German Marble ‘Heidesand’ Cookies | Black & White Cookies
- Christmas, Cookies & Pastries, Desserts & Sweets, Germany, Holidays & Seasonal
These delicious ‘German Marble Heidesand Cookies’ with chocolate and a delicate sugar crust are an absolute classic among German Christmas Cookies, but they are also a heavenly treat served with coffee or tea all year round. Quick and easy to make, these deliciously buttery shortbread like cookies are a must-have on your Christmas Cookie Plates this year.
Ingredients you will need for this recipe:
- 250 g butter | soft
- 150 g powdered sugar | icing sugar
- 350 g all-purpose flour
- 3 Tablespoons cacao powder
- 1 egg white
- white granulated sugar
How to make German Marble Heidesand Cookies:
(1) For the Dough
Cream together 250 g soft butter and 150 g powdered sugar. Add the 350 g of all-purpose flour in small amounts and knead to form an even dough.
Divide the dough in half and add 3 tablespoons of baking cocoa into one of the two portions.
Then add the light dough back in and roughly knead together.
(2) Shape the Cookies
Divide the marbled dough into two equal pieces and shape into two rolls. Wrap in cling film and chill in the fridge for at least 30 minutes.
After the dough rolls are firm and cool, remove them from the cling film, brush with egg white and roll in sugar, until they are evenly coated.
Then carefully cut the sugared rolls into approx. 1/2 cm thick slices and place on baking trays lined with baking paper.
(3) Bake the Cookies
Preheat the oven to 200 °C, top/bottom heat.
In the preheated oven, bake the cookies for approx. 8 – 10 minutes, depending on the thickness and size of the cookies.
Some Recipe Tips:
Storage: Stored in an airtight container, the ‘Marble Heidesand Cookies’ can be kept for at least 4 weeks.
Marble-Look: For the marble-look of the cookies, knead the dough together for a longer or shorter time when combining the light and dark dough, in order to achieve a lighter or darker marble-look.
German Marble ‘Heidesand’ Cookies | Black & White Cookies
Course: Cookies & Pastries, Dessert & Sweets, ChristmasCuisine: GermanyDifficulty: Easy10
minutes30
minutes8-10
minutesThese delicious 'German Marble Heidesand Cookies' with chocolate and a delicate sugar crust are an absolute classic among German Christmas Cookies, but they are also a heavenly treat served with coffee or tea all year round. Quick and easy to make, these deliciously buttery shortbread like cookies are a must-have on your Christmas Cookie Plates this year.
Ingredients
250 g soft butter
150 g powdered sugar | icing sugar
350 g all-purpose flour
3 Tablespoons cacao powder
1 egg white
white granulated sugar
Directions
For the Dough
Cream together 250 g soft butter and 150 g powdered sugar. Add the 350 g of all-purpose flour in small amounts and knead to form an even dough.
Divide the dough in half and add 3 tablespoons of baking cocoa into one of the two portions.
Then add the light dough back in and roughly knead together.
Shape the Cookies
Divide the marbled dough into two equal pieces and shape into two rolls. Wrap in cling film and chill in the fridge for at least 30 minutes.
After the dough rolls are firm and cool, remove them from the cling film, brush with egg white and roll in sugar, until they are evenly coated.
Then carefully cut the sugared rolls into approx. 1/2 cm thick slices and place on baking trays lined with baking paper.
Bake the Cookies
Preheat the oven to 200 °C, top/bottom heat.
In the preheated oven, bake the cookies for approx. 8 - 10 minutes, depending on the thickness and size of the cookies.
Notes
- Storage: Stored in an airtight container, the 'Marble Heidesand Cookies' can be kept for at least 4 weeks.
- Marble-Look: For the marble-look of the cookies, knead the dough together for a longer or shorter time when combining the light and dark dough, in order to achieve a lighter or darker marble-look.
