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Hanukkah Gelt Cookies

Hanukkah Gelt Cookies
  • Prep 10 min
  • Total 20 min
  • Servings 16
Fun to enjoy during a spirited round of dreidel, these simple-to-make cookies require only three ingredients.
Updated December 13, 2011


  • 1 roll (16.5 oz) refrigerated sugar cookies
  • 16 pieces foil-covered chocolate coins (Hanukkah gelt), unwrapped
  • Bright yellow or blue sanding sugar


  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Cut dough evenly into 16 slices; place slices 2 inches apart on cookie sheet. Flatten each slice until it measures about 2 inches in diameter. Sprinkle slices with sanding sugar; place 1 piece of gelt on center of each slice.
  • 2
    Bake 8 to 10 minutes or until edges are light golden brown (gelt may be slightly melted but should hold its shape). Cool 5 to 10 minutes; remove from cookie sheets to cooling racks.

  • You can find sanding sugar in the baking aisle at most craft stores. If you can’t find it, use your favorite blue or yellow sprinkles.
  • Cookies will stay fresh up to five days in an airtight container.

No nutrition information available for this recipe
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