Heidesand cookies
Heidesand cookies are the sweet German Christmas classic that you can easily make yourself with this recipe with few ingredients – even vegan. The cookies taste crispy, fine, sandy, buttery and incredibly delicious. They are perfect for snacking or for giving as a gift.
Servings 65 cookies
Ingredients
for the rolling
- approx. 30 g sugar**
Instructions
- Melt butter and let it brown slightly while stirring. Then put it in a mixing bowl and refrigerate for 1 - 1.5 hours until it is firm again, but still spreadable.
- Add sugar, vanilla sugar, and salt to the butter and beat until creamy and pale, about 5 minutes.
- Add flour in batches to the butter mixture and knead briskly and briefly to form a very soft dough.
- Divide the dough into 3 roughly equal pieces and form each piece into a roll about Ø 3 cm wide.
- Wrap each dough roll in baking paper or plastic wrap and place in the refrigerator for about 1 hour or in the freezer for 30 minutes until firm.
- Take the dough rolls out of the refrigerator or freezer one at a time and roll them in sugar. Carefully cut them into slices about 0.5 cm thick with a sharp knife and spread the slices on a baking sheet lined with parchment paper, spacing them generously apart.
- Bake the Heidesand cookies in a preheated oven at 180 °C top and bottom heat for about 10 minutes and let them cool on the baking sheet.
Notes
- The amount of flour indicated may vary. Add the flour in portions to the butter mixture until a very soft dough is formed, which should not be mushy, but also not dry.
- Knead the dough only briefly, to a reasonably homogeneous consistency. If you knead it too long, butter will melt from the heat of your hands, causing the dough to absorb more and more flour. This could cause the cookies to end up tasting dry and not crumbly.
- Do not bake the cookies longer than necessary. After baking, they should be a very light color.
- Note the detailed tips and tricks for making the Heidesand cookies at the top of the post.