In a bowl, soak the currants in the brandy for 10 minutes. In another bowl, mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
Put the butter, sugar, vanilla extract, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 ¾-ounce chunks and shape each chunk into a perfectly round ball. Line 1 or 2 baking sheets with parchment paper and place the balls on the sheets, spacing them about ¾-inch apart, and let rest in the refrigerator for at least 1 hour.
Preheat the oven to 375 degrees.
Bake the cookies until the top firms up but the center is still slightly soft, for 15-20 minutes. Remove from the oven. Let cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the lemon juice and confectioners' sugar in a bowl until a thin and smooth icing forms.
Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.
Easy Spice Cookies Recipe
This Spice Cookies recipe is one of my favourite recipes I remember baking from my childhood. This delicious cinnamon, nutmeg and ginger recipe has similar flavors to Speculaas cookies, but aren't a shortbread and more chewier. Without molasses, they are easier to make with fewer ingredients, but more spice flavor!
As a kid, there are only a few varieties of fresh baked cookies I remember, or liked. Mum had her Russian Honey Pryaniki, they resembled hard little hockey pucks but were so good, and her Russian Sugar Cookies. My sister made Tat made this Easy Spice Cookies Recipe and my sister Alla made her giant Monster Cookies. Everyone had their favorite cookie recipes.
Spice Cookies for Christmas
Most cookie recipes are completely filled with sugars and aren't remotely healthy, and that's ok with me. We love making these spice cookies during Christmas, they feel festive and are part of our holidays. They're especially delicious when they are freshly made, hot out of the oven, with a glass of cold milk. Perfect for Santa, or dad dressed in a Santa suit.
The ingredients in this Spice Cookies recipes will be commonly found in your pantry. Some recipes ask for crystallized ginger pieces or molasses, but I never have those ingredients at home. When taking your cookies out of the oven, allow to cool for a few minutes before lifting off the baking tray. The cookies are soft and need to set before allowing them to cool on a cooling rack.
These easy Spice Cookies never lasts long at my house. There's something comforting about the smell of fresh baked cookies, especially with cinnamon and nutmeg wafting through the air. Bon Appetit! Приятного аппетита!
Soft and chewy with a crackled sugar crust, these ginger spice cookies have just the right balance of spices to please kids and adults alike.
- 2-1/3 cups all-purpose flour
- 2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/8 tsp freshly ground black pepper
- 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
- 1/4 cup plus 2 Tbsp granulated sugar
- 1/4 cup plus 2 Tbsp packed light brown sugar
- 1 egg
- 1/3 cup molasses, such as Grandma's Original
- 1/2 cup raw sugar (also called turbinado or demerara sugar), for rolling cookies
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
- Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13-by-18‑in baking sheets with parchment paper.
- Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2-1/2 in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions:The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Serving size: 1 cookie
- Calories: 97
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 15 g
- Sugar: 9 g
- Fiber: 0 g
- Protein: 1 g
- Sodium: 70 mg
- Cholesterol: 14 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I absolutely love these cookies and have been making them over the holidays for as long as I can remember. For a softer, chewier cookie, I suggest rolling the dough out to 1/4" and baking until they are golden brown. If the dough is crumbly or hard to work with, just add water (half a tablespoon at a time) at the end. Once refrigerated and rolled out, it comes together nicely. Also, the recipe yields 72 cookies when rolled out to 1/8" thickness and with a 2" cookie cutter, so don't be surprised if you end up with fewer cookies. All in all, they are absolutely delicious and worth the effort!
Something must've been written wrong in the recipe because it was crumbly as all the other reviews noted. I then noticed there was no binder of any kind in the recipe. I added one egg and it then worked like a charm. So for those who had troulbe before, try adding one egg.
Why oh why didn't I listen to all of the bad reviews? Well, I thought, there were a couple of good reviews, Itll be fine. HA. Crumble is right. I did manage to salvage it. I added about 2 - 4 Tablespoons hot water until it looked like a dough and put it back in the refigerator for 2 hours. They came out fine. No special taste. Keep searching.
