Recipe: Brown Sugar and Spice Cookies
Gabriella Esposito makes a batch of freshly baked, mouth-watering Brown Sugar Spice Cookies
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Pumpkin Pie Spice Sugar Cookies | Sugar Cookie Recipes
Love Pumpkin Pie? Love Sugar Cookies? Well then this pumpkin pie spice sugar cookie recipe is perfect for you. If you saw my videos decorating the Classic Horror and Horror cookies, this is the recipe I used. Definitely give it a try! Enjoy!
Decorated Cookie:
Horror Cookie:
Classic Horror Cookies:
Pumpkin Pie Spice Sugar Cookies:
Ingredients:
• 2 cups (454 grams) unsalted butter, room temperature
• 1 cup (194 gram) granulated sugar
• 1 cup (187 grams) brown sugar. lightly packed
• 1/4 cup (66 grams) pumpkin purée or pumpkin pie filling
• 2 large eggs
• 3 teaspoons Pumpkin Pie Spice (see note)
• 1 tsp vanilla extract
• 5 cups all-purpose flour 754 grams
• 1 tsp salt
Directions:
1. Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed, using the paddle attachment. Mix until thoroughly for about one minute. Scrape down the sides of the bowl and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. Which is good if you like a light and fluffy cookie. But for roll out sugar cookies this is not good, the dough will spread more during baking.
2. Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix. Scrape down the bowl with at least once more and mix briefly again.
3. Sift your dry ingredients together. (Flour, pumpkin pie spice and salt.)
4. Add the flour mixture to the bowl in thirds, allowing to mix for about 30 seconds after each addition. Mix on low speed for 3o seconds. When the dough clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (glutens in the flour develop and the dough can become tough).
5. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour. or overnight.
6. Roll out the dough to about 1/4 thickness and cut out. Re-roll and repeat.
7. Place cookies on parchment paper-lined baking sheet.
8. Put cookies into the fridge for 10 - 15 minutes to chill again.
9. Preheat your oven to 350°F or 176°C.
10. Bake cookies for 12-15 minutes or until the edges become golden brown. The baking time will depend on the size and shape of your cookie. It is always best to start low on time and let in for a little more if they aren't done.
11. Let cookies cool to room temperature and decorate.
12. Enjoy!
Note: If you don't have Pumpkin Pie Spice you can use
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/2 tsp all-spice
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Chewy AND Crunchy Molasses Spice Cookies, a secret ingredient that friends will beg to know.
These cookies have a touch of bite that compliments the other flavors as well as the sweetness of the sugar coating. The mystique of this cookie will have your friends and family begging to reveal what the Secret Ingredient is that give them this wonderful flavor.
Your eyes don't deceive you eagle eyed viewers.
Renee has doubled this recipe, but the recipe cards are correct.
DON'T forget the wet ingredients in the middle of the video.
(i forgot to press record on the camera!)
Allons-y!
INGREDIENTS:
Molasses spice cookies
2 1/4 cups (11.25 ounces) of all purpose flour
1 teaspoon of baking soda
1 1/2 teaspoons of ground cinnamon
1 1/2 teaspoons of ground ginger
1/2 teaspoon of ground cloves
1/4 teaspoon of ground all-spice
1/4 teaspoon of pepper
1/4 teaspoon of salt
12 tablespoons (1 1/2 sticks) of butter softened
1/3 cup of packed dark brown sugar
1/2 cup (3.5 ounces) plus 1/2 cup (2 1/3 ounces) granulated sugar
1 large egg yolk
1 teaspoon of vanilla extract
1/2 cup of light or dark molasses
Sugar, Spice Everything Nice | CINNAMON AND NUTMEG COOKIES RECIPE || SHIO IS SALT
Spice Cookies recipe is one of my favourite recipes. Sugar, spice and everything nice.
Cinnamon and nutmeg cookies recipe.
Ingredients:
225 grams flour
150 grams butter
75 grams white sugar
6 grams baking soda
5 grams cinnamon
1 tsp. Nutmeg
Instructions:
1. Preheat the oven to 180 degree celsius.
2. In a stand mixer bowl beat butter, brown sugar and granulated sugar for 5 to 7 minutes until light and fluffy.
3. Add flour, baking soda, cinnamon and nutmeg mix until completely combined.
4. Scoop dough into 1tbsp sized balls and flatten it with your palm.
5. Place it on a baking tray and bake it for 12 to 14 minutes until the edges of cookies are slightly brown.
6. Allow it too cool before storing it into a container.
Recipe by Harsha Sharma
Filmed by Sana Sharma
Edited by Shawnpady
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The Softest, Fall-Infused Spice Cookies
My soft and chewy spice cookies are infused with five different spices and topped with an easy vanilla drizzle. This is such a warm and cozy cookie recipe--perfect for fall!
Recipe:
Ingredients
1 cup unsalted butter (226g)
1 ¼ teaspoons ground ginger
1 ¼ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon allspice
1 cup dark brown sugar, firmly packed (200g)
¾ cup granulated sugar (150g)
1 large egg + 1 egg yolk, room temperature preferred
1 ½ teaspoons vanilla extract
2 ¾ cups all-purpose flour (350g)
2 Tablespoons cornstarch
¾ teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
Glaze
1 cup powdered sugar (125g)
¼ teaspoon vanilla extract
1-2 Tablespoons milk
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Instructions
00:00 Introduction
00:20 Cut butter into Tablespoon-sized pieces and place in a large, microwave-safe mixing bowl. Heat in 15-second intervals until butter is melted then immediately stir in ginger, cinnamon, cloves, nutmeg, and allspice. Stir well and allow butter to cool before proceeding.
02:00 Once butter is cooled (no longer warm to the touch) add sugars, egg, egg yolk, and vanilla and stir until completely combined.
04:10 In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
05:30 Gradually add dry ingredients to wet. Stir until completely combined.
06:25 Cover cookie dough with plastic wrap and chill in the refrigerator for at least 30 and preferably 60 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
06:53 Once dough has finished chilling, scoop by level 1 ½ tablespoon-sized scoop and roll into a ball between your palms. Place cookie dough balls on prepared baking sheet, spacing at least 2 inches apart.
07:40 Bake at 350F (175C) for 11-12 minutes or until edges are beginning to turn a light golden brown. Allow to cool completely before decorating with glaze.
Glaze
08:05 In a small mixing bowl, whisk together powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed, glaze should be smooth and ribbon of your whisk, holding its shape for several seconds before dissolving into the bowl.
09:35 Drizzle glaze over cookies and allow to harden. Serve and enjoy.
Notes
Storing
Once glaze has hardened completely, store in an airtight container for up to 5 days. Note that glaze will harden on the surface after several minutes but will take longer to dry completely, allow to sit for at least an hour perhaps several (it depends on your kitchen conditions and the exact consistency of your icing) before stacking.
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Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
RECIPE:
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