Chocolate Dipped Spice Cookies for #BloggersforSandyHook
Today’s post is dedicated to the victims of Sandy Hook Elementary school in Newtown, CT. I’m taking part in the Cookies & Crafts for Sandy Hook tribute. When I saw the post calling for participants, I knew I wanted to take part. When something devastating happens, you feel helpless but all you really want to DO something. I came across that post on a day where I was already considering writing about the situation, so I decided this would be better than delving into all the thoughts that were on my mind and allow me to reach out and support. Yes, it’s just a cookie recipe. A really good cookie recipe. But, it’s just a cookie. But hopefully the blogging community can reach out and send a message that we are supporting them, thinking of them and it will bring them some source of comfort during these very difficult days.
We made these Spice cookies to give as gifts. We have made them before but I changed up the recipe and added a bit more spice this time and we were pleasantly surprised with how delicious they were – better than before and we already though we had a winning recipe. In fact, my kids apparently thought they were so good, that I had to whip up another batch of the Spice Cookies to take to friends because my teens ate most of them. Ah, the glorious life with 5 teens.
These Spice cookies are absolutely fantastic by themselves. We just decided they might be fun to dip in chocolate and dunk in some bowls of treats. We used a dark chocolate dip and we used crushed walnuts, crushed pecans, chopped Andes Peppermint Crunch and crushed peppermint sticks to dunk them in. But you can dunk them in whatever you want or whatever you happen to have on hand. Or don’t dunk them. Just dip them in chocolate. Or don’t. It’s your call. This is really all about the Spice Cookie anyway, and it’s fantastic!
- ½ cup butter, room temperature
- 1 cup of brown sugar, packed
- 1 egg, room temperature
- ½ teaspoon of vanilla
- 1-3/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1¼ teaspoon of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of ground cloves
- In a large bowl, beat the soft butter with the brown sugar until it’s smooth. Beat in the egg and the vanilla.
- In another bowl, stir together the flour, the baking powder, the cinnamon, the nutmeg and the ground cloves. Stir the dry ingredients into the butter mixture until blended.
- Gather the dough into a ball and wrap it in plastic wrap. Refrigerate for at least an hour but up until 24 hours. We usually do about 2 hours and it’s perfect.
- When you’re ready to use it, preheat your oven to 350°F.
- Prepare a baking sheet with cooking spray, shortening or parchment paper.
- On a lightly floured surface, roll out the cookie dough to about ⅛ inch thickness. Using a cookie cutter, cut out desired shapes – we used a scalloped rectangle but you could use fun shapes too. Place the cut out cookies on the prepared baking sheet about 2 inches apart. These do expand a little and puff, so don’t get them too close together.
- Place the baking sheet in the center of the oven and bake for about 10 to 12 minutes or just until edges begin to brown. I usually remove them at about the 8-10 minute mark so they stay soft.
- Remove from the oven and allow them to cool. Decorate as desired.