There are few places on earth as sweet as Austria. Many of the most famous desserts in history have Austrian roots. Every day in Austria feels like a sweet dream full of scenic mountains and generous people. Take a walk on the sweet side and see all that makes Austrian desserts so legendary!
What Is Special About Austrian Desserts
Austria was once a monarch and many of their desserts are positively royal; literally, many Austrian desserts were drafted as treats for royalty, so every bite should make you feel like a monarch.
Even when Austrian chefs work with humble ingredients they are able to charm them into sweet dishes that will blow you away. Here both flavor and beauty are essential to a great dessert.
Austria has a love affair with cream. It is a common inclusion in Austrian cakes, pastries, and more. Apricots are another locally loved flavor used in dessert making. Other preserved fruits and jams are common, as well as fresh berries, citrus, and nuts.
What makes Austrian dessert flavors stand out is how they are able to bring together unexpected combinations to make irresistible sweets. It is a big part of traditional Austrian food and cuisine.
Most Famous Austrian Desserts
Sachertorte (Chocolate Cake)
This luxurious Austrian dessert is a picture of sweet perfection. The Sacher torte is a classic cake that has captured hearts and stomachs for over a century with its luscious chocolatey flavor.
Sachertorte was originally created for a prince and with one bite of this rich Austrian dessert, you too will feel like royalty.
Sachertorte is a chocolate lover’s dream. It is composed of two layers of soft chocolate sponge cake sandwiched with a sweet and tart apricot jam. The exterior of these Austrian cakes is coated in a decadent dark chocolate ganache.
Beautiful Sachertortes have graced bakery cases worldwide but nothing beats an authentic Sachertorte directly from the source!
Traditional Austrian Desserts
Salzburger Nockerl (Vanilla Souffle Dumplings)
This sweet dessert in Austria immediately brings to mind the beautiful image of Austrian mountain peaks. Salzburger nockerl is a traditional dessert that tastes like biting into a sugary cloud.
Some consider this Austrian dessert to be dumplings while others would call it a souffle but by any name this treat is delicious. The sweet, peaked souffle hides a filling of fruity local jams that cannot be missed.
Try this Alpine treat after a long day exploring Austria’s famous landmarks.
Vanillekipferl (Vanilla Butter Cookie)
Around the holidays, it is impossible to miss these sweet treats in Austria. Vanillekipferl is a type of Austrian butter cookie made into a crescent shape. These crumbly and creamy cookies are flavored with vanilla or occasionally citrus and topped with a heavy dusting of powdered sugar.
This is the kind of cookie that makes a celebration but be careful because it is nearly impossible to eat just one of these little Austrian desserts.
Marillenknödel (Apricot Dumplings)
The apricot is a favorite of Austrian bakers and pastry chefs and they can be found in many forms in many different desserts. Marillenknödel is one of the most delicious Austrian desserts to feature the apricot.
This sweet dumpling uses a dough that is enriched with cheese to enrobe this tart fruit. A breadcrumb coat makes these dumplings crunchy on the outside with the pleasant surprise of the famous Austrian apricot hidden deliciously inside.
Linzer Cookies (Jam-Filled Cookies)
This well-known dessert takes inspiration from the classic Austrian pastry – the Linzer torte. These small sweet treats are internationally loved cookies with the perfect balance between baked treats and fruity snacks.
Linzer cookies are traditionally composed of two buttery shortbread cookies sandwiching a sweet jam. The top cookie always has a decorative cutout to showcase the fruity filling, sometimes the cutouts are hearts, snowflakes, stars, or just simple circles. These treats are perfect with an afternoon coffee.
Mozartkugeln (Pistachio-Filled Chocolates)
If Austria had a national candy this treat would be it. The original Mozartkugeln combines a pistachio center, covers it in marzipan and nougat, then coats the entire candy in a chocolate shell.
These Austrian candies have been made by the Fürst candy company in Salzburg for over one hundred years, but imitators are everywhere. If you have a chance to try the original, nothing beats this uniquely harmonious dessert in Austria.
