This delicious basic cookie recipe is nothing more or less than a shortbread recipe. And you can make lots of different, delicious cookies from it. Read on and I will tell you all about my love for these Dutch sand cookies (Zandkoekjes as we call them) and give you my baking tips.
Let me first start by explaining why the Dutch call shortbread cookies, sand cookies. It’s not surprising really if you think about it. Sand cookies crumble easily and the texture of the cookie is more or less similar to sand or a sandy texture. And that’s all there is to the name of sand cookies/zandkoekjes.
Maybe you have heard of Pennsylvania Dutch sand tarts before. These are essentially the same as Dutch sand cookies but are made into a very thin variation which makes them extra crisp. Many times something is pressed in the center of each cookie as well or there is a sprinkle of cinnamon sugar on top of the cookies. The recipe below makes for thicker cookies but if you want to make the Pennsylvania Dutch sand cookies you roll it out very thinly and bake for about 8-10 minutes instead of the 16 minutes I give below.
Perhaps my favorite basic recipe: shortbread cookies! I can fill a day baking (and eating!) all kinds of shortbread cookies. I’m also never short of inspiration and always come up with new recipes. Often based on this basic crispy cookie recipe.
You can really go either way with this base. Use cocoa powder for quick chocolate cookies or add chocolate chips for deliciously crunchy chocolate chip cookies. Or maybe you want to add dried fruit to the shortbread dough? Turn them into Christmas cookies, cut out cookies or whatever other cookie you prefer.
I have so many different cookies I made already using this basic recipe for Dutch sand cookies and you will soon find many more! These cranberry orange thumbprint cookies are just an example of what is to come!
What kind of delicious cookies will you make with this basic recipe?
For making these crisp cookies you need just a few simple ingredients. Make sure they are all at room temperature before you start baking.
And that’s all there is to it in terms of ingredients. In addition you will need (optionally) a cookie cutter, parchment paper, some plastic wrap and for storing them after baking an airtight container.
Now to make these simple cookies you start by creaming the butter, sugar and the vanilla sugar. This is easiest with an electric mixer. Add the egg yolk and mix well. Add flour and salt and knead until you have a firm dough. Wrap this in plastic wrap and let it rest in the fridge for at least an hour. Take the chilled dough out of the fridge and shape into little balls. This is easiest done on a lightly floured surface. You can bake them like this or add a pecan half or another nut of choice on top of each cookie for an extra crunchy effect. I like to simply make an indent with a fork. But you can make these sand cookies into any kind of shape you like.
Place the cookies on a baking sheet or greased cookie sheet and bake the cookies for about 16 minutes or until the edges of the cookies are lightly brown. Take out of the oven and let them cool for a bit before transferring to a wire rack or cooling rack to cool completely. Keep in mind that the cookies will crisp up once they cool.
Make them into ice cream sandwiches by adding ice cream or shape them into reindeer for the holiday season. Or decorate them with icing and Christmas sprinkles for some more holiday cheer.
The dough of these cookies is also great for rolling out and then using cutters to make all sorts of shapes. Remember that this dough will expand a little in the oven. Want cookies that hold their shape really well? Make my recipe for sugar cookies.
It is important to mix the butter and sugar long enough (a few minutes, then it will be paler and most of the sugar will have dissolved) and to let the dough rest long enough in the fridge so that the shortbread does not expand too much.
Baking cookies is one of my favorite activities, so I have a lot of tips in this area. I will briefly highlight some of the most important ones here, but would you like to read more? Then read this comprehensive article with tips on how to bake perfect cookies.
Does your dough feel (too) sticky and unworkable? Try adding extra sifted flour in small increments (per tablespoon).
If your dough is on the dry side, knead it by hand first. The warmth of your hand will usually soften the butter in the dough and make it more pliable. Doesn’t work? Then add a small knob of butter and knead it in.
Perhaps one of the most frequently asked questions about cookie baking is why do cookie doughs need to rest in the fridge? Because it helps the flavor and texture! So don’t skip this step and read the article on why chilling the dough is really important.
Does your cookie dough often stick to your rolling pin when you try to roll it out? Of course, you can dust it with flour again, but to prevent your cookies from becoming ‘floury’, I have another solution: roll out the cookie dough between two sheets of baking paper.
Rolling out cookie dough evenly can also be a problem. Luckily, there are very handy rolling pins with rubber bands of the ideal thickness to ensure that your cookie dough is equally thin everywhere.
Yes, you can store shortbread dough. Wrap it in cling film and it will keep in the fridge for 2-3 days. You can store it in the freezer for up to three months. It may be a good idea to make a roll of dough in advance so that you can cut it straight from the freezer. Freezing the unbaked cookies is also an option. You can then bake cookies straight from the freezer.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
