Spiced Cookie Dough

Name: Spiced Cookie Dough
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Yield: 1 servings
Cuisine: World
Ingredients: 3 cup all-purpose flour; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 3/4 tsp baking powder; 1/2 tsp kosher salt; 1 cup unsalted butter at room temperature; 1 cup granulated sugar; 1 large egg; 2 tbsp molasses; 2 tsp pure vanilla extract; 1 tsp pure almond extract

Spiced Cookie Dough

Cuisine:World

Course:Dessert

10m prep 12m cook 52m ready

A spiced cookie dough made with cinnamon, ginger, and cloves, perfect for cut-out cookies. The dough is rolled thin and baked until edges are light golden brown.

Nutrition (per serving, estimated)

Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).

Energy

4005 cal

Protein

47.3 g

Carbohydrate

525 g

Fiber

12.2 g

Sugars

234 g

Sodium

518 mg

Total fat

193 g

Saturated fat

117 g

Monounsaturated fat

55.4 g

Polyunsaturated fat

9.43 g

Vitamins & minerals

Calcium: 481 mg
Iron: 21.7 mg
Magnesium: 207 mg
Phosphorus: 660 mg
Potassium: 1215 mg
Zinc: 3.79 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

3 cup all-purpose flour
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3/4 tsp baking powder
1/2 tsp kosher salt
1 cup granulated sugar
1 large egg
2 tbsp molasses
2 tsp pure vanilla extract
1 tsp pure almond extract

Prepare

1 cup unsalted butter, at room temperature

Let's Cook

Step 1.

In a large bowl, whisk together 3 cups all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¾ teaspoon baking powder, and ½ teaspoon kosher salt. Set aside.
Step 2.

Using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature and 1 cup granulated sugar in another large bowl on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 2 tablespoons molasses, 2 teaspoons pure vanilla extract, and 1 teaspoon pure almond extract until combined.
Step 3.

Reduce mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Do not overmix.
Step 4.

Divide the dough into 3 equal portions and shape each into a disk. Place each disk between 2 sheets of parchment paper and roll to ⅛ to ¼ inch thick. Stack the rolled dough on a baking sheet and chill until firm, about 30 minutes in the refrigerator or 15 minutes in the freezer.
Step 5.

While the dough chills, heat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 6.

Remove one dough sheet from the refrigerator. Peel off the top parchment paper. Using floured cookie cutters, cut out cookies and place them onto the prepared baking sheets, spacing them 2 inches apart. Gather the scraps, reroll between parchment, chill again if needed, and cut more cookies. Repeat with remaining dough.
Step 7.

Bake the cookies, rotating the positions of the baking sheets halfway through, until the edges are light golden brown, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.