This dessert was a special treat my Grandma Brenda used to make. During the holiday season, she would dedicate hours in the kitchen, baking and generously sharing her desserts with the community. Although we couldn’t retrieve her original recipe after her passing, we did find the original cookie cutter she used. I’ve discovered a recipe that closely resembles hers, and I bake these spice cookies every holiday season to share with friends and family.

Ingredients

Creaming Ingredients:

• 2 cups softened butter or margarine
• 3 eggs
• 2 cups brown sugar, firmly packed
• 2 cups white sugar

Dry Ingredients:

• 3 ½ cups all-purpose flower
• 2 tsp baking soda
• 4 tsp cinnamon
• 1 tsp allspice
• 1 tsp ginger
• 1 tsp nutmeg
• ½ tsp salt

Equipment

Stand mixer

Sheet pan

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Using an electric mixer, cream the softened butter with white sugar and brown sugar until the mixture is light and fluffy (approximately 2-3 minutes).
3. Add the eggs and continue to whip for another 2-3 minutes until the mixture is creamy.
4. In a separate large bowl, combine the remaining dry ingredients until the spices are evenly distributed in the flour.
5. Using two teaspoons, place small, heaped teaspoons of cookie dough on a greased sheet pan or on parchment paper. Note: The cookies will spread thin as they cook, so leave enough space between each cookie on the pan, about 6-8 cookies per baking sheet.
6. Bake for approximately 10-12 minutes or until the edges of the cookies are lightly golden. If the cookies are too large, the centers may remain undercooked and require more time in the oven.
7. Remove the cookies from the oven and let them cool for 2 minutes on the baking tray.