Starring Your Favorite Spice Cookies
Put A Little Spice Into Your Day
The smell of cinnamon, nutmeg, and cloves, allspice, mace and molasses fills the air when you bake these well loved cookies. The crunch, the chewiness, or melting softness when dunked in your coffee, it tastes like Christmas and brings memories to mind of Grandma's kitchen.
If ever there were a cookie that best represented Christmas time it would be the spice cookie. I love all sorts of cookies, but the spice cookies reign supreme when it comes to a flavor most identified with the Christmas season.
Here are the star spice cookie recipes!
Bake Like A Professional - Silicone Baking Mat
For the professional difference in cookie baking, try one of these baking liners.
Gingerbread - The Essence of a Spice Cookie
What Makes Your Spice Cookies Star On The Holidays?
No contest here on which is my favorite spice cookie. And sometimes we are unsure whether we like gingerbread best for eating or decorating- so we do both! Gingerbread is a very old recipe that has managed to be past down through centuries of generations. There were even guilds of bakers dedicated just to the production of this famous kind of cookie.
Besides the spices, which are usually a redolent mix of cinnamon, nutmeg, clove, and allspice, the primary flavor ingredient is molasses. There are a number of types of molasses, and the use of a particular one will give a characteristic flavor to the gingerbread dough. Sorghum (a cereal grass, Sorghum bicolor) syrup may also be used.
Usually made from cane sugar, though sometimes from beet and other sources, there are "Sulphured molasses", "Unsulphured molasses" and three grades of molasses: mild, dark, and blackstrap.
I like the brand called "Grandma's", but you can substitute these for molasses, if you don't have it on hand:
* black treacle
* dark corn syrup
* maple syrup
* ¾ of the volume of firmly packed brown sugar, especially soft dark brown sugar.
Read on and try other types of Spice Cookies.
This recipe is included in all My Christmas and Favorite Recipes collections- they are an acquired taste when I make them my way ( with dark molasses and rolled extra thin, baked crisp (but never overbaked!).
Deeply satisfying molasses flavor and a firm, thin cookie that makes a beautiful base for simple royal icing decorating.
- 4 cups sifted flour
- 1 c. light molasses
- 1/2 c. butter -softened
- 1/2 c.packed light brown sugar
- 3/4 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. salt
- 1/2 tsp.cloves
- 1/3 cup egg whites (about 2)
- 3 3/4 -4 cups sifted confectioners sugar
- Make dough:
- Sift flour with baking soda, salt, and spices; set aside.
- In large bowl,beat brown sugar,butter,and molasses til well-combined.
- With wooden spoon,stir in flour mixture, then mix with hands til combined.
- Form dough into ball. Wrap in saran wrap or wax paper and refrigerate overnight.
- Next day: Preheat oven to 375 F. Lightly grease cookie sheets.
- Divide dough into 4 parts. Refrigerate until ready to roll out.
- On lightly floured surface, roll out dough to 1/8 inch thick.
- Use cookie cutters in your favorite shapes to cut out cookies.
- Place cookies 1 inch apart on cookie sheets and bake 6-8 minutes. Remove to wire racks to cool.
- Make frosting:
- In med. bowl,beat egg whites with 3 3/4 cups powdered sugar to make a smooth,stiff frosting.
- Add more sugar if necessary. Cover with damp cloth until ready to use.
- Decorate cookies :
- Pipe frosting through #4 writing tip outlining cookies and making polka-dots.
contains trace amounts of vitamins and significant amounts of minerals.
An Amazing Rolling Pin
I use a variety of rolling pins, but the marble rolling pin is my favorite for rolling out extra thin cookies in a jiffy. It is pretty on the counter, too.
Keep it cool
A Different Kind Of Spice Star
Great way to use extra egg whites if you are making cookies that call for extra yolks. Easy and perfectly lovely cookies. If you are avoiding wheat- this is the recipe for you!
Some recipes add a pinch of salt and/or Â½ tbsp kirsch or lemon juice into the dough mixture. Experiment with those flavor additions for extra flavor kick.
- 1/3 cup egg white (2 egg whites)
- 1 1/4 cups granulated sugar
- 1 1/2 cups unblanched almonds-ground
- 1 1/2 tablespoons cinnamon
- 1 cup sifted confectioner's sugar
- In small bowl of electric mixer, let egg whites warm to room temperature (about an hour).
