Based on traditional German Heidesand Cookies, these Chocolate Slice and Bake cookies are a rich chocolatey version that still give the same light, crumbly, melt in your mouth texture. This recipe is made with SACO Pantry Premium Cocoa which gives them the best chocolate flavor!

Side view of stacked Chocolate slice and bake cookies rolled in sugar.

How to keep the cookies from spreading?

I grew up with these cookies using powdered sugar which gives them that light texture but it also means the cookie dough is very soft. So, they need to be chilled overnight to firm up enough for slicing.

How long do Slice and Bake cookies last?

These cookies are great because stored in an airtight container they will last for 3-4 weeks!

Are Heidesand Cookies crispy or chewy?

These cookies 100% fall into the crispy category but they aren’t break your teeth hard. They snap easily and melt in your mouth and they’re also delicious dipped in a hot coffee!

Dutched Cocoa or Natural Cocoa Powder?

These cookies use the Blended Premium Cocoa Powder from Saco Pantry which gives them a delicious chocolatey flavor!

Tips for making Chocolate Heidesand

Don’t over whip the butter and sugar mixture – we aren’t trying to whip air into it rather just combine. If too much air is added in the cookies will get air bubbles and spread.
Only briefly mix in the flour, if you over mix them they will be tough. Mix until fully combined but no longer.
Press down firmly when rolling the dough log in the sugar, this will help it stick as well as re-round the log if it isn’t very circular after coming out of the fridge.
If you notice the log starting to flatten out on the bottom as you cut the slices, rotate the log after every few slices to keep the pressure going in different directions.

Ingredients for Chocolate Slice and Bake Cookies

Butter: Butter is what holds these cookies together, the higher fat content the yummier. Be sure the butter is soft when starting the recipe.
Powdered Sugar: Powdered sugar is used instead of granulated sugar for the cookie dough for the light and tender texture.
Almond and Vanilla Extract: Both extracts enhance the flavors in the cookies, if you are allergic or don’t have it the almond extract can be left out or replaced with coffee extract.
Milk: Any milk will work in this dough, it helps to loosen up the dough.
Cocoa Powder: As mentioned before, Premium Saco Pantry cocoa powder is used for these cookies!
All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
Granulated Sugar: Granulated sugar is what the cookies are traditionally rolled in before slicing and baking.

Large container of SACO Pantry Premium cocoa with two stacks of chocolate cookies.

How to make Chocolate Heidesand

Chocolate Cookie Dough

In a medium mixing bowl, add in the butter, milk, powdered sugar and both extracts.
Mix on medium but start on low, until just combined. Scrape down the sides of the bowl and add in the cocoa powder.
Mix again until just combined.
Add in the flour and mix once more.
Dump the chocolate cookie dough out of the bowl onto a sheet of plastic wrap and shape into a long that is about 1.5″ in diameter.
Wrap the log in a sheet of aluminum foil to help it keeps its shape. Place in the fridge overnight to chill.

Process images for making chocolate heidesand cookie dough.

Slice and Bake the Cookies

Preheat the oven to 350º F and place two racks in the oven so it is divided into thirds.
Line two baking sheets with parchment paper or silicone baking mats.
The next day, sprinkle the granulated sugar over a cutting board.
I find it easiest to work with the log in two portions so unwrap the log and cut it in half.
Roll both portions in the granulated sugar. Press hard to get the sugar to stick and correct any shaping if necessary. It’s ok if they aren’t perfectly round.
Use a sharp knife to cut each log into 1/2 cm thick slices. Rotate the log as necessary if one edge starts to flatten out.
Place the slices on the lined baking sheets with at least 1″ between each slice.
Bake the cookies in the preheated oven for 6 min then rotate and swap the baking sheets and bake for another 6 minutes.
Take the sheets out of the oven and place on wire racks to cool for at least 5 minutes before eating and allow them to cool fully before storing in an airtight container.

Process images showing how to roll the dough in sugar and slice the cookies.

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Print Recipe

Chocolate Slice and Bake Cookies

These Chocolate Slice and Bake cookies are a rich chocolatey version that still give the same light, crumbly, melt in your mouth texture.

Prep Time10

Cook Time12

Chilling8

Total Time8 22

Course: Afternoon Kaffee, Dessert

Cuisine: German

Keyword: cookies, Slice and Bake

Servings:

Calories: 49kcal

Equipment

Mixer

Ingredients

Chocolate Dough

200 grams butter soft
100 grams powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
35 grams cocoa powder SACO Premium Blend
250 grams ap flour

For Rolling

30 grams granulated sugar

Instructions

Chocolate Cookie Dough
In a medium mixing bowl, add in the butter, milk, powdered sugar and both extracts.
Mix on medium but start on low, until just combined. Scrape down the sides of the bowl and add in the cocoa powder.
Mix again until just combined.
Add in the flour and mix once more.
Dump the chocolate cookie dough out of the bowl onto a sheet of plastic wrap and shape into a long that is about 1.5" in diameter.
Wrap the log in a sheet of aluminum foil to help it keeps its shape. Place in the fridge overnight to chill.

Slice and Bake the Cookies

Preheat the oven to 350º F and place two racks in the oven so it is divided into thirds.
Line two baking sheets with parchment paper or silicone baking mats.
The next day, sprinkle the granulated sugar over a cutting board.
I find it easiest to work with the log in two portions so unwrap the log and cut it in half.
Roll both portions in the granulated sugar. Press hard to get the sugar to stick and correct any shaping if necessary. It's ok if they aren't perfectly round.
Use a sharp knife to cut each log into 1/2 cm thick slices. Rotate the log as necessary if one edge starts to flatten out.
Place the slices on the lined baking sheets with at least 1" between each slice.
Bake the cookies in the preheated oven for 6 min then rotate and swap the baking sheets and bake for another 6 minutes.
Take the sheets out of the oven and place on wire racks to cool for at least 5 minutes before eating and allow them to cool fully before storing in an airtight container.

Notes

These cookies are not the time to worry about them being perfectly round. But, if you are concerned about it, you can re-shape/roll them after 30 minutes in the fridge. Store them in an airtight container once cooled for 3-4 weeks.

Nutrition

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