Dutch Christmas butter cookies, known as "kerstkoekjes," have been a staple of Dutch holiday celebrations for centuries. Families traditionally bake them together, often using wooden cookie cutters that depict seasonal symbols like stars, bells, and windmills, symbolizing warmth and togetherness during the winter season.

In the northern provinces, cookies are often flavored with anise or almond extract, while in the south, a thin layer of almond paste is sandwiched between two cookies. Some regions add a hint of speculaas spice, giving the cookies a deeper, caramelized flavor.

They are typically arranged on a decorative platter alongside other treats like marzipan, speculaas, and chocolate letters. Often, a cup of warm mulled wine (glühwein) or hot chocolate is served alongside the cookies for dipping.

Besides Christmas Eve and Christmas Day, these cookies are also popular during Sinterklaas (St. Nicholas) celebrations in early December and are often given as homemade gifts to friends and neighbors.

Their buttery, melt‑in‑your‑mouth texture comes from a high butter‑to‑flour ratio and the chilling step, which is less common in many other European cookie recipes. The use of simple spice blends like cinnamon keeps the flavor classic yet distinctively Dutch.

Common errors include over‑mixing the dough, which develops gluten and makes cookies tough, and skipping the chilling step, which leads to excessive spreading. Also, using melted butter instead of softened butter can cause the dough to become greasy.

Chilling solidifies the butter, allowing the cookies to hold their shape and achieve a crisp edge while staying soft inside. A quick‑mix method often results in thin, flat cookies that lack the characteristic buttery bite.

Yes, you can bake the cookies up to three days in advance and store them in an airtight tin at room temperature. For longer storage, freeze the baked cookies and reheat briefly before serving.

The cookies should have a pale golden edge with a slightly glossy surface. They should be firm to the touch but give a little when pressed gently, indicating a tender interior.

When the edges turn a light golden brown and the tops are set without any wet sheen, the cookies are done. They will continue to firm up as they cool on the baking sheet.

The YouTube channel Nicole Renard focuses on home‑cooked, family‑friendly recipes with a strong emphasis on seasonal and holiday dishes, offering clear step‑by‑step tutorials for cooks of all skill levels.

Nicole Renard blends traditional Dutch techniques with modern convenience, often highlighting cultural stories behind each dish and providing practical tips like chilling dough and using simple pantry ingredients, which sets her apart from channels that focus solely on flashy presentation.