By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 66
121 cal · 37 min
German Butter Cookies
Recipe GLPR5ddf8ba1b2c3df
These delicate German butter cookies are made with softened butter, sugar, and eggs, flavored with warm cinnamon and a touch of fruity white wine. The dough is tender and rich, baking into golden, buttery shortbread-style cookies that are perfect for any occasion or as a homemade gift.
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Ingredients
6 cups all-purpose flour
1 1⁄2 tablespoons ground cinnamon
1⁄4 teaspoon salt
1 lb. unsalted butter, softened
2 1⁄4 cups granulated sugar
2 eggs, whole
1 egg yolk, lightly beaten
1⁄2 cup fruity white wine, such as Riesling
Directions
Preheat your oven to 375°F. In a small bowl, whisk together the flour, ground cinnamon, and salt; set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes of beating.
Add the 2 whole eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Gradually mix in the flour mixture in two additions, stirring gently until just combined.
Stir in the white wine until the dough is smooth and well blended.
Transfer the dough to a piping bag fitted with a medium star tip. Pipe small rosettes or stars onto ungreased baking sheets, spacing them about 1 inch apart.
Lightly brush each cookie with the beaten egg yolk.
Bake at 375°F for 10 to 12 minutes, until the edges are light golden brown but the centers remain pale.
Remove from the oven and allow the cookies to cool on the baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Comments
These butter cookies are dead-simple to find at any Charlotte grocery chain—flour, cinnamon, salt, butter, sugar, eggs, and white wine are all standard items at Harris Teeter, Food Lion, Kroger, Publix, Walmart, or ALDI, with no special sourcing required. At roughly $0.08 to $0.12 per cookie, the cost is low and driven mainly by butter, which is fine for a treat. The stated 37 minutes is honest for mixing and baking, though the recipe omits cooling time and won't be good to eat for at least another 20 minutes. A batch of 66 makes them ideal for holiday baking or sharing, they're shelf-stable for days, and they're straightforward enough for a weeknight project if you're not pressed for time.
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