Spice Cookies Recipe

Name: Spice Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sweet cream unsalted butter, room temperature; 1/3 cup cane sugar; 1/3 cup dark muscovado, or brown, sugar; 1/4 cup mulberry grape molasses (or you can use pomegranate molasses); 1/8 cup poppy seeds mixed with 1/8 cup chestnut or other honey; 1 duck egg or extra large chicken egg, free range, slightly beaten; 2 cups apf or white whole wheat flour (or your best gluten-free baking mix); 1 teaspoon baking soda; 1 teaspoon sea salt; 1 teaspoon each of dried ginger and Saigon cinnamon; 1/2 teaspoon each of ground white pepper and nutmeg; 2 tablespoons flaxseed meal, recommended; @ 1 cups powdered sugar for dusting

Servings: persons

1/3 cup sweet cream unsalted butter, room temperature
1/3 cup cane sugar
1/3 cup dark muscovado, or brown, sugar
1/4 cup mulberry grape molasses (or you can use pomegranate molasses)
1/8 cup poppy seeds mixed with 1/8 cup chestnut or other honey
1 duck egg or extra large chicken egg, free range, slightly beaten
2 cups apf or white whole wheat flour (or your best gluten-free baking mix)
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon each of dried ginger and Saigon cinnamon
1/2 teaspoon each of ground white pepper and nutmeg
2 tablespoons flaxseed meal, recommended
@ 1 cups powdered sugar for dusting

1
Cream the butter with the cane and muscovado sugars. Stir in the molasses, poppy seed and honey combination. Blend in the beaten egg. If you want chopped dried nuts and fruits, add these now. Hazelnuts and cranberries work well.
2
Sift together the flour, baking soda, salt, and all the dry spices. Gradually combine the dry and wet ingredients. Do add in the flaxseed meal for a healthier touch.
3
Shape the dough into a large ball. Refrigerate covered for at least 2 hours and even overnight.
4
Preheat the oven to 325 degrees before baking. Divide the dough into four units. From each unit roll a dozen balls, roughly half a tablespoon each. Place the rolled balls on a cookie sheet, allowing 2 inches of space around each and bake for 11-14 minutes until golden brown on the bottom. Cool thoroughly on a baking rack.
5
Spreading the cookies a few inches apart, sift powdered sugar through a sieve held about 4-6 inches above the cookies until dusted to your liking. For a variation you could use cocoa instead. These make a great holiday cookie.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/3 cup sweet cream unsalted butter, room temperature, 1/3 cup cane sugar, 1/3 cup dark muscovado, or brown, sugar, 1/4 cup mulberry grape molasses (or you can use pomegranate molasses), 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.

Spice Cookies

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