Dutch Sponge Cookies Recipe (Eierkoeken)
With the texture of fluffy sponge cake but in the shape of a cookie! These Dutch sponge cookies are addictively delicious!
Servings: 12 cookies
Ingredients
- 2 eggs
- 100 grams sugar
- Zest of ½ lemon
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Beat the eggs and sugar until light and fluffy. This will take a few minutes.
- Add the lemon zest, flour, baking powder, and salt. Gently fold everything into the batter.
- Using two tablespoons, scoop mounds of batter onto a baking sheet. Use a generous spoonful for each cookie and leave space between them. They will spread and rise.
- Bake for about 10 minutes at 350°F /180°C (conventional oven).
- The cookies should still look fairly pale, but the edges should just start turning golden. If you bake them too long, they’ll become dry and crumbly.
How to store
Store in an airtight container at room temperature for 3-4 days.