In Switzerland, Christmas baking is a treasured ritual centered around
(the Swiss-German word for cookies). Mastering the art of Swiss holiday baking means balancing rich butter doughs with naturally gluten-free, nut-and-egg-white treats.
Traditional Swiss recipes often require a unique “air-drying” phase before baking, which locks in moisture and creates a crisp exterior with a chewy center. Mailänderli (Milano Cookies)
These are the quintessential Swiss Christmas cookies found in every home. They are simple, elegant butter cookies enlivened with a hint of fresh lemon zest. The secret to a perfect Mailänderli
is brushing the cut-out dough with an egg wash right before baking to give them their iconic shiny, golden tops. Zimtsterne (Cinnamon Stars)
Zimtsterne are naturally gluten- and dairy-free star-shaped cookies. They feature a heavily spiced base of ground almonds, egg whites, and cinnamon. The master trick is rolling out the sticky dough on a layer of sugar rather than flour. They are carefully painted with a royal icing glaze before baking at a low temperature to keep the top snow-white. Basler Brunsli (Basel Chocolate Spice Cookies)
Hailing from the Basel region, Brunsli date back to the early 18th century. They combine ground almonds, cocoa powder, melted dark chocolate, and warm winter spices like clove and cinnamon. Many traditional recipes add a splash of Kirsch (Swiss cherry brandy) for depth. They are dried for several hours before a quick, high-heat bake leaves them wonderfully chewy inside. Spitzbuben (Little Rascals) Swiss Bratzeli cookie recipe for holidays – Facebook