Are you also baking cookies for the season? I was and it is so much fun! You especially seem to like my new recipe for spritz cookies without a cookie press. Below I give you a lot of new ideas (including previious years of my cookie plate) so that you have an abundance of cookies available. Have fun baking!
Have you heard of Springerle cookies from Germany? Traditionally they are made with anise seed. However, I don’t really like that flavor and instead made them with orange zest and vanilla extract. If you want to do the traditional flavor, I have you covered as well. Springerle cookies are a cookie that needs to be made in advance. It takes three days until they are baked and will intesify in flavor over the course of weeks. For that reason I recommend making them already now if you want to try them for Christmas. If you believe Wikipedia, Springerle cookies were already made in the Middle Ages and served for a lot of festivities, including weddings. The cookie molds were made from pear trees and passed down from generation to generation. I found my cookie mold here in Munich at the store Holzstandl, you may also try Etsy.
Guys, I will do a cookie week starting as of today. I decided to do this early so that you can research recipes and plan ahead. You may even ship cookies and for that it is always better to start in advance, I at least freeze mine before I send them out. You can read about how to ship cookies in this blog post. However, let’s get back to these Taiwanese pineapple cookies. I found the recipe on the German blog Life is full of goodies, Mara self-published a cookie cookbook, it is called “Internationales Plätzchenbuch“. She glazed hers, I decided to leave mine plain and just dust them with some icing sugar. 
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If it were for me, we could skip Halloween all together and dive right into Christmas season. Do you also feel that way? For me fall is perfect for a nice cookie, they are simply comfort food for me, cozy and simple. I remembered that I have a wonderful chocolate cookie on the blog with a caramel center. So I decided to revisit the recipe and tweak it a little bit. I mean, I originally published the recipe in 2017 and I do have a bit more baking experience under my belt. You won’t believe how many cookies I have baked in the last seven years as a pronounced cookie monster. The below recipe has a slightly lower amount of butter and chocolate chunks and I also decided to make them a bit smaller. Also, I decided to sprinkle the cookies with sea salt after baking. Seriously, it took nothing for the cookies to disappear and I need to make more again…
Today I have pumpkin cookies with browned butter for you. At least here in Germany pumpkin is normally only used in savory dishes, which is a pity! So I am following the North American tradition of using all things pumpkin in sweets and the like. I already have a few pumpkin cookies on the blog, so I will add this one to my small list. What I like about these is that you do not need to chill them and if you have canned pumpkin at hand, these are really easy to make. The only extra step is browning the butter, which will give a nutty and caramelized extra flavor. The icing also contains browned butter, so how about you try these?
Finally the heat wave is gone, it is rainy and cold and I can turn on the oven again, yay! Finally! So I decided to give these oatmeal chocolate chip cookies another go. Cookies are the best example of “ROI”, return on investment, you have to invest very little time and money for a wonderful result, cookies have the best ROI in my opinion. This is the cookie monster speaking. Oh, and in case you were wondering, yes, I did work in HR of a consulting company for a few years, I guess their lingo did rub off a little… So are you in for these simple and delicious cookies?
Every year I make a Christmas cookie plate with different cookies, usually with around 10+ cookies. I wanted to share my two plates with you for inspiration. How to ship cookies is explained in this blog article, another article looks at how to deal with sugar cookies. If you want to freeze egg whites, this article may be for you. So let’s start with the cookies I made in 2023 and 2022:
I learned recently that it is common in Germany to serve a plate full of Christmas cookies on the first of advent (this year on November 27th). I know, this is different than in the U.S. Christmas is already full in force here as we don’t have Thanksgiving. So I figured I would show you more than 20 cookie recipes to choose from. I decided to pick unusual recipes, recipes you haven’t tried yet, many of them from the U.S., but also from Latin America and some German ones that are not that common. I hope you find some to your liking.
#1 Brownie cookies from the U.S.
Finally some cookies on the blog again. I haven’t posted a recipe for 9 (!) months, can you believe that? This is extra crazy because of course there were cookies in our house during those nine months, believe me. I find it sad that Germans tend to bake cookies only for the season, there even is a special word for these cookies, instead of Kekse you will say Plätzchen. But I ignore that, for me cookies can be eaten all year long. We had brownie cookies, my favorite chocolate chip cookies and Nutella chocolate chip cookies, recently we have had vegan pumpkin chocolate chip cookies or pumpkin cookies with cream cheese frosting.
Chocolate chip cookies with a nice nutty flavor, coming from tahini, that’s what you will get today! I am excited to present the third vegan recipe in January. If you would like to know why I am doing a vegan January, please check out my previous post. In my opinion, chocolate chip cookies are the best thing in the world, they are souldfood, a simple dessert, easy to prepare, they make children happy as well as adults. Regardless if filled with caramel, plain, with brown butter, I have quite a few recipes on my blog, even including a chocolate chip cookie cake, that’s how much I love this flavor. I have been wanting to try chocolate chip cookies with tahini for a while now and finally managed to give it a try. I love the vegan version, even my husband gobbled up the cookies happily and gave his stamp of approval. These vegan cookies contain tahini, the sesame paste as a replacement for the egg. You can also check out my vegan chocolate chip cookie with pumpkin.
