This Heidesand Cookies Recipe is made of a few simple ingredients, is quick to prepare and is rightly a classic on the christmas cookie plate. This German Shortbread recipe works both in three colors and in the classic, uncolored version. The buttery Heidesand cookies taste delicious and are a delight during Christmas time.
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Delicious, buttery Heidesand Cookies with a nice crunch - this classic recipe definitely belongs on the Christmas cookie plate. The simple recipe consists of just THREE basic ingredients - flour, butter and sugar (supplemented with a little vanilla and a pinch of salt), is quick to make and not only extremely good, but also a cute eye-catcher, especially when marbled in three colors.
Heidesand Cookies - Ingredients
- flour - all purpose flour
- butter – The butter is important for the flavor and crunchy consistency of these Heidesand cookies. It should be at room temperature.
- sugar For this Heidesand cookie recipe you need icing sugar for the dough and german hail sugar or granulated sugar to cover the dough with.
- vanilla extract – Vanilleextrakt oder ein Päckchen Vanillezucker
- salt - a pinch of salt for a full flavour
- Lebensmittelfarbe – optional
How to make Heidesand Cookies (German Shortbread)
Put the soft butter in pieces into a large mixing bowl and beat it with icing sugar, vanilla and salt until fluffy. Then mix in the flour.
If you want to color the Heidesand cookies, divide the dough into three equal ish parts. Knead the desired food coloring into the dough in the intensity you want.
If you have several colors, you have to break off small pieces alternately and put them in a "pile". Then press everything together and form a snake about 4 cm (1.5 inches) thick. This works best if you make two pieces so that it doesn't get too long.
Both the three-coloured and the classic natural Heidesand cookies:
The dough is rolled into one (or preferably two) 4 cm (1.5 inches) thick rolls, wrapped in cling film and left to chill in the fridge for at least 30 minutes (or overnight). This step is very important so that the Heidesand cookies retain their beautiful, round shape after baking.
Roll in sugar as desired, cut into slices about 4 mm (0.2 inches) thick (works very well with a serrated table knife) and bake. Make sure that the dough stay cool. Otherwise, put them in the fridge for another 10 minutes before baking.
After about 15 minutes at 175°C (347°F) top/bottom heat, the buttery, crispy cookies are ready.
Heidesand Cookies Recipe - Tips & FAQ
Does the dough have to be chilled?
Yes, so that these Christmas cookies keep their shape. Make sure you roll them into snakes beforehand (approx. 4 cm / 1.5 inches in diameter) and wrap them in cling film. The dough becomes very hard when cooled and can then no longer be rolled. The snakes should also be cooled straight. If they are bent and you want to straighten them out after cooling, they will break.
When should I roll the dough in sugar?
I rolled the cooled sticks in sugar. But since they are very hard, this doesn't work ideally. It is best to roll them in sugar while they are STILL SOFT, then wrap them in cling film and cool them.
How should I store the shortbread?
Allow the Heidesand cookies to cool completely and then store them in a container with a lid in a cool place. Use within 3-4 weeks.
More delicious Christmas Recipes
The BEST Heidesand Cookies Recipe (German Shortbread)
Utensils
- 1 big bowl
- 1 food processor or a hand mixer
- 1 baking tray;with parchment paper
- 1 knife -ideal ist ein Tafelmesser mit Wellenschnitt
- Cling film -to wrap the dough with
Ingredients
- 250 g butter room temperature
- 300 g flour all-purpose flour
- 125 g icing sugar sifted
- 1 tsp vanilla extract or 1 package (about 2 tsp) vanilla sugar
- ¼ tsp salt
- granulated sugar or german hail sugar to roll the dough in
- food coloring as desired optional
Instructions
- Beat the soft butter with vanilla, salt and icing sugar in a food processor or with a hand mixer for 2 minutes until fluffy. Add the flour and mix until a dough forms. If necessary, finish kneading with your hands.
- OPTIONAL: Divide the dough into three equal ish parts. Knead in food coloring to the desired intensity. Place the different colors in small pieces, alternating, in a pile. Then form into a rough ball with your hands and divide into 2 parts.
- Even if you leave the dough natural, divide it into 2 parts. Roll into sticks about 4 cm (1.5 inches) thick. Roll in granulated sugar, wrap in cling film and refrigerate for at least 30 minutes (or overnight).
- Preheat the oven to 175°C (347°F) top/bottom heat. Prepare one or two baking trays with baking paper. Remove the cling film from the cooled biscuit roll. Cut into slices approx. 4 mm (0.2 inches) thick and place on a baking tray with some space between them.
- Bake for 13-16 minutes until light brown. Carefully remove from the baking tray and allow to cool. Repeat the process for the remaining dough.
- Store in a sealed container in a cool place and eat within 3-4 weeks.
