Best 8 Chocolate Spice Cookies Recipes

ITALIAN CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.

CHOCOLATE SPICE COOKIES

Steps:

• Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
• Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
• Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
• Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOCOLATE CHIP PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix spice cake mix, pumpkin puree, chocolate chips, nutmeg, cinnamon, ginger, and white sugar in a large bowl until just combined. Roll dough into 1-inch balls and place 1 inch apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes.
• Mix confectioners' sugar, milk, and vanilla extract together in a bowl until smooth, adding more milk if needed. Drizzle sugar mixture over warm cookies.

PENZEY'S CHOCOLATE SPICE DROP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Sift the flour into a large bowl.
• Cut the shortening in with a knife.
• Add sugar, cloves, nutmeg, cinnamon, baking powder, baking soda, cocoa, and nuts.
• Mix well.
• Add milk gradually and mix thouroughly.
• Drop dough by teaspoon 1 1/2 inches apart on a large, greased cookie sheet.
• Bake at 350 degrees for 8-10 minutes.
• Let cookies cool before frosting.
• Frosting:.
• Mix all ingredients together until smooth.
• Frost cooled cookies.

CHOCOLATE SPICE COOKIES

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• Sift the dry ingredients into a bowl and set aside.
• In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
• Stir in the dry ingredients to make a soft dough.
• Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
• Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
• Slide the papers from the pans to racks to cool the cookies.

CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the sugar and shortening, add the buttermilk, and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon; stir into the creamed mixture. Then stir in the soaked raisins and pecans. By the time you are this far along, you may find it easier to mix with your hands.
• Roll the dough into 1 inch balls and place them on the cookie sheet and flatten slightly. Bake for 7 to 10 minutes in the preheated oven. Watch carefully as the bottoms tend to burn easily.

PUMPKIN SPICE, CHOCOLATE CHIP PUDDING COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda, and pumpkin spice pudding mix- set aside. In the bowl of a stand mixer, fitted with paddle attachment, cream together (on medium speed) butter and both sugars until fluffy (about 5 minutes). Then add eggs, one at time, followed by vanilla and honey. Scrape down sides. Then reduce to low speed and add dry ingredients. Combine until just incorporated. Finally fold in chocolate chips . Line baking sheet with baking mat, aluminum foil, parchment or wax paper. Scoop out 1 1/2-2 inch, cookie dough balls onto sheet (roll between the palm of your hands for a nice round shape). Space the cookies 2 inches apart. Slightly flatten the cookies using the palm of your hand. Bake for 8-10 minutes. Let cool for 5 minutes before transferring to cooling rack.

CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350.
• Butter two cookie sheets.
• Sift the flour, cocoa, nutmeg, baking powder, and salt into a medium bowl.
• Beat the butter, and sugar in a large bowl with an electric mixer on high speed until creamy. Add the egg yolk, beating until just blended.
• Mix in dry ingredients.
• Drop teaspoons of dough 1 inch apart on cookie sheet.
• Bake for 12-15 min, or until firm around the edges.
• Transfer to racks to cool.
• Enjoy!