Best 20 Dutch Cookies Recipes

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Embark on a culinary journey to discover the irresistible flavors of Dutch cookies, a delectable treat that is deeply ingrained in the Netherlands' rich baking traditions. Renowned for their distinct textures, ranging from crisp and crumbly to soft and chewy, Dutch cookies captivate the senses with their alluring aromas and delectable tastes. From the classic speculaas and stroopwafels to the delectable Jan Hagel and kruidnoten, each cookie offers a unique gustatory experience. As you explore this diverse selection of recipes, you'll be transported to the heart of Dutch culture, where these cookies hold a special place in celebrations, gatherings, and everyday indulgences. Get ready to tantalize your taste buds and create unforgettable moments with every bite of these delightful Dutch cookies.

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH ALMOND COOKIES



Dutch Almond Cookies image

This recipe comes from ladies of Dutch descent at my sister's church. The pleasant almond flavor pairs well with a cup of coffee.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons almond paste
1 egg white, lightly beaten
3 dozen whole almonds

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :

SPECULAAS (DUTCH WINDMILL COOKIES)



Speculaas (Dutch Windmill Cookies) image

My grandpa taught me how to make these authentic Dutch windmill cookies, using his wood cookie forms that have passed through the generations. Today, they can be made into any shape you like, using cookie cutters.

Provided by RyGuy

Categories     Dessert

Time 40m

Yield 24-36 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine
2 3/4 cups flour
1 1/2 cups packed brown sugar
1 egg
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup finley chopped blanched almond, divided

Steps:

  • In a bowl, beat the butter 30 seconds or until softened.
  • Combine the remaining ingredients, except for the almonds, in a small bowl.
  • Add half of this mixture into the butter. Stir until mixed.
  • Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
  • Divide dough in half.
  • On lightly floured surface roll one portion ot the dough to 1/8" thickness.
  • Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired).
  • Repeat with second half of dough.
  • Bake at 350 degrees 8-10 minutes, or until browned.
  • Cool on cookie sheet one minute.
  • Remove and allow to cool.

SPECULAAS - DUTCH COOKIES



Speculaas - Dutch cookies image

These are very popular spice cookies in Holland, especially for Sinterklaas (St. Nicholas Day, December 5). The sweet spice flavor is wonderful. The prep time includes refrigerating the dough overnight.

Provided by PanNan

Categories     Dessert

Time 8h12m

Yield 48 cookies

Number Of Ingredients 11

1 cup dark brown sugar
3 tablespoons milk
1/2 teaspoon baking powder
1 1/4 cups butter
1 1/2 teaspoons cinnamon
1/2 cup slivered almonds
3/4 teaspoon ginger
1/2 teaspoon salt
3 cups sifted flour
1 1/2 teaspoons ground cloves
3/4 teaspoon nutmeg

Steps:

  • Combine sugar and milk in a bowl.
  • Stir until smooth.
  • In another bowl, sift the dry ingredients and blend in the butter until the mixture is like cornmeal.
  • Add the sugar and milk mixture and the almonds.
  • Mix well.
  • Wrap in foil, or wax paper and refrigerate overnight.
  • Roll out the dough pretty thin.
  • Use Christmas cookie cutters (or a windmill or other shaped cookie cutter if it isn't Christmas).
  • Dust the cutter well with flour to be sure it doesn't stick.
  • Place on greased cookie sheet and bake at 350 for about 10- 12 minutes.
  • Remove and cool.

DUTCH COOKIES



Dutch Cookies image

These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds. **Cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the Scandinavia international recipes from Epicurious.com for ZWT.

Provided by alligirl

Categories     Bar Cookie

Time 1h5m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg, separated
1 cup chopped pecans (about 1/4 lb)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F
  • Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
  • Whisk together flour, cinnamon, and salt in a bowl until combined.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
  • Spread batter evenly in pan with an offset spatula.
  • Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
  • Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
  • Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
  • Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES



Pennsylvania Dutch Soft Sugar Cookies image

These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.

