11 Swiss Christmas Cookies Alpine Traditions

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Zimtsterne (Cinnamon Stars)

Zimtsterne, or Cinnamon Stars, are traditional Swiss Christmas cookies that are delightfully spiced and festive. These lovely cookies are made with almond flour, spices, and egg whites, giving them a chewy texture and a beautiful star shape. Topped with a simple yet eye-catching royal icing, Zimtsterne are a delightful treat to enjoy during the holiday season.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 150°C (302°F) and line a baking sheet with parchment paper.
2. Whisk Egg Whites: In a clean, dry mixing bowl, beat the egg whites until they form soft peaks. This is vital for the texture of the cookies.
3. Combine Ingredients: In a separate bowl, mix the almond flour, powdered sugar, and ground cinnamon. Gradually fold in the beaten egg whites, vanilla extract, and lemon juice, ensuring all ingredients are well combined. The dough should be sticky but manageable.
4. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. This helps in making the dough easier to handle.
5. Roll Out the Dough: Lightly dust your work surface with powdered sugar. Roll out the chilled dough to about 1 cm thick. If it sticks, sprinkle a little more powdered sugar on the surface.
6. Cut Out Shapes: Use a star-shaped cookie cutter to cut out the cookies from the rolled dough. Transfer them carefully onto the prepared baking sheet.
7. Bake: Bake the cookies in the preheated oven for about 15-20 minutes, or until the edges are lightly golden. Keep an eye on them; they should remain pale in color.
8. Prepare Icing: While the cookies are baking, make the royal icing by whisking together the remaining egg whites and powdered sugar until thick and glossy.
9. Ice the Cookies: Once the cookies have cooled completely, use a piping bag or a small spoon to carefully spread or pipe the royal icing onto the tops of the cookies.
10. Let the Icing Set: Allow the icing to dry for at least an hour before serving or storing.
11. Store or Serve: Once the icing is set, the Zimtsterne can be stored in an airtight container for up to a week or enjoyed fresh as a festive treat.

Enjoy these delightful Swiss Christmas cookies with family and friends!

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Mailänderli (Swiss Butter Cookies)

Mailänderli are traditional Swiss butter cookies that are especially popular during the Christmas season. These delightful little cookies are known for their rich, buttery flavor and crisp texture. Often flavored with lemon zest and adorned with a simple glaze or icing, Mailänderli are perfect for sharing with family and friends during the holidays.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Add Egg Yolks and Flavorings: Mix in the egg yolks, vanilla extract, and lemon zest until fully combined. This will infuse the cookies with a lovely flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until a smooth dough forms.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. Chilling the dough will make it easier to roll out and cut.
6. Roll Out the Dough: After chilling, lightly dust your work surface with flour. Roll out the dough to about 0.5 cm thickness. If the dough is sticking, you can sprinkle a bit more flour on the surface.
7. Cut Out Shapes: Use a cookie cutter to cut out shapes from the rolled dough and carefully transfer them to the prepared baking sheet.
8. Bake: Place the baking sheet in the preheated oven and bake the cookies for about 10-12 minutes, or until the edges are lightly golden. Make sure to keep an eye on them to avoid overbaking.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
10. Dust with Powdered Sugar (Optional): Once the cookies are completely cool, you can dust them with powdered sugar for a decorative touch, if desired.
11. Store or Serve: These cookies can be stored in an airtight container for several weeks, making them perfect for holiday gifting or as a delightful treat for gatherings. Enjoy!

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Lebkuchen (Spiced Gingerbread)

Lebkuchen, or spiced gingerbread, is a beloved Swiss Christmas treat that boasts a rich history and distinct flavor profile. These delightful cookies, often decorated with icing or coated in chocolate, embody the warm spices of the season, including cinnamon, nutmeg, and cloves. Traditionally enjoyed during the holidays, Lebkuchen are perfect for sharing and make a wonderful addition to any festive cookie platter.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a medium saucepan over low heat, combine the honey and brown sugar. Stir until the mixture is melted and well combined. Remove from heat and allow to cool slightly.
3. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, ground cinnamon, ground cloves, ground ginger, and ground nutmeg. Mix in the finely chopped almonds and lemon zest.
4. Add Egg and Honey Mixture: Make a well in the center of the dry ingredients and pour in the cooled honey mixture along with the egg. Mix everything together until a thick dough forms.
5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dough to firm up.
6. Roll Out the Dough: After chilling, lightly dust your work surface and roll out the dough to about 0.5 cm thickness. If the dough is sticky, you can flour your rolling pin as well.
7. Cut Out Shapes: Use cookie cutters to cut out shapes from the rolled dough and transfer them to the prepared baking sheet. Leave a small gap between each cookie, as they will expand slightly while baking.
8. Bake: Place the baking sheet in the preheated oven and bake for approximately 10-12 minutes or until the edges are firm but the centers remain slightly soft.
9. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Decorate (Optional): Once the cookies are cool, you can prepare icing by mixing icing sugar with a small amount of water until you reach a desired consistency. Decorate the cookies with icing as desired, or enjoy them plain!

