Swiss Tirggel cookies are a delightful blend of crisp texture and rich honey flavor, perfect for any occasion. These golden treats, with their intricate designs, offer a satisfying crunch that melts into a subtle sweetness. With just 15 minutes of prep and a quick 5-minute bake, they’re surprisingly simple to make. The secret lies in chilling the dough for 8 hours, ensuring it’s perfectly firm for rolling and cutting. Each bite carries the warmth of honey and a hint of spice, making them an irresistible treat for cozy evenings or festive gatherings.
These cookies are not just a treat for the taste buds but also a feast for the eyes, thanks to their traditional Swiss patterns. The combination of smooth dough and crisp edges creates a delightful contrast that’s both elegant and comforting. Whether you’re a seasoned baker or a beginner, Tirggel cookies are a rewarding project that fills your kitchen with a warm, inviting aroma. Share them with loved ones or savor them with a cup of tea—they’re sure to become a cherished favorite.
Ingredients for Tirggel (Swiss Honey Cookies)
- ⅔ cup (7½oz/213g) honey (use a mild-flavored honey for best results)
- ⅓ cup (1 ⅓oz/37g) powdered sugar (sifted for smoothness)
- 1 tablespoon rosewater (optional, but adds a floral note)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 ¾ cup (8¾oz/247g) white pastry flour (plus extra for rolling)
- Oil (for greasing the mold; use a neutral oil like vegetable or canola)
Step-by-Step Instructions
- Prepare the dough: In a small saucepan over low heat, warm the honey, powdered sugar, rosewater, cinnamon, salt, ginger, nutmeg, and cloves. Stir until the sugar has completely melted. Remove from heat.
- Mix in the flour: Transfer the warm mixture to a medium bowl. Gradually stir in the flour until a soft dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
- Chill the dough: Place the dough in an airtight container and refrigerate for at least 8 hours or up to 3 days. This step is essential for easier handling.
- Preheat the oven: When ready to bake, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the dough to a thickness of ⅛-inch (4mm).
- Shape the cookies: Lightly brush the cookie mold with oil. Press the mold firmly onto the rolled dough. Use a sharp knife to cut around the mold’s impression, then transfer the cookie to the prepared baking sheet. Repeat until you have 5-6 cookies per batch.
- Bake: Place the baking sheet on the top rack of the oven. Bake for 3-5 minutes, or until the cookies are golden brown on top but still pale on the bottom.
- Cool and store: Transfer the cookies to a wire rack to cool completely. Repeat the process with the remaining dough. Store the cookies in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions for Tirggel
Enjoy these honey cookies with a cup of hot tea or coffee for a cozy treat. For a festive touch, serve them alongside a glass of mulled wine or spiced cider. They also pair beautifully with a cheese platter, adding a sweet contrast to savory flavors.
Storage Secrets: Keeping Your Tirggel Fresh
Store your Tirggel in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the overnight chill by placing the dough in the freezer for 1-2 hours instead. To speed up the rolling process, divide the dough into smaller portions and work with one piece at a time while keeping the rest chilled.
Equipment Essentials: Tools for Perfect Tirggel
Invest in a traditional wooden cookie mold for authentic designs, or use a silicone mold for easier release. A rolling pin with thickness guides ensures your dough is evenly rolled to ⅛-inch thickness. A sharp knife or pizza cutter makes clean cuts around the mold impressions.
Recipe Variations: Customize Your Tirggel
Experiment with different spices like cardamom or allspice for a unique twist. For a citrusy flavor, replace rosewater with orange blossom water. You can also drizzle the baked cookies with a simple glaze made from powdered sugar and milk for extra sweetness.
How To Make Tirggel (Honey Cookies From Switzerland)
Ingredients
- ⅔ cup honey (7½oz/213g)
- ⅓ cup powdered sugar (1 ⅓oz/37g)
- 1 tablespoon rosewater
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 ¾ cup white pastry flour (8¾oz/247g)
- Oil (for the mold)
Instructions
- In a small saucepan over low heat, warm the honey, sugar, rosewater, cinnamon, salt, ginger, nutmeg, and cloves until the sugar has melted.
- Transfer the mixture to a medium bowl and stir in the flour until a soft dough has formed. If the mixture is very sticky, add a touch more flour.
- Place the dough in an airtight container and refrigerate overnight or for up to 3 days.
- When ready to bake, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- On a floured surface, roll the dough out to ⅛-inch thick (4mm).
- Brush a little oil in the cookie mold and press onto the surface of the dough. With a sharp knife cut away the dough around the impression from the mold and place the biscuit on the prepared baking sheet. Repeat until you have 5 or 6 cookies.
- Bake on the top rack of your oven for about 3-5 minutes, until the cookies are brown on top but still pale on the bottom.
- Transfer to a wire rack and let cool completely while you bake off the rest of the cookies.
- Store in an airtight container at room temperature for up to 3 days.
