While you may be well on your way trying to cut the calories at the start of this New Year, this cookie is a must try! These sugar cookies are thick, crunchy and loaded with sweet warm spices like cinnamon, cardamom, ginger, allspice and black pepper to create an incredibly aromatic blend that transforms the recipe into a comforting cookie. This pairs perfectly with a piping hot cup of South African rooibos tea.

SPICED SUGAR COOKIES

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SPICED SUGAR COOKIES
Author: 
Recipe type: Dessert
Cuisine: South African
 
While you may be well on your way trying to cut the calories at the start of this New Year, this cookie is a must try! These sugar cookies are thick, crunchy and loaded with sweet warm spices like cinnamon, cardamom, ginger, allspice and black pepper to create an incredibly aromatic blend that transforms the recipe into a comforting cookie. This pairs perfectly with a piping hot cup of South African rooibos tea.
Ingredients
  • 1 Cup of Flour
  • ½ Tsp Baking Powder
  • ½ Tsp Bicarbonate of Soda
  • ¼ Tsp. Salt
  • ½ Cup Sugar
  • 1 Tsp Ground Cinnamon
  • ¼ Tsp Ground Cardamom
  • ¼ Tsp Ground Ginger
  • ⅛ Tsp Ground Allspice
  • ⅛ Tsp Ground Cloves
  • ⅛ Tsp Ground Nutmeg
  • ⅓ Cup Butter
  • 1 Egg
Instructions
  1. Preheat oven to 180C°
  2. Spray a baking sheet with cooking spray
  3. In a large bowl, sift together flour, baking powder, bicarbonate of soda and salt.
  4. In another bowl combine sugar and all the spices. Remove about 2 Tbles of the sugar-spice mixture, set aside to reserve for rolling the cookies.
  5. In a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
  6. Beat in egg and combine until fully incorporated.
  7. Slowly fold in the dry ingredients mixing until just combined.
  8. Roll about 2 tsps. of dough into balls and then into the reserved sugar-spice mixture.
  9. Place dough balls on prepared baking sheet about 1½ inches apart.
  10. Bake in preheated oven for 10 to 15 minutes or until golden brown.
  11. Leave to cool on a wire rack, then pack into an airtight container, if there are any left 🙂

 


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