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    Home » Recipes » Cookies and Bars

    German Cookies

    By Kathleen Culver: Dec 5, 2021 · Updated: Dec 7, 2021 · This post may contain affiliate links. · 4 Comments

    Jump to Recipe Print Recipe

    These German cookies are an adaptation of a festive and easy bar cookie that my mom has made at Christmas for years. These flavorful spiced bars are made with brown sugar, cinnamon, cloves and orange zest and are packed with chopped pecans. They are magically both light and slightly meringue-like, and yet have a good structure with nice chew. A bit of whole wheat flour in the batter provides body without feeling heavy. The bars are blanketed with an orange glaze that resembles patches of snow as it dries. Cut into a star pattern (or cut into squares), these are a simple and straightforward spice cookie that keeps very well.

    German cookies on a marble block and white parchment paper, cut into a decorative holiday star pattern. The marble block rests on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, brown twine, holiday figurines and more cookies.

    The original recipe for these cookies is from a 1960s edition of a Sunset Magazine "favorite recipes" compendium that my mom still has. Her handwritten notes say 1976 was the first year she baked them, and the fact that we make them still is a testament to their ease, reliability, and great taste.

    The star shape (or snowflake, depending on your eye) of the bars was inspired by an Instagram post by Joanne of The Olive and Mango. She baked a cake that featured this pretty design, and I've been wanting to try something similar ever since. It's a beautiful way to dress up a simple bar cookie recipe or cake. I shared a stop motion video on Instagram Reels demonstrating how to slice the bars into this star shape. You can see it here.

    With holiday cookie season upon us, you might also consider these caramel pecan shortbread bars, or these triple ginger molasses cookies. You can find all of my cookie and bar recipes here.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Recipe Tips
    • Are these Lebkuchen?
    • 📖 Recipe
    • More cookies
    • 💬 Comments
    A fluted white ceramic plate holds diamond shaped glazed bar cookies. The plate is on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, brown twine, holiday figurines and more cookies.

    Ingredients

    FOR THE GERMAN SPICE COOKIES:

    • Large eggs - Eggs provide fat and serve as a binder in these bar cookies.
    • Brown sugar - brown sugar helps keep these bars moist and chewy and gives them a deeper caramel taste.
    • All purpose flour - Flour binds the batter together and provides structure. If you have a scale, I encourage you to weigh your flour for best results. Feel free to substitute all purpose flour with a cup for cup style gluten free flour if desired.
    • Whole wheat flour - A bit of whole wheat flour adds a nutty, complex taste. It does absorb a bit of extra moisture, which creates a fairly thick batter. If you don't have whole wheat flour, feel free to replace it with the same amount of all purpose flour (or gluten free).
    • Cinnamon - A warming spice that adds a lovely holiday feel to these cookies.
    • Cloves - Ground cloves are the pulverized dried flower buds of the clove tree. They impart an intense and pungent flavor that always reminds me of winter baking.
    • Kosher salt - for enhanced flavor.
    • Pecans, chopped - I recommend toasting the pecans in order to bring out their nutty flavor.
    • Orange zest - Wash your orange and use a microplane or fine toothed grater to zest the orange. Avoid grating the white pith as it adds a bitter taste.

    FOR THE ORANGE GLAZE:

    • Powdered sugar - Sift your powdered sugar to ensure there are no lumps in the glaze.
    • Orange juice - Freshly squeezed orange juice will provide the best, brightest citrus flavor for the glaze. Juice the orange that you zested for the cookie batter.

    See recipe card for quantities.

    A closeup of spiced and glazed bar cookies cut into a decorative holiday star pattern.

    Instructions

    • Place a rack in the middle of the oven. Preheat to 375 degrees Fahrenheit (190 degrees Centigrade, Gas Mark 5). Line a 9 x 13 pan with parchment paper, extending the paper over the sides to use as a handle for lifting the bars out of the pan after baking.
    • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and brown sugar. Beat until airy, light and creamy, 2-3 minutes.
    • Add flours, cinnamon, cloves, and salt. Mix until flour is fully incorporated and no dry streaks remain.
    • Mix in the chopped pecans and orange zest.
    • Pour the batter into the pan. It will be quite thick, and won't look like there's enough. It's OK! Carefully spread the batter to the edges of the pan, making sure there are no areas of the pan left bare.
    • Bake for 15-17 minutes, until bars are just beginning to turn golden and the top has turned dull. Your finger should only leave a slight indentation.
    • While bars are baking, mix up the orange glaze. In a 1 cup (250 mL) glass measuring cup (or similar container, ideally with a pour spout), combine the powdered sugar and orange juice. Whisk until you achieve a smooth, thin glaze. Immediately upon removing the bars from the oven, pour the glaze over the bars and spread with a pastry brush or the back of a spoon to cover the entire top.

    Hint: Make the orange glaze while the bars are baking so that it's ready to pour on the bars as soon as they come out of the oven. As the bars cool, the glaze will solidify. Before cutting, it's best to let the bars rest for a few hours until the glaze is firm.

