• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

  • Home
  • Webshop
    • Rijsmandjes
    • Brood bakken
      • Mixen & Mengen
      • Snijden, rollen, schrapen
      • Rijzen
      • Bakken
      • Presenteren
    • Broodbak sets
    • Uitstekers
      • Uitsteker sets
      • Speciale XL uitstekers
      • Dieren
      • Bloemen en planten
      • Transport
      • Vormen
      • Lente & zomer
      • Kerst & winter
      • Halloween
      • Overig
    • Zoet bakken
      • Bakgereedschap
      • Papieren bakvormen
      • Overige bakvormen
      • Speculaasvormen en koekstempels
      • Houten lepels, spatels, schepjes…
      • Kerst & feest
  • Recipes
    • Best bread recipes
    • Sweet baking
    • Nederlandse recepten
    • Bread baking tips
    • Bread movies
    • WKB projects
    • Article index
  • Info
    • Contact Us
    • Baking Conversion Tools
    • Why Home Baking
    • Baking Glossary
    • Article Index
    • Bread Scoring with the Lame / Brood insnijden met de Lame
    • Send Us Your Loaf
    • Your Loaves!
  • About us
  • Show Search
Hide Search
You are here: Home / Sweet baking / Goudse Moppen: More Original Cookies from Holland

Goudse Moppen: More Original Cookies from Holland

17 Comments Sweet baking Cookies, goudse moppen

The word ‘mop’ refers to the shape of the cookie. In the 17th century it mend ‘baked stone’. But these cookies taste way better!

Are you serious? You’d rather watch reality TV shows than bake your own cookies? Now what is wrong with you? Watching reality TV will make you fat, lazy and depressed! Baking cookies will make you radiantly happy and svelte and loved by your friends! So, what are you waiting for? No, it doesn’t matter that it’s 10 o’clock in the evening. Fresh cookies smell wonderful at night. Believe me, you’ll sleep better after this. Start baking Goudse Moppen!

Ingredients for the original Goudse Moppen

makes approximately 30 cookies

200 g dairy butter

125 g soft white sugar (basterdsuiker)

1 egg yolk

zest of half an unwaxed lemon

2 g salt

250 g pastry flour /French type 45

sugar for rolling the dough

This is how you make the Goudse Moppen
Make the dough by creaming the butter and soft white sugar with a wooden spoon or spatula. Then stir in the egg yolk and lemon zest. Add the flour with the salt and combine until you have a cookie dough consistency (do not overwork the dough). Leave to rest in the fridge for an hour. Preheat your oven to 175ºC / 345ºF. Roll the dough into a sausage shape on a sugar coated worktop (divide in two if that’s easier) until it’s about 3,5 cm /1.5 inch ø. Cut the dough into slices about 1,5 cm/ half an inch thick. Bake them golden brown on a baking sheet in approx. 15 minutes and leave to cool on a wired rack.
As with all cookies, best eaten the same day or the next. So share generously with friends and colleagues, allowing you to bake even more and stay away from depressing fake reality. Drop that remote….I mean it!

NB: Goudse Moppen are traditional, sugar coated cookies from the city of Gouda in the province of Zuid-Holland, also famous for its cheese (kaas). When in Holland, go to a cheese shop and buy a piece of fresh cheese and take a bite! This is, next to our liquorice (drop), the thing we miss the most when abroad.

Sweet baking Cookies, goudse moppen

Reader Interactions

Share Your Comments & Feedback Cancel reply

Your email address will not be published. Required fields are marked *

Please read our comment policy below before submitting your comment:

  • Only comment or ask a question about a recipe as shown on our website
  • Only comment or ask a question when you have sticked to the recipe
  • We love to help you, but please do not make the questions feel like school homework

The coming months we will take a break from answering comments on our Weekend Bakery site.

Due to recent events our priorities have shifted and we need to focus on what matters most and give attention to our family and people who need us.

Comments

  1. Lesley Hofmann says

    April 29, 2017 at 17:49

    REALLY enjoyed these – Lovely texture and taste. We are so enjoying working our way through all your wonderful recipes.

    I also enjoy Jan Hagel cookies – Do you have a recipe for these? (I was wondering if you could use the Goudse Moppen as the base, or is it a vastly different dough?)

