Spice Cookies Recipe

Name: Spice Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 2 tbsp / 125 g currants; 2 tbsp brandy; scant 2 cups / 240 g all-purpose flour; 1 1/2 tsp best-quality cocoa powder; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg; 1/4 tsp salt; 5 oz / 150 g good-quality dark chocolate, coarsely grated; 1/2 cup / 125 g unsalted butter, at room temperature; 2/3 cup / 125 g superfine sugar; 1 tsp vanilla extract; 1/2 tsp grated lemon zest; 1/2 tsp grated orange zest; 1/2 large free-range egg; 1 tbsp diced candied citrus peel; 3 tbsp freshly squeezed lemon juice; 1 1/3 cups / 160 g confectioners' sugar

Servings: persons

3/4 cup plus 2 tbsp / 125 g currants
2 tbsp brandy
scant 2 cups / 240 g all-purpose flour
1 1/2 tsp best-quality cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg
1/4 tsp salt
5 oz / 150 g good-quality dark chocolate, coarsely grated
1/2 cup / 125 g unsalted butter, at room temperature
2/3 cup / 125 g superfine sugar
1 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 large free-range egg
1 tbsp diced candied citrus peel
3 tbsp freshly squeezed lemon juice
1 1/3 cups / 160 g confectioners' sugar

1
Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
2
Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
3
Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
4
Preheat the oven to 375u00b0F / 190u00b0C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.

816

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup plus 2 tbsp / 125 g currants, 2 tbsp brandy, scant 2 cups / 240 g all-purpose flour, 1 1/2 tsp best-quality cocoa powder, and more.

Yes, Spice Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spice Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions