Grammy’s Spice Cookies

This recipe for spice cookies came to The Times from Claire Will of San Francisco after a callout for favorite holiday recipes. At first, it seemed rather plain Jane, but the hefty dose of ground cloves (3/4 teaspoon) was what lured me into testing it, and I have to admit I was skeptical. I was soon a believer. Of the five kinds of cookies I served to a group at a holiday party, those crisp-edged, soft-centered beauties were the first to vanish. One friend texted on his way home, “send recipe for spice cookies a.s.a.p.”

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 210 grams sugar (about 1 cup)
• ¼ cup molasses
• 1 large egg
• 240 grams all-purpose flour (about 2 cups)
• 10 grams baking soda (about 2 teaspoons)
• 5 grams ground cinnamon (about 1 teaspoon)
• 3 grams ground ginger (about 3/4 teaspoon)
• 3 grams ground cloves (about 3/4 teaspoon)
• 3 grams fine sea salt (about 1/2 teaspoon)
• 454 grams confectioners’ sugar (about 3 3/4 cups)
• 1 teaspoon vanilla extract
• 3 tablespoons heavy cream or milk, more as needed
• 1 to 2 tablespoons Irish whiskey, optional

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    156 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 0 grams protein; 20 milligrams cholesterol; 113 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About 3 dozen

Preparation

1. Heat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.
2. Using an electric mixer, beat 12 tablespoons butter with the sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.
3. Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.
4. To make the icing, beat remaining 4 tablespoons butter with confectioners’ sugar until smooth (go slowly so you don’t create a sugar storm). Beat in vanilla and enough cream or milk, and whiskey if using, to make a spreadable frosting. Use on fully cooled cookies.

1 hour