Nothing says German Christmas like buttery, crunchy Spritzgebäck. I bake the classic cookies every year. Making German Spritz Cookies with my grandmother was a cherished tradition that I know share with my children. My grandmother’s German Spritz Cookie recipe is so simple, making it easy for even the youngest helpers to join in the fun.  

German Spritz Cookies: A Part Of Our Christmas Tradition 

Every Christmas, my grandma would fill a tray with traditional German Christmas cookies, from butter cookies to angel's eyes. But the Spritzgebäck always stole the show. These crisp, golden cookies were a family favorite, with their delicate texture and simple decoration of chocolate-dipped ends. My grandma used her meat grinder to shape the dough—a kitchen utensil commonly used to make ground meat for meatballs or Königsberger Klopse. However, you can also use a pastry press or a food processor with a pastry attachment to make German Spritz Cookies. A piping bag works well too, but the dough shouldn’t be too firm for this method. To prevent this, avoid chilling it for too long. 

5 Tips for Perfectly Shaped German Spritz Cookies  

1. Knead briefly: Over-kneading, whether by hand or with a food processor, will soften the dough and make it harder to work with.  
2. Chill the dough: Let the dough rest in the fridge for at least an hour. For the best results, refrigerate it overnight to enhance its texture and make shaping easier. 
3. Work quickly: Once you have taken the dough out of the fridge, you should start immediately. If it sits out too long, it will soften, making it difficult to handle. 
4. Cool baking tray: If the baking tray is warm, the dough will melt. Always use a cool baking tray lined with parchment paper to ensure the German Spritz Cookies maintain their shape. 
5. Preheat the oven: The cookies need a high temperature right from the start. If you place the baking tray in an oven that is not preheated, the cookies will lose their shape. 

Flavor variations for German Spritzgebäck 

Fruity: Add the grated zest from one lemon or orange to the dough for a refreshing citrus twist. 

Chocolate: Mix in cocoa powder for a chocolate version of German Spritz Cookies. 

Spices: For a warm, aromatic flavor, add a teaspoon cinnamon or vanilla to the dough. 

Nuts: Replace some flour with ground hazelnuts for a rich, nutty texture. 

German Spritz Cookies - Spritzgebäck

Jenny Böhme

Imagine the buttery aroma of Spritzgebäck filling your kitchen as you bake these crisp, golden cookies. Perfect for gifting or enjoying with a mug of hot cocoa, German Spritz Cookies bring warmth and joy to the holiday celebreation. 

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert, Side Dish

Cuisine German

Servings 60 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 500 g all-purpose flour
• 250 g butter
• 200 g sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 pinch of salt

To decorate:

• Chocolate

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Instructions

 

• Cut the butter into pieces and place it in a bowl with the sugar, vanilla extract, egg, egg yolk, flour and a pinch of salt. Knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
• Divide the dough into batches and put it into a meat grinder, pastry press or piping bag to shape the cookies.
• Place the cookies on a baking tray lined with parchment paper. Bake them at 190°C (375°F) for about 10 minutes. They should remain relatively light in color.
• Once the cookies have cooled, melt the chocolate and decorate them as desired.

Keyword christmas cookies, cookies, desserts, german dishes, sweets

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Frikadellen, Fleischklops, Fleischpflanzerl, or Berliner Bulette - German meatballs have a different name depending on the region. However, the recipe is almost the same across regions. German meatballs consist of minced meat, onion, egg, and white bread, as well as salt, pepper and sometimes a little mustard. If you are looking for a recipe with gravy, be sure to check out my German meatballs in creamy white caper sauce, known as Königsberger Klopse.

What We Serve with German Meatballs

German Meatballs taste good both warm and cold. I like to serve them to my family as a main course with:

• Mashed potatoes and mixed vegetables
• Boiled potatoes (Salzkartoffeln), cream sauce, and sauerkraut
• Potato salad and mustard
• Pasta salad
• Fried potatoes and cucumber salad
• Bread and butter

Variation Ideas for German Meatballs

Meatballs are also great served cold. We like to take them with us on picnics or prepare them as finger food for the party buffet. My children also love small meatballs in their lunchbox. They are ideal for lunch on the go during school days.

• We usually use half pork and half beef for German meatballs. If you want to reduce fat, you can also make them without pork. The meatballs will then be a bit firmer.
• Authentic Berlin meatballs are rolled in breadcrumbs before frying, which gives them a crispy crust.
• As a nutritionist, I like to sneak in some vegetables into many recipes. I always add a little carrot or zucchini to the meatballs for my children and family. I simply grate them into the meat mixture, which makes the meatballs wonderfully juicy.
• If you want to avoid bread, you can replace it with oatmeal, a healthy alternative.
• You can experiment with the spices as you like. Paprika powder and chopped herbs, such as parsley, always go well with them.

