Thesis soft American are one of the prettiest pastries from a German bakery. They have a pale golden base and a smooth glaze on top. Some are glazed with lemon, some with chocolate, and some with both. They are soft, fluffy, and just sweet enough. The lemon glaze adds a bright, fresh taste, while the chocolate makes them feel rich and cozy.
This post was first supposed to go live around Labor Day many years ago. But life had other plans for me. That weekend, I gave birth to our first baby, Zoë Lilou. So these little ones American will always remind me of that sweet and sleepy season of new motherhood. They also remind me of German bakery afternoons from when I was younger. They are simple, nostalgic, and such a happy bake to share with others.
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Why you’ll love these Americans
These Americans are easy to make and so fun to decorate. They look special, but the dough is simple. They also bake quickly, which makes them great for a weekend baking project.
I also love that they are not too sweet. That is one of the things I miss most about German baking. Many German pastries feel lighter and more balanced than American desserts. These are soft and sweet, but still delicate.
And if you have kids, this is such a fun recipe to make together. The shaping does not need to be perfect. The decorating is the best part anyway.
What are Americans?
Americans are a classic German bakery pastry. They are soft, round, and glazed after baking. They are often topped with lemon glaze, chocolate glaze, or both.
They are sold in bakeries all over Germany and are loved by both kids and adults. If you didn’t grow up with them, think of them as a soft little tea cake from a German bakery. They are simple, sweet, and very comforting.
So why are they called Americans?
So coming back to this mysterious pastry called “American.” The exact story is not fully clear and there are a few ideas about where the name came from. I had to google this one myself, trying to figure out why this pastry got its name from the American people! Interestingly enough, the German technical term for baking powder is a mouthful (“Ammoniumhydrogencarbonat”) and used to be part of this pastry’s name. So at some point it was shortened to “American,” making it easier and faster to pronounce.
And while the name sounds very American, Americans are very much part of German bakery culture.
Americans vs. Black and White cookies
If you are here because you searched for a Black and White cookie, you are not far off. These pastries do look similar. Both are round, soft, and often iced in two colors. That is why many people compare them.
But they are not exactly the same. Americans are a German bakery pastry with a soft, tender crumb. A Black and White cookie is a New York bakery classic. It is also soft and cake-like, but it is usually described as more like a frosted cookie or muffin top.
The history is a little tricky too. Several American food sources trace the Black and White cookies at Glaser’s Bake Shop in Manhattan in 1902. German sources are more careful about the history of American and say the full story is still debated. So the best way to say it is this: these pastries are closely related in look and spirit, but each has its own appeal.
Ingredient notes
You will find the full list of ingredients with exact amounts in the recipe card below. But here are a few helpful notes before you start.
Cornstarch in the batter helps make these American soft and tender.
Milk helps loosen the batter just enough so the mounds can spread into round little cakes in the oven. The goal here is to get the batter thick enough to have a mound shape, but thin enough to spread.
Lemon juice should be added slowly to the powdered sugar. You want a glaze that spreads nicely but does not run all over the sides.
Chocolate and butter make a glossy chocolate glaze that feels classic and simple.
A few helpful tips before you start
Don’t worry too much about making the batter mounds look perfect before you bake them. They will spread in the oven. I like to neaten them just a little, but they do not need to be exact.
Don’t overbake them. This is one of the most important parts. If they bake too long, they will lose that soft bakery texture. They should be set, but still tender.
Let them cool before glazing. Then turn them over so the flat side faces up. That gives you the smooth top that American are known for.
For the lemon glaze, thickness matters. It should spread easily, but it shouldn’t drip too fast. Testing it on one of the pastries first is always a good idea.
American Recipe
These soft Americans are a classic German bakery pastry with a tender, cake-like crumb and smooth glaze on top. Finish them with lemon glaze, chocolate glaze, or both for a nostalgic treat that feels like a German cousin to the Black and White cookie.
