Spice Cookies

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Yield: 16 cookie-sized wedges

prep time: 10

cook time: 20

total time: 30

Full of warm spices, these simple cookie wedges are a great addition to any holiday cookie platter. They're soft and chewy, and absolutely delightful!

Ingredients

1 cup unsalted butter, at softened room temperature
1 cup packed light brown sugar
2 cups all-purpose flour
½ teaspoon finely grated/zested fresh orange peel (use a microplane zester and take care to not include any white pith)
2 tablespoons ground dried ginger
1 tablespoon cinnamon
¾ teaspoon ground cloves
1 teaspoon baking soda
⅛ teaspoon Morton kosher salt

Instructions

Preheat oven to 325°F. Lightly spray two 8” or 9” light-colored, round cake pans with nonstick spray; set aside. (I use 9" pans. If you use 8" pans, you'll have slightly thicker cookies that will need to bake just a bit longer.)
In a large bowl, beat butter and sugar until light and fluffy, 1-2 minutes.
In a medium bowl, whisk together flour, orange peel, ginger, cinnamon, cloves, baking soda, and salt.
Add dry ingredients to the butter and sugar mixture. Mix just until evenly incorporated.
Divide dough in half and gently press one half into the bottom of each pan.
Bake for 20-25 minutes, or until beautifully golden and the center is set. Remove from oven and let cool completely on a wire rack. Then cut into wedges. Lightly dust with powdered sugar before serving.

Notes

From the recipe box of Rachel Symmank, originally from her friend Kerry Freier.

Nutrition Information:

Serving: 1 Calories: 136kcal Carbohydrates: 16g Protein: 1g Fat: 8g Saturated Fat: 5g Polyunsaturated Fat: 3g Cholesterol: 20mg Sodium: 68mg Fiber: 1g Sugar: 7g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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