    Reply
    • Weekend Bakers says

      May 4, 2017 at 15:39

      Hi Lesley,
      So great to read your comment. And thank you for letting us know you like our recipes. The moppen are very Dutch, as are the Jan Hagel, but unfortunately we do not have a recipe for them to offer on our website. But it is a lovely cookie to bake and eat. The ingredients are different from the moppen so we would suggest using a recipe that is truly ‘Jan Hagel’. Maybe this link is a good start as the recipe is based on one by famous Dutch baker Cees Holtkamp: boisdejasmin.com/2013/…ecipe.html

      Wishing you many more hours of baking happiness.

      Greetings from Holland,

      Ed & Marieke

      Reply
      • Lesley Hofmann says

        May 4, 2017 at 16:23

        Thank you SO much – I really appreciate it. Can’t say how much I look forward to your posts. You are an inspiration to me!

        Reply
        • Weekend Bakers says

          May 4, 2017 at 17:44

          Thank you again Lesley, you make us happy 🙂

          Reply
  2. Chantal Duvall says

    December 20, 2015 at 15:45

    I took cooking classes in Liege (Belgium) in the early 1960 !!! and we made a cookie the teacher called “MOQUES de HOLLANDE”.
    I have been trying for many years to find the recipe without any success but now I have it, thanks to you!
    Then I moved to Texas in the 1979’s and a little tearoom served delicious KANOS. Those were made by a Dutch baker but I could not get the recipe… (he made them for an airline…).
    BINGO again ! You had this recipe again.
    Thanks for your delicious and well explained recipes.

    Reply
    • Weekend Bakers says

      December 23, 2015 at 17:46

      Hello Chantal,
      How wonderful! We had never heard of the name ‘Moques de Hollande’ and when we google these words we get pictures of the French president 🙂
      So great we can the source for you for these recipes. Hope they will give the results you expect and please just ask if anything is not clear.

      Happy Holland baking treats!

      Greetings from the low countries and ‘Gelukkig Kerstfeest’ !

      Reply
    • Frances van Niekerk says

      August 21, 2020 at 19:03

      Moke de Hollande ou Petit sablés

      Reply
      • Weekend Bakers says

        August 23, 2020 at 12:15

        Thank you Frances, with this different spelling we do get the cookies when we do a search!

        Reply
  3. Mrs Jean Betts says

    May 20, 2015 at 13:17

    I am looking for the recipe for Botter Moppen. I had this years ago and lost it. It had lemon zest in it and was rolled in sugar and put in the refrigerator, then cut into slices and baked. They did not contain any eggs and were delicious. My daughter is an administrator for a poodle rescue team and they are meeting up for a walk and picnic on Sunday with all the rescue dogs and their owners. We would like to make lots of these biscuits and hand them out as a gift for everyone. I would be pleased if you could help.

    Reply
    • Weekend Bakers says

      May 20, 2015 at 17:42

      Hello Jean,
      These Goudse moppen are really just a regional variation on the ‘botermoppen’ recipe. The basic recipe without the egg yolk you could try uses 150 g self raising flour (because there is no egg, you normally see the use of a raising agent in the basic recipe, otherwise the cookie will be very hard) 100 grams of butter and 75 grams of sugar. The rest of the recipe is pretty much the same. You can also make the sausage shape before refrigerating the dough and then slice it. You can also use vanilla sugar for the coating.

      Hope it will be a great success!

      Happy moppen baking and greetings from Holland,

      Marieke

      Reply
      • Mrs Jean Betts says

        May 21, 2015 at 11:34

        Thank you so much for taking the time to forward the recipe. I will be making these tomorrow and I am sure they will be delicious. I visited Holland a few years ago and was very impressed with the bakeries and the beautiful confectionery. xx

        Reply
  4. Pamela Michell says

    September 10, 2013 at 00:05

    I purchased some of these Cookies in ARUBA last week and could not stop eating them. They were delicious. The Arubian People speak Dutch. I will need to look up grams to cups.

    Reply
    • Weekend Bakers says

      September 10, 2013 at 12:56

      Hi Pamela, how great that you visited Aruba and they sold these cookies. To help you I did some calculating for you. But bear in mind that with the ingredients you use (type of sugar and flour) it could be you still have to adjust a little bit. You need 1 stick and 6 tablespoons of butter, 1 and 1/4 cup of soft white sugar. Little less than 1/2 teaspoon salt and 2 cups of flour.
      Hope it works out.

      Happy Baking!

