Cookie Butter Spice Cookies Recipes

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GINGER AND SPICE COOKIES



Ginger and Spice Cookies image

Soft cookies, with a touch of spice.

Provided by Janet

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 45m

Yield 60

Number Of Ingredients 11

4 cups sifted all-purpose flour
¾ teaspoon baking soda
¾ teaspoon ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon salt
2 eggs
½ cup unsulfured molasses
1 ¼ cups white sugar
1 cup unsalted butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter with the sugar until light and fluffy. Stir in molasses and eggs. Stir in vanilla. Sift together the flour, baking soda, ginger, cinnamon, cloves and salt. Gradually stir into the butter mixture. Lightly cover a piece of wax paper with sugar. Drop tablespoon-sized pieces of dough onto paper and coat with sugar.
  • Bake 14 to 15 minutes in the preheated oven, or until golden brown. Let cool on wire racks.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 39.2 mg, Sugar 5.7 g

COOKIE BUTTER SPICE COOKIES



Cookie Butter Spice Cookies image

These soft and delicious spice cookies pack a double dose of cookie butter for the ultimate dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 24

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons cookie butter
1/2 cup powdered sugar
2 tablespoons milk

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, egg, pumpkin pie spice, nutmeg and 1/2 cup of the cookie butter until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; transfer to cooling rack to cool completely.
  • In small microwavable bowl, microwave remaining 2 tablespoons cookie butter uncovered on High 20 to 25 seconds or until smooth and melted. Stir in powdered sugar and 1 tablespoon milk; add remaining milk 1 teaspoon at a time as needed until smooth and drizzling consistency. Drizzle evenly over cooled cookies.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 14 g, TransFat 0 g

SPICE COOKIES



Spice Cookies image

This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.

Provided by Angie Kitcher

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 26m

Yield 48

Number Of Ingredients 10

1 ½ cups white sugar
1 cup butter
2 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 cups all-purpose flour
1 cup dried currants
1 ½ teaspoons baking soda
1 cup milk, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
  • Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 16.8 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 72.1 mg, Sugar 8.6 g

COOKIE BUTTER



Cookie Butter image

Provided by Food Network Kitchen

Categories     condiment

Time 20m

Number Of Ingredients 0

Steps:

  • Roughly crush 12 gingersnaps, 6 whole graham crackers and 5 shortbread cookies, then pulse in a food processor until finely ground. Add 3 tablespoons cold water and pulse until combined, then let sit 10 minutes. Add 1/4 cup sugar, 1/2 teaspoon vanilla and a pinch of cinnamon. With the processor running, slowly drizzle in 1/2 cup coconut milk and blend until smooth. Refrigerate in an airtight container for up to 2 weeks.

LEMON SPICE BUTTER COOKIES



Lemon Spice Butter Cookies image

To keep these cookies round (without a flat side), freeze each log of dough inside an empty paper-towel roll.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes about 60

Number Of Ingredients 9

2 sticks unsalted butter, softened
3/4 cup granulated sugar
2 teaspoons grated lemon zest
1 large egg plus 1 large egg white, divided
1 teaspoon pure vanilla extract
2 1/2 cups sifted all-purpose flour
1 3/4 teaspoons freshly grated nutmeg
1/4 teaspoon coarse salt
1/3 cup colored sanding sugar

Steps:

  • Beat together butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in zest, whole egg, and vanilla. Add flour, nutmeg, and salt; beat on low speed until incorporated.
  • Divide dough in half, and roll each piece into a log. Place each log crosswise in the middle of a 12-by-16-inch sheet of parchment, and fold top half of parchment over log. Place a ruler on parchment and, pressing it against side of log, pull on bottom half to round log and narrow it to 1 1/2 inches in diameter. Wrap logs in parchment; slip into 2 paper-towel rolls (see above note), and freeze 1 hour.
  • Preheat oven to 375 degrees. Lightly beat egg white. Remove rolls and parchment from logs. Brush each log with egg wash, and roll in sanding sugar, covering completely. Cut logs into 1/4-inch-thick slices, and arrange 1 inch apart on a parchment-lined baking sheet. Bake until edges are golden, about 18 minutes. Transfer to wire racks, and let cool.

SPICED COOKIE BUTTER BARS



Spiced Cookie Butter Bars image

Cinnamon, spice and everything nice-that's what these little bars are made of. We combined Betty Crocker™ sugar cookie mix with spiced cookie butter and white chips for an easy sweet treat that gets more impressive when you finish it with a cookie-butter-tinged drizzle. Bring these to a bake sale, or keep them at home-they'll go fast, either way!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 24

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1/2 cup Lotus Biscoff™ cookie butter
2 teaspoons ground cinnamon
1 egg
1/2 cup white vanilla baking chips
3 tablespoons white vanilla baking chips
1 tablespoon butter, softened
1 tablespoon Lotus Biscoff™ cookie butter
1/3 cup powdered sugar
2 teaspoons milk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, mix cookie mix, 1/2 cup softened butter, 1/2 cup cookie butter, the cinnamon and egg with spoon until soft dough forms. Stir in 1/2 cup white vanilla baking chips. Press dough evenly in pan.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
  • In small microwavable bowl, microwave 3 tablespoons white vanilla baking chips uncovered on High 20 to 40 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.
  • In another small bowl, mix 1 tablespoon softened butter, 1 tablespoon cookie butter, the powdered sugar and milk until smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar. Cool completely, about 1 1/2 hours or until toppings are set. Cut into 6 rows by 4 rows.
  • Store in airtight container.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 16 g, TransFat 0 g

BROWNED BUTTER SPICE COOKIES



Browned Butter Spice Cookies image

If you like spice cake, you'll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that's guaranteed to please. -Kristin Kenney, Newport Beach, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup unsalted butter, cubed
1 cup packed brown sugar
1 large egg, room temperature
1 tablespoon spiced rum
1-1/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup dark chocolate chips

Steps:

  • Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly., Beat brown sugar and browned butter in a large bowl until blended. Beat in egg, then rum. Combine the flour, cinnamon, baking soda, salt, ginger and nutmeg; gradually add to brown sugar mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 30 minutes., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

FESTIVE SPICE COOKIES



Festive Spice Cookies image

A lovely soft cookie spiced with ginger, cloves, nutmeg and cinnamon.

