Chewy Spice Cookies

An upgraded ginger snap cookie adapted from The Sweet and Simple Kitchen’s recipe for Giant Chewy Spice Cookies with Maple Brown Butter Glaze

• 1 cup unsalted butter, room temperature

• 3/4 cup sugar + extra for rolling

• 1 cup brown sugar

• 2 tbsp. molasses

• 1 1/2 tsp. vanilla extract

• 1 large egg

• 2 1/4 cups + 1 tbsp all purpose flour

• 3/4 tsp. baking soda

• 1 tsp. ginger

• 1 1/2 tsp. cinnamon

• 1/4 tsp. cardamom

• 1/4 tsp. nutmeg

• 1/8 tsp. cloves

• 1 tsp. salt

1. Preheat your oven to 350°F and line 2 cookie sheets with parchment paper; Set aside.

2. In a large bowl, beat together butter, granulated sugar and brown sugar with an electric mixer until pale and fluffy. Beat in egg, molasses and vanilla until just combined.

3. In a separate bowl, whisk together flour, baking soda, ginger, nutmeg, cinnamon, cloves, cardamom and salt. Add dry ingredients in three stages to wet ingredients beating on low until well combined.

4. Spoon about 2 tbsp. of dough out for each cookie onto prepared baking sheets, fitting 6 to a sheet. Roll dough balls in a bowl of granulated sugar to completely coat and set back on the baking sheet.

5. Bake in preheated oven for 12-13 minutes or until tops are crackly, edges are golden and beginning to firm to the touch. Remove from oven and allow to cool for at least 5 minutes before drizzling with glaze and enjoying.

Check out all of the other fun cookie recipes included in the 12 Days of Cookies!