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Spiced Cookies

Jennifer Boada

Servings

Makes about 20-22 rounded cookies

Prep Time

75 minutes

Cook Time

9-11 minutes

"A classic, comforting cookie that's just a bit more spicy than sweet. Enjoy one plain with a warm cup of coffee or tea, sandwich a scoop of your favorite ice cream between a pair, or shape them all with cookie cutters before baking then let the decorating creativity begin!

If you prefer a rounded, chewier version (like me), follow the recipe as-is below. But it you prefer a thinner, crispier version, be sure to take a look at the recipe note."

Spiced Cookies

Ingredients

    Dough:

    • 2 cups all-purpose flour
    • ¾ tsp baking soda
    • 2 tsp Buffalo Ginger
    • 1 ¼ tsp Royal Cinnamon
    • 1 tsp Nyanza or Pompona Vanilla Powder
    • ½ tsp Wild Mesquite
    • ½ tsp salt
    • ¼-½ tsp Robusta Black Peppercorns, freshly ground
    • ¼ tsp Grenada Gold Nutmeg, freshly grated
    • Pinch Ground Pemba Cloves
    • 10 Tbsp unsalted butter, room temperature
    • ¼ cup Panela Cane Sugar, packed
    • ¼ cup brown sugar, packed
    • 1 egg, room temperature
    • ⅓ cup molasses (unsulphured, not blackstrap)

    Sugar Coating:

    • 1 ½ Tbsp Wood-Fired Maple Sugar
    • 1 ½ Tbsp granulated sugar

    Directions

    1. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, vanilla powder, mesquite, salt, black pepper, nutmeg and cloves until well-combined. Set aside.

    2. Beat the butter and sugar in a stand mixer with paddle attachment on medium-low, about 2-3 minutes. Add the egg, followed by the molasses and mix until combined, scraping the sides of the bowl to incorporate ingredients.

    3. Gradually add the dry ingredients to stand mixer bowl/wet ingredients. Mix on low until combined.

    4. Cover dough and refrigerate for 1-2 hours. (* see note)

    5. Preheat oven to 350°, and prepare two baking sheets with parchment paper.

    6. In a small bowl, mix the sugar coating. Set aside.

    7. Scoop dough and form into rounded balls, about 1½ tablespoons each.

    8. Roll each ball in the sugar coating, then place on a parchment-lined cookie sheet about 2” apart, pressing down gently to slightly flatten tops.

    9. Bake the cookies one sheet at a time for 9-11 minutes, or until the cookie tops are slightly cracked.

    10. Remove from oven, allowing cookies to cool 5-7 minutes before transferring to a wire rack.

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