South African Traditional Soetkoekies Sweet Cookies
Indulge in the comforting flavors of South African tradition with Soetkoekies sweet cookies, a beloved treat that's perfect for any occasion. These spiced sugar cookies are rich with the warm aromas of cinnamon, nutmeg, and ginger, balanced by the creamy goodness of butter and a hint of vanilla. Crafted with everyday pantry staples, the recipe forms a soft, pliable dough that's rolled and cut into charming shapes, making it as fun to prepare as it is to eat. Perfectly golden and delicately crisp, Soetkoekies are ideal for serving alongside tea or coffee, or enjoyed on their own as a satisfying snack. With a quick prep time and the simplicity of baking, this traditional cookie recipe is your gateway to South African culinary heritage, offering a delightful homemade experience that the whole family will savor.
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Recipe Information
Ingredients
- 250 grams unsalted butter
- 200 grams granulated sugar
- 2 large eggs
- 500 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 50 milliliters milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or on low speed until a soft dough forms.
Add the milk and mix until the dough is smooth and pliable. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. If it's too dry, add a splash more milk.
On a lightly floured surface, roll out the dough to about 5mm (1/4 inch) thickness.
Use cookie cutters of your choice to cut out shapes, and carefully transfer the cookies to the prepared baking sheets, leaving about 2cm (1 inch) of space between them.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the cookies as is or with a dusting of powdered sugar for a simple, sweet finish. Store them in an airtight container for up to one week.
Nutrition Facts
Calories |
4584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 1085 mg | 47% | |
| Total Carbohydrate | 590.3 g | 215% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 202.1 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 207 mg | 16% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
