Oh, the magic of Christmas in Alsace! Every December, my kitchen fills with the warm, spicy scent of baking biscuit de noel alsacien – those delicate, buttery cookies that taste like the holidays themselves. I learned this recipe from my grandmother, who would spend whole afternoons shaping them into stars and trees while telling me stories of snowy Christmases in Strasbourg. These aren’t just cookies; they’re little edible pieces of tradition. Crisp at the edges, tender in the middle, and perfumed with cinnamon, they’re the perfect treat to leave out for Père Noël (or to enjoy with a cup of mulled wine yourself!). Trust me, once you try them, they’ll become your new holiday must-have.

Why You’ll Love This Biscuit de Noel Alsacien

They smell like Christmas—warm cinnamon and buttery goodness filling your kitchen
Super simple to make (I promise, even if you’re not a baker!)
That perfect texture—crispy edges with a slightly soft center
Endlessly fun to decorate with kids or get fancy with icing
Makes your house feel like a cozy Alsatian winter
Stays fresh for weeks (if they last that long!)
Impressive but secretly easy—everyone will think you slaved for hours
Perfect with coffee, tea, or vin chaud (hot mulled wine)
Freezes beautifully for make-ahead holiday prep
Tastes like childhood memories, even if you didn’t grow up in Alsace

Ingredients for Biscuit de Noel Alsacien

(Psst—measure everything before you start! It makes the whole process so much smoother.)

250g all-purpose flour (spooned and leveled, not packed!)
125g unsalted butter, softened (leave it out for 30 minutes—no microwaving!)
100g granulated sugar (I sometimes use vanilla sugar for extra magic)
1 large egg, room temperature (cold eggs make the dough grumpy)
1 tsp ground cinnamon (the real star here—use the good stuff)
½ tsp baking powder (fresh is best—check the expiration date)
Pinch of fine sea salt (balances all that sweetness perfectly)

See? Just seven simple ingredients for cookies that taste like a Christmas market in Strasbourg!

Equipment You’ll Need

Don’t worry—no fancy gadgets required! Here’s what you’ll want to grab:

A large mixing bowl (I use my grandma’s old yellow one—it’s tradition!)
Wooden spoon or silicone spatula
Rolling pin (if you don’t have one, a wine bottle works in a pinch)
Cookie cutters (stars, trees, or simple rounds—whatever makes you happy)
Baking tray lined with parchment paper (no sticking!)
Wire rack for cooling (essential for that perfect crisp texture)

That’s it! Now let’s make some magic.

How to Make Biscuit de Noel Alsacien

Okay, let’s get baking! These little beauties come together so easily—just follow these steps, and you’ll have a tray of golden, cinnamon-scented cookies before you know it.

Preparing the Dough

Preheat your oven to 180°C (350°F). This gives it time to get perfectly toasty while you make the dough.
In your big mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. (I always take a deep breath here—that cinnamon smell is everything!)
Add the softened butter and egg. Now, get your hands in there and knead it all together until it forms a smooth, slightly sticky dough. It should hold together when you pinch it but not stick to your fingers too much. If it’s too dry, add a teaspoon of water; too wet? A sprinkle more flour.
Let the dough rest for 10 minutes—this relaxes the gluten and makes rolling easier. (Perfect time to sip some glühwein!)

Shaping and Baking

On a lightly floured surface, roll out the dough to about 5mm thick—that’s the sweet spot for crispy-yet-tender cookies. Don’t go too thin, or they’ll overbake!
Use your favorite cookie cutters to cut out shapes. Press firmly and lift carefully. Pro tip: Dip the cutter in flour between cuts to prevent sticking.
Place the shapes on your parchment-lined baking tray, leaving a little space between them—they don’t spread much, but airflow is key.
Bake for 10–12 minutes until the edges are just turning golden. They’ll still look soft in the middle—that’s okay! They firm up as they cool.
Let them cool on the tray for 2 minutes, then transfer to a wire rack. (Resist the urge to eat one immediately—they’re fragile when hot!)

See? Easy as un, deux, trois! Now, the hardest part: waiting for them to cool before decorating (or sneaking one).

