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Schwarz-Weiss Plätzchen | Bake to the roots

Black ‘n’ White Christmas Cookies

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:12
  • Total Time: 02:30
  • Yield: 30
  • Category: Cookies
  • Cuisine: German


Classic German Christmas cookies: Black ‘n’ White Christmas Cookies aka. Schwarz-Weiß-Gebäck.


2 1/2 cups (300g) all-purpose flour
3.5 oz. (100g) confectioners’ sugar
pinch of salt
1/2 cup (120g) butter, softened
1/2 tsp. vanilla extract
1 large egg
1 tbsp. cocoa powder
1 tbsp. milk


1. Add the flour, confectioners’ sugar, and salt to a large bowl and mix. Add the softened butter, vanilla extract, and egg and mix/knead until you get a nice and smooth dough – try to work quickly so the dough and butter do not get too warm. Wrap half of the dough in plastic wrap. Add the cocoa powder and milk to the remaining dough and mix until well combined. Wrap in plastic as well and place both doughs in the fridge for at least 1 hour.
2. Roll out the two colored doughs to rectangles of about 12×8 inches (30x20cm) and place on top of each other. Press together and roll up from the longer side of the rectangle. Roll up tight so you don’t get any air bubbles in the layers. Wrap in plastic wrap and place in the fridge for at least 30 minutes. If you move the roll from time to time you avoid a flat side where the roll sits on a surface.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Cut the dough roll into 0.2 inches (5mm) thick slices and place with some space in between on the prepared baking sheet. Bake for 10-12 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with remaining dough.
4. If you want to decorate the cookies a bit you can melt some chocolate and dip the cookies on one side into the chocolate and let them dry. 


Enjoy baking!

Keywords: Christmas cookies, chocolate, black 'n' white