Okay, here's my story. Decided to make these cookies without reading the reviews (which is unusual for me). Once I put the "dough" (a misnomer) together I thought something had to be wrong. It was a crumble, not a dough. That's when I looked at the reviews and found it's a difficult dough to work with. Boy, is that an understatement. As far as I'm concerned, it's nearly impossible. It takes far too much work to get the dough to come together. For what it's worth, the dough is delicious, just impossible to work with. Iɽ rather apply the spices to another cookie recipe rather than suffer the frustration of trying to make this again.
Like the other reviewers said- this is extremely difficult "dough" to work with- more like crumble. It also yielded less than half of the amount of cookies I was expecting. All in all- not worth the effort. The few cookies that did turn out had a pretty good flavor. Just needs a better consistency.
The perfect afternoon cookie to accompany coffee or tea. Not to sweet and full of flavor. It's my new fave.
I made these for christmas, and they were excellent. I hear what the other cooks say about the crumbly dough, but it just needs a firm hand. I handed the task over to my partner, and he made short work of it. I left the icing off because i wanted an intense spice flavour without the excess sweetness. The cardamom adds an extra special flavour. I discovered that cookies made by just slicing thin circles off a roll of chilled dough were as good as the ones we rolled out, so that's what i'll do in future if i'm feeling lazy.
Though the dough is VERY difficult to work with, we enjoy the taste and crisp texture. The contrast of the sweet lemony icing on the spicy cookie is great. But, this is not the recipe to reach for if you are in a time crunch, or if you frustrate easily.
I tried these cookies for the holidays. They are crispy in texture, but there isn't enough spice or flavour. I also found these very dry. I would give ɾm a miss. Sally in Toronto
Warning-you may be caught by surprise when you make this dough. I too thought I had made a mistake because it was crumbly. However, when you compress it in your hand, it does stick. It's a bit hard to roll (I used wax paper), but it's well worth the effort. Everyone loved these cookies--they were a huge hit!
I'm not sure what I did wrong--the cookie dough was far too dry, more like the texture of crumbs and would not come together. Am I right in seeing that there are only 2 Tbsp. of liquid in this recipe (not including the lemon juice in frosting)? It smelled great, but there's no way I would've been able to roll it out and cut cookies. Very disappointing, since it sounded so good. :(
I made this recipe for Christmas a couple of years ago. You can't eat just one. They are definitely on my "to-do" list this year.
This recipe saved me when I had surprise dinner guests! I kept the dough in the freezer between rollings. Everyone loved the spicy, sharp cookies with sweet icing.
Spice Cookies - Recipes
Make the Base Sugar Cookie Dough: Whisk the flour, baking powder, and salt in a bowl.
Beat the butter and sugar in a stand mixer fitted with the paddle attachment until fluffy and creamy, stopping the mixer and scraping down the sides midway if you have to, 3–4 minutes. Stop the mixer, then add the eggs and vanilla, return to medium speed and beat until creamy, 2 minutes. Stop the mixer, add the dry ingredients, then turn on the mixer to low and beat until everything is incorporated, being careful not to overwork the dough. Divide the dough into three equal-sized pieces.
Make the Spice Cookies: Take one piece of dough and before chilling, add ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, and ⅛ teaspoon each ground cayenne and ground nutmeg (you can do this in the stand mixer or by hand). Wrap the dough in plastic wrap and chill for 1 hour.
Roll each piece into a ball, and then roll the cookies in the sugar mixture. Arrange three inches apart on parchment-lined baking sheets and press with the center of your palm into a 2-inch round. Bake until lightly golden around the edges, 10–11 minutes. Cool completely. Store in an airtight container for up to four days.
How to Make Cookies from Cake Mix?
Sometimes making cookies from cake mix is as easy as taking the boxed mix and adding 8 ounces of seltzer water or even soda.
For this cake mix recipe, you will need a little more than a fizzy drink. Trust me though, it’s so worth it!
These cookies require vegetable oil, eggs, and some additional sugar to get the iconic, sweet crystallized sugar outer. I love using cake mix for cookies because it cuts out a lot of steps. Plus, cake mix is typically cheaper than cookie dough, especially if you can catch a good sale.
We used Spice Cake Mix to make these cookies, but you can use any cake mix you’d like. Vanilla, yellow, or chocolate cake mix all work well in this recipe!
