The Husarenkrapfen cookies recipe is from a German friend who showed me how to make them. Baking cookies is definitely more fun together, so if you have a friend, make some cookies together. This Husarenlrapfen or Jelly cookie is a perfect recipe for a cookie date night.
And since you are into cookies, check out the Homemade Vanillekipferl Recipe, yum!
Because of the sugar coating, these cookies last a long time (if you don’t eat them all at once 🙂 ) and even ship well.
The dough has to rest in the fridge. After resting, knead the small pieces until they soften a bit again, then form little balls with your hand and make dents in them. Wood Honey Dipper
Our favorite jelly to fill the Husarenkrapfen cookies is red currant; however, any jelly you like works.
German Husarenkrapfen Cookies Recipe
- 200 grams ( = 7.05 ounces) soft butter (leave at room temperature til soft, do not heat in a microwave)
- 100 grams of sugar (1 cup US = 225 grams, so you need a little less than half a cup)
- 2 egg yolks
- 1 pinch salt
- 300 grams of all-purpose flour (2 cups) can be substituted with whole-grain flour
- 100 grams of ground hazelnuts (about 1 cup)
- About 100 grams of red currant Jelly, or any jelly you like.
- Icing sugar
- Combine all ingredients and mix into a dough. I let the KitchenAid Stand Mixer do this. It will be scrambled at first, but as it forms into a nice dough.
- Put the dough in a plastic bag or wrap and refrigerate for at least half an hour.
- Take the dough out of the fridge and knead small pieces until it softens a bit again, then form bolls and make dents in them for the jelly (see pictures).
- Bake at 350°F for about 10 -15 minutes.
- Let the cookies cool.
- Heat the jelly until it's liquid, then fill the cookie dent with it.
- Sprinkle with icing sugar.
Sweeten up the cold season with some German Huserenkrapfen cookies.
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