American Spice Cookies
6 servings
30 minutes
American spiced cookies are the true embodiment of comfort and home warmth. Their roots trace back to the baking traditions of the USA, where the aroma of cinnamon and vanilla symbolizes family evenings. The sweetness of brown sugar harmonizes with spicy flavors—cardamom, turmeric, and coriander—creating a multifaceted taste. The crispy crust hides a tender, chewy texture with melting chocolate pieces that add depth to the dessert. Nuts add a slight salty note, balancing the richness of flavor. What’s wonderful about these cookies is their versatility—they can be served with a cup of hot milk in winter or as an exquisite complement to morning coffee. They are not just a treat but a symbol of care and traditions, holding the warmth of family gatherings and the joy of simple pleasures.
1
Whip the butter with sugar and vanilla extract (vanillin or vanilla sugar) until an airy white mass forms. Add the eggs as well. Whip again until homogeneous. The amount of sugar can be halved, as the cookies turn out too sweet. Place the resulting mixture in the refrigerator. Put the chocolate in the freezer. Preheat the oven to 180 degrees.
- Butter: 125 g
- Brown sugar: 1 glass
- Chicken egg: 2 pieces
- Fine white sugar: 2 tablespoons
- Chocolate: 200 g
2
Sift the flour. Add salt, baking soda, baking powder with saffron (for aroma, but saffron can be omitted), instant coffee (optional ingredient), nuts (preferably salted roasted peanuts or walnuts) and mix until homogeneous.
- Wheat flour: 1.8 glass
- Salt: 0.5 teaspoon
- Soda: 0.5 teaspoon
- Baking powder: 0.5 teaspoon
- Instant coffee: 2 teaspoons
- Nuts: 100 g
3
To taste, add cinnamon, turmeric, coriander, cardamom, cocoa powder, and liquid honey to the butter-sugar mixture. If the honey is very thick, it can be warmed in a water bath. Mix everything thoroughly and combine with the dry preparation. Mix again thoroughly and place in the refrigerator.
- Cinnamon: to taste
- Turmeric: to taste
- Ground coriander: to taste
- Cocoa: to taste
- Honey: to taste
4
Line the baking tray with parchment paper.
5
Take the dough with hands moistened in cold water, roll it into a ball, and place it on paper. For convenience, keep a bowl filled with water nearby.
6
Take the chocolate out of the freezer and chop it into pieces. Press pieces of chocolate on top of the dough balls. The chocolate can be any type, but remember that white and very milky chocolates melt quickly at high temperatures and leave an unpleasant sugary taste. For simplicity, you can use chocolate chips, but I prefer large chunks of chocolate.
- Chocolate: 200 g
7
Bake the cookies for no more than 20 minutes. In my case, it's always 10. They come out of the oven, cool on paper for 10 minutes, and are served with a glass of warm milk.