Palatschinken (Crêpes)
Locals in Austria enjoy eating sweet crêpes as a light dessert. Crêpes are very thin, eggy, pancakes that are represented in many different cultures’ cuisines. People have been putting their own tasty spin on this treat for years.
Often Austrian dessert chefs add local flair by filling the palatschinken with lush Austrian fillings, like apricot jam. The best part of these Austrian sweets is that they also make a beautiful breakfast in Austria!
Heidesand (Brown Butter Cookies)
Austria and Germany have a long and intertwined history, so many of their desserts cross borders. One delicious dessert to try in Austria that has German roots is heidesand. These Austrian sweets are luscious butter cookies made with browned butter to develop a more complex flavor than your average butter cookie.
Austrian Cakes
Esterhazy Torte (Nut and Cream Layered Cake)
This royal treat is a real gem in the crown of desserts in Austria. Esterhazy torta are classic Austrian cakes originally made to honor a prominent member of the Austro-Hungarian ruling family, which fits because the flavors are absolutely regal.
This cake has thin layers of almond meringue stacked with cognac-infused buttercream. The decoration is commonly a mirror glaze with a chocolatey feathered pattern. It is an Austrian dessert that is as nice to behold as it is to bite into!
Gugelhupf (Ring Cake)
These festive Austrian cakes are found in abundance around the holidays, and it’s clear why.
Gugelhupf is a joyous celebration on a plate that makes the holiday season complete in Austria! This classic dessert is baked in a swirled ring pan that gives it its distinct shape. That is not the only thing that sets this cake apart from other holiday cakes.
Gugelhupf is leavened with yeast, giving it a matured and complex flavor that compliments the sweetness of the cake. Traditional flavors include cocoa, vanilla, lemon, and these cakes usually also feature dried fruits. Sweeten your holiday season with this delicious bite of Austrian dessert!
Marillenkuchen (Apricot Cake)
These Austrian cakes are positively breathtaking to look at. They feature local apricots baked into the top of the cake so it has an appearance similar to an upside-down cake.
This is the perfect Austria dessert to celebrate the apricot season. It has a wonderfully moist yet dense texture that makes this dessert so satisfying. Try marillenkuchen with a hot coffee for a morning treat or an afternoon pick-me-up!
Kirschkuchen (Cherry Cake)
This light cake dessert brings on nostalgic feelings for many locals because kirschkuchen is a popular treat to serve to children. These lovely Austrian cakes are moist and delicious dense cakes that are lightly seasoned with citrus and then polka-dotted with gorgeous red cherries.
It’s a jubilant-looking dessert that is fun for kids of all ages. The bright cherry flavor will bring a smile to your face and help you see what is so special about Austrian desserts.
Mozart Torte (Chocolate Layered Cake)
This opulent Austrian dessert is a real stunner; this cake is a delight from the moment you first lay your eyes on it. If you are a chocolate lover this dessert has you covered. This cake brings together the interesting flavors found in the classic Mozartkugeln, but in cake form.
This beautiful cake layers together chocolate sponge, nougat, pistachios, and marzipan. These wild flavors all work in perfect harmony to create a symphony of authentically beautiful Austrian dessert flavors and textures.
Kardinalschnitte (Cream Cake)
This cream cake has a name that is a nod to the Catholic church because the colors of this dessert resemble the church’s signature gold and white hues. These colors come from the tasty layers of yellow genoise sponge cake and airy white meringue.
The sponge and meringue create a luxurious flavor on their own but then the cake is topped with fresh raspberry jam or bright fresh fruits. It is the perfect marriage of flavors and texture and a true testament to the skills of Austrian dessert makers.
Austrian Desserts
Cremeschnitte (Custard Filled Pastry Cake)
This treat is a custardy dream. Cremeschnitte is a traditional Austrian dessert that is part cake, part pastry, part cream, and pure decadence. This beautiful Austrian pastry is made from layers of puff pastry dough sandwiching a light and smooth custard filling.
The dessert is often made in a tray and then sliced to reveal the beautiful cream in the center. Try these Austrian treats with fresh fruit and a hot cup of coffee.