These Lebkuchen will add delicious flavor and festive cheer to your holiday gatherings!

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Bündner Nusstorte (Grisons Nut Tart)

Bündner Nusstorte, or Grisons Nut Tart, is a traditional Swiss dessert originating from the canton of Graubünden. This delicious tart is characterized by its rich, buttery pastry filled with a generous mixture of caramelized nuts, typically walnuts, and a hint of cream. The result is a sublime combination of crunchy and creamy textures, making it a delightful addition to any festive gathering or holiday celebration.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and grease a round tart pan (approximately 24 cm in diameter) with butter.
2. Make the Pastry Dough: In a mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Cut the cold butter into small pieces and add it to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles fine crumbs. Add the egg and mix until a smooth dough forms.
3. Chill the Dough: Wrap the pastry dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll out.
4. Prepare the Nut Filling: While the dough is chilling, prepare the nut filling. In a saucepan over low heat, combine the honey, heavy cream, and vanilla extract. Stir until the mixture is well combined and heated through. Do not let it boil. Remove from heat and fold in the chopped walnuts until they are evenly coated.
5. Roll Out the Dough: Once the pastry has chilled, lightly dust your work surface with flour. Roll out the dough into a circle about 3 mm thick. Carefully transfer the rolled dough to the prepared tart pan, pressing it evenly into the bottom and sides. Trim any excess dough from the edges.
6. Add the Nut Filling: Pour the walnut filling into the prepared pastry shell, spreading it out evenly with a spatula.
7. Bake the Tart: Place the tart in the preheated oven and bake for approximately 25-30 minutes, or until the pastry is golden brown and the filling is bubbling slightly.
8. Cool and Serve: Once baked, remove the tart from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. Slice and serve as a delightful dessert for your holiday gatherings! Enjoy the rich flavors of this Swiss delicacy.

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Chräbeli (Anise Cookies)

Chräbeli, also known as Swiss anise cookies, are a traditional festive treat enjoyed during the Christmas season in Switzerland. These delightful cookies are lightly sweetened and flavored with anise, giving them a distinctive taste and aromatic fragrance. Their crunchy texture makes them perfect for pairing with a warm cup of tea or coffee, making them an essential addition to any holiday cookie platter.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a mixing bowl, combine the all-purpose flour, sugar, baking powder, anise seeds, and a pinch of salt. Stir the dry ingredients together until they are well mixed.
3. Cream the Butter and Sugar: In a separate bowl, beat the softened butter until it is creamy. Gradually add the sugar to the butter, continuing to mix until the mixture is light and fluffy.
4. Add the Egg and Vanilla: Crack the egg into the butter mixture and add the vanilla extract. Mix well until fully incorporated.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the butter mixture, combining them until a dough forms. If the dough is too crumbly, add a little milk, one tablespoon at a time, until it reaches a workable consistency.
6. Roll the Dough: On a lightly floured surface, divide the dough into small portions. Roll each portion into a small ball, about the size of a walnut. Flatten each ball slightly and place them on the prepared baking sheet.
7. Bake the Cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
8. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, enjoy your Chräbeli cookies with your favorite hot beverage, or store them in an airtight container for later enjoyment.

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Espresso Doppio (Chocolate Espresso Cookies)

Espresso Doppio, or chocolate espresso cookies, are a delightful fusion of rich chocolate and robust espresso flavors, making them a perfect treat for coffee lovers. These cookies are chewy on the inside with a crisp exterior, providing a rich and indulgent experience. They are ideal for enjoying during the festive season or as an afternoon snack with a cup of coffee.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Make sure the dry ingredients are well combined and set aside.
3. Cream Butter and Sugar: In a separate bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
4. Incorporate Egg and Espresso: Add the egg and the instant espresso powder to the butter mixture. Mix until fully combined and the espresso is dissolved.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a dough forms. Do not overmix.
6. Add Dark Chocolate: Fold in the chopped dark chocolate with a spatula, ensuring it is evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The cookies should look set around the edges but still soft in the center.
9. Cool the Cookies: Once baked, remove the cookies from the oven. Let them sit on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely.
10. Serve and Enjoy: Enjoy your Espresso Doppio cookies with a cup of coffee or hot chocolate. Store any leftovers in an airtight container to keep them fresh.

