Bredele are delightful little cookies that bring the warmth and charm of Alsace right into our kitchens. Traditionally baked during the holiday season, these bite-sized treats are known for their buttery texture and subtle spices that make every bite a cozy experience.
Originating from the Alsace region in France, Bredele have become a festive favorite, often shared with family and friends as a symbol of togetherness. Whether we’re new to baking or seasoned pros, making Bredele is a wonderful way to embrace holiday traditions and fill our homes with irresistible aromas.
Ingredients
To create the perfect Bredele, we’ll need a precise balance of dry and wet ingredients. These components come together to form the tender, buttery texture and delicate flavors that make these cookies so special.
Dry Ingredients
Our Bredele recipe relies on carefully measured dry ingredients that provide structure and subtle aroma. Here is what we use:
- All-purpose flour – 2 ½ cups (to build the cookie base)
- Powdered sugar – ¾ cup (for a fine sweetness and tender crumb)
- Almond flour – ¼ cup (to add a delicate nutty flavor and moist texture)
- Ground cinnamon – 1 teaspoon (essential for traditional aroma)
- Baking powder – ½ teaspoon (for a gentle rise)
- Salt – ½ teaspoon (to balance sweetness)
| Dry Ingredient | Measurement | Purpose |
|---|---|---|
| All-purpose flour | 2 ½ cups | Cookie structure |
| Powdered sugar | ¾ cup | Fine sweetness and tenderness |
| Almond flour | ¼ cup | Nutty flavor and moisture |
| Ground cinnamon | 1 teaspoon | Warm spice and aroma |
| Baking powder | ½ teaspoon | Light rise |
| Salt | ½ teaspoon | Balance and enhance flavors |
Wet Ingredients
The wet ingredients provide richness and bind the dough for that signature Bredele melt-in-your-mouth feel.
- Unsalted butter – 1 cup (softened to room temperature for creaminess)
- Egg yolk – 1 large (adds moisture and richness)
- Vanilla extract – 1 teaspoon (enhances sweetness with deep vanilla notes)
Optional Add-Ins
While traditional Bredele cookies are celebrated for their simple elegance, we can customize with add-ins for extra flavor and texture.
- Chopped candied orange peel – 2 tablespoons (for subtle citrus brightness)
- Ground nutmeg – ¼ teaspoon (complements the cinnamon with warm spice)
- Sliced almonds – 2 tablespoons (adds a crunchy contrast on top before baking)
Equipment Needed
To create the perfect Bredele cookies, having the right equipment is essential. Each tool aids in achieving the ideal texture, shape, and flavor profile for this beloved Alsace treat. Here is what we recommend including in your baking setup:
- Mixing Bowls
Use medium and large bowls for combining dry and wet ingredients separately before uniting them. Stainless steel or glass bowls work best for even mixing.
- Measuring Cups and Spoons
Accurate measurement ensures balance in the dough. We suggest using both dry and liquid measuring tools for precision.
- Electric Mixer or Stand Mixer
A hand mixer or stand mixer with a paddle attachment speeds up creaming the butter and sugar and ensures smooth batter consistency.
- Spatula and Wooden Spoon
Use a flexible spatula to scrape bowls clean and a sturdy wooden spoon for folding in any additional ingredients like candied peel or nuts.
- Rolling Pin
A smooth rolling pin helps spread dough evenly to the correct thickness needed for even baking.
- Cookie Cutters
Traditional Bredele shapes include stars, hearts, and rounds. Use metal or sturdy plastic cutters to achieve clean edges.
- Baking Sheets
Opt for heavy-duty aluminum or non-stick baking trays to prevent scorching while maintaining even heat distribution.
- Parchment Paper or Silicone Baking Mats
Line baking sheets to prevent sticking and make clean-up easier without altering cooking temperature.
- Cooling Rack
Essential for allowing cookies to cool evenly and maintain their crisp texture after baking.
| Equipment | Purpose | Recommendation |
|---|---|---|
| Mixing Bowls | Combine ingredients | Stainless steel or glass |
| Measuring Tools | Accurate ingredient amounts | Use dry and liquid measures |
| Electric Mixer | Cream butter and sugar thoroughly | Hand or stand mixer |
| Spatula & Wooden Spoon | Mixing and folding | Flexible and sturdy |
| Rolling Pin | Evenly roll out dough | Smooth, heavy type |
| Cookie Cutters | Shape the Bredele | Metal or durable plastic |
| Baking Sheets | Bake cookies evenly | Heavy-duty aluminum or non-stick |
| Parchment/Silicone Mat | Prevent sticking, ease cleaning | Non-stick lining |
| Cooling Rack | Cool cookies post-baking | Wire rack with good airflow |
Having these tools in place will empower us to execute the Bredele recipe with confidence and precision. Preparing the workspace and equipment ahead ensures a smooth baking experience and delightful results every time.