Are you wondering what the difference is between Swedish and German meatballs? For Swedish meatballs, the onions are fried before being added to the mixture, and breadcrumbs are used instead of soaked bread. Swedish meatballs are then usually served as Köttbullar with lingonberries and mashed potatoes.

Preparing, Storing and Freezing Meatballs

You can easily prepare the meatballs and store them in the fridge for up to 3 days after frying. To warm them up, I put them in the microwave or air fryer briefly.

Alternatively, you can freeze the meatballs and defrost them in portions. They will last for around 3 months in the freezer if sealed airtight.

German Meatballs - Easy Frikadellen Recipe

Jenny Böhme

Made with love and simple ingredients these German meatballs, known as Frikadellen or Fleischklopse, are a family favorite. Try this at home!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Side Dish, Snack

Cuisine German

Servings 8 Frikadellen

Calories 175 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 250 g ground pork
• 250 g ground beef
• 1 onion large
• 1 clove of garlic
• 1 stale bread roll or 2 slices of bread
• breadcrumbs
• 1 teaspoon salt
• 1 teaspoon mustard
• 1 egg
• Vegetable oil or clarified butter for frying

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Instructions

 

• Put the bread in a bowl and pour hot water over it. Let it soak for 5 minutes and then squeeze out the water.
  1 stale bread roll or 2 slices of bread
• Peel the onion and cut it into small cubes.
  1 onion
• Put the softened bread with the ground meat, mustard and salt, egg and onion cubes in a bowl. Press in the garlic. Knead everything well.
  250 g ground pork, 250 g ground beef, 1 onion, 1 stale bread roll or 2 slices of bread, 1 teaspoon salt, 1 teaspoon mustard, 1 egg, 1 clove of garlic
• Now form round meatballs from the ground meat mixture. The mixture is enough for 8 medium-sized or 25 mini meatballs. Roll the meatballs in the breadcrumbs.
  breadcrumbs
• Heat plenty of oil or fat in a pan and fry the meatballs until crispy. Reduce the heat and cook them through until done.
  Vegetable oil or clarified butter for frying

Notes

Tip: You can also cook German meatballs in the oven at 200°C (400°F) for 25 minutes or in the air fryer for 12 minutes at 200°C (400°F). The exact cooking time depends on the size of your meatballs.

Nutrition

Calories: 175kcalCarbohydrates: 1gProtein: 12gFat: 13g

Keyword Frikadellen, meatballs

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German meatballs in creamy white caper sauce, known as Königsberger Klopse in Germany, are one of the country's most popular dishes.

I inherited the recipe from my grandmother. She made the best homemade German meatballs in creamy white caper sauce, which we enjoyed mostly on Sundays and holidays. I may have liked them even more than grandma's delicious beef roulades.

What's the Difference Between Classic German Meatballs and Königsberger Klopse?

The difference between Königsberger Klopse and classic German meatballs is that the balls made of ground meat are boiled rather than fried or baked. For this reason, they are also called Kochklopse in East Germany.

Original Königsberger Klopse contain ground pork, beef or veal, onion, white bread, egg and spices, as well as some anchovy fillet or anchovy paste. However, I don't know anyone who actually uses anchovies, so I leave them out as well.

Königsberger Klopse are known for their creamy white caper sauce, which gives the dish its unique flavor. My children can never get enough of this sauce, and since they love capers, I always add a whole jar.

Traditional Side Dishes for German Meatballs in Creamy White Caper Sauce

Königsberger Klopse can be paired with many side dishes. We enjoy them best with boiled potatoes (Salzkartoffeln), which can be nicely mashed into the creamy white caper sauce.

Additional side options to serve with Königsberger Klopse:

• Mashed potatoes
• Spaetzle
• Rice
• Beetroot, broccoli or pea and carrot vegetables

Prepare and Freeze Königsberger Klopse in Advance

You can easily prepare Königsberger Klopse as part of your meal prep. They will last up to 3 days in the fridge and 6 months in the freezer. Before serving, briefly reheat them by boiling or in the microwave. If the sauce has thickened too much, you can dilute it with a splash of broth or milk.

