![]() ![]() For this recipe, it is important to use instant or rapid-rise yeast. But, the yeast gives the Dutch cookies just enough lift to have a small air pocket. It seems counterintuitive that such flat cookies would use yeast. The crunchy sanding sugar becomes embedded into the cookies, creating sparkling cookies and a sugary sweet crunch. Instead of rolling the dough out on flour, you roll the dough out on sanding sugar. What Makes These Dutch Cookies so Unique No Sugar in the BatterĪrnhemse meisjes are the only cookies I’ve ever seen with no sugar or sweetener of any kind in the batter! These Dutch cookies get their sweetness from the sugar on the outside of the cookie. They are always so popular and you can even make them in fun shapes like I do when I make dessert nachos. While some might argue that other Dutch cookies like speculoos or Biscoff cookies are the best ones, don’t rule out Arnhemse meisjes until you’ve tried them. ![]() These Dutch cookies are sometimes called sparkling cookies because they’re covered in sanding sugar and sparkle in the light! Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.Dutch cookies called Arnhemse meisjes are cracker thin, sweet, crunchy, and irresistible. Place dough a few inches apart on prepared baking sheets. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. Now pour this over the flour mixture, and stir until just combined. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Remove from heat and stir in the molasses, sugar, and fresh ginger. Heat the butter in a saucepan until it is just barely melted. In a large bowl whisk together the flour, baking soda, ground ginger, and salt. Set aside.įinely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. You can use light brown sugar, or light muscavado sugar in place of the natural cane sugar.Ģ cups / 8.5 oz / 245 g whole wheat pastry flourġ/4 cup / 2 oz / 60 ml unsulphured molassesĢ/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, siftedġ 1/2 tablespoons grated fresh ginger, peeled I used a Scharffen Berger Bittersweet 70% here. As far as the unsulphured molasses goes, I use Wholesome Sweeteners or Plantation Organic Blackstrap Molasses. Or feel free to use all-purpose flour if that is what you have on hand. ![]() If you can't locate whole wheat pastry flour, you can substitute spelt flour. Thanks again to Tim at Lottie & Doof for inviting me to participate. There's a more comprehensive list of Christmas Cookies here as well! I loved these elegant, powder-kissed Swedish Rye Cookies, and my pal Sante's Hermit Cookies were great as well - they're full of nuts and spices and currants, topped with a snow-cap of icing. No sore arm muscles )Īnd while we're on the topic of holiday cookies, I thought I should point two favorites from last year. Instead you mix the sweeteners into barely-melted butter, add the egg, and pour that over the flour mixture. Said another way, you don't need to cream the butter into the sugar, which is where most of the effort is usually required. They are a breeze to mix up by hand, meaning there's no reason to dirty up your electric mixer. That's what I had in mind as I set out to make them. For the people who have been visiting my site for a while, think of them as the love child of the itsy bitsy chocolate chip cookies and the triple ginger cookies. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate (when they're still warm). They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. My contribution is these Sparkling Ginger Chip Cookies. It's exciting (and a bit intimidating) to be following Dorie, and Avery Wittkamp from Marlow & Sons - each day L+D will feature a new cookie recipe (through December 12). Today I'm participating in the 12 Days of Cookies on one of the sites I love to visit most, Lottie + Doof.
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