Rich Moravian White Christmas Cookies

Moravian Christmas cookies trace back to the Pennsylvania German communities of Bethlehem and Salem, where families have rolled and cut these butter-rich rounds for generations. Unlike the paper-thin spice cookies the Moravian tradition is famous for, these are the white sugar version, lighter on spice and heavier on cream.

The dough is dense and rich. Two cups of butter, three of sugar, five eggs, and a full cup of cream go into the bowl, so chilling for several hours is a must. Warm dough turns sticky and impossible to cut. Cold dough rolls cleanly and holds the edges of fancy cookie cutters, which is the whole point of this tradition.

Dissolving the baking soda in boiling water before adding is the old-school step that ensures even leavening. The hot water activates the soda fully so it disperses through the rich dough without dead pockets.

Thin rolling is the difference between a tender, crisp cookie and a doughy biscuit. Aim for about ⅛ inch. Any thicker and you lose the delicate snap that makes these cookies special.

Chef Tips

• Chill the dough in flat disks rather than balls. Disks roll out faster and chill more evenly all the way through.
• Roll between two sheets of parchment to skip flouring the board and keep the dough tender.
• Bake one sheet at a time on the middle rack. Hot air needs room to crisp the edges.
• Pull cookies as soon as the bottoms turn golden, before the tops color. They firm up dramatically on the cooling rack.

Variations

• Brush with royal icing and decorate with colored sugars for a classic finish.
• Add ½ teaspoon of mace or freshly grated nutmeg for a faint Moravian spice note.
• Sandwich two cookies with raspberry jam for a Linzer-style variation.