German Meatballs in Creamy White Caper Sauce - Königsberger Klopse

Jenny Böhme

Königsberger Klopse are hearty German meatballs in a smooth caper sauce. This is a family recipe from my Grandma, rich in tradition and flavor.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine German

Servings 6 people

Calories 803 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the meatballs:

• 500 g ground pork
• 500 g ground beef
• 1 onion
• 2 eggs
• 2 teaspoon salt
• 1 stale bread roll or 2 slices of bread
• Anchovy paste only if desired

For the white caper sauce:

• 1.5 liters of vegetable stock
• 100 g wheat flour
• 100 g butter
• 60 g capers
• 3 tablespoons lemon juice
• salt
• 200 ml cream
• 200 ml milk

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Instructions

 

• Place the bread roll or slices of bread in a bowl and pour hot water over them. Then squeeze out the excess water. Dice the onions finely. Mix the squeezed roll with the ground meat, salt, eggs and onions. For authentic Königsberger Klopse add a little anchovy paste. We don't. Knead the mixture well, then form about 30 small meatballs.
  500 g ground pork, 500 g ground beef, 1 onion, 2 eggs, 2 teaspoon salt, 1 stale bread roll or 2 slices of bread, Anchovy paste
• Bring the vegetable stock to a boil. Carefully add the meatballs and let them simmer for 20 minutes over low heat. Once cooked, remove the meatballs from the pot and set them aside in a bowl. Save the stock!
  1.5 liters of vegetable stock
• In a second pot, melt the butter and stir in the flour. Gradually add a liter of the reserved stock, along with the milk and cream. Season the creamy white sauce with salt and lemon juice. Let it simmer for 5 minutes, then add the meatballs and capers.
  100 g wheat flour, 100 g butter, 3 tablespoons lemon juice, salt, 200 ml cream, 200 ml milk, 60 g capers

Nutrition

Calories: 803kcalCarbohydrates: 24gProtein: 35gFat: 63g

Keyword beef, meatballs

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Cucumber salad is a very popular and beloved side dish here in Germany. In our family, we enjoy it almost every day, especially during the summer months. Our three kids and we adults love the refreshing salad, particularly on warm days. Fortunately, preparing traditional German cucumber salad (Gurkensalat) is very simple. With a preparation time of just 15 minutes, it's also a quick and easy recipe.

Which Cucumbers Are Best For a Traditional German Salad Recipe?

I prefer to use field-grown cucumbers or ones from my greenhouse for our Gurkensalat.

If you are looking for the right cucumbers for this salad in the USA, I recommend English cucumbers. These cucumbers are long, thin, and have a smooth, often waxed skin. They have few seeds, making them ideal for salads. They are similar to German salad cucumbers. Persian cucumbers are also a good choice: they're slightly smaller and thinner.

German Cucumber Salad: What To Pair It With

• fried potatoes, which are called Bratkartoffeln in Germany
• as a side dish with schnitzel or german meatballs
• as a side salad at barbecues
• served alongside baked potatoes

Make It Your Own: Variations On My German Cucumber Salad

Strictly speaking, there is no single German cucumber salad recipe, as each family and region has its own way of making Gurkensalat. However, nearly all recipes have salt, a bit of sugar, and vinegar in common. And, of course, cucumbers! You can vary your cucumber salad as you wish with the following ingredients:

• Cut an onion into small cubes or wafer-thin slices. They add a delicate aroma. I especially like red onions in my german cucumber salad.
• If you like it spicy, press a clove of garlic into the cucumber salad dressing.
• Instead of sour cream, you can also stir some creamy yogurt into the cucumber salad.
• We always use dill in dishes with cucumber. Alternatively, you can also mix some parsley or chives into the salad.

German Cucumber Salad - Gurkensalat

Jenny Böhme

German cucumber salad made easy in 15 minutes. It’s a refreshing, family-friendly recipe that fits perfectly into quick and easy meal plans.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine German

Servings 4 people

Calories 101 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 cucumber

For the dressing:

• 150 g sour cream
• 100 ml milk
• 2 tablespoon white vinegar
• 1 pinch pepper
• 1 pinch sugar
• ½ teaspoon salt
• 1 teaspoon dill

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Instructions

 

• Wash the cucumber and cut it into thin slices. A mandoline slicer is very helpful, as the cucumber slices should be as thin as possible.
  1 cucumber
• Mix the milk with sour cream, vinegar, sugar, pepper and salt, to make the dressing.
  150 g sour cream, 100 ml milk, 2 tablespoon white vinegar, 1 pinch pepper, 1 pinch sugar, ½ teaspoon salt
• Mix the cucumber slices with the dressing. Stir in the dill and refrigerate the cucumber salad until ready to serve.
  1 teaspoon dill

Notes

Tips for preparing and storing:

You can easily prepare the cucumber salad in advance and store it in the fridge for up to 3 days. If you are not serving it immediately, it's best to drain the cucumbers beforehand. To do this, place the cucumber slices in a sieve, sprinkle them with salt and let them sit for 15 minutes. Then, squeeze out the liquid and mix the cucumbers with the dressing as usual.

