Wienerstube Cookies

Ahhh yes — Wienerstube Cookies 🍪 — a classic Austrian-style cookie that has made its way into many German and American holiday cookie trays. These are usually rich, buttery, nutty, and sometimes chocolate-dipped, often named after the famous Vienna cafés (Wienerstube literally means “Vienna room” or “Viennese parlor”).

Here’s a traditional, crowd-pleasing version:

Ingredients (makes ~36 cookies)

1 cup unsalted butter, softened
½ cup sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup finely chopped nuts (walnuts or almonds)
½ cup semisweet chocolate, melted (for dipping, optional)

Instructions

1️⃣ Make the dough

In a large bowl, cream together butter and sugar until light and fluffy.
Beat in egg and vanilla until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture. Mix until a soft dough forms.
Fold in chopped nuts.

2️⃣ Shape cookies

Roll dough into small balls (~1 inch).
Place on a baking sheet lined with parchment, spacing 2 inches apart.
Flatten slightly with the bottom of a glass or your fingers.

3️⃣ Bake

Preheat oven to 350°F / 175°C.
Bake 12–15 minutes, or until edges are lightly golden.
Let cool completely on a wire rack.

4️⃣ Optional chocolate dip

Melt chocolate in a microwave-safe bowl or double boiler.
Dip half of each cooled cookie in chocolate, then place on parchment to set.

Tips for Perfect Wienerstube Cookies

Nut variety: finely ground or coarsely chopped nuts work, but finely chopped gives a more uniform texture.
Chocolate finish: for extra flair, drizzle chocolate instead of dipping.
Storage: keeps well in an airtight container for 1–2 weeks; flavors even improve after a day.
Holiday version: dust lightly with powdered sugar before serving for a snowy effect.

If you want, I can give a “traditional Austrian café-style Wienerstube cookie recipe” that’s softer, richer, and perfectly tender — the kind you’d get with coffee in Vienna.