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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



Buttery cutout cookies dusted with a cinnamon sugar topping.


  • 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


  • 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.


Name & Location
(example: Sue in LA)

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
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