Spicy Christmas Cookie
View in original language
- Cinnamon powder | 1 tablespoon
- Clove powder | 1 teaspoon
- 1 1/2 tbsp Ginger (grated) or powder | 1 tablespoon
- Nutmeg | 1 teaspoon
- Orange zest | 1 unit(s)
- Lemon zest | 1 unit(s)
- 1 cup cubed unsalted butter (chilled and soft) | 240 g
- Refined sugar | 1/3 cup
- Brown sugar | 1/2 cup
- Molasses or honey | 1/4 cup
- Large egg (jumbo) | 1 unit(s)
- Salt 1 pinch | 1 g
- Wheat Flour (4 cups) | 480 g
- Add the dry ingredients (flour, salt, and spices, mix well and set aside.
- In another pot, mix the egg and molasses or honey, set aside too.
- In the mixer, place the butter and sugars, and beat just until the butter is creamy, do not beat too much.
- Add the egg and molasses mixture and beat just enough for the ingredients to incorporate.
(At this point add the orange zest and ginger if using fresh)
- Finally add the dry ingredients, in 3 additions, medium to low speed just to mix until a ball forms around the beater.
- Divide the dough into two parts, open between two sheets of parchment paper with the help of a rolling pin, and roll out.
I like to leave it at about 5mm.
Just as the heat of your hands changes the quality of the cookies, so does each time you need to roll the dough out again.
I like to make this dough the night before or leave it in the fridge for at least 4 hours.
Before cutting the cookies you can leave about 20 minutes in the freezer, it is much easier to cut.
The dough can be frozen for up to 3 months.
The cookies after baked last well up to 1 month well packaged or in airtight jars.
I baked for approximately 12 minutes in a preheated oven at 180°.
The smell that lingers around the house is inexplicable!
Did you like this recipe?