Topfenstrudel (Cheese Strudel)
Apple strudel gets a lot of attention, rightly so, but it is not the only delicious strudel in Austria! If you want an Austrian dessert that is truly over-the-top with creamy flavor and technical skill, then you must try topfenstrudel.
This rich dessert is composed of a buttery wheat pastry shell that is filled with a mixture of local quark cheese, eggs, dairy, and sometimes a little citrus.
The quark cheese used to fill this pastry is a local wonder. It is a traditional European soft cheese with a curdy texture and a light and tangy flavor. There is no better way to try this Austrian specialty than in an irresistible topfenstrudel.
Linzer Torte
Linzer Torte is an icon among Austrian desserts. This classic treat has been crafted by Austrian pastry chefs for centuries and it’s a true bite of local culture.
Linzer torte is loved for its simple but delicious flavors. It is made from a pastry shell and a filling of nuts and preserves. The most common choices for the nut element are either almonds or walnuts, and the preserves range from raspberry to apricot.
You won’t miss out on this Austrian dessert as it is instantly recognizable from its delicate lattice top.
Krapfen (Filled Donut)
This fried dessert in Austria may seem familiar to anyone who loves jelly donuts. Krapfen are flavorful treats made from an airy fried dough that is filled with jam.
Austria has a long Christian history and residents here participate in the European carnival season that includes Mardi Gras. These Austrian treats are served in celebration of “Fat Tuesday.”
Some bakers will even add a little rum to the jam filling to make this Austrian dessert into a real party!
Schaumrollen (Cream-Filled Pastry)
There is no shortage of delightful cream-filled desserts in Austria, but Schaumrollen is a true classic. This simple treat is made from a pastry log that is filled with luscious whipped cream.
To make these traditional Austrian pastries, chefs pipe puff pastries around a cylinder and then bake them into beautifully airy shells. Whipped cream is the typical filling but some choose meringue instead. These Austrian treats are beautiful at breakfast or delicious after dinner!
Kletzenbrot (Fruit Rolls)
Holiday time in Austria is not complete without these dense fruity desserts. Kletzenbrot is a traditional Austrian dessert consisting of a thick, sweet bread dough sweetened with dried fruits and studded with nuts. This dessert is a texture bomb of sweet and nutty goodness! These rolls are beautiful at holiday celebrations and great for sharing with loved ones.
Discovering Traditional Austrian Desserts
Austria is a storied country that feels like it is out of a children’s book, maybe because everything here is so sweet! The desserts in Austria are historic and trendsetting but without any pretension. Every sugary bite of Austrian dessert feels like a warm welcome to this charming country. Get your taste buds ready for a sweet ride through the Alpine region!
PIN THESE AUSTRIAN DESSERTS FOR LATER!
Most seasons in Denmark have a cake or bread associated with them, but no other season’s sweets have as much hype as the cream bun for the Fastelavn holiday.
“The secret to a good fastelavnsboller,” said Thomas Spelling, owner of neighbourhood bakery Rondo in Nørrebro, Copenhagen, “is that it has to be rich, beautiful to look at and ugly to eat.”
His words rang in my ears as I bit into one of the soft, ganache-topped cakes later in the day, ending up with thick cream all over my hands, cheeks, and inexplicably, my leg and the floor. It certainly looked beautiful, rounded and with a dark glossy top, and it filled my mouth with an explosion of soft, yielding cake and rich, smooth and thick cream – but it was absolutely impossible to eat without making a mess.
Most seasons in Denmark have a cake or bread associated with them but no other season’s cakes have as much hype around them as those produced for Fastelavn. This celebration, which takes place on the Sunday before the start of Lent, is akin to Carnival or Mardi Gras, and is celebrated by children who go trick-or-treating in fancy dress and bash a suspended barrel full of sweets, like a piñata, before eating a cream or jam-filled bun ahead of the coming fast.
This traditional celebration still takes place around the end of February every year, but the emphasis on its cake, the fastelavnsboller, has blown up in recent years. No longer available just on Fastelavn Sunday itself, it’s now in bakery windows from mid-January with a six-week season that sees bakers across Copenhagen and Denmark’s larger cities vie to create the most lavish and extraordinary pastries possible. The trend took off during Covid, when restaurants were closed and socialising in the queue for the local bakery became a form of entertainment; the cake has become a bakery showcase.
