These German Syrupkuchen cookies are a beloved holiday treat, traditionally enjoyed during Christmas. We love them so much that we can’t wait for Christmas and make them all year round. This recipe has been a family favourite, often requested by friends and family alike. Shaped into hearts or festive designs, these cookies bring a touch of warmth and nostalgia.
Why You Will Love these German Syrupkuchen Cookies
- Rich and Spiced Flavour: The combination of spices like cinnamon, cloves, and ginger gives these cookies a warm, comforting taste.
- Versatile Shapes: Whether you shape them as hearts, gingerbread houses or festive holiday designs, these cookies are as fun to make as they are to eat.
- Perfect for Gifting: Homemade Syrupkuchen cookies make a thoughtful and delightful gift for friends and family.
- Easy to Make: Despite their complex flavour, these cookies are simple to prepare and bake however do take some time and effort.
Serving Suggestions
These Syrupkuchen cookies are delightful when served with a cup of tea or coffee. They make a perfect accompaniment to your afternoon tea or a cozy evening treat.
Decorating these German Syrupkuchen Cookies
For a festive touch, use Christmas-shaped cookie cutters or make gingerbread houses. Decorating these cookies with icing and sprinkles adds an extra layer of fun and creativity, especially when involving children in the process.
Storage Tips
Store these cookies in an airtight container to keep them fresh and maintain their crisp texture.
These German Syrupkuchen cookies are a delightful treat that embodies the festive spirit of the holidays. Their satisfying crunch and inviting aroma make them enjoyable at any time of year. Whether you’re savouring them with a cup of tea or sharing them as gifts, these cookies are sure to become a staple in your baking repertoire.
German Syrupkuchen Cookies
Ingredients
- 250 g / 1 cup / 8.8 oz Butter
- 133 g / 2/3 cup / 4.7 oz Sugar
- 500 g / 1 1/2 cups / 17.6 oz Syrup
- Juice and Peel of 1 Lemon
- ½ teaspoon Cloves
- 2 teaspoons Cinnamon
- ⅓ teaspoon All Spice
- ⅓ teaspoon Mixed Spice
- ⅔ teaspoon Ginger
- 80 ml / 1/3 cup / 2.7 fl oz cold water
- 1 ⅓ heaped teaspoons Bicarbonate of Soda
- 833 g 6 1/2 cups / 29.4 oz Flour
Instructions
- Preheat the oven to 170°C (340°F).
- Line 2-3 baking trays with baking paper.
- In a large pot, melt the butter, sugar, and syrup together and bring to a boil. Remove from heat and allow to cool.
- Using a lemon squeezer and grater, add the juice and peel of 1 lemon.
- Add all the spices and mix well.
- In a ⅓ cup of water, dissolve the bicarbonate of soda and stir. Add this to the mixture in the pot. The mixture will bubble up. Mix well.
- Add the flour and mix until combined.
- Allow the dough to rest in the fridge overnight.
- Using a rolling pin, roll out the cookie dough as thin as possible.
- Cut out shapes with a cookie cutter.
- Place on the prepared baking trays.
- Bake for 10-15 minutes, adjusting the time based on the thickness of the cookies. Remove the thinner cookies first if necessary and continue baking the thicker ones.
- Allow the cookies to cool on the trays. The cookies need to be crispy, if they are not hard they are not baked long enough. Check for crispness and return to the oven if needed for a few more minutes.
I would love to hear from you
Please share your thoughts, experiences, and any variations you tried with this Syrupkuchen recipe in the comments below.
I just baked my first batch of German Syrupkuchen Cookies … so delicious, flavourful and crispy. Thank you for sharing this scrumptious recipe.
You’re so welcome! I’m thrilled you enjoyed them—they’re such a treat.