Tinas Excellent Spice Cookies Recipes

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SUGAR 'N' SPICE COOKIES



Sugar 'n' Spice Cookies image

An inexpensive meal can still include dessert like these simple cookies. They are a sweet and tart treat.-Dottie LaPierre, Woburn, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 15

3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon salt
LEMON FROSTING:
2 cups confectioners' sugar
3 tablespoons butter, softened
1 teaspoon grated lemon zest
3 to 4 tablespoons lemon juice

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine dry ingredients; gradually 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 confectioners' sugar, butter and zest in a large bowl. Gradually add lemon juice, beating until frosting achieves desired spreading consistency. Frost cookies.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

CAKE MIX SPICE COOKIES



Cake Mix Spice Cookies image

My mom shared this recipe with me, so I thought I would share it with others.

Provided by maccordeiro

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 5

1 (18.25 ounce) package spice cake mix
2 eggs, beaten
½ cup vegetable oil
1 cup raisins
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into the batter; drop by large spoonfuls onto a baking sheet.
  • Bake in preheated oven until no longer moist on the tops, 9 to 12 minutes.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 21.6 g, Cholesterol 15.5 mg, Fat 12.5 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 151.6 mg, Sugar 13.4 g

CHRISTMAS SPICE COOKIES



Christmas Spice Cookies image

My children love spice cookies at any time. I think most children love them. I am enclosing a recipe that moms and dads can have their children help with during the baking at Christmas. Every child keeps their special memories of every day with the family and I sure remember mine from when I was a little girl.

Provided by Carol

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 60

Number Of Ingredients 9

1 cup packed brown sugar
2 cups molasses
½ cup butter
½ cup vegetable oil
2 teaspoons ground ginger
4 cups all-purpose flour
1 ½ tablespoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground cloves

Steps:

  • Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 18.3 g, Cholesterol 4.1 mg, Fat 3.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 104.4 mg, Sugar 9.7 g

SPICE COOKIES



Spice Cookies image

This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.

Provided by Angie Kitcher

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 26m

Yield 48

Number Of Ingredients 10

1 ½ cups white sugar
1 cup butter
2 eggs
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 cups all-purpose flour
1 cup dried currants
1 ½ teaspoons baking soda
1 cup milk, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
  • Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 16.8 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 72.1 mg, Sugar 8.6 g

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES



Tina's Shortbread Chocolate Chip Cookies image

This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.

Provided by Tina Andre' Fox

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  • Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g

ITALIAN CHOCOLATE SPICE COOKIES



Italian Chocolate Spice Cookies image

I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 17

3/4 cup shortening
1 cup sugar
4 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 cup chopped walnuts
GLAZE:
2-1/4 cups confectioners' sugar
2 teaspoons light corn syrup
3 to 4 tablespoons 2% milk
Sprinkles, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

SPICE COOKIES



Spice Cookies image

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

3/4 cup plus 2 tbsp / 125 g currants
2 tbsp brandy
scant 2 cups / 240 g all-purpose flour
1 1/2 tsp best-quality cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg
1/4 tsp salt
5 oz / 150 g good-quality dark chocolate, coarsely grated
1/2 cup / 125 g unsalted butter, at room temperature
2/3 cup / 125 g superfine sugar
1 tsp vanilla extract
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 large free-range egg
1 tbsp diced candied citrus peel
Glaze
3 tbsp freshly squeezed lemon juice
1 1/3 cups / 160 g confectioners' sugar

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.

ORANGE CARDAMOM COOKIES



Orange Cardamom Cookies image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Milk/Cream     Mixer     Egg     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Orange     Spice     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 1/2 to 2 dozen cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 1/2 tablespoons grated orange zest
1 1/2 teaspoons ground cardamom
1 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
3/4 cup sugar
1 large egg yolk
2 tablespoons heavy cream
Equipment: a 3-inch round or 2 3/4-inch square cookie cutter
Garnish: citrus icing (optional); food coloring (optional); decorative sugar (optional)

Steps:

  • Make dough:
  • Whisk together flour, zest, cardamom, and salt.
  • Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
  • Cut and bake cookies:
  • Preheat oven to 350°F with rack in middle.
  • Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
  • Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
  • Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
  • Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
  • If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
  • Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

TINA'S EXCELLENT SPICE COOKIES



TINA'S EXCELLENT SPICE COOKIES image

Categories     Cookies     Bake     Molasses

Yield 2 dozen

Number Of Ingredients 11

3/4 c butter (softened)
1 c sugar
1 egg
1/4 c molasses (add more for spiciness)
2 c flour
2 tsp baking soda
1/2 tsp ground cloves
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp black pepper

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

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Top Asked Questions

What is the best way to make cookies in the oven?
1 Preheat oven to 325°F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well.
How to make spiced sugar cookies?
Using a cookie cutter, cut shapes out of the cookies. Place the cookies on baking sheets and place in the fridge for at least 30 minutes. Bake: Bake the cookies for 12-15 minutes until lightly golden with crisp edges. Make the spiced sugar: While the cookies are baking, stir together the sugar and spices and set aside.
What ingredients do you use to make cut-out cookies?
(Flour, cinnamon, ginger, nutmeg, all-spice and salt. I do not use baking powder in my cut-out cookies). Add all of the flour mixture to the bowl.
How do you make spicy ginger cookies?
A lovely soft cookie spiced with ginger, cloves, nutmeg and cinnamon. Sieve the flour, spices and salt together into a bowl and set aside. Cream the butter and sugar together until fluffy, then add the honey and beaten egg. Stir to fully combine. Sift in the dry ingredients in a few batches.

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