Simply Delicious Spice Cookies Recipe
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Seasonal Spice Cookies
This is a seasonal cookie recipe for holiday spice cookies that is simply delicious! Believe me, they are very spicy and delicious! These cookies are best served warm with a side of cold apple sauce. The recipe is very versatile and allows the baker to experiment by including other spices such as ground cardamom, coriander, or nutmeg. These are a favorite household recipe that can be enjoyed any time of the year; but, is perfect as a seasonal specialty during the autumn and winter months of the year.
- 1 Cup Salted Butter
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 2 Large Brown Eggs
- 1 Cup Blackstrap Molasses
- 6 Cups All Purpose Flour, Sifted
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1 1/2 Teaspoon Sea Salt, Fine
- 1 Teaspoon Fresh Ginger, Finely Chopped or Pureed
- 4 Teaspoons Cinnamon, Ground
- 2 Teaspoons All Spice, Ground
- 1 Teaspoon Cocoa, Powdered
- 1 Teaspoon Black Pepper, Ground
- 1/2 Teaspoon Tabasco Hot Sauce
- 1/2 Teaspoon Cayenne Pepper, Ground
Preparation and Baking Instructions
- Melt the butter. Then, in a large bowl, combine together the butter and sugar. Beat in eggs and molasses.
- In another bowl, sift together the flour, baking soda, baking powder, spices and salt.
- Combine the ingredients from both of the bowls by stirring the butter (i.e. liquid) ingredients into the bowl with the flour (i.e. solid) ingredients.
- Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.
- Preheat oven to 350 F or 175 C.
- Remove the dough from the refrigerator.
- Flour the board and roll the dough out to desired thickness using a rolling pin.The thickness of the dough will determine how chewy or crispy the cookies will be once they are baked.
- Cut the flattened dough into shapes with cookie cutters. If you do not have cookies cutters then you can use the open top end of a drinking glass to cut the dough into circular shapes.
- Place the shapes on an ungreased cookie sheet.
- Bake the cookies for 8-10 minutes (or longer for thicker cookies) until they are slightly crispy but not dark.
- Allow to the cookies to cool on the cookie sheet for a few minutes before removing them to a cooling rack or plate. Thicker cookies will be chewier and still appear somewhat soft when they are removed from the oven. It is always better to bake the cookies less than overcook them. The cookies will always continue to bake slightly while they are cooling.
Substitutions and Tricks
A small word regarding substitutions for anyone who is considering making alterations to the recipe.....
Using a Mortar and Pestle
When preparing the spices for this recipe, you can choose to use a mortar and pestle to freshly grind whole spices or use store purchased powdered, or ground, spices. Grinding the spices yourself will make their flavors much more sharp and pungent, but can also cause them to be stronger and sometimes a bit bitter. If you grind your own spices, then you will probably need to reduce the amounts used in the recipe.
Molasses vs. Honey
Some may also prefer to substitute honey for the molasses; however, the molasses provides the dark color and adds a specific flavor to the dough.
Freezing the Dough
It is important to mention that freezing the cookie dough will severely mute the bite of the spices and it is not suggested. In order to enjoy these cookies and their wickedly delicious spice, you should freshly make each batch of dough and bake it within 24 hours.
© 2016 Midnight Muse