Chewy Spice Cookies

Chewy Spice Cookies
Victor Schrager
Ginger, cinnamon, nutmeg, cloves, and black pepper ensure there’s plenty of warm, complex flavors in these classic cookies.

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Makes 42 cookies
preparation
30
minutes
cooking
75
minutes

Ingredients

2
cups all-purpose flour, spooned and leveled
2
teaspoon
ground ginger
1 1/2
teaspoons
baking soda
1/2
teaspoon
ground cinnamon
1/2
teaspoon
kosher salt
1/4
teaspoon
ground nutmeg
1/4
teaspoon
ground black pepper
1/8
teaspoon
ground cloves
3/4
cup
vegetable shortening (preferably trans-fat-free)
2/3
cup
packed light brown sugar
1
large egg
1/2
cup
molasses
1
teaspoon
pure vanilla extract
1/4
cup
granulated sugar

Directions

  1. Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, nutmeg, pepper, and cloves.
  2. Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour mixture, mixing just until combined (do not overmix).
  3. Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls; roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated sugar.
  4. Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Gina Marie Miraglia Eriquez
November 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 33
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 5 mg
  • Sodium 72 mg
  • Protein 1 g
  • Carbohydrate 12 g
  • Sugar 7 g
  • Fiber 0 g
  • Calcium 1 mg
  • Iron 13 mg
What does this mean? See Nutrition 101.

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