CHOCOLATE-DRIZZLED SPICE COOKIES
Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 9 1/2 dozen
Number Of Ingredients 12
Steps:
- Into a large bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Starting on low speed and increasing to high, beat until mixture is light and creamy, about 2 minutes; scrape down sides of bowl once with a rubber spatula.
- Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.
- Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
- Preheat oven to 350 degrees. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.
- Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.
SPICED CHOCOLATE CHIP COOKIES
Delicious glazed cookie is quick and easy - a coffee shop treat you can enjoy warm from your oven.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 60
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts.
- On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart.
- Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
CHOCOLATE SPICE COOKIES
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler-but no less delicious-version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
- Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
- Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
- Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
CHOCOLATE-DIPPED COOKIES
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
SPICED SOFT CHOCOLATE COOKIES
Yummy soft chocolate cookies; with a hint of cloves and cinnamon they're absolutely wonderful. You can make sour milk by combining 1 cup of milk with 1 tablespoon vinegar and allow to set 10 minutes.
Provided by Michelle Hansard
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Melt chocolate in double boiler. Beat shortening with sugar. Add eggs, salt, baking soda, cinnamon, cloves, and melted chocolate. Add flour alternately with milk, beating first with electric mixer, then with spoon.
- Cover and chill dough 2 hours or more.
- Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C), for 15-18 minutes or until cookies have lightly browned around edges. Cool and store in tightly covered jar.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 39.4 g, Cholesterol 21.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 4.7 g, Sodium 220.8 mg, Sugar 24.5 g
SPICED CHOCOLATE WAFFLE COOKIES
Deliciously spiced chocolate waffle cookies drizzled with a cream cheese glaze. Made with Stevia In The Raw® for reduced calories and sugar.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h35m
Yield 22
Number Of Ingredients 16
Steps:
- Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia until smooth. Beat in eggs one at a time, then vanilla. Stir in flour mixture just until combined. Cover batter and refrigerate at least 2 hours.
- Preheat a Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter.
- For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency.
- Drizzle cookies with glaze before serving.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 12.7 g, Cholesterol 51.3 mg, Fat 10.5 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 6.4 g, Sodium 83.1 mg, Sugar 4.7 g
CHOCOLATE SPICE COOKIES
This was one of my husband's favorite treats growing up. I make dozens of these during the holidays, but he will eat them all year long.
Provided by Elena Bedner
Categories Dessert
Time 42m
Yield 48 cookies
Number Of Ingredients 15
Steps:
- Mix all dry ingredients (except powdered sugar) in large bowl. Mix all wet ingredients in a small bowl, and combine with dry ingredients. NOTE: This comes out better if you mix by hand with a wooden spoon - just until combined so you don't overwork the dough.
- Shape into 1 inch balls and place on baking sheet.
- Bake for 8-12 min at 350. Cool on rack for 15-20 minute
- Mix milk and powdered sugar to make icing. You may need to adjust the amount of milk to get the icing to the consistency you want. I like it the consistency of molasses or a little thicker than maple syrup.
- Drizzle on cookies and enjoy!
Nutrition Facts : Calories 125.9, Fat 4.8, SaturatedFat 0.7, Cholesterol 3.9, Sodium 25.1, Carbohydrate 19.6, Fiber 0.6, Sugar 10.5, Protein 1.4
CHOCOLATE SURPRISE COOKIES
Chocolate and peanut butter are popular with our clan, so I roll them together in this recipe. It's fun watching folks' faces when they bite into the middle.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.
Nutrition Facts : Calories 333 calories, Fat 17g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE SPICE COOKIES
Provided by Nick Malgieri
Categories Chocolate Fruit Dessert Bake Vegetarian Apple Clove Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 12
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- Sift the dry ingredients into a bowl and set aside.
- In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
- Stir in the dry ingredients to make a soft dough.
- Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
- Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
- Slide the papers from the pans to racks to cool the cookies.
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- Decorated Chocolate Spice Cookies. You will need a cookie stamp to replicate the intricate designs shown in the picture for this recipe. The dough contains cocoa powder, ginger, cloves and cinnamon which makes for a great festive combination.
- Chocolate Mixed Spice Cookies. These chocolate cookies have a crispy exterior with a soft, chewy center that is packed with interesting flavors. They use mixed spice, which you can buy from most supermarkets, just make sure the one you buy is suitable for desserts.
- Sicilian Chocolate Spice Cookies. Tetu is a specific type of Sicilian cookie that contains chocolate, orange zest, cloves and nutmeg. The tetu made by this recipe have crushed walnuts in them, which goes great with the cocoa and various spices.
- Italian Chocolate Spice Cookies. There are four eggs in this recipe to give the cookies a softer center that melts in your mouth. They also contain chopped walnuts, cocoa and cinnamon for a dough that is bursting with exciting flavors.
- Vegan Chocolate Spice Cookies. This is another recipe that uses molasses and ginger to make a cookie that tastes so good you’ll struggle to believe they are completely vegan.
- Chocolate And Raisin Spice Cookies. If you like a bit of fruit in your cookies, then you should consider this recipe. It contains raisins, cinnamon and pecans alongside a dashing of cocoa for a deliciously festive cookie.
- Almond And Chocolate Spice Cookies. Almonds and chocolate go together very well, and these cookies have a healthy helping of both. The only spice in this dough is cinnamon, which is all you need to add a tasty contrast to the chocolate without overpowering the other ingredients.
- Vegan Spiced Chocolate Chip Cookies. There are five different spice in the dough for these delicious vegan chocolate chip cookies. With ginger, cinnamon, nutmeg, clove and a pinch of nutmeg, this is the perfect recipe for cold winter nights.
- Cocoa Molasses Spice Cookies. This recipe recommends using unsulphured molasses, with no additives, for the best taste. They have a great selection of flavors to compliment the cocoa, including the option of adding white pepper for a unique spicy kick.
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