Braune Zucker Platzchen(Brown Sugar Cookies)
Submitted by porjai
Soft, spiced German brown sugar cookies loaded with cinnamon, cloves, orange zest, and plump raisins. This old-world drop cookie recipe makes 4 to 5 dozen and fills your kitchen with warmth.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minPlatzchen season isn’t just for Christmas in Germany, but that’s when these spiced brown sugar cookies really shine.
The dough comes together fast: cream brown sugar and shortening, beat in eggs with a splash of milk and freshly grated orange zest, then fold in flour spiked with cinnamon and cloves.
Raisins go in for chewiness, chopped nuts for crunch if you like.
Drop them by teaspoonfuls onto a cookie sheet and bake until the edges just set.
They come out soft in the middle with a warm, spiced fragrance that’ll have everyone hovering near the oven.
Kitchen Tips
- Pack the brown sugar firmly for that deep molasses flavor
- Grate the orange zest on a microplane for the finest, most fragrant pieces
- Don’t overbake; pull them when they look barely done and they’ll firm up as they cool
- Store in an airtight tin to keep them soft for up to a week
Variations
- Swap raisins for dried cranberries or chopped dried apricots
- Add a pinch of cardamom for a Scandinavian twist
- Drizzle cooled cookies with a simple orange glaze made from powdered sugar and orange juice
Ingredients
Directions
Cream sugar and shortening until light and fluffy.
Beat in eggs, milk and orange rind.
Stir together baking powder, spices, salt and flour.
Mix into sugar mixture.
Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets.
Bake at 350℉ (180℃). about 10 to 12 minutes, or until done.
Remove from baking sheets and cool cookies on rack.
Store in airtight tins.
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