Hildabrotchen or Hilda brotchen are a vintage German shortbread cookie that is filled with currant jam. It’s a beautiful dough to work with!
The origin of Hilda brotchen
Hilda brötchen are a Christmas cookie that originated in Germany. They are a traditional shortbread “plätzchen” or cookie that are cut out and filled with marmelade and frosted with a powdered sugar glaze.
The original recipe for these cookies comes from a cookbook that my German Grandmother had. It was published in 1962 and she sent one to my Mom for a gift.
When she passed away, I got her copy of the book. It is Koch- und Haushaltungsbuch (Literally translated Cook and Housekeeping book, but more appropriately it would be entertaining. Not housekeeping) and one of the authors was M. Künzler. This being my maiden name, we always refer to it as the “Künzler Cookbook”. Although my Dad does not believe she was any relation.
Why these cookies work
- One of the easiest cut out cookie doughs I have ever worked with. It rarely needs flour to cut cookies out.
- Cookie is very short but not overly sweet so that the sweet jelly filling does not make the cookies too sweet.
- One of the most beautiful cookies you will ever see on a cookie platter.
- Very easy to make.
- Freezes well. Powdered sugar glaze may dull if frozen for too long, but they still tastes amazing!
Ingredients you need
For the dough
- flour (mehl)
- butter
- sugar (zucker)
- vanilla sugar (vanillezucker)
- 1 egg (ei)
For decorating
- powdered sugar (puderzucker)
- warm water (wasser)
- red currant jelly (himbeermarmelade) some folks substitute apricot jam (aprikosenmarmelade
How to make them
How to make the dough
- Measure dry ingredients.
- Add softened butter to mixer bowl.
- Cream butter.
- Add sugar and cream.
- Break egg into separate bowl.
- Add egg and vanilla to creamed butter.
- Mix until light and fluffy.
- Add dry ingredients. Mix just enough to fully incorporate.
- Portion dough into 2-3 pieces.
- Wrap in waxed paper. Chill 2-3 hours or better yet, overnight.
How to cut and glaze
- Roll out small pieces of dough between sheets of waxed paper.
- Cut out equal number of tops and bottoms.
- Place on cookie sheet. Bake about 20 minutes on low temperature. Allow to cool before frosting.
- Mix up powdered sugar glaze. Dip each top in glaze.
- Let excess drip off.
Assembling the cookies
- Let partially dry. If you would like the edges crisp and clean, just run a toothpick along the edges to clean up.
- Top bottom cookies with jam.
- Place one top cookie on jam.
Allow cookies to dry at least a few hours. Place cookies in a single layer with sheets of waxed paper between.
These cookies have no leavening, so it is more like a shortbread cookie.
The powdered sugar glaze on the top and the currant jam make for a lovely presentation. I have to say, that all of the holiday cookie platters that I have seen are not quite as pretty as ours!
You of course, can have lovely cookie platters since I divulge all of my secrets here!
I have had a request for a link to the cookie cutters that I use. Our original cutters broke long ago, so I replaced them with this cheap Linzer Cookie set.
When I was looking, I found this one though! I love this one because it has a lot of different inserts that are fun. Snowman, Angel, a bunch of cute ones.
Pro tips to ensure your success
- Since this dough only has 5 ingredients, measure your ingredients accurately. A scale is really the best tool to use.
- Bake cookies at a low temperature for longer because they have no leavening. 325°F for 20-30 minutes. Check at 20 minutes and then often after that.
- Do not let the cookies brown. The edges should be slightly golden and centers should be dry to a gentle touch.
For an easy shortcut, sprinkle tops with powdered sugar, instead of the glaze.
How to store cookies
- Cookies will freeze about a month but they lose their beautiful presentation after about a week. Make these cookies closer to the time you will serve them.
- Cookies can be refrigerated for about one week.
- To store, pack on single layer with waxed paper between in air tight containers.
Other Christmas cookie recipes
Tools I use
These traditional German Christmas cookies are another that we made yearly.
If you want an easy cut out cookie that is gorgeous on your cookie platter, this cookie is for you!
I hope you like the recipe today for Hilda brötchen!
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
📖 Recipe
Hildabrötchen
Ingredients
- 2 1/2 cups all-purpose flour 300g mehl
- 2/3 cup butter, unsalted, softened 150g butter
- 2/3 cup Sugar 120g zucker
- 1 pkg Vanilla sugar can be found in specialty departments. If you can't find it, just add 1/2 tsp. vanilla. vanillezucker
- 1 egg, room temperature ei
For Decorating
- 1 cup powdered sugar 125g puderzucker
- 2 tsp hot water wasser
- 1 jar currant jelly himbeermarmelade
Instructions
- Cream butter in mixing bowl until light and fluffy.
- Add sugar and cream again, until light and fluffy.
- Add egg and vanilla, mix well.
- Add flour in three parts. Mix just until well combined. Don’t over- mix.
- If you have a messbecher, it is easy to measure the ingredients in weight. You can find them at specialty stores and online.
