German Sand Cookies Heidesand
Delight in the buttery elegance of German Sand Cookies, or Heidesand, a traditional treat celebrated for its delicate, melt-in-your-mouth texture. This recipe takes these classic cookies to the next level by incorporating browned butter, infusing each bite with a rich, nutty depth that perfectly complements the subtle sweetness of powdered sugar and the warmth of vanilla. The dough is shaped into logs, chilled, rolled in granulated sugar for a delicate crunch, and sliced into perfectly uniform rounds for an effortlessly sophisticated appearance. Baked to golden perfection, these tender cookies are as easy to prepare as they are impressive to serve. Perfect alongside a cup of coffee or tea, these Heidesand cookies are a must-try for fans of European baking or anyone looking to enjoy a simple yet luxurious homemade treat.
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Ingredients
- 250 grams Unsalted butter
- 125 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 50 grams Granulated sugar (for rolling)
Directions
Step 1
Begin by browning the butter. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown and develops a nutty aroma. This should take about 5-7 minutes.
Step 2
Remove the browned butter from the heat and strain it through a fine-mesh sieve to remove any solids. Let it cool slightly, then transfer to a mixing bowl and refrigerate for 30 minutes, or until it firms up but is still soft enough to cream.
Step 3
In a mixing bowl, beat the cooled, browned butter with the powdered sugar until light and fluffy. Add the vanilla extract and mix well.
Step 4
Gradually sift in the all-purpose flour and mix until a crumbly dough forms. Use your hands to gently knead the dough until it comes together. Avoid overmixing to keep the cookies tender.
Step 5
Divide the dough in half and shape each portion into a log about 4 cm (1.5 inches) in diameter. Wrap the logs tightly in plastic wrap and refrigerate them for at least 2 hours, or until firm.
Step 6
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 7
Unwrap the dough logs and roll them in granulated sugar to coat the outside. With a sharp knife, slice the logs into 0.5 cm (1/4 inch) thick rounds. Arrange the slices on the prepared baking sheets, spacing them about 2 cm (1 inch) apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake to preserve their delicate texture.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
Step 10
Serve the cookies with coffee, tea, or as a treat on their own. Store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (729.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3605.2 |
| Total Fat 217.2g | 0% |
| Saturated Fat 125.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 553.6mg | 0% |
| Sodium 43.4mg | 0% |
| Total Carbohydrate 404.2g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 173.4g | |
| Protein 32.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.7mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 387.7mg | 0% |
Source of Calories