Search thousands of recipes reviewed by home cooks like you.

Holland Butter Cookies

Holland Butter Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Dort

Dort

These cookies are delightful all year round. Buttery and light they will melt in your mouth.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 72 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Gina M
30

Gina M

12/13/2006

My first batch of these cookies did not turn out too well. They were one large, thin sloppy unit. I do not blame the recipe, I understand that when trying a new recipe many varibles can effect the outcome. I think I added too much baking soda. I did not have a 1/8tsp measuring device, so I guessed--obviously wrong. The cookies rose and spred out, did not brown and tasted like gooey butter. I decided to modify the rest of the batch. I added 1/2 cup more flour and mixed it in until the dough was smooth, slightly stiff, but creamy. I rolled less than a teaspoon full of the dough between my palms to form small balls, placed the balls about two inches apart on an ungreased cookie sheet, pressed a wet fork into the cookies twice--once horizantally and once vertically, and baked the cookies for 11 minutes. They came out beautiful and tasted great. Each cookie was uniform in shape and golden brown on the edges. My second batch- I increased the flour and slightly decreased the sugar, used a very small pinch of baking soda, and baked again as described above. They will be a part of my families holiday feast. My ten year old son loves them, and he's quite the cookie critic. Thanks for sharing this recipe!

GolfMommy
22

GolfMommy

11/4/2003

My family is from Holland and I've had butter cookies all my life. I just didn't care for the cookies at all. They were hard to get off the cookie tin and they were too buttery in my book. I also thought they were a little too flat. My son, who is 3, loves cookies, but would not eat these.

GINAMC
20

GINAMC

12/13/2006

I just finished baking these and they are awesome!! Rich buttery taste. They have the appearance of lace. Very thin but they do melt in your mouth. I rolled them in a ball and lightly flattened the first couple of batches but then I left them just in the ball stage and they still cooked and looked like the rest. THIS IS A KEEPER!!!

Similar recipes