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Author Notes: Be sure to take generous scoops from the spice jars. (Sometimes, in order to get extra spicy, gingery flavor, I'll use an actual teaspoon as opposed to a measuring one.) Feel free to try different amounts to make the cookies to your own liking. —Taylor Rondestvedt
Makes about 120 small cookies
- 1 cup butter, softened
- 3 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 teaspoons ground ginger (be generous)
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice (if you have it)
- 1 to 2 teaspoons cayenne pepper (to your liking)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 egg
- 2 tablespoons maple syrup
- 1 tablespoon water
- In a medium bowl, sift the dry ingredients together.
- In a large bowl, cream the butter and sugars together, then add egg, maple syrup, and water. Beat until fluffy.
- Mix in dry ingredients about 1/2 cup at a time slowly, so the dough doesn't get too stiff.
- Remove from the bowl and form a big ball. Separate into quarters and refrigerate, covered, for 2 to 6 hours.
- When you're ready to bake, preheat the oven to 350° F.
- Working with 1/4 of dough at a time, roll out the dough (I like to do this between plastic, but you can also use a floured surface), until it is about 1/8-inch thick. Use your favorite cookie cutter to cut out shapes and place them on parchment-lined cookie sheets.
- Bake for 7 to 10 minutes, but watch the first batch carefully! You want the cookies to get toasty and golden, not too dark.
- This recipe is a Community Pick!
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