5 from 15 votes
Engelsaugen (Kulleraugen)
Engelsaugen, also known as Kulleraugen, are delicate cookies made from a smooth dough of butter, sugar, eggs, vanilla sugar, lemon zest, and flour, chilled then shaped into balls with a thumbprint for jam filling. Baked to a light golden brown with edges slightly crisp, these cookies have a tender crumb and a fruity jam center with a sprinkle of powdered sugar on top.
Prep Time
10 mins
Cook Time
11 mins
Additional Time
30 mins
Total Time
51 mins
Servings:
30
Calories:
65 kcal
Course:
Dessert, Snacks
Cuisine:
German, International
Ingredients
- 100 g butter (about ½ a cup)
- 50 g sugar (approx. ¼ cup)
- 2 egg use one yolk if using a medium to large egg, yolk, small
- 1 teaspoon vanilla sugar
- salt pinch
- lemon peel grated rind of one lemon
- 180 g all-purpose flour
- 3-5 tablespoon jam or marmalade
- 1 tablespoon lemon juice
- 3 tablespoon powdered sugar for topping
Instructions
- In a medium-sized bowl, whisk the butter and sugar until creamy. Add the egg yolks, vanilla sugar, and grated rind (peel) of lemon and combine.
- Gradually add and mix in the all-purpose flour, scraping the bowl accordingly, if necessary. Add a pinch of salt and combine until you obtain a smooth and homogenous dough. Allow the dough to chill in the fridge for at least 30 minutes.
- Scoop the dough into small balls (about the size of a tablespoon) and roll them into smooth balls between the palms of your hands.
- Line two baking trays with parchment paper and preheat the oven to 375°F. Place the rolled dough balls on the trays then press your thumb or the back of a spoon on the center of each cookie, to create a hole.
- Bake the cookies, one sheet at a time, for 11-12 minutes or until the edges start to turn brown. Once done, remove the tray from the oven, and allow the cookies to cool completely before filling them.
- In a small bowl, prepare the filling by combining jam and the lemon juice.
- Using a teaspoon, fill the cookies with the jam filling (see notes). Dust the Engelsaugen with powdered sugar, then serve or store them in airtight cookie jars.
Cup of Yum
Notes
- Do not overmix the butter when creaming to prevent spreading of cookies during baking.
- Chill dough in the refrigerator for at least 30 minutes before shaping to help keep form.
- If dough becomes too warm while rolling, chill again for about 10 minutes to firm up.
- You may fill the cookies before or after baking; filling after baking prevents spreading.
- If baking in batches on one tray, allow the tray to cool completely before reusing to maintain cookie shape.
- Let cookies cool completely on the tray before transferring to avoid breakage.
- Use good quality jam or marmalade for best flavor in the filled cookies.
Nutrition Information
Calories
65kcal
(3%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
20mg
(7%)
Sodium
23mg
(1%)
Potassium
11mg
(0%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
101IU
(2%)
Vitamin C
0.4mg
(0%)
Calcium
4mg
(0%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30 Serving
Amount Per Serving
Calories 65
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 23mg | 1% |
| Potassium | 11mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.