Provided by Charmed

Categories     Drop Cookies

Time 35m

Yield 30 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 cup butter or 1 cup margarine
2 eggs
1 tablespoon vanilla
1 cup buttermilk
extra sugar, for sprinkling the tops

Steps:

  • Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
  • Sift together flour, baking soda, baking powder and salt; set aside.
  • Cream together sugar and butter.
  • Add eggs one at a time and beat; then add the vanilla and beat.
  • Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
  • Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
  • Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
  • Wait just a minute and then remove from the cookie sheets and cool on a rack.
  • *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

DUTCH LETTER COOKIES



Dutch Letter Cookies image

These are delicious, tender, flaky cookies filled with almond paste. They are the first ones to disappear at our house during the holidays. You can shape them into any letter you desire, try spelling out names or greetings.

Provided by claudia

Categories     World Cuisine Recipes     European     Dutch

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon salt
1 cup butter, chilled
⅓ cup ice water
8 ounces almond paste
1 egg
¼ cup white sugar
2 tablespoons milk
⅓ cup granulated sugar for decoration

Steps:

  • In a medium bowl, stir together flour and salt. Cut in chilled butter until the texture of the mix is mealy with pea sized lumps.
  • Add ice water gradually while stirring with a wooden spoon until dough forms a ball. Cover your dough and chill for 1/2 hour.
  • To make filling, in a small bowl, mix together the almond paste and sugar. Add the egg and mix well.
  • Preheat oven to 375 degrees F (190 degrees C ).
  • On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness, making as square as possible. Cut the dough into strips 6 inches long and 1 1/2 inches wide (about the width of a ruler). Using a pastry bag or a strong plastic bag with a small hole cut from the corner, pipe almond filling down the center of the strip starting halfway down. Fold the top half of the strip down over the almond filling to match the bottom.
  • Shape strips into desired letters, brush with milk and sprinkle with sugar. Bake in preheated oven for about 20 minutes or until golden brown. If you are using all butter in your recipe, check after 15 minutes. Remove from the oven and cool on a wire rack.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 34.8 g, Cholesterol 56.4 mg, Fat 21.3 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 10.4 g, Sodium 166.4 mg, Sugar 9.9 g

DUTCH SPICE COOKIES



Dutch Spice Cookies image

My sister gave me the recipe for these cookies, which have become a holiday tradition at our house. My kids tear into the spicy, crisp cookies right out of the oven. I prefer them cooled - but it's risky waiting. I might not get any!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 40 cookies.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup packed brown sugar
2-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon crushed aniseed
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons 2% milk
1 cup finely chopped slivered almonds

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, spices, baking powder and salt; gradually add to creamed mixture and mix well. Stir in milk and almonds., Roll dough into a 16-in. x 10-in. rectangle between two sheets of waxed paper. Cut into 2-in. squares. Cover with waxed paper and refrigerate for 30 minutes., Place squares 1 in. apart on ungreased baking sheets. Bake 375° for 8-10 minutes or until firm. Remove to wire racks to cool.

Nutrition Facts : Calories 187 calories, Fat 10g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 95mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

PENNSYLVANIA DUTCH COOKIES KIFFELS



Pennsylvania Dutch Cookies Kiffels image

Make and share this Pennsylvania Dutch Cookies Kiffels recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 8 dozen

Number Of Ingredients 9

1 lb butter, softened (no substitutes)
11 ounces cream cheese, softened
4 large egg yolks
4 1/2 cups all-purpose flour
4 cups ground walnuts (about 1 pound)
5 3/4 cups confectioners' sugar, divided
4 large egg whites
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
  • Shape into 1-inch balls; place in a container with waxed paper separating each layer.
  • Cover and refrigerate overnight.
  • FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
  • In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
  • Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
  • Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
  • Place a few balls at a time between two sheets of waxed paper.
  • Roll balls into 2 1/2-inch circles.
  • Gently spread about 2 teaspoons of filling over each.
  • Roll up; place seam side down on ungreased baking sheets.
  • Curve the ends slightly.
  • Bake at 350°F for 20 minutes or until lightly browned.
  • Cool on wire racks.
  • Yield: about 8 dozen.

