In the realm of holiday baking, Tina's Excellent Spice Cookies reign supreme, captivating taste buds with their irresistible blend of warmth and cheer. These delectable treats, meticulously crafted with a symphony of aromatic spices, promise an explosion of flavor in every bite. Join us on a culinary journey as we delve into Tina's secret recipe, unveiling the magic behind these exceptional cookies. Discover the perfect balance of sweet and savory, the subtle crunch that yields to a tender, melt-in-your-mouth center, and the enticing aroma that fills your kitchen with festive joy. Let Tina's Excellent Spice Cookies become your signature holiday tradition, spreading love and cheer with each bite.
This comprehensive guide presents a treasure trove of spice cookie recipes, each offering a unique twist on this classic treat. From the timeless charm of Traditional Spice Cookies, exuding the essence of Christmas with their blend of cinnamon, nutmeg, and ginger, to the delightful surprise of Pumpkin Spice Cookies, where the flavors of fall dance harmoniously on your palate.
SPICED THANKSGIVING SUGAR COOKIES
The dough for these spiced autumn cookies is easily made in a food processor, much like pie dough, but with softened butter. We pulse the sugar first to finely grind it, which gives the cookies their tender and crunchy texture. Have fun with decorating-make fall leaves or turkeys using halved candy corns or pecans for the tail feathers.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield About 2 1/2 dozen cookies and 2 cups icing
Number Of Ingredients 12
Steps:
- For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine.
- Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
- Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
- For the icing: Sift the meringue powder and confectioners' sugar together in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.
GRAMMY'S SPICE COOKIES
This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, "send recipe for spice cookies a.s.a.p."
Provided by Melissa Clark
Categories dessert
Time 1h
Yield About 3 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
- Using an electric mixer, beat 12 tablespoons butter with the granulated sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
- Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
- To make the icing, beat remaining 4 tablespoons butter with the confectioners' sugar until smooth. (Go slowly so you don't create a sugar storm.) Beat in the vanilla and enough cream or milk, and whiskey (if using), to make a spreadable frosting. Slather on fully cooled cookies.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 86 milligrams, Sugar 20 grams, TransFat 0 grams
SPICE COOKIES
Provided by Yotam Ottolenghi
Categories Cookies Ginger Dessert Bake Rosh Hashanah/Yom Kippur Spice Chill Cinnamon Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 19
Steps:
- Soak the currants in the brandy for 10 minutes. Mix together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate. Mix well with a whisk.
- Put the butter, sugar, vanilla, and lemon and orange zest in a stand mixer fitted with the beater attachment and beat to combine but not aerate much, about 1 minute. With the mixer running, slowly add the egg and mix for about 1 minute. Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
- Gently knead the dough in the bowl with your hands until it comes together and is uniform. Divide the dough into 1 3/4-oz / 50g chunks and shape each chunk into a perfectly round ball. Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about 3/4 inch / 2 cm apart, and let rest in the fridge for at least 1 hour.
- Preheat the oven to 375°F / 190°C. Bake the cookies for 15 to 20 minutes, until the top firms up but the center is still slightly soft. Remove from the oven. Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack. While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms. Pour 1 tablespoon of the glaze over each biscuit, leaving it to drip and coat the biscuit with a very thin, almost transparent film. Finish each with 3 pieces of candied peel placed at the center. Leave to set and serve, or store in an airtight container for a day or two.
SPICED CHRISTMAS COOKIES
This delicious cookie recipe has been passed down through six generations and was brought to America from Germany in 1846! It's a holiday tradition in our house and we're proud to share this wonderful recipe with you. -Tanya Juhasz, Newberry, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 7-1/2 dozen.
Number Of Ingredients 20
Steps:
- In a very large bowl, beat the molasses, butter, sour cream and lemon juice until well blended. Combine the flour, brown sugar, spices, baking soda, lemon zest and salt; gradually add to butter mixture and mix well. Stir in the walnuts, raisins and candied peels. Cover and refrigerate until easy to handle, about 30 minutes., Divide dough into 4 portions. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° until bottoms are lightly browned, 10-12 minutes. Remove to wire racks to cool completely., Combine frosting ingredients until smooth. Frost cookies; decorate with cherries. Store in an airtight container.
Nutrition Facts : Calories 187 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 81mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
TINA'S EXCELLENT SPICE COOKIES
Steps:
- Cream together butter and sugar. Add l egg and molasses and blend. In separate bowl combine all dry ingredients. Add flour mixtue to butter/sugar mixture slowly until all combined. Using a teaspoon, scoop dough into 1 inch balls. Roll balls in granulated sugar and place on greased cookie sheet about 2 to 3" apart. Bake at 300 degrees for about 10 minutes. Bake a couple of minutes longer for crispier cookies, less time for a softer, chewier cookie
Tips:
- Chill the dough: This will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie scoop: This will help you get even-sized cookies that will bake evenly.
- Don't overmix the dough: Overmixing will make the cookies tough.
- Bake the cookies until the edges are just starting to brown: This will help ensure that the cookies are cooked through without being overcooked.
- Let the cookies cool completely before frosting them: This will help prevent the frosting from melting.
Conclusion:
These Tina's Excellent Spice Cookies are a delicious and festive treat that are perfect for any occasion. With their warm spices and sweet frosting, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a special treat, be sure to give these cookies a try!
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