Cinnamon, ginger, allspice, and cloves give these spice cookies that distinctive holiday flavor. Your kitchen will smell wonderful while they are baking. These big and chewy cookies have all the flavor of a gingersnap, but a much chewier and softer texture.
Christmas is just weeks away and we may not have our tree up or presents bought, but we have cookies. I love all kinds of Christmas cookies, snowballs and chocolate crinkles being two of my favorites. But a cookie plate just can’t be a cookie plate without some type of spice cookie and these spice cookies are among my favorite.
The dough is flattened out a little on the cookie sheet to produce a big, thin cookie. Take them out of the oven when they still look undercooked. By the time they cool, they will be fully cooked, but still retain a wonderful soft texture.
Add some raisins if you like. (I don’t like :)) Some toasted chopped pecans add a buttery flavor and some contrast to the texture.
Once cooked, drizzle with a simple maple glaze for an extra yummy Christmas cookie.
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 cup butter, softened
- 1 (16-ounce) package dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 cup chopped pecans, toasted
- ½ cup raisins (optional)
- 1½ cups confectioners’ sugar, sifted
- 3 tablespoons milk
- 2 tablespoons maple syrup
- pinch of cinnamon
- Preheat oven to 350 degrees. Lightly grease 2 baking sheets with cooking spray.
- In a medium bowl, stir together first 7 ingredients.
- Using an electric mixer, beat butter and sugar at medium speed until fluffy.
- Add eggs and vanilla, scraping down sides of bowl to mix evenly.
- With mixer on low, gradually add flour mixture. Beat just until blended.
- Stir in oats and chopped pecans and raisins if using.
- Drop dough by ¼ cupfuls onto prepared baking sheets and flatten flightly with your hand.
- Bake 12 to 14 minutes. Cookies should NOT have browned around the edges and middle should look under-done. Cool for 2-3 minutes on baking sheets and remove to wire racks to cool completely. (You will have to cook in 2 batches to get all the cookie dough baked.)
- For glaze, combine all ingredients in a mixing bowl and beat with an electric mixer until smooth.
- Drizzle cooled cookies with glaze.
Recipe Source: adapted from Coastal Living Cookbook.