Vanilla Cookie Dough Base
- 1 pound butter, cut into chunks and softened
- 1 ⅓ cups sugar
- 1 teaspoon salt
- 2 egg whites
- 1 tablespoon vanilla
- 4 cups all-purpose flour
In a very large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar and salt beat on medium speed 3 minutes or until smooth and creamy. Add egg whites and vanilla beat until combined. Gradually add flour, beating until combined.
Chewy Ginger Spice Cookie Recipe
Chewy, warm, and spicy: this ginger spice cookie recipe has everything you could possibly want in a holiday treat. Make a batch today and they’ll be the star of your cookie plate this year. This scene-stealing recipe won the Holiday Cookie Bakeoff over on our Instagram.
- 2 cups all-purpose flour
- 2 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp baking soda
- 3/4 tsp kosher salt
- 3/4 cup chopped crystallized ginger
- 1 cup packed dark brown sugar
- 1/3 cup vegetable shortening
- 1 stick unsalted butter, cubed and at room temperature
- 1 large egg, at room temperature
- 1/4 cup molasses
- 2 tbsps granulated sugar, for rolling
1. In a medium bowl, combine the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Add the crystallized ginger and mix to thoroughly combine.
2. In a large bowl (or bowl of a stand mixer), combine the brown sugar, shortening, and butter . Beat on medium-high for 3 to 4 minutes, or until pale and fluffy. Add the egg and molasses. Beat 2 to 3 minutes, or until thoroughly combined. Turn off the mixer and add the flour mixture . Using a spatula, gently mix the ingredients until just combined and no white streaks remain. Cover the bowl with plastic wrap and refrigerate at least 1 hour, or up to overnight.
3. Preheat the oven to 350°F. Line two sheet pans with parchment paper or foil. Place the granulated sugar in a small bowl.
4. Scoop a heaping tablespoon of the chilled dough into your hands roll into a ball. Place the ball in the bowl of sugar and turn to completely coat. Transfer to the sheet pan and slightly flatten with your fingers, so the cookie is about 3/4 inch in height. Repeat with the remaining dough and sugar, spacing the cookies about 2 inches apart.
5. Bake the cookies , switching the sheet pans halfway through, 10 to 12 minutes, or until cracked on top but still soft to the touch. Transfer to a cooling rack and let cool completely. Enjoy!
Ginger Spice Cookies
This recipe, a signature cookie at our Norwich, VT Baking Education Center, is a favorite of our marketing program manager, Julie Christopher. "The combination of molasses, ginger, cloves, allspice, and cinnamon dances in your mouth and leaves a lasting impression," she says.
The diced crystallized ginger and sparkling white sugar are must-haves for optimal results, and Julie recommends preparing the cookie dough a day ahead of when you plan to bake the cookies, allowing the flavors to blend and enhance one another.
- 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon allspice
- 12 tablespoons (170g) unsalted butter, room temperature
- 1 cup (213g) light brown sugar, packed
- 1 large egg
- 1/2 cup (92g) finely diced crystallized ginger
- 1/4 cup (85g) molasses , for coating
In a small bowl, whisk together the flour, baking soda, salt, and spices. Set aside.
In a separate large bowl, beat together the butter and brown sugar until light and fluffy.
Beat in the egg, crystallized ginger, and molasses.
Add the dry ingredients, beating gently until evenly blended.
Cover the bowl and chill the dough for a minimum of 10 to 15 minutes overnight refrigeration is preferable, if you have the time.
Preheat the oven to 400°F. Lightly grease two baking sheets, or line with parchment paper.
Shape the dough into 1" balls, and roll each ball in sparkling sugar.
Place the balls of dough 2" to 3" apart on the prepared pans.
Bake the cookies in the center of the oven for 10 to 15 minutes, until they're golden and set.
- 1 ⅓ cups all-purpose flour
- ½ teaspoon ground ginger
- ½ teaspoon apple pie spice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ⅛ teaspoon cayenne pepper
- ⅓ cup butter, softened
- ⅓ cup mild-flavor molasses
- ¼ cup packed dark brown sugar
In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and cayenne pepper set flour mixture aside.
In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add molasses and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture until just combined. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
On a lightly floured surface, roll half of the dough at a time until 1/16 inch thick. Using a floured 2-inch round scalloped cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree Fahrenheit oven for 5 to 6 minutes or until edges are lightly browned. Transfer cookies to a wire rack cool. Makes 66 cookies.