Granny's Spice Cookies
Submitted by jennifer3900
Granny’s spice cookies are buttery rolled cookies warmed with cinnamon, ginger, and cloves, brightened by orange zest and a touch of corn syrup. A classic holiday cut-out cookie ready for ribbons and sprinkles.
YIELD
80 servingsPREP
20 minCOOK
10 minREADY
1½ hrsThese rolled spice cookies sit in that sweet spot between gingerbread and a classic sugar cookie: firm enough to hold a clean cut-out shape, soft enough to bite without cracking a tooth.
The corn syrup is the unsung hero. It keeps the cookies tender and adds just enough chew so they don’t dry out, even after a few days hanging on the tree. Grated orange zest cuts through the warm cinnamon, ginger, and cloves with a citrusy hit that wakes up the whole spice cabinet.
Chilling the dough for at least an hour is key. Cold dough rolls cleaner, holds its shape, and won’t spread into blobs in the oven. Roll to ⅛-inch thickness for crisp edges with a tender middle.
Watch them like a hawk in the oven. Spice cookies go from lightly browned to overdone in under a minute, and you want them just blushing at the edges.
Kitchen Tips
- Roll out one portion at a time and keep the rest chilled. Warm dough sticks and tears.
- Flour your rolling pin and surface lightly. Too much flour makes the cookies tough.
- Punch a small hole near the top before baking if you want to thread ribbon through and hang them as ornaments.
- Store in an airtight tin with a slice of bread to keep them soft for up to a week.
Variations
- Swap the orange zest for lemon zest plus a pinch of cardamom for a Scandinavian twist.
- Add ¼ teaspoon black pepper for a peppery, grown-up edge that plays beautifully with the cloves.
- Sandwich pairs of cookies with lemon curd or jam for a tea-time treat.
Ingredients
Directions
In a mixing bowl, cream butter and sugar. Add egg, corn syrup, orange peel and cold water.
Combine flour, baking soda, cinnamon, ginger and cloves; ad to creamed mixture and mix well. Chill for at least an hour.
On a lightly floured surface, roll dough, a portion at a time, to ⅛- inch thickness. Cu into desired shapes. Place on greased baking sheets. Decorate as desired. Bake at 375℉ (190℃) for 6 to 8 minutes or until lightly browned.
Shown with sprinkles lightly over, a red dot in center. A hole close to top with ribbon in hung on the tree, or laying on a plate. Cut with a scalloped biscuit cutter.
Comments