    A stack of bar cookies on a fluted white ceramic plate on a tan surface. Brown twine, a reindeer figurine and mercury glass votives surround the plate.

    Substitutions

    • Whole wheat flour- the original recipe was written with all purpose flour, and along the way, my mom adapted it to include a bit of whole wheat flour. I've made it both ways, and both are great. Feel free to substitute all purpose flour for the whole wheat if you don't have it in your pantry.
    • Pecans - You can certainly substitute other nuts for the pecans (walnuts, chopped almonds, or hazelnuts come to mind). I wouldn't recommend omitting nuts completely as it will reduce the total quantity of batter by too much.

    Variations

    • Spices - I enjoy the simplicity of the cinnamon and cloves here, but you can certainly add a bit of additional spice flavor if you desire. You might try adding ¼ to ½ teaspoon of ginger, allspice, nutmeg and/or cardamom for a choose your own spice adventure.
    • Add-ins - You could add a few tablespoons of chopped candied ginger for a bit of zing, or additional texture and chew with ¼ to ⅓ cup dried cranberries.
    Bar cookies on a marble block and white parchment paper, cut into a decorative holiday star pattern. Four of the cookies in the middle have been removed, revealing the white parchment paper below. The marble block rests on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, brown twine, holiday figurines and more cookies.

    Equipment

    Glass and metal pans conduct heat differently. Glass bakeware takes longer to heat up than metal pans, and retains heat for longer once hot. Using a glass pan without adjusting this recipe might result in overbaked edges, as the batter will take longer to cook, and then might bake too quickly towards the sides. If you only have a glass pan, you may need to experiment with lowering the heat by 25 degrees Fahrenheit and baking for an additional 10 minutes. King Arthur Baking has visual examples of recipes tested using different pans here.

    I also like using a metal pan because it results in more well defined, 90 degree edges rather than a curved, slightly slanted edge from glass. Straight edges are particularly helpful if you want to cut the bar cookies into a decorative shape.

    Use small or medium binder clips from the office supply store to keep the parchment paper lining the pan from falling into the wet batter. I also use them as bag clips to keep my pantry ingredients sealed.

    Storage

    These bars store well in an airtight container for up to a week. For longer storage, they freeze beautifully in an airtight container as well. Place parchment paper between the layers to ensure they don't stick.

    Recipe Tips

    Make sure your ground spices are fresh, especially if it's been a good while since you used them. Fresh spices make a world of difference. Store your spices in a well sealed container in a cool, dry location. Whole spices are usually fresh for around 2 years, while ground spices have a much shorter shelf life of around 6 months.

    If you have the option to buy spices in bulk at your local grocery store, I encourage you to do so. Buying spices in bulk just means purchasing the amount you need from a larger container that the grocery store restocks frequently. (You won't go home with 3 pounds of cinnamon unless you really want to).

    Bar cookies on a marble block and white parchment paper, cut into a decorative holiday star pattern. The cookies in the middle have been removed, revealing the white parchment paper below. The marble block rests on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, brown twine, holiday figurines and more cookies.

    Are these Lebkuchen?

    The original recipe from which these are adapted calls these bars "German Cookies." I realize it's a vague, broad name (can you imagine assuming a country only has one cookie?) but I wanted to stay true to the original in my post. These bars share similarities with Lebkuchen, which is a general term for gingerbread cookie in Germany. However, Lebkuchen are traditionally made with honey and almond paste and include a longer list of spices.

    I don't know the origin of the recipe I've adapted, but I'm guessing it's an American rendition. For all kinds of traditional German baking, I'd recommend looking at this excellent cookbook, Classic German Baking, from Luisa Weiss.

    A fluted white ceramic plate holds diamond shaped glazed bar cookies. The plate is on a tan stone surface and is surrounded by cinnamon sticks, a votive candle, a reindeer figurine and more cookies.

    📖 Recipe

    German bar cookies on a marble block and white parchment paper, cut into a decorative holiday star pattern. The marble block rests on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, brown twine, holiday figurines and more cookies.

    German Cookies

    Print Recipe Pin Recipe
    Flavorful spiced bar cookies made with brown sugar, cinnamon, cloves and orange zest and packed with chopped pecans. Magically both light and slightly meringue-like, and also with good body and nice chew. The bars are blanketed with an orange glaze that resembles patches of snow as it dries. Cut into a star pattern (or squares), these are a simple and straightforward spice cookie that keeps very well.
    Prep time24 minutes
    Cook time16 minutes
    Total time40 minutes
    Servings1 9 x 13 pan of bars
    Author: Kathleen Culver

    INGREDIENTS

    GERMAN COOKIES

    • 2 large eggs
    • 220 grams (1 cup) brown sugar, packed
    • 120 grams (1 cup) all purpose flour
    • 28 grams (¼ cup) whole wheat flour
    • 1 teaspoon cinnamon
    • ½ teaspoon cloves
    • 1 gram (¼ teaspoon) Kosher salt
    • 120 grams (1 cup) chopped pecans, toasted
    • 8 - 9 grams orange zest (from 1 large orange)