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Nutty Basler Läckerli (Basel Gingerbread)

Nutty Basler Läckerli, or Basel Gingerbread, is a traditional Swiss cookie that hails from the city of Basel. These chewy, spiced cookies are packed with nuts and candied citrus peel, making them a delicious treat during the festive season or any time of the year. With a lovely balance of sweetness and spice, these little delights are sure to become a favorite.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Melt Honey and Sugar: In a saucepan, combine the honey and granulated sugar. Warm over low heat, stirring until the sugar has dissolved and the mixture is smooth. Remove from heat and allow to cool slightly.
3. Mix Dry Ingredients: In a large mixing bowl, combine the ground almonds, all-purpose flour, baking soda, ground cinnamon, and ground cloves. Stir until well mixed.
4. Add Wet Ingredients: Pour the cooled honey and sugar mixture into the bowl with the dry ingredients. Add the beaten egg, chopped candied lemon and orange peel, and mix until a dough forms.
5. Knead the Dough: Transfer the dough to a lightly floured surface and gently knead it for a minute or two until it is smooth and well combined.
6. Roll the Dough: Roll the dough out to a thickness of about 1 cm (½ inch) on the prepared baking tray. Use a spatula or rolling pin to spread it evenly.
7. Cut the Cookies: Use a sharp knife or pizza cutter to cut the dough into small squares or rectangles, ensuring they are evenly sized. You can also use a cookie cutter for fun shapes if desired.
8. Brush with Jam: Heat the apricot or peach jam slightly to make it easier to spread, then brush it evenly over the surface of the cookie dough.
9. Bake the Cookies: Place the baking tray in the preheated oven and bake for 15-20 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
10. Cool and Store: Once baked, remove the tray from the oven and let the cookies cool in the tray for a few minutes before transferring to a wire rack to cool completely. Once cooled, store the Basler Läckerli in an airtight container to maintain their chewy texture.

Enjoy your Nutty Basler Läckerli as a delightful snack or festive treat!

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Punschkugeln (Punch Balls)

Punschkugeln, or Punch Balls, are delightful Swiss Christmas confections that combine a rich blend of flavors into small, bite-sized treats. Typically made with crushed cookies or cake mixed with rum or punch, these sweet balls are covered in chocolate and often dusted with coconut or cocoa powder. They are not only a festive addition to holiday gatherings but also a wonderful way to enjoy a taste of Swiss tradition.

Cooking Steps:

1. Prepare the Ingredients: Begin by breaking the stale sponge cake or cookies into a fine crumb. You can use a food processor for this, or place them in a plastic bag and crush them using a rolling pin.
2. Mix the Base: In a large bowl, combine the crushed sponge cake or cookies with powdered sugar and unsweetened cocoa powder. Mix well until all dry ingredients are evenly distributed.
3. Add the Liquid: Gradually add dark rum or punch to the dry mixture. Start with 50 ml and mix it in until the mixture holds together but is not too wet. You can adjust by adding more liquid if needed.
4. Form the Balls: Once the mixture is well combined, take small portions and roll them into balls, about 2-3 cm in diameter. Place them on a baking sheet lined with parchment paper.
5. Chill the Balls: Cover the tray with plastic wrap and refrigerate the balls for about 30 minutes to set.
6. Melt the Chocolate: In the meantime, break the dark chocolate into pieces and melt it gently using a double boiler or microwave, stirring until smooth.
7. Coat the Balls: Once the balls are chilled and firm, dip each one into the melted chocolate, ensuring they are completely covered. Use a fork to lift them out, allowing any excess chocolate to drip off.
8. Dust or Decorate: Place the chocolate-coated balls back onto the parchment-lined tray. While the chocolate is still wet, dust them with grated coconut or cocoa powder as desired.
9. Set the Coating: Leave the Punschkugeln at room temperature until the chocolate has set completely, which may take about an hour.
10. Store and Serve: Once the chocolate is firm, store the Punschkugeln in an airtight container. They can be enjoyed immediately or kept for several days, allowing the flavors to meld together beautifully. Serve them at festive gatherings or as a sweet treat to enjoy during the holidays.

