Refrigerator Spice Cookies
Submitted by cook-1
Thin, crispy refrigerator spice cookies with honey, molasses, ground almonds, and a warm blend of cinnamon, ginger, nutmeg, and cardamom. Egg-free, low-fat, and perfect for cookie cutters.
YIELD
4 dozenPREP
150 minCOOK
5 minREADY
155 minThese European-style spice cookies are thin, crisp, and loaded with warm flavor: cinnamon, ginger, nutmeg, cardamom, ground almonds, honey, and molasses. No eggs in the batter, which makes them sturdy enough to roll paper-thin and cut into shapes without falling apart.
The dough starts on the stovetop. Honey, margarine, and molasses get brought to a boil together, then cooled before mixing with the dry ingredients. That hot liquid dissolves the sugars completely and creates a smooth, pliable dough that chills into firm logs.
Rolling to ⅛ inch thin is what gives these their signature snap. They bake in just 5 minutes at high heat, coming out firm and crisp. Let them cool on a wire rack and they harden into cookies with a satisfying crunch.
Kitchen Tips
- Chill the dough logs at least 2 to 3 hours or overnight. Under-chilled dough is too soft to roll thin.
- Flour the work surface well. This is a sticky dough that will grab onto bare counters.
- Watch closely during the 5-minute bake. These go from done to burnt fast at ⅛ inch thick.
- Store in an airtight tin. They stay crisp for over a week.
Variations
- Dip half of each cooled cookie in melted dark chocolate for a dressed-up holiday version.
- Replace orange zest with lemon zest for a brighter citrus note.
- Add a pinch of black pepper to the spice blend for a subtle, warming kick.
Ingredients
Directions
In a small pot over medium heat, combine honey, margarine, molasses and bring to a boil.
Remove from heat and let cool for 3 minutes.
While mixture is cooling, combine remaining ingredients in a large bowl.
Stir in honey mixture until well combined.
Divide dough into 4 equal pieces and roll each piece into a log.
Wrap each log in plastic wrap and refrigerate 2 or 3 hours or overnight.
Preheat oven to 375℉ (190℃).
Lightly coat a non-stick baking sheet (why if it’s non-stick would one have to do this?) with cooking spray and set aside.
Lightly flour work surface.
Roll each log into a thin dough about ⅛” thick.
Cut into shapes with cookie cutters. Transfer to baking sheet and bake for 5 minutes or until firm.
Cool on wire cooling racks.
Makes 4 dozen.
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