Prep Work
Before we begin baking our Bredele cookies, proper preparation is crucial for achieving perfect texture and flavor. Let’s carefully prepare and chill the dough to ensure the best results.
Preparing the Dough
We start by combining the dry and wet ingredients to create a smooth, cohesive dough. Follow these steps for flawless dough preparation:
- Sift together the dry ingredients: all-purpose flour, powdered sugar, almond flour, ground cinnamon, baking powder, and salt. This ensures even distribution and a lighter dough.
- In a separate bowl, cream the unsalted butter with the powdered sugar until the mixture becomes light and fluffy using an electric mixer. This step adds air for a tender crumb.
- Add the egg yolk and vanilla extract to the butter mixture. Beat well until fully incorporated.
- Gradually fold in the sifted dry ingredients using a spatula or wooden spoon. Mix gently to avoid overworking the dough, which can make cookies tough.
- Optionally, incorporate your chosen add-ins such as candied orange peel, ground nutmeg, or sliced almonds at this point for added flavor and texture.
| Step | Action | Purpose |
|---|---|---|
| 1 | Sift dry ingredients | Ensure even distribution and lightness |
| 2 | Cream butter and sugar | Incorporate air for tender texture |
| 3 | Add egg yolk and vanilla | Bind ingredients and add richness |
| 4 | Fold in dry ingredients | Combine components without overmixing |
| 5 | Mix in optional add-ins | Enhance flavor and texture |
Chilling the Dough
Once the dough is mixed, chilling is essential for shaping the Bredele cookies perfectly:
- Wrap the dough tightly in plastic wrap to prevent drying.
- Refrigerate for at least 1 hour or up to 24 hours. Chilling firms the dough, making it easier to roll and cut shapes accurately.
- If pressed for time, freeze the dough for 20 to 30 minutes, but avoid over-chilling which can make it brittle.
- Before rolling, allow the dough to rest at room temperature for a few minutes if it is too stiff to handle easily.
Pro tip: Properly chilled dough produces cookies with clean edges and a tender, buttery crumb — the hallmark of authentic Bredele.
Directions
Follow these clear, step-by-step directions to craft authentic Bredele cookies with the perfect texture and flavor. Precision and care during each stage yield cookies that embody the festive spirit.
Rolling Out the Dough
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly.
- Lightly flour a clean surface and your rolling pin to prevent sticking.
- Roll the dough evenly to about 1/4 inch (6 mm) thickness for a tender yet sturdy cookie.
- Rotate the dough occasionally while rolling to maintain an even thickness and prevent sticking.
- If the dough becomes too warm or sticky, return it to the refrigerator for 10 minutes before continuing.
Cutting the Shapes
- Choose your favorite cookie cutters—traditional Bredele shapes include stars, hearts, and simple rounds.
- Press the cookie cutters firmly into the rolled dough to create clean edges.
- Gently lift each shape and place it on a parchment-lined baking sheet, spacing cookies about 1 inch (2.5 cm) apart to allow expansion.
- Collect leftover dough scraps, gently re-roll, and repeat cutting until the dough is fully used.
- Optional: Decorate cookies with sliced almonds or candied orange peel before baking for extra flavor and texture.
| Step | Detail |
|---|---|
| Dough thickness | 1/4 inch (6 mm) |
| Cookie spacing | 1 inch (2.5 cm) |
| Baking sheet prep | Parchment paper lined |
Baking the Bredele
- Preheat the oven to 350°F (175°C)—ensure it’s fully heated before baking.
- Place the baking sheet in the center rack for even heat distribution.
- Bake cookies for 10 to 12 minutes until the edges turn slightly golden but the centers remain pale.
- Avoid over-baking as it dries out the tender crumb and reduces the classic soft texture.
- If baking multiple trays, rotate them halfway through to achieve uniform browning.
| Oven Temperature | Baking Time | Visual Cue |
|---|---|---|
| 350°F (175°C) | 10-12 minutes | Slightly golden edges |
Cooling and Storing
- Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes—this helps them firm up.
