Spice Cookies
These spice cookies are like a good chewy gingersnap, except loaded with more spices, especially cloves. You can use cooking molasses for a deeper color and molasses flavor.
Servings: 36 cookies
Calories: 108kcal
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- ½ cup molasses see notes
- 1 large egg
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon ground cloves
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 375°F. Line baking sheet with parchment paper and set aside.
- Using a hand mixer or stand mixer with a paddle attached, beat the butter with the granulated sugar until combined. Beat in the egg until fully combined, then add in the molasses, beating on low until mixed in completely.
- In a medium bowl, whisk together the dry ingredients.
- Slowly add the dry ingredients to the butter mixture, mixing until combined completely.
- Roll into 1½ inch balls. You can roll in a dish of granulated sugar at this point if desired, or leave the cookies plain.
- Place on the baking sheet 2 inches apart.
- Bake until the edges are firm an set. You want these slightly underbaked so that the edges are crispy and the inside is chewy!
- Remove and cool on the baking sheet, then transfer to cooking racks.
- Store in a closed container at room temperature for up to 5 days or freeze in a container for up to 3 months.
Notes
- Use fancy molasses for a lighter cookie and use cooking molasses for a deeper dark molasses flavor.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 138mg | Potassium: 80mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 165IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 1mg