Duimpjes Dutch Cookies Recipe

A treasured recipe for Duimpjes, delightful Dutch thumbprint cookies, passed down from the 1947 Michigan Dutch Chapter of the United States Regional Cookbook (Culinary Institute of Chicago). These melt-in-your-mouth cookies are spiced with anise and studded with crunchy almonds, perfect for holiday baking or any special occasion. Get ready to taste a piece of history!

Prep Time 15 mins
Cook Time 27 mins
Calories 64.8 kcal
Protein 2g
Rating 4.0 (1 Reviews)
Duimpjes Dutch Cookies

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Duimpjes Dutch Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Duimpjes Dutch Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Duimpjes Dutch Cookies

  1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer for best results.
  3. In a separate bowl, whisk together the flour, salt, and baking powder.
  4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  5. Stir in the slivered almonds and anise seed.
  6. Using a teaspoon, drop rounded portions of dough onto the prepared baking sheets, leaving some space between each cookie.
  7. Bake for 12-15 minutes, or until the edges are golden brown. Keep a close eye on them as ovens vary.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

12g

Fat

6g

Carbs

2g