“A good fastelavnsboller has to have three things,” said Talia Richard-Carvajal, creative director of Hart Bageri, a Copenhagen bakery that has garnered a top rating of six stars for its fastelavnsboller for the past two years in a row from Danish newspaper Politiken. “It’s not just a cream bun. It has to have something white and sweet in it, then something dark, bitter or sour. And then it’s about the texture of the bun. The balance of all the elements is important.”
This year, Hart is selling three varieties – one of which is a yuzu and vanilla milk bun with a baked almond centre, mascarpone cream and a panettone topping – and anticipates selling around 40,000 fastelavnsboller during their six-week sales period. When I visited in late January, people were already queuing out of the door.
Hart Bageri sells different varieties of fastelavnsboller (Credit: Hart Bageri)
What makes this trend all the more interesting is a recent pronouncement from a local restaurateur that the city’s gourmet bakeries are dead. Earlier in the year, Christian F Puglisi closed his highly regarded bakery Mirabelle, declaring the era of the gourmet bakery over. It is, he said, not profitable to have a medium-sized production when it comes to bread, citing difficulties in scaling up, staffing and the long hours and craft involved in creating artisan goods.
Critics have hit back, noting that plenty of gourmet bakeries in Copenhagen are thriving, Hart among them, and making big money is not the goal, as it is an artisan enterprise, not a factory. And, as Trine Hahnemann of bakery Hahnemann’s Køkken sees it, it neglects the important role bakeries play in terms of producing sustainable food for a less meat-orientated future.
“To close down somewhere making healthy, well-made bread is crazy,” she said. “It goes against everything we are trying to do right now. I want to bake 100% organic cakes and bread in a local destination where people live. We need quality food where people live.”
To those on the streets of Copenhagen this February, the fastelavnsboller scene looks far from dead and buried; in fact, it’s still rising. Cakes are selling for as much as 75 kr (£8.90) in the upmarket pâtisserie salon at Maison D’Angleterre, and around 45-65 kr (£5.30-£7.70) elsewhere; bakeries report selling out day after day even at the start of the season. One reason for the cake’s continuing success might just be that at this time of year, Danes are looking for a slice of something fun to balance out the long, cold winter. As Hahnemann puts it, “We need cakes and there needs to be joy!”
Over at Meyers Bageri, a stalwart of the Danish food scene, the turnover of fastelavnsboller is equally high, but their eyes are on the future.
“Cakes are bound to religion and tradition,” said Nina Aastrup, Meyer’s head of pastry, “But we’re making some changes to acknowledge the diversity in Denmark this year, and later this year, we’ll be selling a Ramadam Swiss roll. We want to make it a new tradition.”
Rondo in Nørrebro sells traditional fastelavnsboller topped with chocolate and salt (Credit: Daniel Rasmussen)
Traditional Fastelavnsboller recipe
By Rondo
Up-and-coming local bakery Rondo opened in mid-2022 and is fast becoming a star of the local bakery scene in Nørrebro, this year selling traditional fastelavnsboller topped with chocolate and salt from the Danish island of Læsø, as well as Semla, Swedish cream buns flavoured with cardamom.
The unique combination of flavours and textures in their fastelavnsboller recipe make it a stand-out among other traditional buns. Keep in mind that dough hydration, temperature and the use of yeast may vary, so you may need to adjust the recipe accordingly.
Ingredients
For the dough
313g strong bread flour
54g caster sugar
6g salt
12g fresh yeast
140g of water
1 whole egg
6g cardamom (whole seeds or ground)
54g butter
For the fiilling
200g double cream
200g pastry cream
For the topping
100g high-quality chocolate (minimum 68%)
100g double or whipping cream
Step 1
Mix the dough ingredients in a stand mixer and then let it rest and rise for 2-3 hours.
Step 2
Shape the dough into 60g balls and let them rise again for 2-3 hours.
Step 3
Bake at 180C for 9-10 minutes.
Step 4
Make the filling by whipping the double cream and folding it into the pastry cream.
