Dutch sand cookies are an old-fashioned icebox cookie with a sand like texture and rich buttery taste. Freeze the cookie dough logs to slice and bake anytime!
Dutch Sand Cookies
Dutch sand cookies are an old-fashioned icebox cookie (don’t know what an icebox cookie is? read more here) that have a sand like texture and a rich buttery taste. Sand cookies are similar to sugar cookies, but are not as chewy or soft and contain more butter than sugar cookies.
The name of these cookies actually comes from their sandy texture; they are crisp, yet chewy and melt in your mouth! This old fashioned recipe hails from Northwest Iowa, where there is a large area of Dutch heritage. These cookies are popular around the holiday season but are great to make year-round. The best part about making these cookies are that you can make the dough logs ahead of time and they freeze really well. You can simply slice and bake form a frozen state at any time!
How to Make Dutch Sand Cookies
Use a quality butter for this recipe, since you want a really nice and rich butter flavor to come through in the baked cookies (I really like European butter for this recipe). You can use either vanilla or almond extract to flavor the dough. The original recipe states to top each cookie with a nut for decoration – be sure to read the tips for this recipe for additional ideas.
Ingredients
- 1 ½ cups (3 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pure vanilla or almond extract
- Nuts (such as almonds or pecans) for decoration optional
Instructions
In a large mixing bowl or the bowl of a stand mixer, cream together the butter and sugar until really fluffy, around 4-5 minutes. Add in the extract. Sift or whisk the flour, baking soda and salt. Slowly add to the creamed mixture and mix until combined. Shape the dough into 3 separate rolls; wrap with plastic wrap or waxed paper. Chill dough logs overnight or freeze.
Using a sharp knife, slice ¼” – ⅓” thick and place on lined baking sheets. Top each cookie with a nut for decoration if desired. Bake at 350℉ for 12-15 minutes or until the center of the cookie is set.
Tips for Dutch Sand Cookies
- European butter works great in this recipe
- Roll each dough log in sanding sugar before slicing and baking
- Storage Tips
- Refrigerator: store dough logs up to 7 days
- Freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container
Made this recipe? Comment or rate below or on Instagram or Pinterest!
Want more cookie recipes? Check out these recipes:
Dutch Sand Cookies
Equipment
- mixing bowls of various sizes
- parchment paper or silicone baking mats
- waxed paper or plastic wrap
Ingredients
- 1 ½ cups (3 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 1 ½ teaspoons pure vanilla or almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- nuts (such as almonds or pecans) for decoration optional
Instructions
- In a large mixing bowl or the bowl of a stand mixer, 1 ½ cups (3 sticks) unsalted butter and 1 ½ cups granulated sugar until really fluffy, around 4-5 minutes. Add in the 1 ½ teaspoons pure vanilla or almond extract.
- Sift or whisk the 3 cups all-purpose flour, 1 teaspoon baking soda and ½ teaspoon salt. Slowly add to the creamed mixture and mix until combined.
- Shape the dough into 3 separate rolls; wrap with plastic wrap or waxed paper. Chill dough logs overnight or freeze.
- Using a sharp knife, slice ¼” – ⅓” thick and place on lined baking sheets.
- Top each cookie with a nuts (such as almonds or pecans) for decoration, if desired. Bake at 350℉ for 12-15 minutes or until the center of the cookie is set.
Notes
- European butter works great in this recipe
- Roll each dough log in sanding sugar before slicing and baking
- Storage Tips
-
- Refrigerator: store dough logs up to 7 days
- Freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container
My favorite!