Nutrition

Calories: 101kcalCarbohydrates: 5gProtein: 2gFat: 8g

Keyword cucumber, easy, healthy

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There is hardly a soup that is as soothing and delicious as a homemade chicken noodle soup. In Germany, like our german potato soup, the so-called Hühnersuppe is a real classic and is often served as a home remedy for colds or to warm up on cold days. With fresh ingredients, tender chicken, and aromatic herbs, homemade German chicken noodle soup brings warmth and comfort to any kitchen. I have been cooking it for years, using my grandmother's chicken soup recipe. It is very easy to prepare and perfect for children and families.

Chicken Noodle Soup Ingredients

• Chicken - For the best chicken soup, use a whole chicken, weighing 2-3 lbs. It's perfect for making a tasty broth. Alternatively, you can use individual chicken legs.
• Vegetables - We traditionally cook the chicken soup with carrots and celeriac. It doesn’t matter if you use celeriac or celery stalks. My kids also love adding kohlrabi cubes to the soup.
• Noodles - In Germany, there is a large selection of small soup noodles. We like to use shell noodles or star noodles. With alphabet noodles, our chicken soup becomes an alphabet soup. It is a hit with kindergarten children and school beginners. In principle, you can use any type of noodle that is available in your area. It just shouldn't be too big. Small egg noodles are also great.
• Spices - For the perfect chicken broth, we cook the soup chicken with bay leaves and allspice. We also add an onion. These ingredients provide the perfect aroma.

How to Make Chicken Noodle Soup

1. Cook the chicken with the spices and onion until it separates from the meat. This creates the perfect chicken broth.
2. Remove the meat from the bone and chop it up.
3. Peel and chop the vegetables.
4. Add the chicken to the broth with the noodles and vegetables. Bring the German homemade chicken noodle soup to a boil and season with salt and pepper.

Why Chicken Noodle Soup Is So Healthy

Classic chicken soup with fresh chicken is not only delicious, but also healthy, making it ideal for colds. The amino acid L-cysteine ​​from the chicken is released into the broth, providing an antibacterial effect that strengthens the immune system. In addition, zinc and carnosine provide antioxidant, anti-inflammatory effects that promote the immune system. It is best to enjoy the soup hot, as the steam keeps the mucous membranes moist and acts like a natural antibiotic, inhibiting the spread of viruses in the respiratory tract.

A piece of fresh ginger in the soup boosts this protection even further: it contains essential oils and numerous minerals that also have antibacterial and anti-inflammatory effects.

German Homemade Chicken Noodle Soup

Jenny Böhme

Homemade chicken noodle soup – a traditional German recipe that's healthy und so easy to make. This nourishing dish feels like a warm embrace.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Soup

Cuisine German

Servings 8 people

Calories 339 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 whole chicken
• 3 allspice berries
• 1 bay leaf
• 3 cloves
• 2 carrots
• 150 g celeriac
• 250 g small noodles
• 1 tablespoon salt
• 3 peppercorns
• parsley

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Instructions

 

• Put the chicken in a large stockpot with the onion, peppercorns, cloves, allspice and bay leaf. Fill with enough cold water to cover everything well. Add the salt and cook the chicken for 1 hour. Skim off the foam occasionally to keep the broth clear. The meat is done when it can be easily removed from the bone.
  1 whole chicken, 3 allspice berries, 1 bay leaf, 1 tablespoon salt, 3 peppercorns, 3 cloves
• Use a slotted spoon to remove the chicken, onion, and spices from the pot. Place them on a large plate. Remove the meat from the bone and cut it into bite-sized pieces.
• Peel the carrots and celeriac, then cut them into cubes.
  2 carrots, 150 g celeriac
• Return the chicken, vegetables and noodles to the broth and let the chicken soup cook for about 10 minutes. Finally, season the homemade chicken soup with salt and garnish with chopped parsley before serving.
  2 carrots, 150 g celeriac, 250 g small noodles, 1 tablespoon salt, parsley

Notes

Storing and freezing chicken noodle soup

You can store chicken soup in the fridge for up to 3 days. I always keep a large can of chicken noodle soup in the freezer. If we get an infection, I just have to defrost it and have quick soul food ready for the whole family. To defrost, it's best to put it in the fridge overnight and then boil it again briefly before serving.

 

Nutrition

Calories: 339kcalCarbohydrates: 26gProtein: 23gFat: 16g

Keyword chicken, homemade, soup

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