In my quest for unique cookies, Arnhem cookies stood out like a sparkling light. On the King Arthur Flour blog, they are called Crystal Diamonds and sparkle-icious. I’m just going to call Arnhem cookies “sparkle cookies”.
Sparkle cookies are made with cracker dough containing no sugar. Instead of rolling the dough out on flour, you roll the dough out on sanding sugar. The crunchy sanding sugar becomes embedded into the cookies, creating visual appeal and a sugary sweet crunch. I know that I’ll be pulling this recipe from the files (looking it up on the blog) again and again to revisit the buttery caramel-like crisp pleasure they bring – especially because my mother-in-law just declared them her new favorite cookie (tied with these).
These sparkle cookies contain yeast, but this isn’t some complicated bread recipe – you’ve got this!
Sparkle Cookie Recipe
The recipe, it seems, is originally derived from Arnhemse meisjes (“Arnhem Girls”), a signature cookie of Arnhem in the Netherlands.
When you see the recipe below, please forgive me for not getting permission from Hagdorn, the baker at Van Zalinghein in Arnhem who developed it around 1829.