These spice crisps are like crispy gingersnaps with attitude.
Spicy cookies are a must have for the Christmas season and these cookies really do pack the spices in. This is a good time to pull out those holiday cookie cutters and bake up munchable Christmas trees and snow people.
- ¼ cup plus 2 tablespoons of firmly packed brown sugar
- ¼ cup honey
- ¼ cup molasses
- ½ stick of butter
- 2 cups all-purpose flour
- ¾ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon coriander
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon dry mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fresh ground pepper
- 1/8 teaspoon salt
- In a saucepan, combine the brown sugar, honey, molasses, and butter.
- Cook over a low heat, stirring occasionally, until the sugar dissolves and the mixture just comes to a boil.
- Remove from heat and let cool.
- Sift together into a large bowl the flour, ginger, cinnamon, coriander, nutmeg, allspice, dry mustard, cloves, pepper, and salt.
- Stir in the molasses mixture.
- Knead until the dough holds together and is smooth.
- Form into a ball, cover with plastic wrap and let rest in the refrigerator for two hours.
- Preheat your oven to 350 degrees.
- Remove the dough from the refrigerator and divide the dough in half.
- Lightly flour your work surface and then roll the dough out to 1/8 thick.
- Using a cookie cutter, cut out as many cookies from the dough as you can.
- Gather the scraps and re-roll the dough out.
- Do the same for the second dough.
- You can continue to roll out the dough two or three times, but stop using the dough if it starts to feel very stiff.
- Bake for ten minutes or until the cookies are lightly golden brown.
- Let cool on a rack.
- You can use royal icing to decorate the cookies in festive designs.