Sugar Zwieback Recipe

These sweet and tender sugar zwieback cookies are a classic German treat that’s perfect for snacking or serving with tea. With a delicate crumb and subtle sweetness, they’re sure to become a new favorite.

Made with simple ingredients and a touch of vanilla, these cookies are a delight to both make and devour.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon active dry yeast
1 large egg
1/2 teaspoon vanilla extract
1/2 cup warm milk (about 105°F to 115°F)
Confectioners’ sugar for dusting

Instructions

Start by combining the flour, sugar, and salt in a large mixing bowl.

Whisk until well combined, then add the softened butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, proof the yeast by mixing it with the warm milk.

Let it sit for about 5 minutes, until it becomes frothy and bubbly.

Add the yeast mixture to the dry ingredients and mix until a shaggy dough forms.

Beat in the egg and vanilla extract until the dough comes together in a sticky ball.

Turn the dough out onto a floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.

Form the dough into a ball, place it in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

Punch down the dough and divide it into 10 equal pieces.

Shape each piece into a ball and then flatten it slightly into a disk shape.

Place the disks onto the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 15-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once the cookies are cool, dust them with confectioners’ sugar and serve.

Notes

Make sure to use high-quality ingredients, especially the yeast, to ensure the best results. Use room temperature ingredients, especially the egg, for easier mixing and a better texture.

Don’t overmix the dough, as this can lead to tough cookies.

Stop mixing once the ingredients come together in a sticky ball. Let the dough rise in a warm, draft-free place, like an oven with the light on or a proofing box, to help it double in size faster.

Don’t overcrowd the baking sheet, as this can cause the cookies to spread and lose their shape.

Leave about 1 inch of space between each cookie. Keep an eye on the cookies while they’re baking, as they can go from perfectly golden to burnt quickly.

Let the cookies cool completely on the wire rack before dusting with confectioners’ sugar to prevent the sugar from melting.

Store the sugar zwieback cookies in an airtight container at room temperature for up to 5 days.