Pepernoten and kruidnoten are traditional Dutch treats associated with the Sinterklaas holiday, celebrated in the Netherlands and parts of Belgium. The origin of these spiced cookies dates back to the 16th and 17th centuries. During the Dutch Golden Age, when exotic spices such as cinnamon, cloves, nutmeg, and anise became more accessible through trade. These spices were incorporated into baked goods, especially for festive occasions. Pepernoten, the older of the two, are chewy and irregularly shaped, made with rye flour and anise. Kruidnoten, which are often mistakenly called pepernoten, are small, hard, round cookies more similar to speculaas, made with a blend of “speculaaskruiden” (speculaas spices). They became popular in the 19th century and are now the more commonly consumed variety during the Sinterklaas season. The treats are traditionally thrown around by Sinterklaas’ helpers, called “Pieten,” as part of the celebration.

Understanding the Difference Between Pepernoten and Kruidnoten

Although the terms are often used interchangeably, pepernoten and kruidnoten are two distinct traditional Dutch treats. Commonly enjoyed during the Sinterklaas season.

Pepernoten are soft, chewy, and typically cube-shaped. They are flavored with ingredients like honey and anise, and occasionally include speculaas spices. Their texture and mild sweetness give them a flavor profile similar to gingerbread.

Kruidnoten, by contrast, are small, round, and hard—more comparable to ginger nuts or spiced cookies. They are made primarily with speculaas spices, such as cinnamon, cloves, nutmeg, and cardamom, resulting in a crisp texture and a bold, aromatic flavor.

The key distinctions lie in both texture and taste: pepernoten are softer and subtly spiced, while kruidnoten are crunchy and intensely flavored. Recognizing these differences helps in appreciating the variety within Dutch festive baking traditions.

Kruidnoten are made by mixing flour, brown sugar, butter, baking powder, and traditional speculaas spices (like cinnamon, nutmeg, cloves, and ginger) into a dough. The dough is rolled into small balls and baked until golden and crunchy. Pepernoten, the chewier variant, use rye flour, honey or sugar, and anise for a softer, irregular texture. Both are classic Sinterklaas treats.

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Prep Time 30

Cook Time 20

Total Time 1 10

Servings: 48 servings

Course: Dessert

Cuisine: Netherlands

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour
1 cup brown sugar
8 tbsp unsalted butter, softened
3 tbsp milk
½ tsp baking powder
3 tsp speculaas spice mix (homemade below)
¼ tsp salt

Speculaas Spice Mix (homemade)

1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground anise (optional)
⅛ tsp ground cardamom (optional)
⅛ tsp ground white pepper (optional)

Equipment

Stand Mixer

Method

Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, mix flour, brown sugar, baking powder, salt, and speculaas spices.
Add the butter and milk. Knead into a smooth, firm dough.
Roll the dough into small balls about 1.5 cm (½ inch) in diameter
Roll the dough into small balls about 1.5 cm (½ inch) in diameter
Bake for 18–21 minutes, or until golden brown. Remove from oven and let cool. They will crisp up as they cool.

Notes

If Dough too dry, add a little extra milk (1 tsp at a time) if the dough feels crumbly. It should be firm but pliable.

If your hands are warm, the butter may soften too much. Rinse hands briefly with cold water and dry them before shaping the dough balls.

You can adjust the spice mix to your liking—add more cinnamon for warmth, or ginger for a bit of bite.

For extra crunchy kruidnoten, bake a minute or two longer. For a slightly softer center, bake slightly less and cool them on the tray.

Store in an airtight container at room temperature for up to 2 weeks. They stay crisp and flavorful!

(Optional) For a festive twist, dip half of each kruidnoten in melted milk, dark, or white chocolate and let them set on parchment.