Mailäenderli
Mailäenderli are classic Swiss butter cookies traditionally baked at Christmas.The dough combines butter, sugar, eggs, flour, and fragrant lemon zest.A short chilling period makes the dough easier to roll and cut.Festive cookie cutters create beautiful traditional shapes.A beaten-egg glaze gives the cookies their signature golden shine.Serve them with coffee, tea, hot chocolate, or package them as homemade gifts.
Ingredients
For the Cookie Dough
- 2½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ¼ teaspoon salt
For the Egg Wash
- 1 egg yolk
- 1 tablespoon milk or water
Instructions
Cream the Butter and Sugar
- Place the softened butter and sugar in a large mixing bowl.Beat for approximately 2–3 minutes, until smooth, creamy, and slightly fluffy.
Add the Eggs and Flavorings
- Add the eggs one at a time, mixing well after each addition.Stir in the vanilla extract and finely grated lemon zest.The lemon zest provides the subtle citrus aroma traditionally associated with these cookies.
Add the Flour
- Gradually add the flour and salt.Mix just until a soft dough forms.Avoid overmixing, as excessive mixing can make the cookies tougher.
Chill the Dough
- Shape the dough into a flat disk.Wrap it tightly in plastic wrap and refrigerate for 1–2 hours, or until firm.For convenience, the dough can also be refrigerated overnight.
Preheat the Oven
- Preheat the oven to 350°F (175°C).Line baking sheets with parchment paper.
Roll the Dough
- Lightly flour your work surface.Roll the chilled dough to approximately ¼ inch (5–6 mm) thick.Try to keep the thickness even so the cookies bake uniformly.
Cut the Cookies
- Use traditional Swiss cookie cutters or any festive cutters you like.Stars, hearts, flowers, circles, and Christmas figures all work beautifully.Transfer the cut cookies to the prepared baking sheets.
Prepare the Egg Wash
- Whisk together the egg yolk and milk or water.Brush a thin, even layer over the surface of each cookie.Avoid letting the egg wash pool around the edges.
Bake
- Bake for approximately 8–12 minutes, depending on the size and thickness of the cookies.The cookies should be lightly golden around the edges with a glossy golden surface.Do not overbake them if you want a tender texture
Cool and Serve
- Allow the cookies to cool on the baking sheet for a few minutes.Transfer them to a wire rack and cool completely.Serve immediately or store in an airtight container.
Notes
- Butter: Use good-quality unsalted butter for the best traditional flavor.
- Lemon: Fresh lemon zest provides a much brighter flavor than bottled lemon juice.
- Dough: Keep the dough chilled so it remains easy to handle.
- Thickness: Evenly rolled dough helps prevent some cookies from overbaking.
- Egg wash: A thin coating produces the characteristic golden finish.
- Shapes: Traditional cutters are often simple, but any festive shapes can be used.
- Baking: Mailäenderli should generally remain fairly pale with lightly golden edges.
- Storage: Store completely cooled cookies in an airtight container.