Chewy Spice Cookies Recipes

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

GERMAN SPICE COOKIES

Steps:

• In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.

CHEWY SPICE COOKIES

Steps:

• In a large bowl, beat the brown sugar, applesauce, molasses and egg substitute. Combine the flour, baking soda and spices; gradually add to brown sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

CHEWY SPICE COOKIES WITHOUT MOLASSES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine sugar, brown sugar, and butter in a bowl and beat using an electric blender until fluffy. Crack the egg into a cup, add maple syrup, and lightly beat with a fork. Add to sugar-butter mixture and beat to combine.
• Sift flour, allspice, and cinnamon together in a bowl. Gradually add to sugar-butter mixture, 2 tablespoons at a time, beating dough well between each addition until all ingredients are combined.
• Take about 1 tablespoon of dough, roll it into a ball using your hands, and place onto the prepared baking sheet. Press down lightly with the palm of your hand to flatten slightly Repeat with remaining dough, leaving space between cookies.
• Bake in the preheated oven until slightly golden, 8 to 10 minutes. They may look slightly undercooked when done but don't leave them in too long, so you don't end up with a hard cookie. Transfer to a wire rack to cool completely, about 30 minutes.
• Sift confectioners' sugar into a clean, dry bowl. Add maple syrup and mix together with a metal spoon. Thin out icing with a couple of drops of warm water until desired thickness is reached. Drizzle or spread over cooled cookies.

CHEWY MOLASSES SPICE COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• In a separate large bowl, use an electric mixer to combine the butter and the remaining 1 cup of sugar until combined. Beat in the egg and then the molasses until combined. Reduce the speed to low; gradually mix in the dry ingredients, just until a dough forms.
• Use 1 tablespoon of dough to roll into balls. Roll the balls in the reserved sugar to coat.
• Arrange the balls on the prepared baking sheets, about 3 inches apart. Bake, one sheet at a time, until the edges are just firm, 10 to 15 minutes. Cool 1 minute on baking sheets and then transfer to racks to cool completely. Store in an airtight container, 3 to 4 days.

OLD-FASHIONED GINGER SPICE COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and the granulated and light brown sugars until light and fluffy, about 2 minutes. Beat in the egg and molasses. Add the flour mixture and mix until combined. Chill the dough in the refrigerator until firm, a few hours.
• Meanwhile, preheat the oven to 350°F and set two racks in the centermost positions. Line two 13 x 18 in baking sheets with parchment paper.
• Form tablespoons of dough into balls and roll in the raw sugar to coat generously. Arrange the dough balls about 2½ in apart on the prepared baking sheets. Bake for 9 to 10 minutes, rotating the sheets from top to bottom and front to back midway through, until puffed and set. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

PUMPKIN SPICE COOKIES

Steps:

• Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
• In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
• Slowly add in the flour mixture. The dough will be very sticky.
• Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
• When ready to bake, take the dough out of the fridge.
• Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
• In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
• Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
• Place the cookies on the cookie sheets about 2 inches apart.
• Bake for about 8-10 minutes until the tops look just set.

CHEWY FIVE SPICE GINGER MOLASSES COOKIES

Steps:

• Leave the butter in room temperature for a few hours until it is soft.
• Using a stand mixer or hand mixer, cream together the butter and sugar until it is a pale yellow colour and fluffy. It is important the butter is soft before starting this step.
• Add in the eggs one at a time and continue to mix
• Add in the molasses and vanilla extract and continue to mix until everything is well incorporated and fluffy. Make sure you are also scraping down the sides of the bowl so that everything is evenly mixed.
• In a separate bowl, combine all the dry ingredients and mix well. If your baking soda is clumpy, make sure to break apart the clumps with your fingers before adding it to the dry mixture.
• Slowly add in the dry mixture in a few batches into the wet mixture and mix on low speed (so the flour doesn't fly everywhere). Remember to occasionally scrape down the bowl so you mix the dough evenly.
• In a bowl, add in 1/4 cup of sugar. We are going to use this to roll the cookie dough balls in, after they have been formed. Don't worry if it doesn't seem like enough sugar, you can add more later if you run out.
• Scoop out 2 tablespoons of cookie dough and roll it into a ball (It should be slightly larger than a golf ball). If your hands are super warm and are finding the dough tough to work with since it is very soft, try cool your hands down by running cold water on your wrist.
• Roll the cookie ball in the sugar and add them to the cookie sheet with 2 inches of space between them. No need to press down the dough, keep them as balls. You will need to bake these in a few batches.
• Pre-heat the oven to 350F (176C) and set your oven rack to the middle of the oven.
• Line your cookie trays with parchment paper and set aside.
• Bake the cookies, 1 tray at a time for 9-11 minutes. Since every oven is different, start with baking it for 9 minutes and watch it. It should start to get puffy at around 8 minutes or so. It is very important not to overcook the cookies, else they will not flatten during the cooling stage. I remove the cookies at 11 minutes but my gas oven runs a bit cooler than an electric oven.
• *IMPORTANT* Do not remove the cookies from the cookie sheets for at least 10 minutes. Let the cookies cool on the cookie sheet and don't move it. It is still cooking from the residual heat. During this time the cookie will slowly deflate and flatten itself down. I like to have 2 cookie sheets on the go so that I can have one batch in the oven while the other batch is cooling on the cookie sheet.
• Once the cookie has cooled for 10-15 minutes, transfer them to a cooking rack.
• Enjoy them as is or sandwich them with some vanilla ice cream! :)

CHEWY EARL GREY SUGAR COOKIES

Steps:

• Heat oven to 350 degrees and line two half-sheet pans with parchment paper. Put 1/2 cup/100 grams granulated sugar in a small bowl or shallow dish and set aside.
• Combine the butter and tea leaves in a small saucepan set over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from the heat and let cool for 5 minutes.
• Add the tea butter to a large bowl, then add brown sugar, salt, orange zest and remaining ¾ cup/150 grams granulated sugar. Use an electric mixer on medium speed or a whisk to combine for about 30 seconds; the mixture will be grainy and separated. Add the egg and vanilla, and mix until combined and smooth, about 30 seconds.
• Add the flour, baking powder and baking soda to the bowl, and mix on low speed or with a rubber spatula until just combined. Use the spatula to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Use a 2 tablespoon cookie scoop to portion the cookies. Alternatively, measure 2 tablespoons of dough with a measuring spoon. Roll each dough ball in the reserved granulated sugar, then place on the baking sheets 2 inches apart.
• Bake the cookies until set, light golden around and crackled on top, 16 to 19 minutes, rotating the sheets from top to bottom and front to back in the oven halfway through the baking time. Remove cookies from the oven and let cool on the baking sheets. Store extra cookies in an airtight container at room temperature for up to 3 days, or for a few weeks in the freezer.