International / basics / Cakes & baking
Soft Spice Cookie
This is a variation of Soft Sugar Cookies based on a spice cake recipe.
Ingredients
- eggs3
- shortening or butter, 230 g; or butter1 cup
- salt1 pinch
- vanilla1 1/2 tsp
- lemon extract1/2 tsp
- cinnamon1 tbsp
- nutmeg1/2 tsp
- cocoa powder3 tbsp
- coffee3 tbsp
- white granulated sugar, 200 g1 cup
- baking powder, 10 g2 tsp
- flour, 250–375 g2–3 cup
- cinnamon-sugar, as needed for topping
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.
Mix in the sugar, then add the salt to the liquid mixture.
Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.
Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.
Make balls and place onto a greased or parchment-lined pan.
Top each cookie with a generous amount of cinnamon-sugar.
Bake in a 175°C (350°F) over for between 15-20 minutes.
Region evidence: no stated origin (basic dish)
