Small spiced cookies handed out around Sinterklaas on December 5. Serve it with hot chocolate.
Pepernoten (Dutch Spiced Sinterklaas Cookies)
Ingredients
Scales from a half to a double batch; bake the extra trays in rounds.
- 2 cups (250 g)all-purpose flour
- ½ cup (100 g)dark brown sugar
- 3 tbsp (60 g)honey
- ¼ cup (60 g)butter, softened
- 3 tbsp (45 ml)milk
- 1 tspbaking powder
- 2 tspground cinnamon
- 1 tspground ginger
- ¼ tspground cloves
- ½ tspground anise
- 1 pinchsalt
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Instructions
- Whisk the flour, baking powder, spices and salt together.
- Beat the butter, brown sugar and honey until creamy, then mix in the milk.
- Add the dry ingredients and mix to a firm dough. Chill 30 minutes.
- Heat the oven to 350 F (180 C) and line two sheets with parchment.
- Roll the dough into 1/2-inch (1.5 cm) balls or pinch off small cubes. Place about 1 inch (2.5 cm) apart on the sheets.
- Bake 12 to 15 minutes until firm and browned underneath. Cool on the pan.
Tips
- Keep them small; larger balls bake soft rather than crisp.
- Grind whole anise seeds for the best flavor.
- Dutch bakers call the crunchy round version kruidnoten.
- Good with hot chocolate.
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Recipe FAQ
How long does it take to make pepernoten (dutch spiced sinterklaas cookies)?
Plan on 25 minutes of prep and 15 minutes of cooking, plus 30 minutes to chill. The recipe makes 100 cookies.
How should I store pepernoten (dutch spiced sinterklaas cookies)?
Store airtight for up to 3 weeks.
Can I make pepernoten (dutch spiced sinterklaas cookies) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 100 servings this recipe makes.
Whole recipe (100 servings): ~2000 cal · 50g fat · 350g carbs · 30g protein · 150g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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