Czech Susenky Christmas Cookie (Vanocni Cukrovi)

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 06/17/21
Czech susenky Christmas cookies

The Spruce
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 30 servings
Nutritional Guidelines (per serving)
156 Calories
8g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 156
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 33mg 11%
Sodium 67mg 3%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 2%
Total Sugars 5g
Protein 2g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 1mg 5%
Potassium 26mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Czech susenky (soo-SHEN-kee) are popular cookies served for special occasions and at Christmas, when they become vanocni cukrovi (vah-NAWTCH-nee koo-KRAW-vee). This basic recipe can be transformed into different cookies by varying the shape and sandwiching them together with jam or cookie filling, decorating with different-colored icings, dusting with confectioners' sugar, or leaving plain. The recipes for this traditional sweet are truly endless.

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Ingredients

  • 10 ounces butter, softened

  • 3/4 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 4 cups all-purpose flour

  • 1 tablespoon icing

  • Jam, optional, for garnish

  • Confectioners' sugar, optional, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

    Ingredients for Czech susensky
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  2. In a large bowl or stand mixer, beat together the butter and sugar until light and fluffy.

    Fluff butter
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  3. Add eggs and vanilla and mix until completely incorporated.

    Add eggs and vanilla
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  4. Add the flour and mix into a smooth dough. It shouldn't need to be refrigerated before rolling unless your kitchen is very hot.

    Add flour
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  5. Roll dough between pieces of parchment paper to 1/8-inch thick or 3/16-inch thickness, if sandwiching cookies together.

    Dough on parchment piece
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  6. Remove top piece of parchment paper and cut dough into various shapes. Since the dough doesn't expand much when baking, a mere 1/2-inch space between cookies will be fine. If at any time the dough is getting too soft, refrigerate it for a few minutes and then continue.

    Cut dough into shapes
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  7. If making sandwiched cookies, cut an even number of plain cookies and an even number of cookies of the same shape that have had a small "window" cut out with a thimble or piping tip so the jam or filling will peek through.

    Cut an even number of plain cookies
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  8. Remove the scraps and, grabbing the parchment paper by opposite corners, place it on a sheet pan. Bake 8 to 10 minutes. Do not let the cookies brown, they should remain light but still be baked through.

    Baked cookies
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  9. Cool completely. Repeat with remainder of dough. Excess dough can be wrapped and refrigerated.

    Cookies on cooling rack
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  10. If sandwiching cookies together, sprinkle confectioner's sugar over cookies with a "window." Spread jam or filling on "window-less" cookies. Place confectioners' sugar cookie on top of the jammed cookie.

    Add filling
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  11. Serve and enjoy!

Recipe Variation

  • If decorating with icing, it can be left plain white or tinted with powdered or paste food coloring (liquid food coloring will dilute the icing, but if that happens, just add more confectioners' sugar). You can sprinkle with coarse sugar, chocolate sprinkles, or whatever your heart desires.