A spice cookie recipe with all the flavors of the holidays in an easy roll-out or shape dough.
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1 tbsp vanilla
- 1 stick unsalted butter
- 1 egg
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- Melted white chocolate for drizzling
- white sanding sugar
- confectioners sugar for rolling out dough (if rolling out into cutout shapes)
- In a medium bowl whisk flour, salt, ginger, nutmeg, cinnamon, and ground cloves.
- In the bowl of a mixer, beat butter and sugar until combined well.
- Add egg and vanilla to sugar and butter and beat until combined.
- Add flour mixture to mixer in thirds (or small amounts) until all dough is combined.
- Remove from mixer and place in parchment paper or plastic wrap and place in the refrigerator for about an hour to chill dough.
- Preheat oven to 350 degrees.
- Once chilled, roll out the dough to 1/4 inch thickness on a clean surface dusted with confectioners sugar and cut out into desired shapes. Or, you can roll dough in your hand into a ball and flatten it slightly. This will form nice enough circles.
- Place on a parchment-lined baking sheet and bake at 350 degrees for about 10-12 minutes. Cookies are done when the tops are set and the edges are slightly browned.
- When they are cooled, drizzle them with white chocolate and top with white sanding sugar.
Traditionally, these cookies are half dipped in white chocolate. I have also dipped them in melted white almond bark and they tasted great.