St. Nicholas Cookies
Submitted by golfer100
St. Nicholas cookies are buttery, spiced Dutch-style holiday cookies loaded with cinnamon, cloves, nutmeg, ginger, and chopped almonds. Slice-and-bake or press into carved wooden molds.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThese spiced holiday cookies carry the warm, nostalgic flavors of a European Christmas market in every crisp, buttery bite.
Dark brown sugar gives the dough a deep molasses sweetness, while a generous blend of cinnamon, cloves, nutmeg, and ginger fills the kitchen with that unmistakable holiday aroma. Chopped almonds add crunch throughout.
The dough chills overnight, making these a perfect make-ahead holiday project. Slice them thin for crisp, elegant rounds, or press the dough into traditional carved wooden speculaas molds for stunning decorative cookies.
Either way, they bake in about 10 minutes and taste like the holidays distilled into cookie form.
Kitchen Tips
- Use dark brown sugar, not light, for the deepest molasses flavor and color
- Cut the butter into the flour mixture until it truly resembles cornmeal; this ensures a tender, crumbly cookie rather than a tough one
- The dough needs a full 6 hours or overnight in the fridge to firm up enough for clean slicing
- Dust wooden molds generously with flour and press firmly into every detail for sharply defined patterns
Variations
- Dip cooled cookies halfway in melted dark chocolate for an indulgent twist
- Add a pinch of white pepper for a subtle, warming heat in the background
- Swap almonds for hazelnuts for a more central European flavor
Ingredients
Directions
In a small bowl, stir together the brown sugar and milk; set aside.
In a large bowl, stir together the flour, cinnamon, cloves, nutmeg, ginger, baking powder and salt.
Cut in the butter until the mixture resembles cornmeal.
Add the brown sugar mixture and almonds; mix well to form a dough, using your hands.
Form the dough into a ball, or if the dough is to be sliced, shape into two rolls 7-inches long by 2-inches in diameter.
Wrap in foil, plastic wrap or waxed paper.
Refrigerate for 6 hours or overnight.
Preheat oven to 350℉ (180℃). Cut the dough into ¼ inch thick slices.
Or mold the cookies in decorative carved wooden molds.
To mold cookies, brush the mold with flour so that every nook and cranny is well dusted.
Press the dough into the mold to fill it completely; scrape off any excess dough.
With the tip of a small knife, loosen the dough at the edge of a pattern.
Turn the mold over onto an ungreased cookie sheet and tap to remove.
Or roll the dough out to ¼ inch thick with a patterned rolling pin and cut around the cookies to separate.
Place the cookies 1 inch apart on ungreased cookie sheets.
Bake for 10 to 12 minutes, or until the edges are lightly browned.
Cool on the cookie sheet for 1 minute.
Transfer to wire racks.
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