Nutrition Facts : Calories 1433.5, Fat 88.8, SaturatedFat 41.1, Cholesterol 269.8, Sodium 476.9, Carbohydrate 146.6, Fiber 4.6, Sugar 86, Protein 19.9

DUTCH COOKIES



Dutch Cookies image

This recipe has become a cherished family favorite, and it all began in 1965 with my older brother's 2nd grade teacher sharing it with our mother. Melt-in-your-mouth good! At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!

Provided by TRACE23

Categories     World Cuisine Recipes     European     Dutch

Yield 40

Number Of Ingredients 8

½ cup butter
½ cup shortening
1 cup white sugar
2 cups all-purpose flour
½ teaspoon baking soda
salt to taste
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 F (175 degrees C).
  • Cream together the butter, shortening, sugar and vanilla.
  • Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
  • Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
  • Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 12.5 g, Cholesterol 6.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.9 g, Sodium 32.2 mg, Sugar 7.5 g

SPECULAAS (DUTCH SPICE COOKIES OR WINDMILL COOKIES)



Speculaas (Dutch Spice Cookies or Windmill Cookies) image

Traditionally, these cookies are pressed into wooden windmill molds. But they're delicious in any shape!

Provided by Erin K. Brown

Categories     Dessert

Time 1h15m

Yield 60-80 cookies, 60-80 serving(s)

Number Of Ingredients 11

2 cups brown sugar
1 1/2 cups butter (room temp)
1 egg
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cardamom

Steps:

  • In a large mixing bowl, cream together sugar and butter. Add egg.
  • Add remaining ingredients and stir to form a stiff dough.
  • If making the cookies without a mold, roll the dough into cylinders that are the diameter of your desired cookies.*
  • Freeze for at least 20-30 minutes.
  • Slice the chilled dough into thin (~1/4 inch) rounds and place on a cookie sheet. Cookies will spread a little bit upon baking.
  • Bake at 350 degrees for 10-15 minutes.
  • *Also chill dough before pressing into molds or using cookie cutters.

Nutrition Facts : Calories 96.5, Fat 4.8, SaturatedFat 3, Cholesterol 15.7, Sodium 81.8, Carbohydrate 12.8, Fiber 0.2, Sugar 7.1, Protein 0.9

DUTCH WAFFLE COOKIES



Dutch Waffle Cookies image

My mom taught me how to make these waffle iron cookies. Now I have my friends bring their waffle irons to the house, and we make big batches.-Rachel Setala, Surrey, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup 2% milk
1 tablespoon vanilla extract
4 cups all-purpose flour
1-3/4 teaspoons baking powder
3/4 teaspoon baking soda
Confectioners' sugar, optional

Steps:

  • In large bowl, beat butter and sugar until blended. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into butter mixture., Shape level tablespoons of dough into balls; place 2 in. apart on a preheated waffle iron coated with cooking spray. Bake on medium heat until cookies are golden brown, 3-4 minutes. Remove to wire racks to cool. If desired, dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers. If desired, dust with additional confectioners' sugar.

Nutrition Facts : Calories 62 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

DOUBLE DUTCH CHOCOLATE COOKIES



Double Dutch Chocolate Cookies image

Your "chocoholic" friends will love these, and they are very easy to prepare! Around the holidays, I box and present them as Christmas gifts to neighbors.

Provided by D. Todd Miller

Categories     Drop Cookies

Time 21m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 cup butter
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder (I recommend Callebaut brand)
1 teaspoon baking soda
1 (12 ounce) package semi-sweet chocolate chips (I recommend Ghirardelli brand)

Steps:

  • Sift together flour, cocoa, and baking soda. Set aside.
  • Cream butter and sugar with an electric hand mixer. Beat in egg and vanilla extract.
  • To the bowl of wet ingredients, add about 1/3 of the dry sifted ingredients and the chocolate chips at a time, making sure they are well incorporated as you go along.
  • Drop dough, a tablespoon at a time, on an ungreased cookie sheet. Leave about 2 inches of room between each cookie.
  • Bake in a preheated 375 degree oven for 8-11 minutes, or until cookie is set. Cool for one minute on the cookie sheet before transferring cookies to a baking rack to finish cooling. Make sure cookies are thoroughly cool before you put them on a plate or in a cookie jar.

