Eierkoeken Recipe - Traditional Dutch Egg Cookies


Eierkoeken Recipe - Traditional Dutch Egg Cookies
Region / culture: Netherlands | Preparation time: 10 minutes | Cooking time: 15-20 minutes | Servings: 12



Eierkoeken, also known as Dutch egg cakes, are a popular treat in the Netherlands. These light and fluffy cookies are perfect for breakfast or as a snack with a cup of tea or coffee. They are easy to make and have a deliciously sweet flavor that everyone will love.


Eierkoeken have been a staple in Dutch cuisine for centuries. The recipe is simple and uses basic ingredients that are readily available in most households. These cookies are often enjoyed during special occasions or as a quick and easy treat for any time of day.


How to prepare

  1. Preheat the oven to 350°F/180°C. Beat the eggs with the sugar until the crystals have dissolved. If needed, you can add a little warm water to help dissolve the sugar.
  2. Add vanilla to the mixture. Sift the flour and baking powder together, then add them to the mixture. The dough should have the right consistency for piping. If it is too stiff, you can add a little warm water, but be careful not to make it too runny.
  3. Pipe small round shapes onto a cookie sheet lined with baking paper. Dust them with icing sugar. Bake for 15–20 minutes.


  • Add lemon or orange zest to the dough for a citrusy flavor.
  • Sprinkle chocolate chips or nuts on top of the eierkoeken before baking for a crunchy texture.
  • Substitute some of the flour with almond flour for a nutty taste.

Cooking Tips & Tricks

Make sure to beat the eggs and sugar until the crystals have dissolved to ensure a smooth and fluffy texture.

- Adding a little warm water can help dissolve the sugar and achieve the right consistency for piping the dough.

- Sifting the flour and baking powder together before adding them to the mixture will help prevent lumps in the dough.

- Be careful not to overmix the dough, as this can result in tough cookies.

- Dusting the eierkoeken with icing sugar before baking will give them a sweet and crispy crust.

Serving Suggestions

Eierkoeken can be enjoyed on their own or with a cup of tea or coffee. They can also be served with a dollop of whipped cream or a spread of jam for added flavor.

Cooking Techniques

Beating the eggs and sugar until the crystals have dissolved is crucial for achieving a light and fluffy texture.

- Sifting the flour and baking powder together before adding them to the mixture will help ensure a smooth dough.

Ingredient Substitutions

You can use almond or coconut sugar as a substitute for white sugar.

- Gluten-free flour can be used instead of regular flour for a gluten-free version of eierkoeken.

Make Ahead Tips

Eierkoeken can be made ahead of time and stored in an airtight container for up to a week. They can also be frozen for longer storage.

Presentation Ideas

Arrange the eierkoeken on a platter and dust them with icing sugar for a beautiful presentation. Serve them with fresh fruit or a dollop of whipped cream for an elegant touch.

Pairing Recommendations

Eierkoeken pair well with a variety of beverages, including tea, coffee, or hot chocolate. They also go well with a glass of milk or a fruit smoothie.

Storage and Reheating Instructions

Store leftover eierkoeken in an airtight container at room temperature for up to a week. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.

Nutrition Information

Calories per serving

Each eierkoek contains approximately 150 calories.


Each eierkoek contains approximately 25g of carbohydrates.


Each eierkoek contains approximately 2g of fats.


Each eierkoek contains approximately 3g of proteins.

Vitamins and minerals

Eierkoeken are not a significant source of vitamins and minerals.


Eierkoeken contain eggs and gluten.


Eierkoeken are a delicious treat that is relatively low in fats and calories. They are a good source of carbohydrates and proteins, making them a satisfying snack option.


Eierkoeken are a delicious and easy-to-make treat that is perfect for any time of day. With a light and fluffy texture and a sweet flavor, these Dutch egg cakes are sure to be a hit with everyone. Enjoy them on their own or with your favorite toppings for a delightful snack or dessert.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was wandering through a bustling farmers' market, searching for fresh ingredients to inspire my next culinary creation. As I perused the stalls filled with vibrant fruits and vegetables, fragrant herbs, and tempting baked goods, my eyes fell upon a small booth tucked away in a corner.

At this booth, an elderly woman with a kind smile was selling traditional Dutch treats. One of the items that caught my eye was a plate of Eierkoeken - round, golden-brown cakes that looked both simple and delicious. I approached the woman and struck up a conversation, expressing my interest in learning more about the recipe.

To my delight, the woman, who introduced herself as Oma Hilda, was more than happy to share her knowledge with me. She explained that Eierkoeken were a popular Dutch snack, similar to a cross between a pancake and a cookie. They were made with basic ingredients such as eggs, sugar, flour, and baking powder, and were traditionally served with a sprinkle of powdered sugar on top.

Oma Hilda invited me to her home the following week to watch her make a batch of Eierkoeken from scratch. I eagerly accepted her invitation, and on the appointed day, I found myself in her cozy kitchen, surrounded by the warm aroma of baking.

As she gathered the ingredients and began mixing them together in a large bowl, Oma Hilda shared the story behind the recipe. She told me that Eierkoeken had been a staple in her family for generations, with each new cook adding their own twist to the original recipe. Her version included a touch of vanilla extract for extra flavor, as well as a pinch of cinnamon for a hint of warmth.

I watched intently as she poured the batter onto a hot griddle, creating perfectly round circles that sizzled and bubbled as they cooked. After a few minutes, she flipped them over with a spatula, revealing a beautiful golden-brown crust on the other side.

Once the Eierkoeken were done, Oma Hilda removed them from the griddle and placed them on a wire rack to cool. She dusted them with a generous sprinkling of powdered sugar before offering me a taste. I bit into the soft, slightly sweet cake and savored the buttery flavor that melted in my mouth.

As I thanked Oma Hilda for her generosity and wisdom, she handed me a handwritten copy of the recipe for Eierkoeken. She encouraged me to practice making them at home and to share them with my own family and friends.

Over the years, I have made countless batches of Eierkoeken, perfecting the technique and experimenting with different variations. I have added fresh berries to the batter for a burst of fruity flavor, or drizzled them with melted chocolate for a decadent twist. Each time I make them, I am reminded of Oma Hilda and the special bond we shared over our love of cooking and tradition.

Now, as I pass on this recipe to my own grandchildren, I hope that they will cherish it as much as I do. For me, making Eierkoeken is not just about creating a delicious treat - it is a way to honor my heritage, connect with my loved ones, and keep the spirit of Oma Hilda alive in my kitchen.


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