Cinnamon Clove Cookies Recipes

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
• Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
• Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
• Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees. Position rack in the middle of the oven.
• Line 2 large cookie sheets with parchment paper.
• In a large bowl, sift flour, baking soda, cinnamon, cloves, and salt.
• In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
• Add the eggs and beat until incorporated. Beat in the orange zest and corn syrup.
• Add the dry ingredients in two two batches, beating until the dough is well mixed.
• With your hands shape the dough into a disk, wrap it in plastic, and chill for an hour.
• On a lightly floured board, roll out the dough 1/4 inch thick, if you like a thicker cookie then roll out thicker and adjust your cooking time. With a floured cookie cutter of your choice, cut out cookies and place them 1 1/2 inches apart on the cookie sheets. If you wish, sprinkle with crystal sugar.
• Reroll the scrapes only one time, or the dough will become tough. The more you handle the dough, the tougher it will get.
• Bake the cookies for 12 minutes, turning the cookie sheets halfway through the baking time.
• Cool the cookies on the sheet, set on racks. Store in airtight containers.
• The size of your cookie cutter will determine how many cookies you end up with.

Steps:

• Preheat oven to 350°F.
• In a small bowl, sift flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger; set aside.
• In a large mixing bowl, cream butter, granulated sugar, brown sugar, egg, water and vanilla extract.
• Add dry ingredients to the creamed mixture; mix well.
• Stir in quick oats and raisins.
• Drop by well rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10 - 12 minutes.
• Cool on tray for 1 minute and move to wire rack to complete cooling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Steps:

• In a large bowl, beat eggs. Add the brown sugar, cloves, cinnamon and pepper. Combine the flour, baking soda and salt; gradually add to the egg mixture. Stir in raisins and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 400° for 8-10 minutes or until surface cracks. Remove to wire racks to cool.