Dutch Zandkoekjes – Easy to Bake Cookies

Bake Dutch zandkoekjes, easy to bake cookies with a crunchy sugar crust. Simple slice-and-bake recipe, perfect for coffee or after school.

Prep Time 15

Cook Time 13

Cooling time 45

Total Time 1 13

Course afternoon tea, Dessert, Snack, Sweets and Sweet Baking

Cuisine Dutch, European, European Cuisine

Servings cookies

Calories 107 kcal

Ingredients you need per step are listed below the step in Italic

Mix the self-rising flour and salt in a bowl.
1⅔ cup self-rising flour, ⅛ teaspoon salt
In a second bowl, beat the butter until fluffy.
1 stick butter
Add the sugar, then the egg and vanilla extract, and mix for about 3 minutes.
1⅛ cup sugar, 1 egg, 1 teaspoon vanilla extract
Add the flour mixture and mix until a soft dough forms.
Chill the dough for about 15 minutes until it’s firm enough to shape.
Shape the dough into a log about 2 inches (ca. 5 cm) in diameter.
Sprinkle the cane sugar on the work surface and roll the dough log in it until it is coated.
3 tablespoons cane sugar
Wrap the dough in plastic wrap and chill for at least 30 minutes.
Preheat the oven to 350 °F (conventional oven) or 320 °F (fan oven).
Grease a baking sheet with the melted butter.
Cut the dough log into slices about ¼ inch (5 mm) thick.
Place the slices about 4 inches (ca. 10 cm) apart on the baking sheet.
Bake for about 13 minutes, until the edges are lightly golden.
Let the cookies rest on the tray for 5 minutes, then transfer to a rack to cool completely.
Repeat with any remaining dough.

1. What are Dutch zandkoekjes?

They are classic Dutch “sand cookies”: simple butter cookies with a fine, crisp crumb that almost melts in your mouth.

2. Can I make the dough a day ahead?

Yes. Keep the wrapped dough log in the fridge and slice and bake the zandkoekjes when you need fresh cookies.

3. Can I freeze the dough?

You can. Freeze the log well wrapped, then thaw it in the fridge before slicing and baking.

4. Why are my cookies too hard?

They were probably in the oven a bit too long. Take them out as soon as the edges start to brown.

5. Variations

Cinnamon zandkoekjes: Mix a little cinnamon into the cane sugar for a warm, spiced edge.
Citrus zandkoekjes: Add grated lemon or orange zest to the dough for a fresh twist.
Party sprinkles: Roll the dough log in colored sprinkles instead of cane sugar for a festive version.

6. Storage

Room temperature: Store cooled Dutch zandkoekjes in an airtight tin for up to 5 days.
Freezer (baked): Freeze in a box with baking paper between layers for up to 1 month; thaw at room temperature.

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