Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.
Ingredients
Makes about 60 small or 20 large cookies
Preparation
Step 1
Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Step 2
Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.
INGREDIENT TIP: These cookies are all about the spicing, so use spices that are less than 6 months old. Even better: Grate your own nutmeg; you'll need just a scant 1/4 teaspoon.
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Reviews (10)
Back to TopI like these cookies the way I make them, but I do make significant changes from the recipe. I double all spices, and add 1/2 C white sugar. The dough was way too sticky to work with, even when taken directly from the fridge after being left there overnight. Oddly, it was also too stiff to roll out. However, I added an extra C of flour and that took care of the problem. I make these cookies very thick, they hold up better that way and, I think, taste better . When the dough is left thick, they are chewy. When rolled thin they are very crispy. Normally, I like crispy cookies better than chewy, but not with this recipe.
Anonymous
Maryland
12/12/2017
I made these today. They really are super easy & super tasty!!
LadyBonser
Mohave Desert, Ca
11/27/2017
I love this recipe!! Its a little time consuming, but worth it.
Anonymous
Marblehead, MA
12/12/2009
Based on the other reviews, I doubled the amounts for the allspice, nutmeg, dry mustard and cloves and they were a hit! I'd definitely make these again.
Vincci
Calgary, AB
12/22/2007
Don't over bake! The first out of the oven were cooked too long and got very HARD. The rest I cooked 8 min and took them out, they were perfect! So good I made another batch right away. I don't like to roll out cookies so I made these into logs, wrapped them in waxed paper, put them in in the fridge over night and then sliced them. Couldn't be easier. This recipe is going into my recipe box as a new favorite cookie. My grandchildren, who think it's not a cookie if it doesn't have chocolate in or on it, loved them. We docorated them with sugar cookie icing and they had a ball.
Anonymous
Mission Viejo, CA
12/20/2007
I have made 5 batches of these cookies. we tryed 2 other recipies but like thses best for making with the kids. They do not have as much spice as you would expect but I added more of all the spices to fix that. they roll out easily and bake beautifully. Our ginger bread house is quite sturdy this year and my daughters preschool classes was thrilled with the cookies we brought in. We pass them out to the neighbors next week! simple and tasty is how I would label this recipe
Anonymous
Pepperell
12/18/2007
I thought these were great. The spice flavor was a bit milder than I expected, but still very nice. Could easily add more spice if you prefer. I found the dough easy to work with, by rolling between 2 sheets of wax paper and freezing the rolled-out dough for a few minutes before cutting. Finished with a quick coat of decorator icing and I thought they were great. My bf, the cookie monster, has been eating these faster than all the other xmas cookies I made. Will definitely make these again - maybe another batch tonight!
Anonymous
new york city
12/16/2007
This recipie was not great. Dough difficult to work with (too stiff if cold, sticks to wax paper when a little warmer) and for all the extra effort, not as tasty as touted in the recipe.
ellentambo
Westerville, OH
12/15/2007
These cookies were tasteless despite the vast variety of spices. I followed the recipe exactly. Also spent hours icing and decoratng to add some flavour. Not much improvement and a lot of time wasted. I am known as a very good baker, so don't think it was me.
willyt
Vancouver, BC
12/9/2007
This cookie dough rolls out beautifully, bakes perfectly and tastes fantastic! It's the best spice cookie recipe I've ever used.
BadAllie
Germantown, TN
11/29/2007
