German Cookies
German Cookies are traditional treats known for their rich, spicy flavor and crisp texture. Made with sorghum molasses and ginger, they offer a delightful crunch and a hint of warmth. Perfect for holiday gatherings or cookie exchanges, these cookies appeal to those who enjoy spicy, flavorful baked goods.
Ingredients
Instructions
- Mix all ingredients thoroughly.
- Let the dough chill overnight in the refrigerator.
- Shape the chilled dough into balls about the size of walnuts.
- Press each ball with a fork to make a cross pattern on top.
- Bake in a moderate oven at 350°F (175°C) for 10 to 12 minutes, ensuring they are not overdone.
- Remove cookies from the oven so they will fall slightly when taken out.
- Allow cookies to cool before serving.
Tips & Substitutions
For a softer cookie, reduce the baking time slightly or add a tablespoon of milk to the dough. You can substitute half the shortening with unsalted butter for a richer flavor. If you don't have sorghum molasses, use dark corn syrup or regular molasses, but note that this will slightly alter the flavor profile.
Serving Suggestions
These German cookies are delightful on their own, but you can serve them with a cup of coffee or tea for a perfect afternoon treat. They also pair beautifully with Bailey'S Irish Creme for a festive touch. Consider adding a side of fresh fruit or a small dish of whipped cream for extra indulgence.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies between layers of parchment paper in a freezer-safe container for up to three months. Reheat in a low oven for a few minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of German Cookies contains roughly 137 calories, with 1g protein, 13g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but you may need to adjust the liquid slightly. Whole wheat flour absorbs more moisture, so start with 4 cups and add more if the dough feels too dry.
What can I do if the dough is too sticky?
If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency. It's important to chill the dough, as this will help it firm up and make it easier to handle.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and the tops have set. They should still be soft in the center, as they will continue to firm up after being removed from the oven. Avoid overbaking to maintain a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).