- Transfer the cookies to a wire rack and cool completely to avoid sogginess.
- Store cooled Bredele in an airtight container layered between sheets of parchment paper to maintain freshness.
- Keep cookies at room temperature in a cool, dry place for up to 2 weeks.
- For longer storage, freeze cookies in airtight containers for up to 3 months—thaw at room temperature before serving.
Tips for Perfect Bredele
Mastering the art of Bredele means paying attention to key details that impact texture, flavor, and appearance. Here are essential tips to help us bake perfect Bredele every time.
Dough Consistency
The foundation of authentic Bredele lies in the Dough Consistency. We want the dough to be:
- Smooth and pliable but not sticky. It should hold together well.
- When pressed, it should not crumble or crack.
- The dough’s firmness allows for clean, sharp cookie shapes.
Pro Tip: Chill the dough for at least 1 hour in the refrigerator. This step:
- Firms up the butter evenly.
- Makes rolling easier.
- Prevents spreading in the oven.
| Dough Descriptor | What to Expect | What to Avoid |
|---|---|---|
| Perfect | Smooth, soft, holds shape | Sticky or crumbly |
| Overworked | Tough texture | Excessive gluten |
| Under-chilled | Difficult to roll, sticky | Spreads too much when baked |
Baking Time and Temperature
Precise Baking Time and Temperature ensure the traditional Bredele’s delicate crumb and golden edges.
- Preheat oven to 350°F (175°C).
- Bake cookies on the middle rack for 10 to 12 minutes.
- Watch closely for edges turning a light golden brown while the centers remain pale—they continue to set as they cool.
“Getting this timing right is crucial because overbaking dries the cookies, while underbaking makes them too soft.”
| Oven Temp (°F) | Bake Time (minutes) | Desired Result |
|---|---|---|
| 350 | 10 – 12 | Slightly golden edges, tender crumb |
Decorating Ideas
Decorating Bredele adds festive charm and personal flair. Here are some simple yet effective ideas:
- Dust with powdered sugar after cooling for a classic snowy finish.
- Use thick icing with natural vanilla or lemon essence to outline shapes.
- Sprinkle slivered almonds or colored sugar crystals before baking for texture and sparkle.
- Add sweet touches like candied orange peel or mini chocolate chips during mixing to elevate the flavor.
We recommend keeping decorations minimal to preserve the Bredele’s buttery texture and authentic taste while still making them visually inviting.
Make-Ahead Instructions
To ensure our Bredele maintain their delicate texture and rich flavor, following precise make-ahead steps is essential. Here’s how we prepare, store, and freeze the dough and finished cookies to enjoy them fresh whenever we want.
Preparing the Dough in Advance
- Chill the Dough
After mixing, we wrap the dough tightly in plastic wrap to prevent drying out. Refrigerate the dough for at least 1 hour and up to 48 hours. This resting period allows the butter to solidify, making the dough easier to roll and cut, resulting in that signature crisp edge and tender crumb.
- Freezing Dough for Longer Storage
For make-ahead flexibility, we can freeze the dough up to 3 months. Here’s our step-by-step process:
- Divide dough into usable portions, wrapping each in plastic wrap and then placing them into a freezer-safe bag.
- Label each bag with the date for easy tracking.
- Thaw overnight in the refrigerator before rolling and shaping.
| Step | Timeframe | Notes |
|---|---|---|
| Refrigerate dough | 1 to 48 hours | Improves texture and handling |
| Freeze dough | Up to 3 months | Thaw overnight before use |
Baking and Storing Made-Ahead Cookies
- Baking Frozen Dough
We preheat the oven to 350°F (175°C). Roll out and cut shapes directly from the thawed dough. Bake for 10 to 12 minutes until edges just turn golden brown, preserving the classic buttery crunch.
- Storing Baked Bredele
Once cooled completely, we place the cookies in an airtight container. Properly stored, the Bredele will stay fresh for up to two weeks at room temperature. To maintain crispness, we separate layers with parchment paper.
- Freezing Baked Cookies
For extended storage, baked Bredele freeze well for up to 3 months. We recommend:
- Freezing in a single layer initially to prevent sticking.
- Once frozen solid, stacking with parchment layers in an airtight container or freezer bag.
- Thawing at room temperature before serving.
Pro Tips for Optimal Make-Ahead Success
- “Chilling stabilizes the dough and intensifies the flavors,” so don’t rush this step.
- Always use airtight packaging to prevent moisture from softening the cookies prematurely.
