Eierkoeken (Dutch Sponge Cookies)

Why buy Dutch Sponge Cookies when you can easily make them yourself? Today I’m sharing my go-to base recipe for these soft, airy cookies. With clear instructions and helpful baking tips, you really can’t go wrong!

And it’s another delicious Dutch recipe you can add to your repertoire like my classic stroopwafel recipe.

Recipe Ingredients

I’m always amazed how recipes have the same ingredients but are still so different! This eierkoeken recipe is a great example of that! Make sure to double-check the exact ingredients in the recipe card below.

• sugar – I use regular granulated sugar for this recipe to get the right texture
• all-purpose flour – this is the base of the recipe and provides the stability in the airy sponge cake
• baking powder – for a bit of lift
• lemon – this gives the cookies just a very slight lemony flavor and helps with the rising too

What are eierkoeken?

Dutch Sponge Cookies, called eierkoeken in the Netherlands, are soft, round, cake-like cookies with a light and airy texture. They’re made with simple ingredients like eggs, sugar, and flour, and unlike most cookies, they don’t contain butter or oil.

The name literally translates as ‘egg cookies‘. The main ingredient that provides lift and air into this recipe is eggs.

They’re slightly sweet, a bit spongy (somewhere between a cookie and a mini cake), and often enjoyed as a quick snack or light breakfast.

In the Netherlands, they’re commonly eaten plain or topped with butter, chocolate spread, or fresh fruit. Think of them as a cross between a light and fluffy sponge cake and a soft cookie.

How To Make Dutch Sponge Cookies (Eierkoeken)

Making these sponge cookies is pretty straightforward. The magic is in the mixing. Start by mixing the eggs with the sugar in a large bowl and let it get really light and fluffy. This takes a bit of time, so don’t be too impatient. The end result depends on it.

Once you have the right amount of fluff, add the lemon zest, flour, baking powder, and salt. Using a spatula, gently fold this into the batter. You want to keep as much air as possible in the batter.

Baking eierkoeken

Using two tablespoons, scoop mounds of the batter onto a baking tray. Make sure to use a generous amount for each of the cookies and leave enough space in between. They will spread and rise, so you need space so they don’t touch each other.

In a conventional oven at 350˚F/180˚C, bake the cookies for about 10 minutes or until they are lightly pale. The edges will start to turn slightly golden brown, but the inside will still be pretty pale. That’s what you want. If you bake them for too long, they will become dry and crumbly.

Love Dutch Cookies?

If you love Dutch cookies as much as I do, you’re in for a treat as I have a lot of easy recipes to choose from. Here are a few of my favorites:

• Krakelingen (sweet pretzels)
• Dutch sand cookies
• Dutch speculaas cookies

Storing Dutch Sponge Cookies

Homemade Dutch Sponge Cookies are best stored at room temperature. They tend to dry out quickly in the fridge.

I always store them in an airtight container, like a plastic storage box or sturdy freezer bags. Properly stored, they’ll stay fresh for up to 4 days.

Freezing Dutch Sponge Cookies

Made a big batch? Freeze them! That way, you can simply grab one from the freezer whenever you’re craving a quick snack.

To freeze, store them in an airtight container with a piece of parchment paper between each cookie so they don’t stick together. This makes it easy to take out just one at a time and let it thaw.