    ORANGE GLAZE

    • 90 grams (¾ cup) powdered sugar, sifted
    • 30 mL (2 Tablespoons) orange juice, freshly squeezed

    INSTRUCTIONS

    GERMAN BARS

    • Place a rack in the middle of the oven. Preheat to 375 degrees Fahrenheit (190 degrees Centigrade, Gas Mark 5). Line a 9 x 13 pan with parchment paper, extending the paper over the sides to use as a handle for lifting the bars out of the pan after baking.
    • In a small frying pan over medium low heat, toast finely chopped pecan pieces until lightly browned and fragrant smelling, stirring occasionally - about 2-5 minutes. Set aside to cool slightly.
    • To the bowl of a stand mixer fitted with the paddle attachment, add the eggs and brown sugar. Beat until airy, light and creamy, 2-3 minutes.
      2 large eggs, 220 grams (1 cup) brown sugar, packed
    • Add flours, cinnamon, cloves, and salt. Mix until flour is fully incorporated and no dry streaks remain.
      120 grams (1 cup) all purpose flour, 28 grams (¼ cup) whole wheat flour, 1 teaspoon cinnamon, ½ teaspoon cloves, 1 gram (¼ teaspoon) Kosher salt
    • Mix in the toasted chopped pecans and orange zest.
      120 grams (1 cup) chopped pecans, toasted, 8 - 9 grams orange zest (from 1 large orange)
    • Pour the batter into the pan. It will be quite thick, and won't look like there's enough. It's OK! Carefully spread the batter to the edges of the pan, making sure there are no areas of the pan left bare.
    • Bake for 15-17 minutes, until bars are just beginning to turn golden and the top has turned dull. Your finger should only leave a slight indentation.
    • While bars are baking, make the orange glaze. Immediately upon removing the bars from the oven, pour the glaze over the bars and spread with a pastry brush or the back of a spoon to cover the entire top.

    ORANGE GLAZE

    • In a 1 cup Pyrex measuring cup (or similar container, ideally with a pour spout), combine the powdered sugar and orange juice. Whisk until you achieve a smooth, thin glaze. Pour glaze onto hot bars as soon as they are removed from the oven. Use a pastry brush or the back of a spoon to spread the glaze to cover the bars. The glaze will firm up after an hour or two as the cookies cool.
      90 grams (¾ cup) powdered sugar, sifted, 30 mL (2 Tablespoons) orange juice, freshly squeezed

    Made this recipe?

    Please leave a comment and a star review! Share it on Instagram with
    @theflouredtable and #theflouredtable.

    A closeup of bar cookies cut into a decorative holiday star pattern. The cookies in the middle have been removed, revealing the white parchment paper below in the shape of an eight pointed star.
    A fluted white ceramic plate holds diamond shaped glazed bar cookies. The plate is on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, holiday figurines and more cookies.
    Bar cookies on a marble block and white parchment paper, cut into a decorative holiday star pattern. The marble block rests on a tan stone surface and is surrounded by cinnamon sticks, cloves, a votive candle, brown twine, holiday figurines and more cookies.

    More cookies

    If you liked these chewy spice cookies, you might also enjoy baking these other holiday cookies!

    • Chocolate Coffee Mascarpone Sandwich Cookies
    • Blood Orange Cornmeal Shortbread Cookies
    • Triple Ginger Molasses Cookies
    • Mint Matcha Chocolate Thumbprint Cookies
    « Triple Chocolate Drip Cake
    Chocolate Orange Cheesecake »

    Reader Interactions

    Comments

    1. Stephanie

      January 12, 2022 at 2:25 pm

      I made these wonderful cookies to give as presents during the recent winter holidays. They were a huge hit with three different friends. I only wished I had kept a few more for myself. Thank you for the tip about glass vs. metal pans. I learned something new and didn’t dry out my cookies.

      Reply
      • Kathleen Culver

        January 12, 2022 at 4:15 pm

        Hi Stephanie!!
        I'm so glad that you made them, and that your friends enjoyed them too!
        I did the same thing this year and didn't make enough for myself. I'm definitely setting extra aside next batch.
        And hooray for cookies that aren't dry. Amazing how the pans make such a difference.
        Thank you!
        Kathleen

        Reply
    2. Elaine

      December 11, 2021 at 8:43 am

      Easy chewy different and elegant on paper doily. Serve with port

      Reply
      • Kathleen Culver

        December 11, 2021 at 9:14 pm

        Thanks so much, Elaine!
        I'm glad you had the opportunity to try them.
        Kathleen

        Reply

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    Hi! I'm Kathleen. I'm the baker, food photographer and chief mess maker behind The Floured Table. I love to share my passion for beautiful, delicious tasting desserts by creating recipes you can confidently recreate at home.

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