Provided by ellie_bee42

Time 30m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Sieve the flour, spices and salt together into a bowl and set aside. Cream the butter and sugar together until fluffy, then add the honey and beaten egg. Stir to fully combine. Sift in the dry ingredients in a few batches. The mixture will be a bit stiff but still soft and not dry.
  • Divide the dough into two batches and wrap the halves in cling film. Refrigerate overnight or for at least 3-4 hours.
  • Preheat the oven to 170°C. Line several large baking trays with greaseproof paper, or if they are non-stick simply butter them and set aside.
  • Lightly flour the work surface, then roll out one half of the dough. Stamp out festive trees using a tree-shaped cutter. Lay on the baking sheets with spaces between them, then add on the smarties or other coloured beans.
  • When you have stamped out enough to fill the tray, place in the oven and bake for 8 - 10 minutes. They want to be golden in colour but still fairly soft as they harden up a little after cooking. Repeat this process until all the mixture has been used up. Remove from the oven and cool on a wire rack.

SPICED SUGAR COOKIES RECIPE



Spiced Sugar Cookies Recipe image

This spiced sugar cookies recipe is sugar, spice, and everything nice! If you're looking for a new twist on a classic that will still hold its shape, you've found it.

Provided by Vedika Luthra

Categories     Dessert

Number Of Ingredients 14

275 grams / 9.7 (1 and 3/4 cups) oz all-purpose flour
½ teaspoons salt
½ teaspoons baking powder
1½ teaspoons ground ginger*
½ teaspoon ground cinnamon*
125 grams / 4.4 oz (1/2 cup) unsalted butter
125 grams / 4.4 oz (1/2 cup+1 tablespoon) granulated sugar
1 large egg
1 teaspoon vanilla extract
25 grams / 0.9 oz (2 tablespoons) unsalted butter ((soft at room temperature))
200 grams / 7.1 oz (1 ½ c) icing sugar
2 tablespoons milk or water
1 teaspoon vanilla extract
Food coloring of choice

Steps:

  • To make the cookies, first combine the flour, salt, baking powder, ground ginger and cinnamon. Whisk until incorporated, and set aside. In another bowl, cream together the butter and sugar until well combined. Next, add in the eggs and vanilla extract. Don't worry if the mixture clumps slightly, it will come together when you add the dry ingredients.
  • Gradually add in the flour mixture and switch to a rubber spatula if necessary. The mixture will be thick and may be a little sticky. Scoop the cookie dough onto a piece of plastic wrap, covering it well. Shape the dough into a small disk. This ensures that a skin does not form on the dough, and it remains smooth.
  • Chill the dough for at least two hours or overnight, or until it is firm to the touch. The longer the dough chills, the more pronounced the spice flavors will be. When you're ready to bake the cookies, preheat the oven to 180 C or 350 F and line a baking tray with parchment paper. If the dough has been chilling for several hours, leave it for around 10 minutes to soften slightly, as it will be quite firm.
  • Dust a work surface and the dough with flour and roll to a ½ cm or ¼ inch thickness. Using cookie cutters, cut the dough as you like. Fear not if you don't have cookie cutters: you can do several things. You could roll the dough into a log instead of a disk when refrigerating, then slice the log into ½ cm or ¼ inch slices. You could also roll the dough into 1 tablespoon sized balls, roll the balls in granulated sugar, then place onto the cookie sheet and press down to form a disk. Alternatively, you can use the rim of a glass to cut out shapes. Gather the scraps, then roll out the cookie dough again, adding a touch more flour when necessary to prevent sticking.
  • Place the cut-outs onto the parchment-lined baking tray and bake the cookies for 11-13 minutes, or until the edges are a light golden brown (11 minutes will give you a slightly softer cookie, 13 minutes will give you a slightly crunchier cookie). Let the cookies cool for several minutes on the tray, then transfer them to a wire rack and let them completely before icing.
  • To make the icing, use a wooden spoon to combine the butter and confectioners' sugar as best you can. It will be relatively dry. At this stage, add the vanilla, followed by the milk or water a little at a time, until you obtain your desired consistency. If the icing ends up being too thin, add some more sugar. If it's too thick, add more milk. If you'd like, you can color the icing with your food coloring of choice.
  • Spread the icing onto the cookies, using a butter knife or using a piping bag with the end snipped off just slightly, and top with sprinkles. Wait until the icing has hardened (this takes around an hour, or less if refrigerated) before stacking or serving. The icing makes enough for the cookies specified in the recipe, but if you'd like to have multiple colors, you might like to double the icing recipe so that there is enough per color.
  • Storing: These cookies last for around a week once frosted, and slightly longer unfrosted. The dough, unbaked, freezes well too!

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