After a long and emotional week, I felt that I needed to bake. Our nation has come together to mourn and to honour our fallen and I couldn’t be prouder. I have cried this week while watching our country line highways, sing the anthem, lay flowers, and so much more. A sugary and buttery batch of cookies is just what this heavy heart needed.
These are not your classic sugar cookies. Yes, there is sugar. Yes, there is butter. But there is also cardamon, black pepper, ginger, cinnamon, and allspice. These cookies pack a flavourful, sweet, and buttery punch!
The recipe can be found at http://www.mybakingaddiction.com. My cookies do not look as professional as her’s but that doesn’t detract from their wonderful taste!
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
5. Beat in egg and vanilla extract, combine until fully incorporated.
6. Slowly blend in dry ingredients mixing until just combined.
7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.
8. Bake in preheated oven for 8 to 10 minutes.
9. Let stand on baking sheet two minutes before removing to cool on wire racks.
10. Store in air tight container for up to three days.