German Potato Cookies

German Potato Cookies

5 stars

German potato cookies are delicious for its crumbly and melt in the mouth texture. This fool-proof recipe gives you the guide to making the best tasting cookies. You may use substitutes such as milo or coffee for different flavours.

Preparation 20 mins
Cooking 20 mins


Biskut Jerman


Nutrition per Serving

249 kcal
25 g
16 g
3 g

German potato cookies recipe may be as well the easiest cookie recipe ever! That's why they are so popular among home bakers with kids when festivity like Chinese New Year draws near. Just like the almond cookies and green pea cookies, you'll only need to mix all the ingredients, shape and bake them. Though it might sound so easy and does not look at all fancy, the taste is never jeopardized as these cookies are dangerously addictive. They are crumbly and once you have them in your mouth, they just melt!

As to why they are called explicitly German cookies, no one knows. Typical German butter cookies do not contain any starch. The cookies could be celebrating the German's pragmatic attitude. With only simple ingredients such as flour, butter, sugar and just a fork for making the pattern, the result is a batch of highly tasty cookies.

Choose high quality butter

Butter is needed in this recipe to impart the flaky consistency. The higher the quality of the butter, the better tasting these cookies will be. As butter is actually made from churning milk or cream, high quality butter should only contain milk fat and not other plant derived fats like palm oil or vegetable oil. Generally, commercial butter contain 80 - 82% of milk fat while the rest is water and a tiny amount of milk solids.

Substitute of corn starch

It's possible to use tapioca starch here interchangeably.

Secrets to the crumbly and melt in the mouth factor

No liquid. Do not add any liquid cooking oil. Including liquid in the recipe will affect the crumbliness of the cookies. That's why it is important to use softened butter instead of melted butter. Simply leave butter at room temperature for 30 minutes to soften it or speeds up the process by using a microwave oven with the highest heat. Place butter into a bowl and heat for 5 seconds before turning it over for another round of heating. It should take 4-5 rounds until better turns soft.

Variations of German potato cookies

This is the exciting part. Make this recipe your own by adding a variety of flavours to the cookies. Just substitute 20 grams of corn starch with 20 grams of purple sweet potato powder, ube powder, coffee powder, cocoa powder or matcha powder, whichever is your preference.

Dough with purple sweet potato powder
Dough with purple sweet potato powder

Storing the cookies

They can be stored for up to a month in an air-tight container placed in a cool area away from the sunlight.


130 g
unsalted butter
40 g
sugar (powdered)
1 g
80 g
all-purpose flour
100 g
corn flour

Steps to Prepare

German Potato Cookies Step 1

Step 1 of 3

    • 130 g unsalted butter
    • 40 g sugar (powdered)
    • 1 g salt

Preheat oven to 160 degrees Celsius. Combine softened butter, icing sugar and salt in a bowl. Using a mixer, beat until the colour becomes slightly pale. At this stage, the icing sugar and salt must be fully incorporated.

German Potato Cookies Step 2

Step 2 of 3

    • 80 g all-purpose flour
    • 100 g corn flour

Pour the sifted flour into the bowl and continue mixing with a silicone spatula until the dough turns soft. If the dough is too soft to shape into a ball, chill the dough in the refrigerator for 5 minutes. On the other hand, if it's too dry or begins cracking when shaped, add some butter into the dough.

German Potato Cookies Step 3

Step 3 of 3

Divide into 10 grams each and shape them into little balls. Place them on parchment paper leaving some space between them. Then, press them down with a fork. Bake the cookies for 15 minutes or up to 20 minutes for a crispier texture. Cool to room temperature before storing.

Published: January 18, 2020

3 Discussions

10 months ago


True to its claim the cookies are crumbly and just melt in the mouth. The Guardian loves them and gave it a score of 9.5 and 9.5 it is :) . Thank you Nyonya Cooking for this unexpected recipe :).

8 months ago


"As to why they are called explicitly German cookies" --> I am even more curious why they are called POTATO cookies

8 months ago

Mira - Community Happiness Manager

Potato starch is also commonly used in this recipe. Maybe that's why. ;)

a month ago


Can I use normal sugar instead of icing sugar?

a month ago

Karin Yap

Hey Grace! well you actually can but the melt-in-the-mouth texture may be compromised. or if possible, what you could do is to blend the normal sugar to as fine as you can = DIY icing sugar at home :) hope it helps!

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