Sinterklaas Cookies Recipe
Sinterklaas Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
After opening our gifts on Christmas Eve as a child, we would make these cookies for Santa Claus to snack on with his glass of milk. These crisp spice cookies are delicious dipped in milk—or in coffee on Christmas morning. —Charli Fontana, Pella, Iowa
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
64 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 2-1/2 cups butter, softened
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 2 large eggs
  • 6 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Directions

Cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough into quarters; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate overnight.
Preheat oven to 375°. Unwrap rolls and cut dough crosswise into 3/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Remove from pans to wire racks to cool. Yield: about 5 dozen
Originally published as Sinterklaas Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 160 calories, 7g fat (5g saturated fat), 25mg cholesterol, 91mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 2g protein.

  • 2-1/2 cups butter, softened
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 2 large eggs
  • 6 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  1. Cream butter and sugars until light and fluffy. Beat in eggs. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Divide dough into quarters; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate overnight.
  2. Preheat oven to 375°. Unwrap rolls and cut dough crosswise into 3/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Remove from pans to wire racks to cool. Yield: about 5 dozen
Originally published as Sinterklaas Cookies in Cookies & Candies Bookazine 2017

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