If you love traditional German baking, these Heidesand cookies are one to add to your recipe collection. They are made with simple ingredients, but browning the butter gives them an extra depth of flavour that makes them really special.
The browned butter adds a deliciously rich, nutty taste, while vanilla and sugar bring just the right amount of sweetness. The dough is easy to prepare, shaped into logs and chilled before being sliced and baked, so there’s no rolling or decorating involved.
They are also a lovely choice when putting together a selection of traditional German Christmas cookies. Another favourite for a German Christmas cookie platter is Zimtsterne – Cinnamon Stars. This cookies is made with almonds and topped with a glossy meringue frosting.
Why You’ll Love These Cookies
- Rich browned-butter flavour – Browning the butter gives the cookies a delicious nutty, caramel-like taste.
- Simple ingredients – You only need a handful of everyday baking ingredients.
- Easy to shape – There is no rolling or cookie cutter needed. Simply shape the dough into logs, chill and slice.
- Make-ahead friendly – The dough can be prepared the day before and refrigerated overnight.
Heidesand Cookies
Ingredients
- 275 g butter (1¼ cups / 9.7 oz)
- 250 g sugar (1¼ cups / 8.8 oz)
- 2 tsp Homemade Vanilla Sugar (or 1 packet / 8g / 0.3 oz Dr. Oetker Vanilla Sugar)
- 30 ml milk (2 tbsp / 1 fl oz)
- 375 g flour (3 cups / 13.2 oz)
- 1 level tsp baking powder
Instructions
- Place the butter in a saucepan over medium-low heat. Melt the butter, then continue cooking while stirring until it turns golden brown. This will take approximately 10 minutes.
- Keep a close eye on the butter towards the end, as it can brown quickly. Once browned, remove the saucepan from the heat.
- Allow the browned butter to cool at room temperature for 10 minutes, then refrigerate for 1 hour, or until firm.
- Place the chilled browned butter in a mixing bowl and beat until creamy using a stand or hand mixer.
- Add the sugar and homemade vanilla sugar 1 tablespoon at a time.
- Add the milk and continue mixing until the mixture becomes pale, light and fluffy.
- Sift the flour and baking powder together.
- Gradually add approximately two-thirds of the flour mixture, one tablespoon at a time, mixing until incorporated.
- Transfer the dough to a work surface and knead in the remaining flour until you have a smooth, firm dough.
- Divide the dough into two equal portions. Weigh the dough and divide it in half.
- Shape each portion into a neat log.
- Wrap each log tightly in cling film/plastic wrap and refrigerate until completely firm.
- Chill for at least 1 hour, or overnight.
- Line baking trays with baking paper/parchment paper.
- Preheat the oven to 180°C (350°F).
- Remove the chilled dough from the refrigerator and unwrap.
- Using a sharp knife, cut the dough into slices approximately 1 cm (⅜ inch) thick.
- Place the slices onto the prepared baking trays, leaving a little space between each cookie.
- Bake for approximately 15 minutes, or until the cookies are lightly golden around the edges.
- Remove from the oven and allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Tools I Use for This Heidesand Recipe
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My Baking Pick
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Description: A classic German baking book for traditional recipes and inspiration. |
Description: Great for accurately weighing the ingredients for consistent cookies. |
Description: Makes creaming the butter and sugar quick and easy. |
Description: Ideal for gently melting the butter for this Heidesand recipe. |
A classic German baking book for traditional recipes and inspiration.
Great for accurately weighing the ingredients for consistent cookies.
Makes creaming the butter and sugar quick and easy.
Ideal for gently melting the butter for this Heidesand recipe.
More German Cakes and Cookies to Try
Spritzgebäck
These traditional German spritz cookies are a Christmas favourite. The buttery dough is piped into pretty shapes before baking, making them both delicious and beautiful on a festive cookie platter.
Pflaumenkuchen
A classic German plum cake made with juicy plums and a delicious homemade cake base. A wonderful recipe to bake when plums are in season.
Strawberries and Cream Swiss Roll
A light and impressive Swiss roll filled with fresh strawberries and cream. This beautiful dessert is perfect when you want something special to serve with afternoon tea or at a summer celebration.
Peach Flan
This homemade Peach Flan / Obsttorte combines a fluffy sponge cake with juicy peaches and a smooth clear cake glaze.
Frequently asked Questions
No, traditional Heidesand does not require nuts, and there are no nuts in this Heidesand recipe. The nutty flavour comes from browning the butter, which gives the cookies their rich, toasted flavour.
Allow the cookies to cool completely, then store them in an airtight container at room temperature.
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