Dutch Sand Cookies
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!
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
Nutrition
Serving: 1cookieCalories: 83kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 38mgPotassium: 8mgFiber: 0.2gSugar: 5gVitamin A: 142IUCalcium: 2mgIron: 0.3mg
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