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Dessert

Berlin Cookies

A sweet cookie made with flour, sugar, butter, eggs, and folded egg whites, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Berlin Cookies

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the dough

  1. Cream the butter and sugar together until light and fluffy.

  2. Add the egg yolks and mix well.

  3. In a separate bowl, beat the egg whites with 1 teaspoon of sugar until stiff peaks form.

  4. Gently fold the egg whites into the butter mixture.

  5. Gradually stir in the flour to form a soft dough.

Shape and bake

  1. Roll out the dough thinly and cut into desired shapes.

  2. Place on a baking sheet and bake for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that sets the dough into a soft, cuttable form.
White granulated sugar
Adds sweetness and helps the butter cream to a light, fluffy texture.
Butter
Adds fat and richness, and creaming it traps air that lightens the dough.
Eggs
Yolks add richness and binding, while whipped whites add lightness to the dough.

The step that matters

Folding in the egg whites. Whipped egg whites hold air that gives lightness. Stirring them vigorously knocks that air out, so fold gently and stop once no streaks remain.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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