Step 5
Pipe the mixture into the cooled buns to create a creamy centre.
Step 6
The final touch for the buns is a rich chocolate ganache made by mixing the melted chocolate with cream. Pour over the top of the bun.
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Chiacchiere (pronounced kjak-kje-reh) are classic Italian fried pastries people enjoy during Carnival season, a period of sweet, fried recipes and masked parties that anticipates Lent. Also known as chiacchiere di Carnevale, these thin, puffy sweet pastry strips are fried until crispy and golden brown, and served with a sprinkling of powdered sugar.
The Italian word chiacchiere means “chit chat” or “gossip” in English as they are perfect to munch between conversations. Anyway, this recipe is so popular in Italy that people give them different names. You can even find these delicious sweet treats in bakeries even two weeks before Fat Tuesday.
To make them perfect, simply roll out the dough very thinly with a special pasta machine and fold it several times on itself. Cut it into rectangular shapes and mark one or two clean central cuts. Then, fry the strips in hot oil, this will make them swell, and become full of bubbles and with a crispy texture which crunches under your teeth.
Super crispy and not greasy at all, these Carnival sweet treats literally melt in your mouth. Decorated with powdered sugar, they should be served very hot on the occasion of a themed party, a snack for children or a dinner with guests.
Once you understand how to make the perfect chiacchiere di Carnevale, you will not resist the temptation to try them in their many forms, with chocolate, salty or stuffed.
Chiacchiere Origins
According to the legend, chiacchiere are called this way because Queen Margherita of Savoy asked the cook Raffaele Esposito for a dessert suitable for “chats” with her guests. From this request the chiacchiere would be born, a delicate and light pastry, not at all greasy, to be eaten by hand even in the court salons.
However, some think that this recipe would date back to the ancient Romans as they used to enjoy fricitilia, sweets made of eggs and flour which were fried in lard. These sweet treats were made in large quantities in order to celebrate Saturnalia feast (similar to the today’s Carnival) and last for the whole Lent period.
Different Names for Chiacchiere di Carnevale
Chiacchiere di Carnevale are such a popular recipe that every Italian region has given it a different name. So, don’t worry if you hear names like frappe (Rome), crostoli (Trentino-Alto-Adige), lattughe (Lombardy), frappe or sfrappole (Emilia-Romagna), cenci or donzelle (Tuscany), bugie (Piedmont), or galani (Veneto). You should know that it’s always the same thing.
Tips for making Chiacchiere Italian Fried Pastries
Use a flour with a strength greater than 260 W. These are flours suitable for all leavening, even the longest ones that exceed 18 hours. In this way you will get very swollen chiacchiere full of bubbles.
You can use different types of liqueur such as grappa, brandy, marsala or white wine. The addition of the liqueur helps to make the dough melting and light, full of air bubbles in order to give the chiacchiere their characteristic appearance. Do not worry, the alcohol will evaporate during cooking, leaving only its aroma.
For frying, use peanut seed oil; odorless and with a high smoke point, it is among the best for this cooking technique; bring it to the right temperature (hot but not boiling, about 170° C or 338°F), in order to obtain a perfect, golden and not greasy chiacchiere.
Do not add the yeast as this leads to longer leavening times and favors the absorption of oil in frying. The result will make less flaky and light chiacchiere. Just prepare them thinner and fry them well to avoid using yeast.
There are several variations of the traditional recipe. Chiacchiere can be fried or baked in the oven, or served with drizzles of melted chocolate instead of powdered sugar.
How to store Chiacchiere di Carnevale
Chiacchiere di Carnevale are dry, so you can store them in a tin box or a special airtight container at room temperature for 3-4 days. Anyway, we suggest to enjoy chiacchiere as soon as possibile! Freezing is not recommended.
More Carnival Recipes You’ll Like
peanut seed oil, for frying (or vegetable oil)
powdered sugar, for decorating
How to make Carnival Chiacchiere
Making the dough
Prepare the dough; put the all purpose flour in a bowl and add the sugar.
Prepare the dough; put the all purpose flour in a bowl and add the sugar.
Also add the salt.
Also add the salt.
Pour in the lightly beaten eggs.