      Greetings from Holland,

      Marieke

      Reply
  5. Weekend Bakers says

    August 28, 2011 at 16:13

    Hola Irmina,
    Muchas gracias for your kind words in Spanish. Our understanding of your language is very minimal, but we know you are agreeing with us ;))

    Reply
  6. Irmina Díaz-Frois Martín says

    August 28, 2011 at 14:09

    Sí, sí, yo también prefiero hornear galletas que ver la televisión. Da mucha satisfacción. Estas se ven geniales.
    Un saludo.

    Reply
  7. Marieke says

    December 18, 2010 at 11:26

    Hi Antje,
    You must be of Dutch origin with such a name! The word ‘mop’ refers to the shape of the cookie. In the 17th century it mend ‘baked stone’ and from that derived ‘hard baked cookie’. The shape of the cookie is probably the same as the shape of a certain stone in masonry. Different cities/towns have their own ‘mop’ cookie. You have the Goudse moppen from this recipe from the town of Gouda. You have Weesper moppen from Weesp and Dierense moppen from Dieren (less well known). A ‘mop’ or ‘mopje’ nowadays almost always refers to a joke. I know a good joke / Ik weet een leuk mopje / leuke mop. There is a connection with the meaning of the word ‘mop’ as it is used today and the old meaning of the word. It is used in a metaphorical way now but I can’t quite put the meaning of hard baked stone, cookie and joke together. Could be at one point people thought it was funny to trow a mop or stone at someones head and then told someone about it. Don’t know if that’s a good joke 😉 the person with the bump on his head is not laughing. Hope you like the information.

    Wishing you lots of baking fun!

    Marieke

    Reply
  8. Antje Scott says

    December 18, 2010 at 01:48

    Have not made these but discovered a different “moppen” recipe in my German cookbook. Why are they called “moppen”? Dying to find out what the word means. I thought of a mop – my cookies are called Dutch (Holländische) Moppen. So tasty and easy – my kids and my class loved making them. Great for allergy kids, no dairy and they can be made with gluten free flour. I will try these out next. Just discovered the website and I will check in frequently. I made cookies last nigth and went to bed happy. Great website!

    Reply

Primary Sidebar

Search

Categories

  • Best bread recipes
  • Bread baking tips
  • Bread movies
  • Highlight
  • Nederlandse recepten & tips
  • Seasonal Suggestions
  • Sweet baking
  • WKB projects

Info

  • About Us
  • Article Index
  • Baking Conversion Tools
  • Baking Glossary
  • Bread Scoring with the Lame / Brood insnijden met de Lame
  • Contact Us
  • Send Us Your Loaf
  • Why Home Baking
  • Your loaves 22
  • Your Loaves More 1 !
  • Your Loaves More 2 !
  • Your Loaves More 3 !
  • Your Loaves More 4 !
  • Your Loaves!

Seasonal Suggestions

Video: Baking pizza in our outdoor oven – short clips to inspire you

Our favorite simple sandwich loaf

Ficelle with sourdough

The perfect chocolate chip cookies

A fun & fast fougasse

Pinwheels & pain aux raisins

Footer

Recent Articles

  • Old friends raisin bread – A new favorite!
  • Taking a break…but not from baking!
  • Pumpkin buns with salted maple butter
  • Favorite flatbreads: The Turkish lahmacun – our style
  • Guest posting: Wouter Groeneveld – Save the sourdough
  • Buns with spelt & oat poolish
  • Guest posting: Wouter Groeneveld – Red Zuurdesem
  • Stefano shares: Baking in Italy during times of lock down
  • 10 year Weekend Bakery: Our 10 best loved recipes!
  • Video: Baking pizza in our outdoor oven – short clips to inspire you

Tags

banneton boule Bread bread baking tips bread oven bread tips brioche butter cakes cheese chocolate christmas cinnamon Coffee Cookies couche cranberries Dutch flatbread focaccia Holiday baking honey hybrid method Laminated dough muesli muffins no knead pain rustique Patisserie pie pies & tarts pizza poolish preferment rofco bread oven rye rye bread scones sourdough stretch&fold vanilla Viennoiserie walnuts whole wheat yeast

WKB on Social Media

  • Pinterest
  • Twitter
  • YouTube

Favorites

  • De Zandhaas – Our local flour mill
  • Real Bread Campaign
  • The Fresh Loaf
  • The Perfect Loaf

All photos and text Copyright 2005-2020 by weekendbakery.com