Description
About thirty thin, crisp brown-sugar spice cookies without a specialty mold.
Ingredients
Scale
- 1/2 cup Unsalted butter, softened
- 3/4 cup Packed dark brown sugar
- 1 yolk Large egg yolk
- 1 3/4 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cardamom
- 1/8 teaspoon Ground cloves
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Fine salt
- 1 tablespoon Milk
Instructions
- Beat 1/2 cup softened butter with 3/4 cup packed dark brown sugar until combined and slightly fluffy. Beat in one egg yolk. Whisk 1 3/4 cups flour, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cardamom, 1/8 tsp cloves, 1/4 tsp baking soda and 1/2 tsp salt separately.
- Mix the dry ingredients into the butter mixture with 1 tbsp milk until a cohesive dough forms. Divide in two, flatten into disks, cover and chill 60 minutes.
- Heat oven to 350°F. Roll one chilled disk at a time between parchment to approximately 1/8 inch thick. Cut roughly thirty 2-by-3-inch rectangles in total, rerolling scraps once. Transfer to parchment-lined sheets, leaving space between them.
- Bake one sheet at a time approximately 10–12 minutes until edges are deep brown and centers set. Cool on the sheets for five minutes, then transfer to a rack to cool fully, about 30 minutes in total. Evaluate whether the cooled cookies snap crisply before finalizing thickness, bake time and yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: dough chill 60 minutes, two trays of 12 minutes and roughly 30 minutes cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 24 minutes
- Category: Cookies
Nutrition
- Serving Size: One approximately 2-by-3-inch cookie