Dutch Sugar Cookies Recipes

DUTCH SUGAR COOKIES (ARNHEMSE MEISJES)

Steps:

• Line a baking sheet with parchment; sprinkle evenly with sugar to cover. Set aside.
• In a liquid-measuring cup, combine milk and yeast. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, salt, and vanilla. Beat in milk mixture on medium-high speed until thoroughly combined, about 2 minutes. With mixer running, add butter, 1 tablespoon at a time, making sure it is fully incorporated before adding the next one. Once all butter has been added, increase speed to high and beat 5 minutes. Turn out dough, wrap tightly in plastic, and refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Generously sprinkle sugar on work surface. Place dough on sugared surface; sprinkle with sugar to cover. Top with a piece of parchment, then roll out dough 1/4 inch thick. Using a 3-inch oval cutter, cut out cookies. Transfer to prepared baking sheet, spaced 1 inch apart. Sprinkle with additional sugar. Bake until deeply golden all over, 15 to 18 minutes. Let cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.

DUTCH SPICE COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, spices, baking powder and salt; gradually add to creamed mixture and mix well. Stir in milk and almonds., Roll dough into a 16-in. x 10-in. rectangle between two sheets of waxed paper. Cut into 2-in. squares. Cover with waxed paper and refrigerate for 30 minutes., Place squares 1 in. apart on ungreased baking sheets. Bake 375° for 8-10 minutes or until firm. Remove to wire racks to cool.

DUTCH ALMOND COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and extract. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with a floured 2-in. round cookie cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Crumble 1/2 teaspoon almond paste over each; top with remaining circles. Pinch edges to seal., Cut a small slit in top of each cookie. Brush with egg white. Press an almond in each slit. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

{COPYCAT} ARCHWAY DUTCH COCOA COOKIES

Steps:

• Heat oven to 350 degrees.
• Combine flour, cocoa, baking soda, and salt. Stir and set aside.
• Using a mixer combine the butter and sugar until creamed. Add eggs. Mix together. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
• Wrap the dough in plastic wrap and chill until firm, 1-2 hours.
• Roll the dough into 1 1/2 inch balls. Pour 1/3 cup sugar into a small bowl or rimmed dish.
• Roll each ball in sugar to completely coat.
• Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES

Steps:

• Preheat oven to 375; line cookie sheets with baking parchment paper for best results, but you can grease or use non-stick spray if necessar-- I use the non-stick spray all the time.
• Sift together flour, baking soda, baking powder and salt; set aside.
• Cream together sugar and butter.
• Add eggs one at a time and beat; then add the vanilla and beat.
• Stir the flour mixture, alternating with the buttermilk, into the sugar mixture, stirring until smooth.
• Drop by tablespoons or a small scoop (about 1 tablespoon capacity) onto the prepared cookie sheet.
• Sprinkle the tops of the cookies with additional granulated sugar (I will flatten the tops just very slightly to hold more sugar) and bake for 7-10 minutes, until just firm.
• Wait just a minute and then remove from the cookie sheets and cool on a rack.
• *Asa substitute for the buttermilk, add 1 tablespoon vinegar or lemon juice to a measuring cup and add milk to make 1 cup; let stand for 10 minutes before using.

PENNSYLVANIA DUTCH SOFT SUGAR COOKIES

Steps:

• Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
• In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
• In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
• Add the eggs one at a time, beating smooth after each addition.
• Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
• Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
• Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
• Bake cookies for about 15 minutes or until they spread and rise-they should be lightly golden.
• Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.