B.F.S.: Sinterklaas Cookies

Do you happen to have an extra 5 sticks of butter handy and not sure how to use them? I have an excellent suggestion for you, Sinterklaas Cookies!

If you can’t tell by the name they are a Christmas cookie, but according to my kids they are good all year round. All three of them where excited to find out that these were the next in the Baking For the Soldiers (B.F.S.) line up.

Print Recipe

Sinterklaas Cookies

These crisp spice cookies are perfect for Christmas morning.

Prep Time

15 minutes

Cook Time

10-12 minutes per batch

Servings

dozen

Ingredients

• 2 1/2 cups butter softened
• 2 cups granulated sugar
• 2 cups packed brown sugar
• 6 cups flour
• 1 Tbsp ground cinnamon
• 1 1/2 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground nutmeg

Prep Time 15 minutes Cook Time 10-12 minutes per batch Servings dozen Ingredients 2 1/2 cups butter softened 2 cups granulated sugar 2 cups packed brown sugar 6 cups flour 1 Tbsp ground cinnamon 1 1/2 tsp baking soda 1 tsp ground cloves 1 tsp ground nutmeg

Instructions

1. Cream the 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-inch long roll. Wrap in plastic; refrigerate overnight.
2. Preheat oven to 375 degrees Fahrenheit. Unwrap the rolls and cut dough crosswise into 3/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake until set, 10-12 minutes. Remove from pans to wire racks to cool.

Recipe Notes

Recipe comes from the Taste of Home: Holiday Cookies and Candies, Winter 2018 issue.  Submitted by Charli Fontana.

This makes a big batch of cookies. And with as much flour as it calls for it gets a bit hard to stir. I use a regular hand mixer which gets bogged down. So if you have a stand mixer I highly recommend you use it.

The dough will be crumbly, but it will stick together quite nicely as you work it into log shapes.

They look a bit like dough sausages, don’t they?

After chilling overnight they are ready to bake. The recipe states that they should be cut into 3/4 inch slices. This size keeps them soft after baking. I have made them using 1/2 inch slices in the past. This makes for a crisper cookie. So adjust your slice to your preference.

As you can see these are fairly big chunks of cookie dough.

And they make fairly large cookies.

(That’s a salad plate, not a dinner plate. They’re not giants, just very big.)

Please don’t wait until Christmas to try this recipe. I would love for you to try them. Then come back and leave your comments down below!

Remember there is a cookie recipe contest going on until April 8, 2019. Go on over to B.F.S.: Chocolate Chip Cookies for the details.

Come back next week for Turtle Biscotti!