- At medium speed beat egg whites until soft peaks form, on mixer beaters.
- Add 1 1/4 cups granulated sugar to egg whites, 2 T. at a time, beating after each addition. Continue to beat until mixture is thick and glossy- about 10 minutes.
- In medium bowl, combine almonds with cinnamon. Stir in egg white mixture; mix to combine well.
- Refrigerate dough, covered, overnight.
- Lightly sprinkle wooden board or pastry cloth with sugar Roll out dough -half at a time to 1/4 inch think. ( If you don't mind the addition of flour, you can use a sugar -flour mixture to dust the board)
- Using 3 inch star cookie cutters cut out cookies. Place 1 inch apart on lightly greased cookie sheets.
- .Let cookies stand uncovered at room temperature for 2 hours.
- Preheat oven to 300F. In small bowl combine confectioners sugar with 2 Tablespoons water; mix into smooth glaze.
- Bake cookies 20 minutes. Brush tops with glaze; bake 5 minutes longer. Remove to wire rack; cool.
Nutmeg Flats - Delicious cookie with nutmeg spiced crunch
With long, slow baking these turn into rich buttery brittleness.
Serves: 96 small bars
- 1 cup butter
- 1 cup sugar
- 1 large egg -separated
- 2 cups flour
- 1 1/2 teaspoons fresh grated or ground nutmeg
- In a large bowl of mixer, cream the butter and sugar until fluffy.
- Add egg yolk and beat well. Stir in flour and nutmeg.
- Using a small spatula or lightly floured fingers spread evenly in ungreased 15 x 10 x 1 inch jelly roll pan.
- Beat egg white slightly and brush over the top. Smooth surface with fingertips. Bake in 275 F. oven until rich golden brown -about an hour.
- While hot, cut into 2x3/4 inch bars; remove to racks to cool.
Famous Lebkuchen - A rendition of this traditional German favorite cooky
Be sure to soften them in an airtight container for 3-4 days. They are long keepers and perfect for sending.
**Lebkuchen were invented by Medieval monks in Franconia, Germany in the 13th century.**
Serves: 5 dozen
- 3/4 cup honey
- 1/4 cup molasses
- 3/4 cup packed brown sugar
- 1 egg
- 1 tablespoon lemon juice
- 3 cups flour
- 1 teaspoon cinnamon
- 1/2 ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon crushed anise seed
- 1/2 cup finely chopped walnuts
- 1/4 cup finely chopped citron
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup confectioners sugar
- In medium saucepan heat honey and molasses to boiling. Cool.
- Add brown sugar, egg, lemon juice, and peel.
- .In large mixing bowl combine dry ingredients with walnuts and citron; pour honey-egg mixture over and stir until well combined.
- Wrap in waxed paper and refrigerate overnight. to mellow flavor.
- Preheat oven to 400 F. Grease 2 cookie sheets.
- Divide dough into quarters and roll out one quarter at a time on well floured board.to 1/4 inch thick.
- Cut into 3 x 1 1/2 inch rectangles.
- Bake on greased cookie sheets for 10 to 12 minutes.
- Brush with glaze immediately.
- Repeat with remaining dough.
- To make glaze:
- In small saucepan combine granulated sugar and water. Boil to 230 F. ( until thread begins to form) Remove from heat. Stir in the confectioner sugar. Keep warm.
More Cookie Recipes - Oh, so many types
Many types are variations on Gingerbread, but there are also others that have their own textures and flavors. Apple spice cookies are old fashioned and remind one of country farm kitchens with a just baked batch of cookies fresh from the oven. White cookies like Pfefferneuse, or Moravian White can be a tasty White Christmas delicacy.
Any cookie in which a spice might predominate in the flavor could be called a "spice cookie", but we usually think of the combination of cinnamon and its buddies, nutmeg, allspice, cloves, as a real spice cookies recipe.
One of my favorite types of spice cookies have Cardamom as the reigning flavor.
Everyone Needs A Mixer For Making Their Cooky Dough
Raisin Spice Drops - What could be easier?
Or try this one:Oatmeal Raisin Cookie
Recipe to follow.
