This recipe was given to me by my grandma Jeanne—though it originally belonged to her grandma (so my great-great-grandma, Clara). The cookies are perfectly crisp at the edges and chewy in the center. The dough is lightly spiced—but these are not spice cookies! The small addition of baking spices makes the cookies smell and taste warm, the perfect holiday cookie. —Erin McDowell
about 3 dozen cookies
4 1/2 cups
all purpose flour
freshly grated nutmeg
unsalted butter, at room temperature
large eggs, at room temperature
In This Recipe
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together to combine.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes.
Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
Add 1/2 of the flour mixture and mix on low speed until incorporated. With the mixer running on low speed, add the milk slowly and mix to combine.
Add the remaining flour and mix until a smooth dough forms. Divide the dough into 2-3 pieces, form into discs, and wrap tightly in plastic wrap.
Chill the dough for at least 2 hours and up to overnight. Once the dough is chilled, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to ¼ inch thick. Cut out shapes with a floured cookie cutter (bonus points for a scalloped circle!), and transfer to the prepared baking sheets. The cookies don’t spread, so you can bake them pretty close together.
Bake until the cookies are lightly golden at the edges, 9-11 minutes (if you bake them longer, they get nicely crisp all over, but I like them a little chewy in the center). Cool on racks before serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.