- Wrap dough in waxed paper, then in plastic wrap. Refrigerate at least a few hours, or overnight.
- Roll out dough between 2 sheets of waxed paper.
- Cut pieces for bottoms. Then put a hole in the center of of the tops.
- Bake at 325°F for about 25-30 minutes.
For Decorating
- Mix powdered sugar and water to form a smooth, fairly thick, glaze.
- The easiest way that I have found to glaze the tops, is just to dunk them upside down, in the glaze.
- Flip them over and let them dry for about 15 minutes. Don’t let them dry for a long time, because the icing will get too hard to clean up.
- While they dry, place the jam on the bottom cookies.
- Carefully pick the cookie up from the edges. Using a knife or toothpicks, scrape the excess off of the edges.
- Place the cleaned off top on top of the jam.
- Done!! Can be frozen in containers with waxed paper between the layers. They only freeze for about 2 weeks before the glaze gets freezer burned.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Since this dough only has 5 ingredients, measure your ingredients accurately. A scale is really the best tool to use.
- Bake cookies at a low temperature for longer because they have no leavening. 325°F for 20-30 minutes. Check at 20 minutes and then often after that.
- Do not let the cookies brown. The edges should be slightly golden and centers should be dry to a gentle touch.
- Cookies will freeze about a month but they lose their beautiful presentation after about a week. Make these cookies closer to the time you will serve them.
- Cookies can be refrigerated for about one week.
- To store, pack on single layer with waxed paper between in air tight containers.
- You can make the cookies and put them together. Just don’t glaze them until just before serving. You will have to glaze with a spatula, if you choose to do this.
- The cookies themselves freeze very well. If I am just serving the family, I just finish them and freeze them, because we don’t really care if they look perfect. If serving to guests, or gifting, I make them fresh.
- Be certain cookies are very dry before packing to freeze. This will help with glaze.
Nutrition
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Anne
One correction:
Red currants are Johannisbeeren
Raspberries are Himbeeren
Both jams are traditionally used, but these taste good with any jam. 🙂
Beth Neels
Yep. Agreed. Thanks Anne!
Tracey
Hi Beth, thank you for sharing this recipe!! My German grandmother pass away when I was young so I wasn’t handed down any recipes. So I will try this one 😁 thanks heaps
Beth Neels
You are most welcome. I have a few other German recipes on the blog. Like these Haselnussmakronen. Thanks for checking out the recipe Tracey!
Katherine
These are increbile Christmas cookies. I love trying holiday bakes from around the world.
Beth Neels
Yes. That is fun isn’t it Katherine? Thanks for checking out the recipe!
Toni Dash
This is so good! My kids loved it! Will definitely make it again!
Beth Neels
Thanks Toni! I’m glad to hear the family enjoyed them.
Sharon
These are the perfect recipe to make for when you are looking for classic holiday cookies.
Beth Neels
Thanks Sharon. It is certainly a classic. Happy holidays.
Amanda Wren-Grimwood
These are so pretty for Christmas and I love all the tips because baking can be tricky.
Beth Neels
Thanks Amanda. I’m glad it was helpful for you.
Maria
These will be the pretty ones in my box of cookie gift this Christmas!
Beth Neels
They really are a pretty cookie aren’t they? Thanks for checking out the recipe Maria.
Diana
Hi,
I’m not seeing bake temp or time per batch?
Binky
Hi Diana! I’m so sorry! It is 325°F for about 25-30 minutes! Thanks for stopping by! Merry Christmas!
evelyn hargis
My mother left me the same cook book (1956 edition). Your recipes are so helpful because I don’t have to convert kilograms into cups. If you have a link to Hildabrotchen cookie cutters, I would love to have it because mine are almost 50 years old. Thank you.
Binky
Hi Evelyn! I added 2 links to the post from Amazon. One is bigger than the other, but it has some cute shapes for the insert! The conversion is a pain at times. Particularly if you are doubling the recipe! Thanks for your comment!
Luci
Yum. A nice simple recipe that will be a great base for a cookie recipe. I will have to use this recipe soon.
Binky
Thank you Luci! The dough really is unique and quite delicious!
Alyssa
WHOA! I always thought these were an Italian cookie! I had no idea it was of German heritage.
They’re definitely beautiful cookies for a cookie tray.
Binky
I think the Italians have their own version, as well! Thank you for your comment, Alyssa!
lisa
I think I need to bring out the wrath of Binky because my family ATE ALL MY HOLIDAY COOKIES! These look gorgeous.
Binky
Oh, no!! Tell them you are on strike and not making one more cookie!! Thanks for the comment, Lisa!
Lisa Huff
Whoah, these are gorgeous! Almost too pretty to eat, but I’d still eat them. 🙂
Binky
Yes, they are too good not to eat, though! Thanks so much Lisa!
Amy Nash
I have been waiting for this recipe! They are so cute and sound absolutely delicious! And how fun is it to say the name, lol!
Binky
Thanks so much Amy! I told you I would have them up in a week, or so!