How To make Sugar and Spice Cookies
3/4 c shortening
1 c sugar
1 egg
1/4 c molasses
2 c all-purpose flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp salt
Lemon Frosting: 2 c powdered sugar
3 tbsp butter or margarine -- softened
1 tsp grated lemon peel
4 tbsp lemon juice
In a mixing bowl, cream shortening and sugar. Add egg; mix well. Beat in molasses. Combine dry ingredients; add to creamed mixture and mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 for 8-10 minutes. Remove to wire racks; cool. For frosting, cream the sugar, butter and lemon peel in a mixing bowl. Gradually add lemon juice, beating until frosting reaches desired spreading consistency. Frost cookies
How To make Sugar and Spice Cookies's Videos
Pumpkin Spice Cookie Dough
Hi sweet friends! Today I am sharing my pumpkin spice roll out cookie recipe with you! I hope you like it.
INGREDIENTS
1 cup unsalted butter (room temp)
1 large egg (room temp)
1/2 cup granulated sugar
1/2 cup brows sugar (packed)
1 tsp vanilla
1/2 tsp pumpkin spice liquid flavor (if you don't have this add this same amount in powder form)
1/3 cup pumpkin puree
4 1/4 cups all purpose flour
1 tsp pumpkin pie spice (powder)
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 tsp salt
BAKE 325 F 10-12 minutes
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How to Make Speculoos (Belgian Spice Cookies)
Test cook Erin McMurrer makes host Bridget Lancaster a classic recipe for Belgian Spice Cookies (Speculoos).
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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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Pumpkin Spice Latte Sugar Cookie Recipe
Pumpkin Spice Latte Sugar Cookies are the perfect fall flavor to make your home cookie decorating business stand out in your community or impress your friends and family! This pumpkin-spice sugar cookie recipe is simple to bring together and bakes into cookies with perfectly crisp edges that are perfect for decorating with royal icing! Read on for the recipe, and check out the links below to learn more about sugar cookie decorating!
The Recipe
1/2 lb (2 sticks) salted butter softened
1 cup white granulated sugar
1/4 cup light brown sugar
1 packet instant coffee dissolved in about a tablespoon of hot water
2 teaspoons vanilla extract
1/4 cup pumpkin puree
2 large eggs
4 cups all purpose flour
1/3 cup corn starch
1/4 tsp. salt (optional)
1 tablespoon (more or less depending on your taste) pumpkin pie spice
preheat oven to 350
cream together butter and sugars
add instant coffee, vanilla, pumpkin, and eggs until combined
sift together dry ingredients (flour, corn starch, salt, and pumpkin spice)
slowly combine wet and dry ingredients until dough is smooth
roll out between parchment and baking mat
freeze in sheets between parchment before cutting and bake while dough is still cold for 7-8 minutes or until dough is no longer shiny
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Pumpkin Spice Sugar Cookie Recipe
Learn how to make pumpkin pie spice cookies with this easy sugar cookie recipe. It is easy to make and enjoy this fall favorite cookie!
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General Recipe Tips:
✔ For best results, use spices that are new and unopened. Spices that have been sitting in your pantry for years collecting dust won’t be as flavorful.
✔ Margarine can be used instead of butter in most pie dough recipes. Be sure you are using margarine with at least 80% fat content and not vegetable oil spread.
✔ Bake 8 – 12 minutes or until edges are lightly golden brown. This is sometimes difficult to see with the spices. The center of the cookie should reach between 190°F – 195°F (88°C – 91°F) when they are ready.
✔ Generic is great. Organic is great. Get what you can afford.
✔ Recipes were created by weighing ingredients. The recipe can be subject to change. Be sure to check the website for any alterations.
Happy Baking!
How To Make Christmas Spice Cookies
I love Christmas cookies and these spiced varieties are reminiscent of Dutch speculaas and gingerbread. They are light, crisp and full of flavour well being nicely balanced between sweet and spice. The texture is divine and this recipe is my go-to cookie recipe regardless of whether I'm eating them plain or iced, dunked or on their own.
See below for the full recipe and for business enquires or if you would like to work with The Internet Chef please email expereince@theinternetchef.biz
225gm/ 8oz softened butter
1 cup of coconut sugar
1/2 cup brown sugar
1/2 cup caster sugar
3 cups plain flour
3 tsp cinnamon
1 tsp nutmeg
3 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
Cream the butter and sugar until light and fluffy and add the vanilla extract.
Sift the remaining dry ingredients and gradually add to the butter mixture.
Wrap the mixture in cling film and rest in the refrigerator for 1-2 hours.
Work the dough on a clean board with a bit of flour until the dough is soft and pliable.
Roll out of a floured surface to the dough is 2-3mm in thickness.
Cut the dough into desired shapes with a floured cookie and cutter and place the shapes on a baking paper-lined cooking tray.
Bake at 180C/350F in the oven for 8-9 minutes with the shelf set in the middle of the oven.
Allow the cooked cookies to cool completely on a wire rack before storing in an airtight container.
The cookies will keep for 3-4 days.
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