German Gingerbread Cookies

These traditional German Christmas cookies are thick and soft gingerbread cookies with a unique spice blend that gives an old world flavor.

yield: 30 COOKIES

prep time: 10 MINUTES

cook time: 19 MINUTES

additional time: 15 MINUTES

total time: 44 MINUTES


14 Tablespoons butter
2 Tablespoons molasses
1/3 cup light corn syrup
2 3/4 cup all-purpose flour
1 1/3 cup packed dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon coriander
1/8 teaspoon cardamom
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon baking powder
One pinch salt
2 large eggs
1 cup semi-sweet chocolate chips
2 Tablespoons vegetable shortening
1/2 cup slivered almonds

Preheat oven to 350° F and prepare 2 baking sheets by lining them with silicone baking mats or with parchment paper.

In a small pan, melt together the butter, molasses, and corn syrup. Heat just until the butter has melted.

Next, in a large mixing bowl, mix together the flour, brown sugar, spices, baking powder, and salt.

Add the butter mixture to the dry ingredients, mixing well. Add eggs one at a time, stirring completely incorporated.

Using a cookie scoop or a tablespoon, drop by tablespoon onto cookie sheets. Make sure the cookie dough is mounded up, because they will spread a little. Bake 17 - 19 minutes.

Remove to wire rack and let cool.

In a microwave safe bowl, combine the chocolate chips and shortening. Heat on 50% power until the chocolate is completely melted. Mix until smooth.

Dip the top of each cookie into the chocolate and decorate with slivered almonds.

Allow the cookies to dry completely.


Store the cookies in a cool place in an airtight container with waxed paper between the layers.