1 1/4 cups vegetable margarine
1/2 cup brown sugar
1/2 cup raw sugar
1 teaspoon pulverized flaxseed in 1 tablespoon warm water
1 teaspoon vanilla
1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups quick oats
1 cup raisins
Mix all ingredients- drop by spoonful onto ungreased cookie sheet. Bake at 375 degrees for 8 minutes.
- 3 cups sifted all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt1 tsp cinnamon
- 1/2 tsp. cloves
- 1 1/2 cups light brown sugar-firmly packed
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups seedless raisins
- 1 cup chopped walnuts
- Sift flour with baking soda, salt, cinnamon, and cloves; set aside.
- In a large bowl of mixer beat at medium speed: shortening, sugar, eggs, and vanilla.until light and fluggy. At low speed beat in the flour mixture until well combined.
- Stir in raisins and walnuts. Refrigerate for 30 minutes.
- Preheat oven to 375 F. Lightly grease cookie sheets.
- Drop batter by rounded teaspoonfuls, 2 inches apart onto prepared cookie sheets. Decorate with more raisins or nuts.
- Can be glazed if desired, but I think it adds too much...rather like gilding the lily.
- Bake 10-12 minutes until lightly browned. Remove to wire racks and cool.
Chai Spice! A Molded Cookie
Add White Chocolate To This Spicey Pumpkin Cookie - who can resist the combination of pumpkin and spice?
From 'Bake Your Day' blog comes these super delicious creations.Cassie is a creative cook with an enthusiasm for good cooking that will light your cooking fires!
- 2¼ cups Flour, All-purpose
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon, Ground
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ cups Butter, Softened
- 1 cup Sugar, Granulated
- ½ cup Brown Sugar
- 1 cup Pumpkin Puree
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1½ cup White Chocolate Chips
- Preheat oven to 350 º F. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Add the pumpkin, egg, and vanilla and combine thoroughly. Slowly add the dry ingredients. Stir in the chocolate chips. Drop spoonfuls of dough on a cookie sheet lined with parchment paper.
- Bake for 10-12 minutes in the preheated oven. Cool for a couple minutes on the cookie sheet. The recipe makes 36 small cookies or 18 large cookies.
Cookie Baking Necessities
Royal Icing to Make Gorgeous Decorations on Your Cookies
Royal Icing Makes Them Look So Festive
Rocco DiSpirito Healthy Spice Cookies
This cookie recipe is the healthy alternative for those who are trying to eat healthier choices.
Be sure to watch the video!
- 2 tablespoons butter, softened
- 2 tablespoons palm sugar or jaggery, unrefined
- 3 packets stevia sweetener powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon nutmeg
- Pinch cloves, ground
- 2 tablespoons sweet potato, pureed cooked and peeled
- 2 tablespoons liquid egg white
- 2 teaspoons vanilla extract, - divided
- 1/2 cup whole-wheat pastry flour
- 1 tablespoon flax seed meal
- 2 tablespoons fat-free cream cheese, softened
- Heat the oven to 375 F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the butter, palm sugar, 2 packets of the stevia, the baking powder, nutmeg and cloves. Mix until well combined. Add the sweet potato, egg white and 1 teaspoon of the vanilla, then mix until combined. Beat in the flour and flax seed meal.
- Shape the dough into a round, flat disk. Place the disk between 2 sheets of waxed paper. Use a rolling pin to roll the dough to 1/8-inch thick. Place the dough on a baking sheet and place in the freezer for about 10 minutes, or until the dough is very firm.
- Remove the dough from the freezer and peel off the top sheet of paper. Use 2 1/2- to 3-inch cookie cutters to cut out 12 cookies. If necessary, place the dough back in the freezer after making the cutouts. This will help the dough firm back up, making it easier to transfer the cutouts from the paper to the prepared baking sheet.
- Place the dough cutouts on the parchment paper lined cookie sheet. Bake for 7 to 8 minutes, or until the tops are just dry and edges are just starting to brown.
- Transfer the cookies to a wire rack to cool.
- To make the frosting, in a small bowl combine the cream cheese, the remaining packet of stevia and the remaining 1 teaspoon of vanilla. Whisk until smooth. Spoon the icing into a piping bag fitted with a small open tip. Decorate the cooled cookies with the icing.
Icing and Sprinkles - Make your cookies special
I like pure white, piped royal icing on spice cookies dusted with a bit of sparkling sugar crystals, but some recipes call for their own special icing.