Pour in the lightly beaten eggs.
Give a light stir with a spoon.
Give a light stir with a spoon.
Then flavor with the liqueur.
Then flavor with the liqueur.
Finally add the soft butter.
Finally add the soft butter.
Knead to amalgamate all the ingredients.
Knead to amalgamate all the ingredients.
Transfer the dough to the work surface and knead it for a few more minutes until it is smooth and uniform.
Transfer the dough to the work surface and knead it for a few more minutes until it is smooth and uniform.
Wrap the dough with cling film and let it rest at room temperature for about half an hour.
Wrap the dough with cling film and let it rest at room temperature for about half an hour.
After this time, take the dough back and press it lightly on the floured surface.
After this time, take the dough back and press it lightly on the floured surface.
Divide the dough with a spatula into 4 pieces.
Divide the dough with a spatula into 4 pieces.
How to shape the Chiacchiere di Carnevale
Now it’s time to shape the chiacchiere. Start by passing each piece in the pasta machine until gradually reaching the minimum thickness.
Now it’s time to shape the chiacchiere. Start by passing each piece in the pasta machine until gradually reaching the minimum thickness.
The sheets must be very thin (about 1/16-1/8 inch or 1.5-3 millimeters).
The sheets must be very thin (about 1/16-1/8 inch or 1.5-3 millimeters).
Transfer the sheets to a lightly floured work surface.
Transfer the sheets to a lightly floured work surface.
Obtain 5-6 centimeters wide rectangles by cutting them out with a pastry wheel.
Obtain 5-6 centimeters wide rectangles by cutting them out with a pastry wheel.
Make one or two small cuts in the center of the dough.
Make one or two small cuts in the center of the dough.
How to fry Chiacchiere di Carnevale
Heat the peanut seed oil in a saucepan or pan, check the temperature which should settle at 170-175°C (338-347°F).
Heat the peanut seed oil in a saucepan or pan, check the temperature which should settle at 170-175°C (338-347°F).
Immerse a few chiacchiere at a time.
Immerse a few chiacchiere at a time.
Fry them for a few moments, turning them often until they are golden brown. Change the peanut seed oil often and fry a few chiacchiere at a time to prevent the temperature from dropping too much.
Fry them for a few moments, turning them often until they are golden brown. Change the peanut seed oil often and fry a few chiacchiere at a time to prevent the temperature from dropping too much.
Drain the chiacchiere on absorbent kitchen paper.
Drain the chiacchiere on absorbent kitchen paper.
If the pastry is thin enough, the result will be fragrant, full of bubbles and not greasy.
If the pastry is thin enough, the result will be fragrant, full of bubbles and not greasy.
When the chiacchiere have dried, sprinkle them with plenty of powdered sugar.
When the chiacchiere have dried, sprinkle them with plenty of powdered sugar.
Bring on the table and serve.
Bring on the table and serve.
The colorful cookies should not be missing at carnival and children’s birthday parties. The cookies are quick and easy to bake. The carnival biscuits can be colorfully decorated with icing and sprinkles.
Please review recipe:
The colorful cookies should not be missing at carnival and children’s birthday parties. The cookies are quick and easy to bake. The carnival biscuits can be colorfully decorated with icing and sprinkles.
Please review recipe:
Ingredients
- 250 g flour
- 125 g butter, soft
- 100 g sugar
- 1 tsp baking powder
- 1 p. Vanilla sugar
- 1 egg, size M
- 150 g icing sugar, for the glaze
- 2 tbsp water, for the glaze
- 100 g sugar sprinkles, to taste
Utensils
- hand mixer
- bowl
- rolling pin
- cookie cutter
- bowl
- spoon
- whisk
- kitchen brush
Instructions
- Whip the butter, sugar and vanilla sugar until fluffy.
- Stir in the egg.
- Add the flour with the baking powder and mix well.
- Chill the dough for 1 hour.
- Preheat the oven to 160 degrees Celsius.
- Roll out the dough thinly.
- Cut out shapes of your choice.
- Place the biscuits on a baking tray lined with parchment paper.
- Bake the cookies on the middle rack for approx. 8-10 minutes.
