Easy Spice Cookies Recipes

Steps:

• Preheat oven to 350°.
• Stir (by hand) the first 6 ingredients in a large bowl until dough forms.
• Shape dough into 1" balls.
• Roll balls in cinnamon and sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool on wire racks.

Steps:

• For the cookies: Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
• Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add the sugars, and continue beating until light, about 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the dry ingredients while mixing slowly to make a smooth dough. Divide dough in half and press each half into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
• Transfer 1 disk of dough to a floured work surface and roll about 1/4-inch thick. Cut into cookies with a pinched tuna can (see below). Transfer cookies with an offset spatula to a nonstick or silicon lined baking sheet.
• Cut out eyes and a mouth with a pastry tip, fat straw, or a knife. Press the lollipop sticks into the narrow end of each cookie, if using. Repeat with remaining dough. Press excess dough together, roll and cut into cookies. Refrigerate cookies for at least 30 minutes.
• Evenly space the racks in the oven and preheat to 350 degrees F. Put the candies in a small plastic bag and hit with a rolling pin to break into little pieces.
• Bake the cookies just until they are set, about 20 minutes. Remove baking sheets from the oven and carefully sprinkle the broken candies into the eyes and mouth of the cookies. Continue to cook until the candy liquefies, about 3 minutes more. Cool cookies on pan for 10 minutes before removing from the pan. Cool cookies on a rack.
• For the icing: Whisk the water, egg white powder and orange extract in a medium bowl until foamy but smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies with the back of a teaspoon. Let rest until the icing sets, about 30 minutes. Serve or store in a covered container for up to 3 days.

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.

Steps:

• Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
• Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
• Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees F).
• In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

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.

Steps:

• In a large bowl, beat the brown sugar, applesauce, molasses and egg substitute. Combine the flour, baking soda and spices; gradually add to brown sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

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:

• Cream sugar and softened butter together, then add the egg and molasses.
• Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
• Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
• Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
• Note: Chilling dough between batches helps.

Steps:

• Preheat oven to 350°F.
• Spray cookie sheets lightly with vegetable spray (Pam).
• In a large bowl, mix together the cake mix and pumpkin with a fork or mixer until well blended; stir in nuts or raisins, if desired.
• Drop by large rounded spoonfuls onto the cookie sheet; they don't flatten out much so however you place them on the sheet is pretty much how they'll look after baking.
• Bake for 8 to 15 minutes, depending on the size of your cookies.
• Allow cookies to cool on baking sheet for up to 5 minutes before removing to a wire rack to cool completely.
• Frost, if desired.
• How many cookies you get depends on how large you make them of course - just increase your baking time if making larger cookies (it's truly difficult to burn these, but they will get crispier & less moist); Mine, made with a medium size cookie scoop, take 13-15 minutes to bake and yield about 3 dozen.

Steps:

• Sift flour with baking soda, spices and salt.
• Cream cooking oil and sugar together. Blend in egg and molasses.
• Add flour mixture, mix well.
• Chill for 1 hour or longer.
• Form into balls about the size of walnuts. Roll in granulated sugar.
• Place on ungreased baking sheet about ½ inches apart.
• Bake at 350o for 10-15 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda, salt, cloves and allspice; gradually add to creamed mixture and mix well. , Shape into three 6-in. rolls; wrap each in plastic wrap. Refrigerate for at least 2 hours or until firm., Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 8-10 minutes or until lightly browned around the edges. Cool 1-2 minutes before removing to wire racks.