Ingredients
Lemon glaze
- 100 grams powdered sugar sifted
- 1 tablespoon lemon juice plus more than needed
Chocolate glaze
- 80 grams semisweet chocolate or semisweet chocolate chips
- 60 grams butter
Optional decorations
- sprinkles use anything you like, from colorful sprinkles to nonpareils and even chocolate pearls.
- chopped German chocolate or candy in Germany, you often see chocolate candies on Americans
Instructions
Make the dough
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Preheat the oven to 390°F (200°C). Line two baking trays with parchment paper or silicone baking mats.
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Add the butter and sugar to a mixing bowl. Using a paddle attachment, handheld mixer, or stand mixer, beat on medium speed for about 2 minutes until creamy. Scrape down the sides of the bowl.
100 grams butter, 130 grams granulated sugar
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Add the whole eggs and beat again until combined.
2 eggs
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In a separate bowl, sift together the flour, cornstarch, baking powder and salt.
250 grams all-purpose flour, 50 grams cornstarch, 12 grams baking powder, ¼ teaspoon salt
- Add the dry ingredients to the mixing bowl. Mix on medium speed while slowly adding the milk and vanilla until combined.Beat on high for 1 minute until the batter is smooth and fully combined.
60 milliliters of milk, 10 milliliters of pure vanilla extract
Shape the Americans
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Using two soup spoons, scoop the batter into 8 mounds on the prepared baking trays, 4 per tray. Leave about 2 to 3 inches between each one. They will flatten out quite a bit.
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If needed, gently smooth the mounds with a wet butter knife to help them bake up more round. They do not need to look perfect before baking, since they will spread as they bake.
Beacon
- Bake on the oven racks closest to the middle of the oven for 11 to 15 minutes, rotating the trays halfway through baking.Single sheets and dark metal sheets will bake faster.The Americans are done when a toothpick comes out clean or with just a few crumbs and no wet batter. Be careful not to overbake them, or they may turn dry.
- Remove from the oven and let them rest on the baking trays for 2 minutes. Transfer them to cooling racks and let them cool completely with the flat side down.
Make the lemon glaze
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In a small bowl, stir together the powdered sugar and 1 tablespoon lemon juice.
100 grams powdered sugar, 1 tablespoon lemon juice
- Add more lemon juice, a little at a time, until the glaze is thick, spreadable, and does not drip too easily.If needed, add a little more powdered sugar or lemon juice to adjust the consistency.
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Test the glaze on one American first if you want to check the texture before glazing the rest.
Decorate
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Once the Americans are fully cool, turn them over so the flat side is facing up.
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Using soup spoons, spread the lemon glaze, chocolate glaze, or both over the flat side of each American.
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Immediately decorate one at a time with sprinkles, nonpareils, chocolate pearls, or chopped candy if desired.
Notes
How to store them
Store your American under a cake dome or in an airtight container for up to 3 days. They are best in the first day or two when they are extra soft.
If you need to stack them, wait until the glaze is dry. Then place parchment paper or wax paper between the layers so the glaze stays pretty.
Nutrition
Calories: 474kcalCarbohydrates: 64GProtein: 6GFat: 22GSaturated Fat: 13GPolyunsaturated Fat: 1GMonounsaturated Fat: 6GTrans Fat: 1GCholesterol: 85mgSodium: 224mgPotassium: 139mgFiber: 2GSugar: 33GVitamin A: 577IUVitamin C: 1mgCalcium: 37mgIron: 2mg
No. They are similar, but not the same. American are a German bakery pastry. Black and white cookies are an American bakery classic.
They were probably baked too long. These should stay soft, so be careful not to overbake them. Your cake tester (or toothpick) should have no wet batter and a few crumbs left on it.
You glaze the flat bottom side after baking and cooling. Once flipped over, that becomes the smooth top for decorating.
Yes, both are delicious. You can also do half lemon and half chocolate for the classic look, or add a zig-zag pattern, dots, or swirls with the other glaze.
Yes, Americans are perfect to make with kids! The batter is simple and the decorating part is especially fun for kids.
More German baking recipes you may love
If you love these Americans, you may also enjoy some of my other easy German bakes and bakery-style treats like KiBa muffins, Quarkbällchen and Apfelschnecken.
