thickness. The texture should be smooth and pliable, perfect for cutting into festive shapes.

⭐ Step 4: Cut and Bake

Now the fun begins! Use your favorite cookie cutters—stars, trees, hearts, or bells—and cut out as many cookies as you can. Gather the scraps, re-roll the dough, and repeat until it’s all used up. Place the cookies on the prepared baking sheets and bake for 10 to 12 minutes.

Watch closely: they should remain pale with just a hint of golden at the edges. Overbaking can make them hard, so timing is key.

🍋 Time for the Glaze

The glaze should be glossy and slightly thick, perfect for brushing onto cooled cookies.

🎨 Step 6: Decorate

Once the cookies are baked and completely cooled, brush them with the glaze. Before it sets, decorate with sprinkles, nuts, coconut, or icing pens. This is where little hands love to help—each cookie becomes a tiny canvas of holiday cheer.

Notes from the Kitchen

Why do Butterplätzchen turn hard?  

If baked at too high a temperature, or for too long, they lose their tenderness. Stick to the recommended oven settings and use top/bottom heat rather than convection, which can dry out the dough.

Why do Butterplätzchen spread too much?  

This usually happens when the dough is too soft or the ingredient ratios are off. Always chill the dough before rolling, and make sure your measurements are precise.