- Let the biscuits cool down.
- Mix a white icing with the icing sugar and water.
- Glaze this over the cooled cookies.
- Decorate with sugar sprinkles or chocolate chips as you like.
That could also be interesting
These buttery crunchy Italian Carnival Cookies are a delicious way to welcome Carnevale. From Frappe to Castagnole this cookie recipe is one of the most popular!
I love simple Italian Cookies, and these are one of my favorites. They resemble the taste and texture of a sugar cookie with a delicious buttery flavor. They are very popular at this time of the year, dipped in chocolate and decorated with nonpareils or sprinkles just in time for Carnevale. So good I can never stop at one!
What is Carnevale?
Carnevale is a celebration that lasts approximately two weeks and ends on the Tuesday before Ash Wednesday or as some of us know it as Pancake Tuesday/Shrove Tuesday. It is mostly a time for children to dress in costumes and have rides around the towns of Italy throwing confetti.
Recipe Ingredients
- Butter – salted or unsalted butter, I use salted
- Vanilla – vanilla extract
- Sugar – powdered/icing sugar also known as confectioners sugar
- Egg – large egg room temperature
- Flour – all purpose flour with at least 11% protein
- Baking powder
- Salt – if you use unsalted butter then add a bit more salt
- Sprinkles – rainbow sprinkles also known as jimmies are also used
- Chocolate – semi sweet or milk chocolate melted good quality
- Nonpareils – also known as hundreds and thousands or you can use multicolored sprinkles these are the most popular to use
What is the best butter to use
Be sure to use a good quality butter, apparently since 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Can I use chocolate chips?
I don’t really recommend using milk, semi-sweet or white chocolate chips because chocolate chips don’t melt as well as a good quality chocolate would.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.
Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good.
How to make Carnival Cookies
In a medium bowl whisk together the flour, salt and baking powder.
In the bowl of a stand mixer or large bowl with a hand beater cream the butter, vanilla and sugar on medium speed for approximately 2 minutes. Add the egg and beat.
Add the dry ingredients and beat on low speed until just combined.
Move to a flat surface and form into a ball, wrap in plastic wrap and refrigerate.
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Roll the dough into 1/4 inch or a little bit less in thickness, and with a round cookie cutter make cut outs. I used a large round pastry tip to cut out the middle of the cookie. Place the cut out cookies on a prepared baking sheet.
You can decorate the cookies with nonpareils before or after baking. Bake in a pre-heated oven. Let the cookies cool 5 minutes on the baking sheet then move to a wire rack to cool completely.
Once the cookies are cool, dip in melted chocolate and decorate.
How to add the sprinkles or nonpareils before baking
The best way to add them is lightly pressing the sprinkles also known as jimmies or nonpareils onto the top of the cookie dough. This way they won’t roll off the dough.
It’s not a good idea to brush the dough with an egg wash or milk and sprinkle them on, because when baked they will melt into the cookie, and it won’t look too pretty.
Cooke baking tips
- To keep your cookies from spreading be sure to use a higher protein flour 11-12%. Refrigerate your cookie dough and formed cookies before baking. It is also a good idea to refrigerate cookie dough for at least 12-24 hours before baking, this creates a more flavourful cookie.
- If your cookie dough is too dry (crumbly) add some softened butter to the dough to soften it up and then proceed with recipe.
- Line your cookie sheet with parchment paper or use a silicone baking mat.
- Make sure your oven temperature is accurate before baking. It makes all the difference between a perfect baked cookie or an under baked or burnt cookie.
- It’s always best to bake the cookies on the middle rack and one cookie sheet at a time, this way they are more evenly baked.
Can the cookies be made ahead of time?
Yes the dough can be made ahead of time. Cookie dough should be tightly wrapped with plastic wrap and or placed in an airtight bag. It will keep for up to 3 days in the fridge.
How to store the Carnival Sprinkle Cookies
The baked cookies should be stored in an airtight container and will keep for up to 2-3 days at room temperature or up to 5-6 days in the fridge.
How to freeze them
Freeze the completely cooled cookies in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.
