Crisp Spice Cookies
- Cook Time: 5 - 6 minutes
- Servings: Makes 66 cookies.
- Course: Dessert
Reynolds Kitchens tip
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- 1 1/3 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper
- 1/3 cup butter, softened
- 1/3 cup mild-flavor molasses
- 1/4 cup packed dark brown sugar
In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and cayenne pepper; set flour mixture aside.
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add molasses and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in flour mixture until just combined. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
On a lightly floured surface, roll half of the dough at a time until 1/16 inch thick. Using a floured 2-inch round scalloped cookie cutter, cut out dough. Place cutouts 1 inch apart on a Reynolds® Parchment Paper lined cookie sheet.
Bake in a 375 degrees F oven for 5 to 6 minutes or until edges are lightly browned.
Transfer cookies to a wire rack; cool.
To store Place in layers separated by parchment paper in an airtight container; cover. Store at room temperature for up to days or freeze for up to months.