German Heidesand Cookies

Heidesand or heath sand cookies are traditional German shortcrust cookies rolled in sugar, sliced, and baked. Really simple but really good.

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sugar crusted cookies scattered on a white cloth on the table.

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 all 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.

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.
Easy: Stir a few ingredients, slice, and bake.

What do you need?

bowls with ingredients for making german shortcrust cookies.

Butter: use unsalted butter.
All-purpose flour: make sure you measure it correctly.
Sugar: Two kinds of sugar: icing sugar for the dough and granulated sugar for the coating. You can sub the granulated sugar with pearl sugar if you can get it.
Marzipan paste: a small amount, about the size of a walnut. I love the flavor they add to the heidesand cookies. And not only taste, 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 it costs almost nothing. However, if it's not available where you live, replace it with ½ teaspoon vanilla extract.
Lemon: You will need some of the zest for flavoring 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).

collage of two pictures of making cookie dough in a bowl.

Sieve the flour over the mixture and combine (3).
Roll: Form a long pastry roll, about 4 cm/ 1.6 inch thick. Halve the roll, wrap each half in plastic foil and refrigerate for several hours or overnight (4).

collage of two pictures of cookie dough ball and then formed in a roll.

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).

collage of two pictures of brushing dough roll with egg and coating in sugar.

Slice into 0.2 inch/ ½ cm pieces. Place on the prepared baking tray (7).
Bake for about 10-15 minutes until the cookies are golden (8).

collage of two pictures of a sliced dough roll and baked cookies on a baking sheet.

Expert Tips and FAQ

Best tip: Baking is a science, and it requires precise measurements. Measuring by volume can produce such different results, especially when it comes to flour and butter. And if you use those 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.

traditional german heidesand cookies on a white cloth and a christmas bubble.

Recipe FAQ

Do I need brown butter?

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.

Can I make Heidesand cookies ahead?

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.

How to store?

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.

round cookies coated with sugar on a white fabric.

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