If this is the year that you want to celebrate Carnivale the Italian way, I hope you give these cookies a try and of course let me know what you think! Enjoy!
More Carnivale Recipes
These buttery crunchy Italian Carnival Cookies are a delicious way to welcome Carnivale. And this cookie recipe is one of the most popular ways!
- + 2 tablespoons all purpose flour (at least 11% protein) (140 grams total)
- + ½ tablespoon butter (softened) (80 grams total)
- egg (room temperature)
- + 3 tablespoons powdered/icing/confectioners’ sugar (sifted) (50 grams total)
*If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- semi sweet, dark or milk chocolate (good quality) melted
- sprinkles, jimmies or nonpareils (more or less)
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In a medium bowl whisk together the flour, salt and baking powder.
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In the bowl of a stand mixer or large bowl with a hand beater cream the butter, vanilla and sugar on medium speed for approximately 2 minutes. Add the egg and beat.
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Add the dry ingredients and beat on low speed until just combined.
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Move to a flat surface and form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
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Roll the dough into 1/4 inch or a little bit less in thickness, and with a round cookie cutter make cut outs. I used a large round pastry tip to cut out the middle of the cookie. Place the cut out cookies on 1-2 parchment paper lined baking sheets.
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You can decorate the cookies with nonpareils before or after baking. Chill the cookies in the fridge for approximately 15-20 minutes while the oven is pre-heating.
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Pre-heat oven to 350F (180C).
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Bake for approximately 10-12 minutes or until the edges start to turn a golden brown. Let the cookies cool 5 minutes on the cookie sheet then move to a wire rack to cool completely. Dip in melted chocolate and decorate let the chocolate firm up before serving. Enjoy!
Be sure to use a good quality butter, apparently since 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
The best way to add the nonpareils or sprinkles is lightly pressing them on the top of the cookie dough. This way they won’t roll off the dough. It’s not a good idea to brush the dough with an egg wash or milk and sprinkle them on, because when baked they will melt into the cookie, and it won’t look too pretty.
For room temperature ingredients remove from the fridge at least 1 hour before using.
The best way to the decorations before baking is to lightly press the sprinkles also known as jimmies or nonpareils onto the top of the cookie dough. This way they won’t roll off the dough. It’s not a good idea to brush the dough with an egg wash or milk and sprinkle them on, because when baked they will melt into the cookie, and it won’t look too pretty.
The dough can be made ahead of time. Cookie dough should be tightly wrapped with plastic wrap and or placed in an airtight bag. It will keep for up to 3 days in the fridge.
The baked cookies should be stored in an airtight container and will keep for up to 2-3 days at room temperature or up to 5-6 days in the fridge.
Freeze the completely cooled cookies in a freezer safe bag or container. They will keep for up to 3 months in the freezer. The unbaked cookie dough can also be frozen in a freezer bag for up to 2-3 months in the freezer.
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American cookies with Smarties are great for baking with children for parties, birthdays or carnival. These brightly colored pastries not only taste good to children, adults also like to grab them.
Please review recipe:
American cookies with Smarties are great for baking with children for parties, birthdays or carnival. These brightly colored pastries not only taste good to children, adults also like to grab them.
Please review recipe:
Ingredients
- 100 g butter
- 100 g powdered sugar
- 1 p. vanilla sugar
- 2 eggs
- 3 tbsp milk
- 200 g flour
- 1 p. Custard powder
- 3 tsp baking powder
- 250 g powdered sugar
- pink food coloring
Utensils
- hand mixer
- mixing bowl
- teaspoon
- kitchen brush
- whisk
Instructions
- Stir butter with powdered sugar and vanilla sugar until creamy.
- Stir in the eggs one after the other.
- Add the milk.
- Mix the flour, custard powder and baking powder and stir in.
- Using two teaspoons, place 20-22 small mounds on the lined baking paper lined baking tray.
- Bake the biscuits in a preheated oven at 200°C for approx. 10-12 minutes.
- Let the biscuits cool down on a wire rack.
- Mix the icing sugar and 4-5 tbsp water to form a frosting.
- Color with food coloring if desired.
- Gap the flat side of the Americans with the icing.
- Top with Smarties if desired.