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Linzer cookies, vanilla crescents, bear paws and delicate nut treats
Few can imagine Christmas without fragrant cookies. The moments when the scent of butter, vanilla, nuts and chocolate drifts through the kitchen are among the most beautiful moments of Advent. Every family has its staples, but year after year it’s useful to have one place at hand where you can find the best Christmas cookies clearly and without searching.
We’ve prepared a selection of the most popular types of Christmas cookies for you, which you can also see in the preview image – supplemented with other proven classics. For each one you’ll find a complete recipe, ingredients and instructions so your cookies always turn out well.
Linzer cookies – a Christmas classic that never disappoints
Delicate, crumbly, with a layer of jam. Linzer cookies are a fundamental staple of Christmas baking.
Ingredients
- 300 g plain flour
- 200 g cold butter
- 100 g powdered sugar
- 2 egg yolks
- zest of 1/2 lemon
- 1 packet vanilla sugar
- redcurrant or raspberry jam
- powdered sugar for dusting
Instructions
- Quickly work the flour, sugar, lemon zest, egg yolks and cold butter into a smooth dough.
- Wrap in cling film and chill in the fridge for at least 2 hours.
- Roll out, cut out shapes and bake at 160 °C for about 8–10 minutes.
- Once cooled, sandwich with jam and dust with powdered sugar.
Vanilla crescents – fragrant and delicate
Christmas just wouldn’t be the same without them.
Ingredients
- 280 g plain flour
- 200 g butter
- 100 g ground walnuts
- 80 g powdered sugar
- 1 packet vanilla sugar
For coating
- powdered sugar
- vanilla (or vanilla sugar)
Instructions
- Work the ingredients into a dough and let it rest in the fridge for at least 1 hour.
- Shape into crescents and bake at 170 °C for about 10–12 minutes.
- While still warm, coat in powdered sugar mixed with vanilla.
Bear paws – childhood nostalgia
Cocoa cookies with nuts and a characteristic spice aroma.
Ingredients
- 250 g plain flour
- 150 g butter
- 120 g powdered sugar
- 2 tablespoons cocoa powder
- 100 g ground nuts
- 1 egg
- a pinch of cinnamon
- a pinch of ground cloves
Instructions
- Make a dough from the ingredients and chill it in the fridge for at least 30 minutes.
- Grease the molds, fill with the dough and press lightly.
- Bake at 170 °C for about 10–12 minutes depending on the size of the molds.
- After turning out, dust with powdered sugar.
Nut crescents dipped in chocolate
An elegant cookie that disappears first.
Ingredients
- 250 g plain flour
- 200 g butter
- 100 g ground hazelnuts
- 80 g powdered sugar
To finish
- dark chocolate (for dipping)
Instructions
- Work the dough and let it rest in the fridge for a short while.
- Shape small crescents and bake at 170 °C for about 10 minutes.
- Once cooled, dip the ends into melted chocolate and let set.
Cocoa pracny (bear paws without molds)
A simpler variant of the beloved classic when you don’t want to bother with molds.
Ingredients
- 250 g plain flour
- 150 g butter
- 120 g powdered sugar
- 2 tablespoons cocoa powder
- 1 egg
Instructions
- Work the dough and let it rest in the fridge.
- Shape small rounds or pracny and place on a baking sheet lined with parchment paper.
- Bake at 170 °C for about 10–12 minutes.
- Once cooled, coat in powdered sugar.
Chocolate sandwich cookies
Ideal for chocolate lovers – a tender dough and a delicate filling.
Ingredients
- 300 g plain flour
- 200 g butter
- 100 g powdered sugar
- 2 tablespoons cocoa powder
- 2 egg yolks
Filling
- chocolate cream or nougat
Instructions
- Work the dough, wrap it and let it rest in the fridge.
- Roll out, cut out circles and bake at 160 °C for about 8–10 minutes.
- Once cooled, sandwich with chocolate cream.
Coconut meringues – light and crunchy
A great way to use up egg whites that often remain from other baking.
Ingredients
- 3 egg whites
- 150 g powdered sugar
- 120 g desiccated coconut
Instructions
- Whisk to stiff peaks, gradually whisk in the sugar.
- Carefully fold in the coconut.
- Form small heaps on a baking sheet lined with parchment paper.
- Dry at 100 °C for about 60 minutes (or until crisp), then leave them to finish in the oven.
Tips to ensure your Christmas cookies always turn out well
- Use high-quality butter, preferably cold.
- Don’t overwork the dough – tenderness is key.
- Most cookies taste best after a few days of resting.
- Store in a dry, cool place, preferably in metal tins.
Christmas cookies connect generations
Each piece has its own story. Whether you bake from your grandmother’s recipe or try new combinations, one thing is certain – Christmas cookies are among the most beautiful traditions of Czech Christmas.
Save this article, come back to it anytime during Advent and pick the cookies that mustn’t be missing from your home this year.
