Wednesday, December 18, 2013

Sugar Spice Cookie Recipe

I've been playing around with this recipe for a couple weeks and am quite pleased with the final outcome. Easy drop cookies–they have a subtle eggnog flavor with a yummy chewy texture. On the nutmeg: fresh grated nutmeg makes a tremendous flavor difference, but if you only have it in a jar that works fine, too. (You might just want to add a little extra.) Also, these cookies keep well in a tin and can be frozen.

1 cup butter
1 2/3 cups white sugar (I use raw organic cane sugar)
2 eggs
1 Tbs. vanilla
3 cups flour
1 tsp. baking powder
Big pinch of sea salt (or regular if that's what you have)
¼ tsp. cloves
A generous grating of fresh nutmeg (about a ½ tsp.)

Preheat oven to 375º. Melt the butter in a large saucepan. Mix in the sugar, then beat in the egg and vanilla. Whisk together the flour, baking powder, salt, and spices in a separate bowl then add them to the butter mixture. Line a baking sheet with parchment paper. Drop heaping spoonfuls of the mixture onto the sheet and bake for 13 minutes or until they're barely turning a golden brown. The idea is to bake them just long enough so they are still delightfully chewy. Remove from the oven and let cool on the baking sheet for a couple minutes before removing to a plate or wire rack. Enjoy!

Note: For an even spicier variation, you can add 1 rounded tsp. allspice to the cloves and nutmeg.


  1. Oh if only I did not have to be wheat free!!!! These look very good. :D

    1. Are you gluten or just wheat free? My sister just made these with spelt flour and maple syrup last night. The consistency was a little different, but they were very tasty (especially dipped in milk). :-)


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