Heidesand or heath sand cookies are traditional German shortcrust cookies rolled in sugar, sliced, and baked. They are really simple but really good.
Heidesand cookies were probably the first cookies I had many years ago when I first came to Germany and had my first Christmas here. My husband's grandmother, who still lived in the house, used to make lots of different but very traditional German Cookies every December. She would pack them in tins and keep them all through the holiday season; we would still get to eat some in January.
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Why will you love this recipe?
- Traditional: You will get a taste of Germany, a country famous for its baked goods. And while you're at it, try the Black Forest Cake as well; it can hardly get more German than that when it comes to baking.
- Original: Just the way Oma used to make Heidesand cookies. These Spitzbuben or German Hazelnut Macaroons are authentic, too.
- Easy: Stir a few ingredients, slice, and bake.
What do you need?
- Butter: use unsalted butter.
- All-purpose flour: make sure you measure it correctly.
- Sugar: There are two kinds of sugar: icing sugar for the dough and granulated sugar for the coating. If you can get pearl sugar, you can substitute it for the granulated sugar.
- Marzipan paste: a small amount, about the size of a walnut. I love the flavor they add to the heidesand cookies. It not only tastes good, but it also makes the dough stable and easier to work with.
- Vanilla: Typically, you would use vanilla sugar, which is very common in Germany. It comes in small packets and costs almost nothing. However, if it's unavailable where you live, replace it with ยฝ teaspoons vanilla extract.
- Lemon: You will need some of the zest to flavor the dough. Make sure you use an organic, unwaxed, and well-washed lemon.
How to make the cookies?
- Dough: Beat soft butter, icing sugar, grated marzipan, vanilla sugar or extract, and lemon zest until creamy (1,2).
- Sieve the flour over the mixture and combine (3).
- Roll: Form a long pastry roll, about 4 cm/ 1.6 inches thick. Halve the roll, wrap each half in plastic foil, and refrigerate for several hours or overnight (4).
- Preheat the oven before you start slicing the heidesand cookies. Line two baking sheets with parchment paper.
- Coat: Beat the egg yolk in a small bowl. Place the sugar on a small plate. Brush the dough rolls with the egg yolk (5) and turn them into granulated sugar to coat all over (6).
- Slice into 0.2 inch/ ยฝ cm pieces. Place on the prepared baking tray (7).
- Bake for about 10-15 minutes until the cookies are golden (8).
Expert Tips and FAQ
Best tip: Baking is a science that requires precise measurements. Measuring by volume can produce different results, especially when it comes to flour and butter. If you use inaccurate amounts, you're more likely to get inaccurate results. A kitchen scale will give you the most precise measure, ensuring the best bake possible (Amazon affiliate link).
Shape: The dough rolls will flatten slightly while they rest in the refrigerator. To help them be as round as possible, roll them carefully on the working surface again before unwrapping them. Don't press them too much; just do it gently to help them get in shape again.
Marzipan: Use the leftover marzipan to make more cookies like these German Walnut Marzipan Cookies or the Marzipan Pastries. Or try this 2-Ingredient Cake.
Vanilla sugar: You can also make vanilla sugar yourself; read the instructions found in this post for Vanillekipferl Cookies.
Recipe FAQs
Many Heidesand recipes use brown butter. Of course, the cookies will be delicious, but I prefer this version. I think the flavor is better, and making the cookies is less of a hassle if you don't have to brown the butter.
You can make the dough 2-3 days in advance and keep it well wrapped in the fridge.
The German Heidesand cookies themselves can be made in advance as well; they will keep well for at least a week.
Room temperature: Keep in airtight containers (cookie tins). As mentioned above, they will keep for at least one week.
Freezer: You can also freeze them for 3-6 months, but I never bothered. This is a relatively small batch, and they will be gone before you know it.
German Heidesand Cookies
Ingredients
- 100 g soft unsalted butter 3.5 oz/ scant ยฝ cup (Note 1)
- 50 g icing sugar 1.7 oz/ ยฝ cup
- 25 g marzipan paste 0.8 oz/ ยผ cup (grated and loosely packed)
- 1 sachet vanilla sugar or ยฝ teaspoon pure vanilla extract (Note 2)
- 1 organic lemon only the zest
- 125 g all-purpose flour 4.5 oz/ 1 cup
- 1 egg yolk
- 4 tablespoons granulated sugar
Instructions
- Pastry: Mix the soft butter, icing sugar, grated marzipan paste, vanilla sugar or extract, and grated lemon zest using a handheld mixer. The mixture should get creamy. Sieve the flour over this mixture and incorporate it. Form a long pastry roll, about 4 cm/ 1.6 inches thick. Halve the roll, and wrap each half in plastic wrap.100 g soft unsalted butter/ 3.5 oz/ scant ยฝ cup + 50 g icing sugar/ ยฝ cup + 25 g marzipan paste/ 0.8 oz/ ยผ cup + 1 sachet vanilla sugar or ยฝ teaspoon pure vanilla extract + 1 organic lemon, the zest + 125 g all-purpose flour/ 1 cup
- Refrigerate for several hours or overnight.
- Preheat the oven to 175ยฐC/ 350ยฐF. Line two baking sheets with baking paper.
- Cut cookies: Whisk the egg yolk with a fork and brush the pastry rolls all over. Place the granulated sugar on a plate and toss the roll to coat in sugar. Cut the rolls into ยฝ cm/ 0.2 inch slices. Place the pastry slices on the prepared baking trays.1 egg yolk + 4 tablespoons granulated sugar
- Bake for about 10-15 minutes until the cookies are golden.
Notes
- Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link opens in a new tab).
- Typically you would use vanilla sugar, which is very common in Germany. However, if it's not available where you live, replace it with ยฝ teaspoon vanilla extract.
Adina says
Oh, sorry about that, Sydney, such things happen.... I was just checking the quantities again, but I am glad you found the problem. I hope you try the cookies again.
Sydney F. Jenkins says
I think I just solved my own problem (previous comment)! I apparently used 1/2 cup flour + 1tsp instead of 1 CUP ! duh!!!
I'll try again. Thanks!
Sydney F. Jenkins says
HELP! i followed the recipe exactly and my cookies melted into one great big pool and baked. It is like one giant oily cookie. I think the recipe has too much butter. It calls for 1/2 cup which is 8 Tablespoons. What happened? Thank you.