- Label frozen dough and cookies with dates and contents to keep our holiday baking organized.
By mastering these Make-Ahead Instructions, we can savor the warm, spiced aroma of fresh Bredele anytime during the festive season and beyond.
Serving Suggestions
To fully appreciate our Bredele recipe, presentation and pairing enhance the experience. Here are easy and delicious serving tips to elevate these traditional Alsace cookies.
Pairing Bredele with Beverages
Bredele cookies pair beautifully with warm or cold drinks. Consider these perfect matches:
| Beverage | Serving Note |
|---|---|
| Hot Mulled Wine | Spiced warmth complements Bredele’s cinnamon |
| Black Coffee | Bitterness balances buttery sweetness |
| Earl Grey Tea | Citrus notes highlight subtle almond flavors |
| Hot Chocolate | Richness contrasts tender crumb |
| Cold Milk | Classic refreshment enhances soft texture |
“A teacup and Bredele make every moment cozy and memorable.”
Presentation Ideas
When serving we recommend:
- Arrange Bredele on a beautiful platter layered with festive napkins.
- Dust lightly with powdered sugar for a snowy effect.
- Add sprigs of fresh rosemary or holly for holiday charm.
- Use tiered trays to showcase different shapes and flavors.
Accompaniments to Enhance Flavor
For gifting or sharing at gatherings, pair Bredele with:
- Small bowls of fruit preserves like apricot or raspberry for dipping.
- Soft cheeses such as brie to contrast the crispness.
- A sprinkle of sliced almonds or candied orange peel on top for extra texture.
Storing and Serving Warm
Serve Bredele at room temperature or slightly warm. To gently warm:
- Preheat oven to 275°F (135°C).
- Place cookies on a baking sheet for 5 minutes to restore softness.
We suggest serving within 2 hours of warming to enjoy optimal texture and flavor.
Using these serving suggestions will make our Bredele cookies a centerpiece of your holiday table, enhancing their tradition and taste with elegance and ease.
Conclusion
Bredele cookies bring a timeless charm to any holiday celebration. With their delicate texture and warm spices, they invite us to slow down and savor moments with loved ones. Baking them is more than just a recipe—it’s a way to connect with tradition and create lasting memories.
By following the steps and tips we’ve shared, anyone can master these delightful treats and add a touch of Alsace magic to their festive table. Whether enjoyed fresh or gifted with care, Bredele always make the season a little sweeter. Let’s keep this delicious tradition alive, one cookie at a time.
Frequently Asked Questions
What are Bredele cookies?
Bredele are traditional buttery cookies from the Alsace region of France, often baked during the holiday season. They are known for their subtle spices and tender texture, symbolizing togetherness and festive joy.
What ingredients are needed to make Bredele?
Key ingredients include all-purpose flour, powdered sugar, almond flour, ground cinnamon, baking powder, salt, unsalted butter, egg yolk, and vanilla extract. Optional add-ins like candied orange peel, nutmeg, and sliced almonds can enhance flavor.
How important is chilling the Bredele dough?
Chilling the dough for at least an hour is crucial. It firms the dough, making it easier to roll and cut, and results in cookies with clean edges and a tender crumb.
What baking temperature and time are ideal for Bredele?
Bake Bredele at 350°F (175°C) for 10 to 12 minutes. The cookies should be lightly golden at the edges while maintaining a delicate crumb texture.
Can I make Bredele dough or cookies ahead of time?
Yes, dough can be refrigerated for up to 48 hours or frozen for 3 months. Baked cookies store well in airtight containers for two weeks or can be frozen to preserve freshness longer.
What equipment do I need to bake Bredele?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, rolling pin, cookie cutters, baking sheets, and a cooling rack for best results.
How should I store Bredele cookies after baking?
Store cookies in an airtight container at room temperature for up to two weeks. For longer storage, freeze them while ensuring they are properly sealed to prevent moisture.
What drinks pair well with Bredele?
Bredele cookies pair wonderfully with hot mulled wine, black coffee, Earl Grey tea, hot chocolate, or cold milk, each complementing their rich, spiced flavors.
How can I decorate Bredele cookies for the holidays?
Decorate with a light dusting of powdered sugar, festive sprigs like rosemary or holly, or simple icing designs to add festive charm without overpowering the traditional taste.
Are Bredele cookies suitable for novice bakers?
Yes, the recipe is approachable for beginners. Following the step-by-step instructions and proper chilling will help ensure successful results even for first-time bakers.