Kekse

Kekse are small, sweet baked goods widely consumed in German-speaking countries. They are usually made from flour, sugar, fat, and a leavening agent, and can be crisp or chewy. Doughs are rolled, cut with shapes, piped, or dropped onto trays before baking.

Etymology: In German, Kekse denotes cookies or biscuits; the singular is Keks and the plural Kekse. The term is a loanword from English, with origins tied to words like cakes or cookies.

Common varieties include butter cookies (Butterkekse), Spritzgebäck, and chocolate-chip or nut cookies. Many Kekse use shortcrust or butter-based doughs; flavors range from vanilla and chocolate to oats and spices. In German-speaking regions, Kekse and Plätzchen are distinct terms, with Plätzchen often linked to Christmas.

Cultural role: Kekse are sold widely in bakeries and supermarkets and are a common accompaniment to coffee or tea. They are produced as seasonal assortments and stored in tins or containers for freshness. In everyday use, Kekse cover a broad spectrum from quick-cook varieties to more artisanal batches.

Storage and nutrition: Keep Kekse in airtight, cool, dry conditions to maximize shelf life. Nutritional content varies; cookies are typically high in sugar and fat and should be enjoyed in moderation. They are a versatile, long-standing item in many households and can reflect regional tastes through dough bases and added ingredients.