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Dutch Spice Cookies

 Dutch Spice Cookies
My sister gave me the recipe for these cookies, which have become a holiday tradition at our house. My kids tear into the spicy, crisp cookies right out of the oven. I prefer them cooled - but it's risky waiting. I might not get any!
20 ServingsPrep: 20 MIN. + CHILLING Bake 10 MIN./BATCH


  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon crushed aniseed
  • 1/4 teaspoon each ground ginger, nutmeg and cloves
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons 2% milk
  • 1 cup finely chopped slivered almonds


  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Combine the flour, spices, baking powder and salt; gradually add to
  • creamed mixture and mix well. Stir in milk and almonds.
  • Roll dough into a 16-in. x 10-in. rectangle between two sheets of
  • waxed paper. Cut into 2-in. squares. Cover with waxed paper and
  • refrigerate for 30 minutes.
  • Place squares 1 in. apart on ungreased baking sheets. Bake 375°
  • for 8-10 minutes or until firm. Remove to wire racks to cool. Yield:
  • 40 cookies.
Nutritional Facts: 2 cookies equals 187 calories,

2 of 2

Dutch Spice Cookies (continued)

Nutritional Facts: 10 g fat (5 g saturated fat), 19 mg cholesterol, 95 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.