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!
Ingredients
- 2 cups of brown sugar about 450 grams
- 2 cups of white sugar
- 4 ½ cups of flour
- 3 eggs
- 2 cups of soft butter or margarine
- 4 teaspoons cinnamon
- 1 teaspoon all spice
- 2 teaspoons baking soda
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
Instructions
- Preheat oven to 180°C/350°F
- Using and electric mixer, Cream margarine together with eggs, gradually adding white sugar and brown sugar, until light and fluffy. (about 5 minutes)
- Put the remaining dry ingredients together in a large bowl, and combine together until spices are fully mixed with the flour.
- Pour the margarine mixture into the flour mixture and stir together until fully mixed and resembling a sticky cookie dough.
- Using 2 teaspoons together, place a small teaspoon size amount of cookie dough on a greased cookie tray or on parchment paper. The cookie will melt and spread thin as it cooks, so allow wide spaces between on the tray. I usually get 6 cookies per tray, can get 8 sometimes, but then the cookies butt into each other.
- Bake for approx 10-12 minutes until lightly golden. If the cookie is too big in size, the centre of the cookie will be raw and will need more time in the oven.
- Remove from oven and cool for 2 minutes on the baking tray. Remove cookies on a baking rack using a metal cookie lifter.
Notes
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