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Älplermagronen (Alpine Macaroni Cookies)

Älplermagronen, also known as Alpine Macaroni, is a traditional Swiss dish that combines pasta, potatoes, cheese, and cream into a hearty and comforting one-pot meal. Typically enjoyed in the mountainous regions of Switzerland, this dish is perfect for those cold winter nights and is sure to warm you up with its rich flavors and creamy texture.

Cooking Steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta and set it aside.
2. Prepare the Potatoes: In the same pot, add the diced potatoes and cover them with fresh salted water. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are tender. Drain the potatoes and set them aside as well.
3. Sauté the Onion: In the same pot, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
4. Combine Ingredients: Return the drained pasta and potatoes to the pot with the sautéed onions. Stir to combine them evenly.
5. Add Cream and Cheese: Pour in the heavy cream and mix in the grated cheese, stirring until the cheese is melted and everything is well combined. If the mixture is too thick, add a little reserved pasta water to reach desired consistency.
6. Season: Season the mixture with salt and black pepper to taste, ensuring the flavors are balanced.
7. Serve: Remove from heat and serve the Älplermagronen hot, garnished with fresh parsley. You can also add extra grated cheese on top, if desired. Enjoy this warming Swiss classic!

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Brunsli (Chocolate Spice Cookies)

Brunsli, also known as Swiss chocolate spice cookies, are a delightful treat, particularly popular during the Christmas season. These chewy, rich cookies are made with ground almonds, cocoa powder, and aromatic spices, creating a perfect balance of flavor and texture. Often dusted with powdered sugar, they provide a festive touch to any holiday cookie platter.

Cooking Steps:

1. Prepare the Oven: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the ground almonds, cocoa powder, sugar, ground cinnamon, ground cloves, and a pinch of salt. Stir the dry ingredients together until they are well blended.
3. Beat the Egg Whites: In a separate bowl, beat the egg whites until they form soft peaks. This will help give the cookies a nice, chewy texture. Take care not to overbeat; stop when they are just fluffy.
4. Combine Mixtures: Gently fold the beaten egg whites into the dry ingredients using a spatula. Add the vanilla extract and carefully mix until you have a thick, sticky dough. Be gentle to avoid deflating the egg whites too much.
5. Shape the Cookies: Dust your work surface and your hands with powdered sugar to prevent sticking. Take small portions of the dough and roll them into small balls or shapes of your choice, about 2-3 cm in diameter. Place them on the prepared baking sheet, leaving some space between each cookie.
6. Bake: Bake the Brunsli in the preheated oven for about 10-12 minutes, or until they are firm on the outside but still soft in the center. Watch closely to avoid overbaking.
7. Cool and Dust: Once removed from the oven, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the Brunsli with powdered sugar for a festive touch.
8. Serve and Enjoy: The Brunsli cookies are best enjoyed fresh, but they can also be stored in an airtight container for up to a week. Delight in these rich, chocolatey treats during the holiday season!

Weggli (Sweet Bread Rolls)

Weggli are traditional Swiss sweet bread rolls that are soft, slightly sweet, and perfect for breakfast or as a snack. These delightful rolls have a light and fluffy texture, making them a favorite in Swiss households. Often enjoyed fresh from the oven, Weggli can be served plain, with butter, or even accompanied by jam.

Cooking Steps:

1. Activate the Yeast: If using fresh yeast, crumble it into a small bowl and mix it with a little warm milk (not hot). If using dry yeast, simply combine it with the flour later. Let it sit for about 10 minutes until it becomes bubbly.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, and salt (as well as nutmeg, if using). Stir these dry ingredients together until they are evenly mixed.
3. Add Wet Ingredients: Create a well in the center of the dry ingredients. Pour in the activated yeast (or dry yeast if using), melted butter, milk, and the egg.
4. Knead the Dough: Using your hands or a wooden spoon, mix everything together until a dough forms. Then, transfer the dough to a floured surface and knead it for about 8-10 minutes, until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
5. First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Shape the Rolls: Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 10-12 equal pieces. Shape each piece into a smooth ball by tucking the edges under and rolling it against the surface of the counter.
7. Second Rise: Place the shaped rolls on a baking sheet lined with parchment paper, spacing them apart. Cover the rolls with the towel again and let them rise for another 30-45 minutes until they puff up.
8. Preheat the Oven: While the rolls are rising, preheat your oven to 190°C (375°F).
9. Bake the Weggli: Once the rolls have risen, place them in the preheated oven and bake for about 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
10. Cool and Serve: Remove the Weggli from the oven and let them cool on a wire rack. They are best enjoyed warm, either plain or with your choice of spread. Enjoy your delicious Swiss sweet bread rolls!