German Drop Cookies Recipes

PECAN CINNAMON GERMAN DROP COOKIES

Steps:

• 1. Combine first 5 ingredients. Mix with a spoon. Shape into 1 inch balls, and place on a parchment paper. Bake 20 MINUTES, IN A PRE-HEATED 350 DEGREE OVEN.
• 2. COMBINE POWDERED SUGAR WITH THE CINNAMON. SIFT THIS MIXTURE OVER THE WARM COOKIES, OR ROLL COOKIES IN THE MIXTURE. MAKES 5 DOZEN.... WONDERFUL LITTLE COOKIES! Foto..1/2 without powdered sugar and cinnamon.

GERMAN DROP COOKIES

Steps:

• Preheat oven to 350°F
• Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture.

ANISE DROPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds.
• Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes.

GERMAN CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Beat butter, margarine, and vanilla extract together in a large bowl until creamy. Add sugar, flour, and salt; continue beating until completely incorporated. Fold nuts and chocolate through the butter mixture.
• Drop cookie dough by spoonful onto baking sheet about 1 1/2 inches apart.
• Bake in preheated oven until golden brown around the edges, about 45 minutes. Cool cookies on baking sheets to room temperature before serving.

GERMAN SPRITZ COOKIES (SPRITZGEBäCK)

Steps:

• Add the very soft (but not melted) butter, sugar, and vanilla extract to a large bowl. Using your hand or stand mixer with the normal beaters, mix everything for around 4 minutes until creamy.
• Add the egg and egg yolk to the bowl and keep beating for 2-3 minutes until they are mixed in.
• In another bowl, combine the flour, baking powder, and salt. Give everything a quick stir.
• Switch your mixer attachment to the spiral dough hooks. Then add the flour mixture to the wet ingredients in small increments while beating. Keep mixing until the flour is fully mixed in.
• Cover the bowl and let the dough rest for 30 minutes. If you are using a piping bag (the same kind of bag also used for cake/cupcake decorating) or a cookie press, let the dough rest at room temperature. If you're using a meat grinder for this recipe, place the dough in the fridge for 30 minutes so it can chill.
• Once the time is up, preheat the oven to 350 degrees Fahrenheit and line your baking sheet(s) with parchment paper.
• Now, prepare your piping bag, cookie press, or meat grinder - we usually use a piping bag. You'll want to use a large star tip with your piping bag or cookie press. The larger the opening, the easier the dough will be to push through. Also, the softer the dough, the easier it'll come out of the piping bag.
• Now shape the spritz cookies. You can make whichever shapes you want. Circles with an open hole in the middle, S-shapes, or straight lines are classic choices for Spritz cookie shapes. Some people also like to write their names with the cookie dough. Just make sure to create the letters large enough (and leave enough space in between) since the cookies will rise/expand a bit in the oven.
• Place the cookies on the parchment paper and bake them one baking sheet at a time in the oven for 12-16 minutes until the ends are slightly brown. It takes exactly 13 minutes in our oven but since every oven cooks differently, your baking time might vary slightly. When taking the cookies out of the oven they might still feel a tiny bit soft - that's fine (as long as the bottom is lightly browned). They'll harden once cooled.
• Remove the cookies from the baking sheet and place them on a cooling rack.
• OPTIONAL: Once the cookies have cooled, you can prepare the chocolate glaze by melting chocolate chips either in the microwave, in a pot on the stove, or in a hot water bath. You can use any type of chocolate chips (depending on how sweet you want it to taste). We like using semi-sweet chocolate chips. Once the chocolate chips are fully melted, carefully dip parts of the cookies into the melted chocolate and then place them back onto the cooling rack (place some of the parchment paper underneath for easier clean-up). Let the chocolate glaze fully harden before consuming or storing them. Enjoy!

GUMDROP COOKIES

Steps:

• Combine flour, baking powder, and salt.
• Stir in gumdrops.
• Set aside.
• Combine butter and sugar.
• Stir in egg.
• Stir in vanilla.
• Stir in milk.
• Stir in dry ingredient mixture.
• Drop by small spoonfuls onto greased cookie sheet.
• Bake 10-12 minutes at 350F.
• Remove from pan and cool on a rack.