Cookies, or biscuits, which comes from the French bis-qui, have been around for millenia. The word bisqui is medieval, from the latin panis biscotus meaning bread baked twice. The term was coined by sailors from the middle ages who took the biscuits with them on long journeys.
When cookies are this easy to make and delicious to eat, it’s hard not to fall in love with them. They’re perfect at Christmas and just right for dipping in your hot chocolate.
Spice Cookies
Makes about 24 small cookies
¾ cup (150 g) brown sugar (light or dark)
1/3 cup (85 g) unsalted butter, room temp
1 tsp vanilla extract
1 ¼ cup (155g) all-purpose flour
½ tsp baking powder
¼ tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
Pinch of salt
How to make spice cookies
Preheat your oven to 350F/175C.
In an electric mixer fitted with the paddle attachment or with a hand mixer, beat together the butter and sugar for several minutes until light and fluffy. Mix in the vanilla.
In a separate bowl, whisk together the remaining ingredients (flour, spices, baking powder, and salt).
Slowly add these to the mixing bowl in several additions and beat until the dough comes together.
Bring together as a ball. Flour your surface and roll out the cookie dough to a little less than ¼ inch thick (3mm). Cut out cookies using cookie cutters and transfer to a parchment lined baking sheet leaving about an inch (2.5cm) of space around each cookie.
Bake 10-12 minutes until firm across the surface. Transfer to a cooling rack and cool completely.
Molly Wilkinson is a pastry chef trained at Le Cordon Bleu in Paris. Originally from Texas, teaches pastry and cooking workshops in Versailles, she lives in Versailles, France. Find her on instagram.com/mollyjwilk. Her book, French Pastry Made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More By Molly Wilkinson, . is available on Amazon, online bookshops and can be ordered in book stores everywhere!