APEES COOKIES AN OLD COLONIAL PENNSYLVANIA DUTCH COOKIE RECIPE



APEES COOKIES an OLD COLONIAL PENNSYLVANIA DUTCH COOKIE RECIPE image

Once (says legend) a women named ANN PAGE, made such delicious cookies that she carved her initials into the cookies, like a sculptor signing her work. So was born Apees for (AP) or as it may be spelled now over the years apeas,epis,or epees. Another fine old recipe for you. Enjoy

Provided by Nancy J. Patrykus

Categories     Cookies

Time 30m

Number Of Ingredients 5

1 c butter
1 c sugar
1 egg
1/2 c sour cream
2 c all-purpose flour

Steps:

  • 1. Cream together the butter and sugar till the mixture is light and fluffy. Beat in the egg. Fold in he sour cream. Stir in the flour a little at a time, beating till the mixture is well blended. Wrap the dough and chill thoroughly Roll the dough on a lightly floured surface to 3/8 an inch thickness. Cut with a floured 2 inch round cutter. Place rounds on an ungreased baking sheet. Bake at 350 till edges are golden, 8-10 minutes.
  • 2. Sugar was hard to come by, back then. So this original recipe has no frosting. Feel free to glaze or frost.. to your choosing.

DUTCH SPICE COOKIES



Dutch Spice Cookies image

Provided by Food Network Kitchen

Time 3h30m

Yield about 16 cookies

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground anise
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
Confectioners' sugar, for dusting
Sliced blanched almonds, for decorating

Steps:

  • Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
  • Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
  • Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

DUTCH SUGAR COOKIES (ARNHEMSE MEISJES)



Dutch Sugar Cookies (Arnhemse Meisjes) image

Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 7

Sugar, for sprinkling
1/3 cup whole milk
5 grams fresh yeast
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 stick (1/2 cup) unsalted butter, cut into tablespoons, room temperature

Steps:

  • Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.
  • In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.
  • Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

DUTCH COOKIES



Dutch Cookies image

Categories     Cookies     Egg     Nut     Dessert     Bake     Christmas     Pecan     Fall     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 dozen

Number Of Ingredients 7

2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 large egg, separated
1 cup chopped pecans (about 1/4 lb)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil. 3Whisk together flour, cinnamon, and salt in a bowl until combined.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk. Reduce speed to low, then mix in flour mixture until combined.
  • Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
  • Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board. Discard foil. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

DUTCH ALMOND COOKIES (AMANDEL KOEKJES)



Dutch Almond Cookies (Amandel Koekjes) image

Make and share this Dutch Almond Cookies (Amandel Koekjes) recipe from Food.com.

Provided by PanNan

Categories     Drop Cookies

Time 30m

Yield 2 dozen cookies, approximately

Number Of Ingredients 8

1 cup butter
1/2 cup white sugar
1/4 cup brown sugar, firmly packed
2 large eggs
1/2 cup almonds, chopped
1 1/2 cups flour
3/4 teaspoon baking soda
1 cup almond paste, cut up real fine

Steps:

  • Cream butter and sugars together; then beat in the eggs.
  • Add the flour and soda and then mix in the almond paste.
  • If dough gets too stiff andd a few drops of water.
  • Mix in the nut meats.
  • Drop by teaspoonful on greased cookie sheet.
  • Bake in 325° oven for 15 minutes.

DUTCH KLETSKOPJES (LACY ALMOND COOKIES)



Dutch Kletskopjes (Lacy Almond Cookies) image

Make and share this Dutch Kletskopjes (Lacy Almond Cookies) recipe from Food.com.

