Best Crunchy Spice Cookies Recipes

CRISP MOLASSES COOKIES

Steps:

• Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
• Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

SPICE COOKIES

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.

CRISP SPICE COOKIES (DIABETIC)

Steps:

• Preheat oven to 375 degrees.
• Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
• In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture. Divide dough into halves and shape into diskes. Cover and chill for an hour.
• Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin). Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet.
• Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier. Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies.
• Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
• Transfer cookies to a baking rack and allow o cool before serving.
• Makes 66 cookies or 33 servings.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.