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 plus tips for decorating them too.
Whenever my little nephew and I bake cookies, we love to also decorate them and this is the recipe we use for that.
We often decorate the cookies before they go into the oven, which is also ideal for many kids’ attention spans. Here’s how we do it:
For decorating, we like to use:
Then bake the cookies for 14-16 minutes at 350°F/180˚C (conventional oven), and your decorated cookies are ready!
You can also decorate the cookies after baking.
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.
For making these crisp cookies you need just a few simple ingredients. Make sure they are all at room temperature before you start baking. Double check the exact quantities in the recipe card below.
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.
It is perhaps my favorite basic recipe: making 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.
Turn 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. I use this recipe quite a lot for a lot of different cookie recipes. A few examples!
Add butter and both sugar into the bowl of a food processor. Mix till creamy
Add flour and salt and mix to a firm dough
Once ready, wrap in plastic foil and rest in the fridge for an hour
I can’t guarantee that the cookie jar will stay full for long, but I can tell you how long you could store them. In theory, at least 😉.
Stored in an airtight container, the cookies will keep for 1–2 weeks. They can often be stored for longer, but they may start to lose some of their crisp texture.
Stored in an airtight container, the cookies will keep in the freezer for up to 3 months. Place a piece of parchment paper between the cookies to prevent them from sticking together and so you can thaw them individually.
Yes, you can store shortbread cookie dough. Wrap the dough tightly in plastic wrap and store it in the refrigerator for 2–3 days.
You can also freeze the dough for up to 3 months. It can be helpful to shape it into a log before freezing, so you can slice it straight from the freezer, or after letting it thaw just slightly.
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.
Shortbread cookie dough is also great for rolling out and cutting into all kinds of shapes with cookie cutters. Just keep in mind that this dough will spread a little in the oven. Want cookies that hold their shape really well? Try my recipe for sugar cookies.
To keep the shortbread cookies from spreading as much as possible, it’s important to mix the butter and sugar long enough. After a few minutes, the mixture will be lighter in color and most of the sugar will have dissolved. You should also make sure to chill the dough in the refrigerator long enough before baking.
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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!
Heerlijk denk ik
Is soft white sugar the same thing as powdered/confectioners sugar?
Thank you!
Hmm, no it is not exactly the same. It is best compared to light brown sugar or white sugar with a bit more moisture inside. We call it ‘basterdsuiker’ but the same product is not exactly available in the US. You can replace it with super fine granulated sugar. Caster sugar is another way to describe it. Hope that helps!