Brown Sugar and Spice Cookies
"A mild spice cookie that I like to make for Christmas. The dough works best when chilled (at least 2 hours) so plan accordingly. This recipe was shared with me many years ago by a former co-worker, Amy Eckrote. "
- Serving Size: 1 (23.5 g)
- Calories 111.3
- Total Fat - 6.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 4.3 mg
- Sodium - 48.3 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 1.2 g
- Sugars - 4.4 g
- Protein - 3.5 g
- Calcium - 28.2 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
In a mixing bowl, cream together butter and brown sugar. Add egg and mix well.
In another mixing bowl sift together flour, baking soda, cinnamon, nutmeg and ginger.
Combine flour and butter mixtures. Dough will be crumbly, not unlike pie dough.
You may proceed with the recipe at this point but the dough works best when chilled at least 2 hours.
Preheat oven to 350F (180C and gas mark 4).
On a lightly floured surface, roll out dough to about 1/4 inch thickness. Cut into cookies with your favorite cookie cutters. Place on parchment lined or lightly greased cookie sheets; sprinkle each cookie with granulated sugar.
Bake for 10 minutes or until lightly browned. Cool on a cookie rack. Enjoy!
Cookies keep in a tightly covered container for about one week.
Tips & Variations
No special items needed.