Spice Cookies
Yield: 16 cookie-sized wedges
Full of warm spices, these simple cookie wedges are a great addition to any holiday cookie platter. They're soft and chewy, and absolutely delightful!
Ingredients
- 1 cup unsalted butter, at softened room temperature
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- ½ teaspoon finely grated/zested fresh orange peel (use a microplane zester and take care to not include any white pith)
- 2 tablespoons ground dried ginger
- 1 tablespoon cinnamon
- ¾ teaspoon ground cloves
- 1 teaspoon baking soda
- ⅛ teaspoon Morton kosher salt
Instructions
- Preheat oven to 325°F. Lightly spray two 8” or 9” light-colored, round cake pans with nonstick spray; set aside. (I use 9" pans. If you use 8" pans, you'll have slightly thicker cookies that will need to bake just a bit longer.)
- In a large bowl, beat butter and sugar until light and fluffy, 1-2 minutes.
- In a medium bowl, whisk together flour, orange peel, ginger, cinnamon, cloves, baking soda, and salt.
- Add dry ingredients to the butter and sugar mixture. Mix just until evenly incorporated.
- Divide dough in half and gently press one half into the bottom of each pan.
- Bake for 20-25 minutes, or until beautifully golden and the center is set. Remove from oven and let cool completely on a wire rack. Then cut into wedges. Lightly dust with powdered sugar before serving.
Notes
From the recipe box of Rachel Symmank, originally from her friend Kerry Freier.
Nutrition Information:
Serving: 1 Calories: 136kcal Carbohydrates: 16g Protein: 1g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 20mg Sodium: 68mg Fiber: 1g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.