These Festive Dutch Kerstkransjes Cookies are a holiday treat that combines buttery richness with a delicate, melt-in-your-mouth texture. Infused with a hint of almond and a touch of vanilla, each bite offers a perfect balance of sweetness and warmth. Ready in just 30 minutes, they’re ideal for last-minute baking or gifting, bringing a touch of Dutch tradition to your table.

Their golden, ring-shaped design is as charming as it is delicious, making them a standout addition to any cookie platter. The crisp edges give way to a tender center, creating a delightful contrast that’s impossible to resist. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to spark joy and festive cheer.

Festive Dutch Kerstkransjes Cookies Ingredients

1 ¾ cups (8¾oz/247g) all-purpose flour
⅓ cup (2½oz/71g) superfine sugar (or granulated sugar, pulsed in a blender to make it finer)
1 teaspoon lemon zest (freshly grated for best flavor)
¼ teaspoon salt
10 tablespoons (5oz/142g) butter (cold and diced)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon almond extract
Egg wash (1 egg beaten with 1 tablespoon water)
¼ cup (1¼oz/35g) sliced almonds
Granulated sugar (for sprinkling)

Step-by-Step Instructions for Festive Dutch Kerstkransjes Cookies

In a medium bowl, mix together the flour, sugar, lemon zest, and salt until well combined.
Add the cold, diced butter and blend with a pastry blender or fork until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, vanilla extract, and almond extract together. Knead this mixture into the flour mixture until the dough just comes together.
Gather the dough into a ball, press to flatten, and place in an airtight container to chill for 30 minutes (or up to 3 days).
Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
On a floured surface, roll the dough out to ⅛-¼ inch (4-6mm) thick. Use a 2 ½-inch (6cm) scalloped-edged cookie cutter to cut out as many rounds as possible. Use a ¾-inch (2cm) round cutter to cut a hole in the center of each cookie. Reroll the scraps to make more cookies.
Place the cookies 1-2 inches apart on the baking sheets. Brush with egg wash, then sprinkle with sliced almonds and granulated sugar.
Bake for 15 minutes, rotating the pans halfway through, until the cookies are golden.
Let the cookies cool on wire racks while you bake the remaining batches.
String up with a little ribbon to use as decorations or enjoy as is. Store leftovers in an airtight container at room temperature for up to 5 days.

Festive Serving Suggestions

These Kerstkransjes cookies are perfect for holiday gatherings! Serve them on a decorative platter with a dusting of powdered sugar for an extra festive touch. Pair them with a cup of hot cocoa, mulled wine, or spiced tea for a cozy treat. You can also string them up with ribbon to create edible ornaments for your Christmas tree or as gifts for friends and family.

Storage and Freshness Tips

Store your cookies in an airtight container at room temperature for up to 5 days. To keep them crisp, place a piece of parchment paper between layers. If you’d like to prepare them ahead of time, the dough can be chilled in the fridge for up to 3 days or frozen for up to a month. Just thaw in the fridge before rolling and baking.

Time-Saving Hacks

To save time, prepare the dough the night before and let it chill overnight. When ready to bake, simply roll, cut, and bake! If you’re making a large batch, use multiple baking sheets to bake more cookies at once. Keep an eye on them while rotating the pans halfway through for even baking.

Recipe Variations to Try

Switch up the flavors by replacing the lemon zest with orange zest for a citrusy twist. For a nut-free version, skip the sliced almonds and sprinkle with colored sugar or festive sprinkles instead. You can also experiment with different extracts, like adding a hint of cinnamon or cardamom for a warm, spiced flavor.

Equipment Guidance

For best results, use a pastry blender to cut the cold butter into the flour mixture quickly and evenly. A floured silicone rolling mat and a scalloped-edge cookie cutter will make rolling and cutting the dough a breeze. If you don’t have a small round cutter for the centers, the cap of a spice bottle works perfectly!