Cinnamon Clove Cookies Recipes

CINNAMON CLOVE COFFEE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line two large cookie sheets with parchment or Silpat liners. Set aside.
• In a large bowl, mix the flour, baking powder, cinnamon, cloves and salt together and set aside. In the bowl of a stand mixer, cream the butter and sugar until light in color, fluffy and airy, about 3 minutes. Add the eggs, one at a time, mixing until fully incorporated and then add the vanilla.
• Slowly add the dry ingredients and mix just until combined, and until no white streaks remain. Stir in the coffee grounds and mixed until fully distributed throughout the dough. Place the dough, in 1-inch balls, about 2-inches apart on the cookie sheets.
• Bake for 12-14 minutes until lightly browned on the edges but soft in the middle. Cook for a few minutes on the cookie sheet, and then cool completely on a wire rack.

BEST CHRISTMAS COOKIE RECIPE - GLAZED LITTLE ORANGE COOKIES WITH CINNAMON AND CLOVES

Steps:

• 1. Place the flour, sugar, cocoa, cinnamon, cloves, and baking powder in medium-sized mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until well blended and uniform in color. Make a well in the middle of the dry ingredients and add the eggs, oil, milk and zest. Using a large spatula, stir until a rough dough. Switch to your hands and start to knead the dough until all the dry ingredients are incorporated. Cover the dough and let rest for 30 minutes.

CINNAMON CLOVE COOKIES

Steps:

• Preheat oven to 350 degrees. Position rack in the middle of the oven.
• Line 2 large cookie sheets with parchment paper.
• In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
• In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
• Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
• Add the dry ingredients in two two batches, beating until the dough is well mixed.
• With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
• On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
• Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
• Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
• Cool the cookies on the sheet, set on racks. Store in airtight containers.
• The size of your cookie cutter will determine how many cookies you end up with.

CLOVE, CINNAMON, AND CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350°F (180°C). Line two rimmed baking sheets with parchment paper.
• In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the butter, sugars, and spices together until light and creamy, about 3 minutes. Mix in the whole egg and yolk.
• Stir in the flour, chocolate chips, and all but a handful of the chopped pistachios and mix to bring the dough together.
• Roughly shape a big tablespoonful of the mixture into a ball and put a few of the reserved chopped pistachios on top. Place this ball on the prepared baking sheet and repeat with the remaining dough, leaving enough space between them for the cookies to spread during cooking.
• Bake until the cookies start to color but are still chewy in the middle, 12 to 15 minutes.
• Move the cookies to a wire rack to cool. These cookies will keep in an airtight container for up to 7 days.