Home » Recipes » Rolled Cookies » Cutout Cookies » Spanish Sand Cookies

Spanish Sand Cookies

Spanish Sand Cookies

Spanish Sand Cookies

Spanish Sand Cookies
4.5 rating based on 12,345 ratings
4.5/5 (4)
Course: Cutout CookiesDifficulty: Medium
Servings

36

cookies
Print

Buttery cutout cookies dusted with a cinnamon sugar topping.

Ingredients

  • For the cookies:
  • 1 cup butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 2 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • For the topping:
  • 2 tablespoons sugar

  • 1/4 teaspoon cinnamon

Directions

  • Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Sift together the flour, cinnamon, cardamom, cloves and salt; add to the creamed mixture, mixing well. Gather the dough together and wrap in plastic. Refrigerate at least 1 hour for easier rolling. Preheat oven to 375 F. Roll out the dough between sheets of lightly floured plastic wrap to about 1/3-inch thickness. Cut with cookie cutters and place on ungreased baking sheets. Combine the sugar and cinnamon; sprinkle over the top of the cookies and bake 12 to 15 minutes, until light golden. Transfer to wire racks to cool.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review

★★★★☆
Delicious, the cardamom makes the flavor interesting. The waiting is the hardest part ;)
- Sandy

★★★★★
love IT!!!!!!!!!!!!:)))
- A Baker

★★★★★
We made these for a Christmas Around the World project for our Homeschool Co-Op! They are so good! It's really important to refrigerate them! I rolled them out on a floured counter and floured the top of the dough too....flour is your friend with these cookies. We used 1/4 tsp Cinnamon and 1/4 tsp nutmeg in place of the cardamom. Found that tip on a website and it worked beautifully. Of course I wouldn't know cardamom if I had it! Will make these again!
- Shannon

★★★★☆
This dough is very rich. I could not roll it out well between the plastic Perhaps it needs to be refrigerated for quite a while. I did so for 2 hours/.
- Marilyn
Supported By: Starfish Reviews

Upload a photo of Spanish Sand Cookies

    Requirements: JPG or PNG, 5mb max, 1200px minimum. Good lighting, clear, cookies fill up the entire frame, no people. Poor-quality photos may be rejected.

    Rate this recipe!

    Scan this QR code to return to this page and rate the recipe.

    QR Code

    Alternately, you can return to this page to write your review:
    https://www.christmas-cookies.com/recipes/rolled-cookies/cutout-cookies/spanish-sand-cookies/