One cool Christmas Eve I set my sleigh down near Lisbon, with Cascais and the dark Atlantic just beyond. A large family, twenty or twenty-five strong, was celebrating late into the night, generations sharing stories and passing plates. By the window they had left a small dish of little sugar-dusted cookies for me. The first was sweet and light and gone in a moment, and I reached for a second before I could stop myself.
These are Areias de Cascais, the delicate Portuguese sand cookies named for their soft, sandy crumb and their coat of coarse sugar. “Areia” means sand, and one bite tells you why. They are buttery and light, brightened with a little lemon, and they belong to that seaside town of Cascais just west of Lisbon, where the story goes that fishermen’s families first made them. The earliest written recipe turns up in a 1933 Portuguese cookbook, though families were surely baking them long before anyone thought to write it down.
Areias sit in the same crumbly Iberian family as Spanish polvorones and the wedding cookies of Mexico, but the Cascais version leans on butter and citrus rather than almond, which gives it a character all its own.
Areias de Cascais (Portuguese Sand Cookies)
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon or orange optional
- Pinch of salt
- Powdered sugar for dusting
Instructions
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon or orange zest, if using.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. Chilling the dough will make it easier to handle.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes from the dough. Traditional Areias cookies are often round or flower-shaped.
- Place the cut-out cookies on the prepared baking sheet, leaving some space between them.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips
You can customize the flavor using almond extract or other flavorings instead of vanilla. Add lemon or orange zest for a refreshing citrus aroma, but leave it out if preferred. The dough can be shaped into logs, chilled, and then sliced into rounds before baking. Areias cookies are often enjoyed during holidays and special occasions in Portugal.Storage & Make-Ahead
Make-Ahead
Prepare the dough: You can make the cookie dough and store it in the refrigerator for 2-3 days before baking. This allows for convenient baking when you’re ready to enjoy fresh cookies. Shape and freeze: To save time, you can shape the cookie dough into individual cookie portions and freeze them on a baking sheet. Once they are firm, transfer the frozen cookie dough balls to an airtight container or freezer bag. These can be stored in the freezer for up to 2 months. When you’re ready to bake, place the frozen dough on a baking sheet and bake as directed, adding a few extra minutes to the baking time.Storage
Once your Portuguese sand cookies have cooled completely after baking, store them in an airtight container at room temperature. They will remain fresh for about 5-7 days. Place a piece of parchment or wax paper between layers to prevent them from sticking together. While it’s unnecessary, you can refrigerate the cookies to extend their shelf life. Cookies stored in the refrigerator can last up to 2 weeks. Ensure they are in an airtight container or sealed in a zip-top bag to prevent them from absorbing any odors from the fridge. If you need to store Portuguese sand cookies for an extended period, freezing is a great option. Place the cookies in a single layer on a baking sheet and freeze until they are firm. Then, transfer them to an airtight container or freezer bag, placing parchment paper between layers to prevent sticking. Cookies can be frozen for up to 2-3 months. To enjoy, thaw them at room temperature for about 30 minutes or gently warm them in a low oven.Nutrition
How to Make These Portuguese Sand Cookies
Prepare the wet ingredients
In a mixing bowl, cream the softened butter (don’t use cold butter) and sugar until light, creamy and fluffy. This can also be done in a stand mixer or electric mixer.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and orange or lemon zest, if using.
Prepare the dry ingredients
Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
Add the wet ingredients to the dry and make the dough
Gradually add the dry and wet ingredients, mixing until a dough forms. The dough should be slightly sticky but manageable. Try not to over-mix the dough, just knead slightly.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. Chilling the dough will make it easier to handle.
Cut out the Traditional Portuguese cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/4 inch thickness.
Use cookie cutters to cut out shapes from the dough. Traditional Areias cookies are often round or flower-shaped. You can also try rolling out dough balls if you prefer.
Place cookies on prepared baking sheets, leaving some space between them.
Bake the Portuguese sugar cookies
Bake cookies in the oven for 10-12 minutes or until the edges are lightly golden brown.
Remove the Portuguese sand cookies from the oven and let them cool slightly on the large baking sheet for a few minutes before transferring the delicious areias from the baking tray to wire racks to cool completely.
Enjoy these Portuguese biscuits with tea or coffee as a biscuit or snack. They could even double as a dessert with whipped cream on the side.
Variations and Ingredient Substitutions
Substitutions
Flour: Use whole wheat flour or a gluten-free blend for a different texture and dietary preferences.
Sugar: Substitute granulated sugar with brown sugar, coconut sugar, or another sweetener. I used regular white sugar in this dough.
Butter: Replace butter with margarine or a plant-based butter alternative to make the areias cookies dairy-free.
Egg: Make the cookies egg-free using a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a commercial egg replacer.
Zest: Omit the lemon zest for a classic vanilla-flavored cookie. I love adding fresh grated lemon peel to my cookies. Orange rind is also just as good in these delicious treats.
Powdered Sugar: Roll the baked cookies in cinnamon or cocoa powder instead of powdered sugar for a different finishing touch than your traditional cookies.
Variations
Flavor infusions: Experiment with flavorings such as almond extract, citrus extracts, or a touch of rum for unique twists on the traditional flavor profile.
Spice: Add a pinch of ground cinnamon, nutmeg, or cardamom to the dough for a warm, aromatic touch.
Chocolate coating: Dip half of each cooled cookie into melted chocolate and allow it to set before serving.
Glazed cookies: Drizzle a simple glaze made from powdered sugar and a splash of milk or citrus juice over the cooled cookies for added sweetness and decoration.
Sprinkles: Decorate the cookies with colorful sprinkles before baking or after applying glaze for a festive appearance.
Nuts: Fold chopped nuts like almonds, walnuts, or pecans into the dough for added texture and flavor.
Fruit Jam filling: Create sandwich cookies by spreading a layer of fruit jam or preserves between two cookies.
