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Spice Cookies are a traditional Christmas cookie that Mr. Magpie’s Grandma used to make. They are a delicious blend of spices somewhat reminiscent of Gingersnaps but with a bit of a different flavor.
Key Ingredients
These spice cookies use several spices so make sure you have them on hand before we get started. Specifically, you will need:
- Cinnamon
- Ginger
- Ground Cloves
- Nutmeg
In addition to the above, you will also want to make sure you have flour, butter, eggs, sugar, salt, baking soda and of molasses.
How to Make Spice Cookies
Making these delicious cookies takes only a few simple steps:
- Mix the butter and sugar in your stand mixer, then beat in the egg and molasses until mixed completely.
- Whisk together the dry ingredients (see the recipe card below for amounts).
- Mix the wet and dry ingredients together until completely combined.
- Roll into 1.5 inch balls and place on a parchment lined cookie sheet (2 inches apart).
- Bake in the oven and when done, remove and place on a cooling rack until cooled completely.
Variations
- You can roll these cookie dough balls in granulated sugar before cooking if you want a sweeter taste!
- Use fancy molasses for a lighter cookie and use cooking molasses for a deeper dark molasses flavor.
Storing and Freezing
These cookies are best kept in a rubbermaid or similar container to ensure they don’t become stale. If you wish, they freeze beautifully as well. I recommend using a vacuum sealer if you are planning to freeze them for an extended period (this keeps them very fresh) but if you are only planning on pre-baking for Christmas, a standard resealable plastic bag (Ziploc or otherwise) is fine as well.
Just make sure to remove any air before sealing the bag for extra freshness!
Other Delicious Christmas Cookies
I hope you love these as much as we did. It’s always satisfying to recreate something from your childhood and enjoy it with your own kids. I hope you get a chance to do the same!
Happy Baking!
Karlynn
Spice Cookies
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1/2 cup molasses see notes
- 1 large egg
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 3/4 teaspooin ground cloves
- 3/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F. Line baking sheet with parchment paper and set aside.
- Using a hand mixer or stand mixer with a paddle attached, beat the butter with the granulated sugar until combined. Beat in the egg until fully combined, then add in the molasses, beating on low until mixed in completely.
- In a medium bowl, whisk together the dry ingredients.
- Slowly add the dry ingredients to the butter mixture, mixing until combined completely.
- Roll into 1 1/2 inch balls. You can roll in a dish of granulated sugar at this point if desired, or leave the cookies plain.
- Place on the baking sheet 2 inches apart.
- Bake until the edges are firm and the center of the cookie is set and doesn't jiggle, around 10-12 minutes.
- Remove and cool on the baking sheet, then transfer to cooking racks.
- Store in a closed container at room temperature for up to 5 days or freeze in a container for up to 3 months.
Notes
- Use fancy molasses for a lighter cookie and use cooking molasses for a deeper dark molasses flavor.
Nutrition
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