Dutch Boterkoek

Or, Dutch butter cookies.  I got this recipe from my sister-in-law, and had to translate all the measurements from grams to cups and balance everything out.  I guess she grew up with them but had never made them herself, so hopefully she can use this recipe now!  And these simple cookies are absolutely buttery deliciousness.

  • Difficulty: really, really easy
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  • ½ cup butter, softened to room temperature
  • ½ cup sugar
  • 1 ¼ cups flour
  • 1 T brown sugar
  • 1 t vanilla


Seriously…that’s it.  I mean you can throw other stuff in there if you want, but honestly…don’t.  At least not at first.  Try these as is first, then freelance.

Ok, here’s the deal.  Dump everything into a bowl.


Put into the fridge for about a half hour.

Take out of the fridge and roll into balls about the size of ping pong balls.

Place them on cookie sheets lined with parchment paper, six to a sheet.IMG_2246

Bake at 300 for about 40 minutes, or until they are golden brown on the edges and bottom.  Let them rest on the cookie sheets for a couple minutes, then move them to a wire rack to cool completely.IMG_2249

Makes about 18 cookies and this recipe is easily doubled or tripled if you need to make more.IMG_2251

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