Provided by PanNan

Categories     Dessert

Time 27m

Yield 24 cookies

Number Of Ingredients 5

1/2 cup brown sugar
3/4 cup flour
1 teaspoon cinnamon
7 tablespoons butter
1 cup peeled and coarsely chopped almonds

Steps:

  • Knead all ingredients into a firm ball.
  • Shape into marble-sized balls and arrange far apart on buttered cookie sheet.
  • Flatten with fork or knife dipped in cold water.
  • Bake in 375 oven until golden.
  • Remove from cookie sheet with spatula.
  • The dough should have melted and become lacy, very thin, and crisp.
  • Cookies should be 3" in diameter.

DUTCH SUGAR COOKIES



Dutch Sugar Cookies image

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Winter     Shower     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 5 dozen

Number Of Ingredients 8

1 1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces good-quality white chocolate (such as Lindt or Baker's), melted

Steps:

  • Using electric mixer, beat sugar and butter in large bowl until light. Beat in egg and vanilla. Add flour, baking powder and salt. Mix just to combine. Divide dough in half. Gather each piece into ball; flatten into disks. Wrap in plastic and chill 1 hour.
  • Preheat oven to 325°F. Roll out 1 dough disk on floured work surface to 1/8-inch thickness. Using assorted cookie cutters, cut out cookies. Transfer cookies to ungreased baking sheets, spacing 1 inch apart. Gather dough scraps; re-roll to 1/8-inch thickness. Cut out more cookies.
  • Bake cookies until pale golden, about 13 minutes. Transfer cookies to racks; cool. Repeat with remaining dough disk.
  • Spoon melted chocolate into pastry bag fitted with 1/16-inch plain tip. Pipe chocolate onto cookies. Let cookies stand until chocolate sets. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

DUTCH SPICE COOKIES



Dutch Spice Cookies image

This recipe uses a roll of refrigerated sugar cookie dough with added spices which transforms the average sugar cookie into something much more delightful. From the cookbook "Cookie Dough Delights",

Provided by mary winecoff

Categories     Drop Cookies

Time 1h10m

Yield 32 cookies

Number Of Ingredients 7

18 ounces refrigerated sugar cookie dough
1/4 cup dark brown sugar, packed
2 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup sugar

Steps:

  • Break cookie dough into large bowl; let stand 10-15 minutes to soften.
  • Add brown sugar, cinnamon, nutmeg, ginger and cloves; mix well.
  • Chill dough 1 hour in refrigerator or 20-25 minutes in freezer.
  • Preheat oven to 350°F
  • Spray cookie sheets with non-stick cooking spray.
  • Place sugar in small dish.
  • Roll the dough into 1 inch balls and roll in sugar.
  • Place balls about two inches apart on cookie sheets.
  • Flatten with bottom of glass.
  • Bake 8-10 minutes or until light brown.
  • Cool completely on wire racks.

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Measure accurately: Baking is a precise science, so it's important to measure your ingredients accurately. Use a kitchen scale for the best results.
  • Use fresh ingredients: The quality of your ingredients will directly impact the flavor of your cookies. Whenever possible, use fresh, high-quality ingredients.
  • Don't overmix the dough: Overmixing the dough will make your cookies tough. Mix just until the ingredients are combined.
  • Chill the dough: Chilling the dough before baking helps to develop the flavor and makes the cookies less likely to spread.
  • Bake the cookies at the right temperature: The temperature of your oven will affect the texture of your cookies. Bake the cookies at the temperature specified in the recipe.
  • Don't overbake the cookies: Overbaking the cookies will make them dry and crumbly. Bake the cookies just until they are set.

Conclusion:

Dutch cookies are a delicious and versatile treat that can be enjoyed by people of all ages. With so many different recipes to choose from, there's sure to be a Dutch cookie that everyone will love. Whether you're looking for a classic cookie recipe or something more unique, you're sure to find it in this collection of Dutch cookie recipes. So next time you're in the mood for a sweet treat, be sure to try one of these delicious Dutch cookies!

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