Heidesand Cookies

A stack of heidesand brown butter cookies on a cooling rack.

Heidesand cookies are German brown butter shortbread cookies commonly made for Christmas. This unique slice and bake cookie is rolled in turbinado sugar before baking and turns out delicate and buttery.

Prep Time 20

Cook Time 12

Resting Time 1 30

Total Time 2 2

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter
¾ cup (85 g) confectioner's sugar
2 teaspoons vanilla extract
2 cups (240 g) all purpose flour *measured properly
½ teaspoon salt
1 tablespoon milk or heavy cream (optional)
¼ cup (45 g) turbinado sugar for rolling

Instructions

Brown butter

In a small saucepan over medium heat, melt butter and stir frequently. Butter will begin to foam and boil. After 4 to 5 minutes you will see brown flecks appear in the bottom of the pan.
Continue stirring until butter is golden and flecks are a medium brown color. Watch closely, butter will brown quickly. The entire process takes about 5 to 7 minutes.
Remove butter from heat and pour into a bowl. Refrigerate for about 30 minutes, or until butter is just solidified. You're looking for a room temperature or slightly cooler, solid butter.

Cookies

In a bowl, add brown butter, sugar, and vanilla extract. Using a hand mixer or stand mixer, beat until light and fluffy, about a minute.
In a separate bowl, sift (or whisk) together flour and salt. Add dry ingredients to butter mixture and mix until a dough forms. Dough will be slightly crumbly, but holds together when pinched between two fingers.
If too much flour is measured in, or your home is very dry, the dough may need more moisture. To bring dough together, add milk, one tablespoon at a time, until dough comes together.
Toss dough out onto wax or parchment paper and form into a log, about 1 ½" wide. Refrigerate for an hour to chill and allow flavors to meld (up to 24 hours).
Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
Remove dough from refrigerator and unwrap. Using a sharp knife, slice dough into ¼ inch slices. Roll the edges in turbinado sugar and place 2 inches apart on prepared baking sheet.
Bake for about 12-14 minutes, or until cookies just begin to lightly brown around edges and the tops look set (baking times can vary based on your oven). Remove from oven and allow to cool for 2-3 minutes before transferring to a cooling rack.

Video

Notes

* How to measure flour properly: Use a kitchen scale to measure flour for accurate results every time. If you don't have a kitchen scale, use the spoon and level method. Stir the flour (especially if it's been packed down in a bag/container), then gently spoon into the measuring cup, leveling off the top with a knife. Scooping with a measuring cup compacts flour into the cup and adds up to 25% extra to the recipe, resulting in dry, bland cookies that don't spread properly.
Storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Storing dough: Raw cookie dough will keep in the refrigerator for 3 days.
Freezing: Cookie dough and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen dough to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

Nutrition