SPICE COOKIES RECIPES

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GRAMMY’S SPICE COOKIES RECIPE - NYT COOKING



Grammy’s Spice Cookies Recipe - NYT Cooking image

This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, “send recipe for spice cookies a.s.a.p.”

Provided by Melissa Clark

Total Time 1 hours

Yield About 3 dozen

Number Of Ingredients 14

1 cup/225 grams unsalted butter (2 sticks), softened
1 cup/200 grams granulated sugar
1/4 cup/60 milliliters molasses
1 large egg
1 3/4 cups plus 2 tablespoons/240 grams all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
3 3/4 cups/460 grams confectioners’ sugar
1 teaspoon vanilla extract
3 tablespoons heavy cream or milk, more as needed
1 to 2 tablespoons Irish whiskey, optional

Steps:

  • Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
  • Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
  • Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
  • To make the icing, beat remaining 4 tablespoons butter with the confectioners’ sugar until smooth. (Go slowly so you don’t create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.

Nutrition Facts : @context http//schema.org, Calories 154, UnsaturatedFatContent 2 grams, CarbohydrateContent 25 grams, FatContent 6 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 4 grams, SodiumContent 86 milligrams, SugarContent 20 grams, TransFatContent 0 grams

PUMPKIN SPICE COOKIES RECIPE - BETTYCROCKER.COM



Pumpkin Spice Cookies Recipe - BettyCrocker.com image

Jack-o-lanterns on doorsteps and piles of leaves are sure signs of fall, but the most welcome sign? That would have to be a plate of warm pumpkin spice cookies! Let your family know the season has arrived by baking this pumpkin cookie recipe! It’s a weeknight-easy way to turn out soft and chewy seasonal cookies. A clever shortcut, your box of Betty’s yellow cake mix, cuts prep down to only 10 minutes. And with a tub of Betty Crocker’s™ Rich and Creamy vanilla frosting on hand, these cookies will be ready to eat in just over an hour.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Yield 30

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
  • In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
  • On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
  • Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Nutrition Facts : Calories 130 , CarbohydrateContent 24 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 170 mg, SugarContent 15 g, TransFatContent 1/2 g

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