These tender Christmas butter cookies, known as “Bredele”, are a traditional treat from Alsace in eastern France. They are very easy to make and need only a few basic ingredients. Their buttery flavor and fine texture make them a favorite on the holiday table.
They are lovely on their own, or you can decorate them with chocolate or sandwich them together with jam. It is a recipe that everyone can handle.
How do you make Alsatian butter Bredele?
Quickly make a smooth dough from flour, sugar, softened butter and an egg. Chill the dough until firm. Then roll it out, cut out shapes and bake at 350°F (180°C) for just 10–12 minutes until lightly golden.
At a Glance
- Prep time: 10 min (plus 30 min chilling)
- Baking time: 10–12 min
- Servings: about 40 cookies (depending on size)
- Difficulty: Easy
- Calories: about 45 kcal per cookie
- Trend: Quick
Ingredients
(US cups, with grams in brackets)
- 2 cups plus 1 tablespoon (260 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 7 tablespoons (100 g) butter, softened
- 1 large egg
- 1 tablespoon vanilla extract, or 1 packet (8 g) vanilla sugar
- 1 pinch salt
- 1–2 tablespoons cold water, only if the dough is too crumbly
Instructions
- Put the flour, sugar, vanilla extract (or vanilla sugar) and salt in a large bowl. Mix briefly.
- Add the softened butter, cut into cubes. Quickly work the ingredients into crumbs with your hands.
- Add the whole egg and keep kneading.
- The dough should come together. If it is still too crumbly and falls apart, add a tablespoon or two of cold water. Knead until smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll the chilled dough out on a floured surface to a thickness of about 1/6 inch (4 mm).
- Cut out Christmas shapes (stars, trees) and place them on the prepared baking sheet.
- Bake in the preheated oven for 10–12 minutes.
- Watch the cookies closely. They should stay pale, with only the edges starting to turn lightly golden.
- Let the cookies cool on the baking sheet, where they firm up slightly.
Video Recipe
Tips for Perfect Alsatian Christmas Cookies
- Chill the dough: Do not skip chilling. A buttery dough is much easier to work with once cold, it does not stick, and the cutouts hold their shape.
- Do not overbake: The key to tender cookies is a short bake. As soon as the edges take on color, take them out. They keep firming up on the hot sheet. If they brown, they turn hard.
Easy Variations
- Chocolate bredele: Once cooled, dip the tips of the cookies in melted dark chocolate.
- Jam sandwiches: Sandwich two matching baked cookies with a favorite jam, for example red currant.
Frequently Asked Questions (FAQ)
Why is my dough too crumbly and not holding together? It probably needs a little more moisture. Add 1–2 tablespoons of cold water one spoonful at a time, until it comes together into a ball.
Why are my cookies hard after baking? Most likely they were baked too long. This type of cookie only needs 10–12 minutes.
How long do they keep? In an airtight cookie tin in a cool place they keep up to 3 weeks. Like all butter cookies, they soften nicely after a few days.
Dust the cookies with powdered sugar before serving. They are perfect with Christmas tea or coffee. Store them in a tin.
The recipe is based on a version by Un jour Une recette, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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