It’s that time of the year again to bake your own Dutch ginger cookies aka Dutch kruidnoten. Dutch ginger nuts (you can translate it in so many ways) are already for sale in stores since the end of August, but nothing beats homemade kruidnoten. It’s fun to make the Dutch spice nuts (see, yet, another translation) to roll the small balls and flatten them. The smells coming from the oven when you bake them are super. It warms you and it’s just what you need this time of the year.
The recipe is from the cookbook Strooigoed from Anne-Marij de Koning. She calls them pepernoten, but those are actually different cookies. These are kruidnoten. What you need for these cookies is flour, baking powder, cane sugar, castor sugar, salt, butter, milk and speculaas seasoning. Except for the last one you will probably all have them in your pantry. You can make the speculaas seasoning yourself, or you can substitute it with pumpkin spice mix, which is similar. It’s not exactly the same, but comes close. I usually use this recipe from Zoetrecepten when I make speculaas seasoning.
This isn’t the only recipe for kruidnoten on the blog, here is another one. Or make them extra special and try out Chocolate Kruidnoten with Cranberries and Hazelnuts. If you want another Sinterklaas recipe try these Speculaas Waffles.
Easy to prepare and the kruidnoten are delicious. I changed nothing to the recipe.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Dutch Ginger Cookies
Allergies: gluten, wheat, dairy, sugar.
200 grams flour
2 tablespoons baking powder
50 grams cane sugar
A bit of salt
50 grams brown castor sugar
2 tablespoons speculaas seasoning
100 grams butter
3 to 4 tablespoons milk
Mix flour with baking powder, cane sugar, castor sugar, speculaas seasoning, salt and butter in a bowl into a crumbly dough. Add bit by bit the milk.
Make small balls from the dough, the size of a marble.
Place the balls on a baking sheet. Flatten the balls a bit.
Bake in a preheated 180°C/356°F oven for 15 to 20 minutes. Let cool down completely.
Serve and enjoy!
- Recipe source is the cookbook Strooigoed from Anne-Marij de Koning.
- Enough for about 40 small cookies.
- Speculaas seasoning can be substituted with pumpkin spice mix.
- If you want the kruidnoten to be soft add more milk (4 tablespoons), if you want them to be crunchy add less (3 or less tablespoons).
- They need to still be a bit soft when you take them out of the oven.