Tips for Perfect Biscuit de Noel Alsacien

Want bakery-worthy cookies every time? Here are my foolproof secrets:

Chill the dough for 30 minutes if it’s too sticky—it makes rolling way easier.
Use a ruler to check dough thickness (5mm is perfect for that crisp-yet-tender bite).
Bake one test cookie first to adjust time—ovens vary!
Rotate the tray halfway for even browning (no pale spots!).
Let cookies cool completely before storing—they crisp up as they sit.

Follow these, and you’ll have cookies even my Alsatian grandma would approve of!

Variations for Biscuit de Noel Alsacien

Feel like mixing things up? This dough is the perfect canvas for fun twists! Here are my favorites:

Citrus sparkle: Add 1 tbsp orange zest to the dough—so festive!
Almond joy: Swap ½ tsp cinnamon for almond extract (heavenly with raspberry jam).
Spiced-up: Toss in a pinch of cardamom or nutmeg for extra warmth.
Chocolate-dipped: Dunk cooled cookies halfway in melted chocolate—instant elegance.
Nutty crunch: Press chopped hazelnuts into the dough before baking.

See? One recipe, endless holiday magic!

Storing and Serving Biscuit de Noel Alsacien

These cookies stay fresh for up to 2 weeks in an airtight container—if they last that long! I like to layer them with parchment paper to keep them pretty. For extra festive flair, stack them in a clear jar with a ribbon, or arrange them on a vintage cake stand. They’re perfect with coffee for breakfast (don’t judge—it’s Christmas!) or as edible gifts tied with twine and a sprig of pine.

Nutritional Information

Okay, let’s be real—these cookies are pure holiday joy, not health food! But if you’re curious (or just like to plan your cookie indulgence), here’s the scoop per biscuit. Remember, these are estimates—your exact numbers might vary depending on ingredients and cookie size.

Serving size: 1 biscuit (about 4cm diameter)
Calories: 80
Total fat: 4g (2.5g saturated)
Carbs: 10g
Sugar: 5g
Protein: 1g
Sodium: 20mg

Not too bad for a little taste of Christmas magic, right? And honestly, when they’re this delicious, who’s counting? (Says the woman who definitely ate three while writing this.)

Frequently Asked Questions

Can I freeze the dough?
Absolutely! Wrap it tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before rolling—it might need 5 extra minutes to soften.

What if I don’t have cinnamon?
No panic! Nutmeg or allspice work beautifully, or skip spices entirely for a simple butter cookie vibe.

Why did my cookies spread?
Too-soft butter is usually the culprit. Next time, chill the shaped cookies for 10 minutes before baking.

Can I make these gluten-free?
Yes! Swap the flour 1:1 with a GF blend—just add ½ tsp xanthan gum if your mix doesn’t include it.

How thin should I roll the dough?
5mm is the magic number—use two stacked euro coins as a guide for perfect thickness!

Share Your Biscuit de Noel Alsacien

Did you make these cookies? I’d love to see your creations! Tag me on Instagram with your festive biscuit de noel alsacien photos—let’s spread that Alsatian holiday cheer together. Happy baking!

Magiczne alzackie ciasteczka Noël z 7 składników

Author: Emma Schweitzer
Total Time: 32 mins
Yield: 24 biscuits 1x
Diet: Vegetarian

Print Recipe

Description

A traditional Alsatian Christmas biscuit, perfect for festive celebrations.

Ingredients

Scale

250g flour
125g butter
100g sugar
1 egg
1 tsp cinnamon
1/2 tsp baking powder
Pinch of salt

Instructions

Preheat oven to 180°C (350°F).
Mix flour, sugar, cinnamon, baking powder, and salt in a bowl.
Add butter and egg, knead into a smooth dough.
Roll out dough to 5mm thickness and cut into shapes.
Place on a baking tray lined with parchment paper.
Bake for 10-12 minutes until golden.
Cool on a wire rack before serving.

Notes

Store in an airtight container for up to 2 weeks.
Decorate with icing or sprinkles if desired.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 biscuit
Calories: 80
Sugar: 5g
Sodium: 20mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg

Keywords: Alsatian Christmas biscuit, festive cookies, holiday baking