Christmas is in the air, and my home is already glowing with festive lights and warm, cozy vibes. I’ve been decking the halls since early November, and now it’s time to turn my kitchen into a holiday wonderland.
Today, I’m sharing one of my favorite traditional Austrian recipes: Heidesand cookies, a melt-in-your-mouth brown butter shortbread that’s as comforting as a hug on a snowy day. These cookies aren’t just a recipe—they’re a piece of my heritage and a tradition I’m so excited to share with you.
Curious about what makes these cookies so irresistible and why they’re a must-bake for your holiday season? Let’s find out!
This post is all about Heidesand cookies—how to make them, why they’re so beloved during Advent in Austria, and how they can become the star of your Christmas cookie lineup. With only four simple ingredients, these buttery delights are perfect for gifting, swapping, or savoring alongside your favorite holiday drink. Imagine pairing them with a steaming cup of mulled wine or a rich eggnog latte—pure holiday magic!
As the snow falls outside, picture yourself wrapped in a blanket, sipping something warm, with a plate of these golden, crumbly cookies by your side. They’re not just cookies; they’re an experience, a slice of Christmas joy, and a gift from my Austrian kitchen to yours. Whether you're looking for a simple recipe to wow your loved ones or a new tradition to add to your holiday repertoire, these brown butter shortbread cookies are just the thing.
So grab your apron, crank up the carols, and join me in baking a batch of Christmas cheer! Are you ready to fall in love with the rich, nutty flavor of Heidesand? Let’s get started!
🥘 Ingredients
- Butter
- Granulated sugar
- Vanilla extract
- Cake flour
See the recipe card for quantities.
🔪 Instructions
Step 1: Cut the butter into pieces and melt it in a frying pan over medium heat until it turns a golden brown, releasing its nutty aroma.
Step 2: Pour the browned butter through a fine sieve into the mixing bowl of your stand mixer and let it cool for a few minutes.
Step 3: Add the sugar and vanilla extract to the browned butter and whisk until the mixture becomes light and frothy. Gradually mix in the flour, one spoonful at a time.
Step 4: Use your hands to knead the dough briefly, then divide it into two equal portions. Roll each portion into a log, wrap them tightly in cling film, and refrigerate for at least 2 hours.
Step 5: Preheat your oven to 170 °C / 338 °F (top and bottom heat).
Step 6: Remove the chilled dough from the fridge and slice each log into even rounds. Place the slices on baking trays lined with parchment paper, ensuring they are spaced slightly apart.
Step 7: Bake the cookies on the middle rack for about 20 minutes, or until they are lightly golden. Let them cool completely on the tray.
Step 8: Once cooled, store your Heidesand cookies in an airtight cookie tin to keep them fresh and buttery for weeks to come.
🌡️ Storage
Heidesand cookies can last up to 2–3 weeks in an airtight cookie jar, stored in a cool, dry place. Their high butter content ensures they stay deliciously rich and crumbly, but it's best to keep them away from heat or humidity to maintain their perfect texture.
For longer storage, you can freeze them for up to 3 months and thaw as needed, making them an ideal make-ahead treat for the busy holiday season!
🇦🇹 Traditional Austrian Cookies
Heidesand cookies are a beloved staple in Austrian households during Advent, cherished for their simplicity and rich, buttery flavor. Their origins lie in the German-speaking regions, and their name, meaning "heath sand," reflects their delicate, crumbly texture that melts in your mouth.
Made with just a handful of pantry staples, these cookies embody the heart of Austrian baking—simple ingredients transformed into something extraordinary. Their versatility makes them perfect for holiday gatherings, cookie swaps, or as thoughtful gifts, and their association with warm family traditions ensures they hold a special place on every Christmas cookie platter.
🍽 Equipment
- Frying pan
- Wooden spoon
- Sieve
- 2-3 baking trays lined with baking paper
- Hand or stand mixer with whisk attachment and flat beater
- Cling film
- Sharp knife
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Heidesand - Browned Butter Shortbread Cookies
Equipment
- Wooden spoon
- Sieve
- 2-3 Baking trays lined with baking paper
- Hand or stand mixer with whisk attachment and flat beater
- Cling film
- Sharp knife
Ingredients
- 8.8 oz Butter
- 1 ¼ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 ¾ cups Cake flour 13.05 oz
Instructions
- Cut 8.8 oz Butter into pieces and melt it in a frying pan over medium heat until it turns a golden brown with a nutty aroma.8.8 oz Butter
- Pour the browned butter through a fine sieve into the bowl of your stand mixer and let it cool for a few minutes.
- Add 1 ¼ cups Granulated sugar and 1 teaspoon Vanilla extract to the browned butter and whisk until frothy. Gradually mix in 2 ¾ cups Cake flour, one spoonful at a time.1 ¼ cups Granulated sugar, 1 teaspoon Vanilla extract, 2 ¾ cups Cake flour
- Knead the dough briefly with your hands, then divide it into two equal portions. Roll each into a log, wrap tightly in cling film, and refrigerate for 2 hours.
- Preheat the oven to 170 °C / 338 °F (top and bottom heat).
- Slice the chilled dough logs into even rounds and place them on baking trays lined with parchment paper.
- Bake on the middle rack for 20 minutes, or until lightly golden. Cool completely on the trays.
- Store the cookies in an airtight cookie tin to keep them fresh and delicious for up to 2–3 weeks.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
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