SPICE ROLL-OUT COOKIES
Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Provided by Dorie Greenspan
Categories Cookies Bake Christmas Kid-Friendly Spice Winter Bon Appétit Small Plates
Yield Makes about 60 small or 20 large cookies
Number Of Ingredients 16
Steps:
- Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
DoubleG Ultra
[email protected]These cookies are a waste of time and ingredients. They're bland and flavorless.
Sithmi Liyanage
[email protected]These cookies are way too sweet for my taste. I'll definitely be reducing the amount of sugar next time.
Fido Digginall
[email protected]The dough was really sticky and difficult to work with. I had to add a lot of extra flour.
Yousuf Memon
[email protected]I'm not sure what I did wrong, but my cookies turned out really dry. I think I might have overbaked them.
Md Kaiyum
[email protected]The cookies were good, but they didn't turn out as spicy as I thought they would. I might add more cayenne pepper next time.
BD AKARSH
[email protected]These cookies are a bit too spicy for my taste, but my husband loves them. I'll probably make them again with less cayenne pepper next time.
tera Dewana
[email protected]I followed the recipe exactly and the cookies turned out perfect. They're crispy on the outside and chewy on the inside.
Dani Alkes
[email protected]These cookies are so easy to make and they taste delicious. I'll definitely be making them again and again.
Kelsey Seebaran-Baxter
[email protected]I'm not a huge fan of spicy cookies, but these were actually really good. The spice is subtle and it pairs well with the sweetness of the cookie.
WENDY NOEL
[email protected]The dough was a bit sticky, but the cookies turned out great. I'm so glad I tried this recipe.
luna GONZALEZ
[email protected]I made these cookies for a holiday party and they were a hit! Everyone loved them.
just a random rat
[email protected]These cookies are amazing! They're so flavorful and the perfect combination of sweet and spicy. I'll definitely be making them again.