By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Cookie21 recipes from 12 countries
Aachener Printen are a distinctive type of gingerbread cookie, a specialty from the city of Aachen in Germany. Known for their firm texture, rich honey-like sweetness from dark syrup, and intense blend of spices, these cookies are a cherished treat, especially during the holiday season.
According to eatmundo's ingredient comparison, the closest dish to Aachen Gingerbread from another cuisine is Ethiopian Spice Shortbread (Ethiopia): the two share 27% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Prepare syrup mixture: In a small saucepan, gently heat 100g dark treacle (or light molasses), 100g brown sugar, and 50ml milk over low heat until the sugar dissolves completely. Do not boil. Remove from heat and let it cool slightly to lukewarm.
- 2
Combine dry ingredients: In a large mixing bowl, whisk together 300g all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground anise seed, 1/2 teaspoon ground coriander, 1/4 teaspoon ground clove, 1/4 teaspoon ground cardamom, 1 teaspoon baking soda (or 1/2 teaspoon potash), and a pinch of salt.
- 3
Mix the dough: Pour the lukewarm syrup mixture into the dry ingredients. Add 50g finely chopped candied orange peel and 25g finely chopped candied lemon peel. Mix with a sturdy spoon or your hands until a stiff, cohesive dough forms. It will be quite firm.
- 4
Rest the dough: Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 12 hours, or preferably overnight. This resting period is crucial for the spices to develop their full flavor and for the dough to firm up.
- 5
Shape the Printen: Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a thickness of about 0.5 cm. Use a sharp knife or a fluted pastry wheel to cut the dough into rectangular shapes, approximately 3x8 cm (1.2x3 inches).
- 6
Bake: Carefully transfer the Printen onto a baking sheet lined with parchment paper, leaving a small space between them. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the Printen feel firm to the touch. They will harden further upon cooling.
- 7
Cool and store: Let the Printen cool completely on the baking sheet on a wire rack. Once cool, store them in an airtight container at room temperature. They tend to soften slightly over a few days, which is often preferred, but they remain wonderfully flavorful for weeks.
Frequently Asked Questions
What is Aachen Gingerbread?
Aachen Gingerbread is a spiced biscuit from Aachen, Germany, made with a blend of spices like cinnamon, clove, and cardamom, plus candied citrus peels. It is traditionally served during the winter holiday season.
How can I ensure my Aachen Gingerbread achieves its characteristic dense yet chewy texture, and how should it be stored?
Aachen Gingerbread is traditionally quite firm when fresh from the oven. To achieve a pleasant chewiness, store the fully cooled gingerbread in an airtight container for several days.
What is the best type of dark treacle to use, and can it be substituted if unavailable?
Use dark treacle in Aachen Gingerbread. If it is unavailable, light molasses is an acceptable substitute.
What is the ideal baking temperature and time for Aachen Gingerbread, and how do I know when it's perfectly done?
Bake Aachen Gingerbread at 180°C (350°F) for 12-15 minutes. It is perfectly done when the edges are lightly golden and it feels firm to the touch.
Is there a specific preparation step for the dough or candied peels that is crucial for this dish?
A vital step for authentic Aachen Gingerbread is to allow the dough to rest in the refrigerator for at least 12 hours, or preferably overnight, before baking. This resting period significantly deepens the flavors and develops the characteristic firm yet tender texture.