Excellent recipes for cookies with spices in six different variants. Enjoy the unique taste and aroma!

Undoubtedly, one of the unforgettable experiences of Christmas is the smell of cookies carried from the kitchen to the whole home.

This time, we have prepared six fragrant recipes for spiced sweets that will delight your taste buds.
Cinnamon, nutmeg, cloves, ginger, or cardamom complement the candy beautifully and give it the best taste.

Let’s check it out together!

Christmas Gingerbread

Try this simple recipe for the popular spiced Gingerbread. Decorate them either with icing, various sprinkles, or other decorations. You can win with them, which your children will also appreciate!

Ingredients

• 3 and 1/4 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup butter, softened to room temperature
• 1/2 cup cane sugar
• 1 large egg
• 1/2 cup cane molasses
• 1 and 1/2 teaspoons of vanilla extract
• Zest from one small orange (optional)

For the frosting:

• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1/4 teaspoon vanilla extract

Method

• Whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg in a large bowl.
• In an electric stand mixer fitted with the paddle attachment (or you can use a hand mixer and a separate large mixing bowl), beat the butter and sugar for 2 minutes on medium-high speed until light and fluffy.
• Add the eggs, molasses, and vanilla and beat on medium speed until combined.
• Reduce mixer speed to low and gradually add flour mixture until incorporated.
• Divide the dough into two equal parts and shape each into a ball.
• Then, using your hands, gently flatten each ball into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for about 1 hour or until the dough is chilled but still slightly elastic.
• Preheat the oven to 350°F when ready to bake, and line a tray with baking paper.
• Set aside.
• Roll out the dough evenly with a floured rolling pin to approximately a thickness of 0.1 inch.
• Then, use your favorite cookie cutters to cut out the desired shapes.
• Transfer to baking trays lined with baking paper.
• Bake for 8 to 10 minutes or until the gingerbread is crisp around the edges and on top.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.
• Once the gingerbread cookies are at room temperature, you can decorate them with any icing you like.
• Whisk all the ingredients for the frosting in a bowl until smooth.
• If the frosting is too thin, add a little more powdered sugar.
• If it is too thick, add a little milk.
• Put the frosting in a pastry bag and decorate the gingerbread cookies.
• Enjoy it!

Kardamom Plaetzchen (German Christmas Cardamom Cookies)

Pleasantly sweet, spiced cookies (known as plaetzchen) dipped in the chocolate glaze will delight your taste buds, and you will be making them for Christmas every year from now on!

Ingredients

• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
• 3 teaspoons rum, water or brandy
• 2 cups all-purpose flour
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon baking powder
• 1 pinch of salt
• 4 ounces chocolate frosting

Method

• Beat together the butter and sugars.
• Mix in vanilla extract (if using) and rum.
• Sift the flour with the cardamom, baking powder, and salt into a bowl and stir into the beaten butter.
• Form this dough into two or three rolls of 1 inch in diameter.
• Wrap the rolls in plastic wrap and chill in the refrigerator for two or more hours.
• Heat oven to 390°F.
• Remove a dough roll from the refrigerator and place it on a cutting board.
• Slice the dough 1/4-inch thick and place the cookies on a baking sheet.
• Use a fork to create a crosshatch pattern on the cookies, flattening them somewhat.
• Bake for 12 to 15 minutes or until set and starting to brown slightly.
• Remove the cookies to a wire rack to cool.
• Melt the chocolate frosting according to package directions.
• Dip the cookies halfway in the melted chocolate, place them on baking paper, and let them harden.
• Candies can last up to several weeks in a closed container in a cool place.
• Store it between layers of wax paper.

Chai Chocolate Dipped Christmas Cookies 

Original, beautiful, and delicious. That’s precisely what this Masala Chai spiced flavored cookie is! Delight your family this Christmas with this novelty, which they will always want to prepare after you.

Ingredients

• 1 cup butter, softened
• 1 and 1/4 cup granulated sugar
• 1/4 teaspoon of vanilla extract
• 2 eggs
• 1 and ½ spoons of Masala Chai
• 1/2 teaspoon of salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon of ground cloves
• 3/4 teaspoon dried ginger
• zest of 1 orange
• 3 and 1/2 cups all-purpose flour
• Melted dark chocolate and sprinkles for dipping and decoration

Method

• Line two baking sheets with parchment paper and preheat the oven to 375°F.
• In a stand mixer, add the softened butter and granulated sugar. Beat together until light in color. 
• Add the eggs, vanilla, and all of the zest and spices and mix until combined.
• Add the Chai leaves from the tea bags into a spice grinder and blitz until the leaves are finely ground. 
• Add to the mixer and combine with the rest of the mixture.
• Add the flour 1/2 cup at a time to the mixer, waiting until the flour has been incorporated by the mixer into the butter mixture each time before adding the next 1/2 cup of flour.
• Turn the dough onto a lightly floured surface and work it into a disc shape with your hands.
• Wrap in plastic wrap and let sit in the fridge for about 15 – 20 minutes.
• Remove dough from the fridge, roll it out to a 1/4″ thickness, and use cookie cutters of your choice.
• Place the cookies onto the baking sheets.
• Bake for about 12 minutes, then remove from the oven.
• Watch that the edges don’t get too golden – the middle of the cookies shouldn’t take much color.
• Place cookies on a cooling rack after baking and allow them to cool entirely before dipping into chocolate.
• Melt the dark chocolate in the microwave or steam bath.
• Dip the cookies in chocolate and place them on a plate or tray lined with baking paper.
•  Add sprinkles of your choice onto the cookies while the chocolate is still melted.
• Let the chocolate cool and set.
• Enjoy your meal!

Spiced Linzer Cookies with Tangerine Marmalade

These spiced linzer cookies with tangerine marmalade are great for anyone who doesn’t like their sweets too sweet. The warm gingerbread taste perfectly balances the bitter and spicy tones of the apricot jam. You have to try it!

What you will need

• 3 cups all-purpose flour
• 3/4 cup almond flour
• 1 and 1/2 spoons of ground ginger
• 3 teaspoons of cinnamon
• 3/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 1 and 1/2 cups butter
• 1 and 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 3/4 – 1 cup tangerine jam
• powdered sugar for dusting the cookies

Method

• Whisk together the all-purpose flour, almond flour, ground ginger, cinnamon, nutmeg, ground cloves, baking powder, and salt in a medium bowl. Set aside.
• In another bowl, beat the butter and sugar with a hand mixer until pale and fluffy (about 2-3 minutes).
• Add the eggs, one at a time, beating each one into the mixture.
• Add the vanilla and beat again to combine.
• Add the dry ingredients and mix together just until combined.
• Using a digital scale, divide the dough into two equal portions.
• Pat each into 1” thick disks and wrap tightly with plastic wrap. 
• Chill in the fridge for at least 2 hours or up to 5 days.
• When ready to bake, preheat the oven to 325°F.
• Work with one disc of dough at a time.
• Roll out the dough on a piece of baking paper until it is 1/8 inch thick.
• Using a 2” diameter cookie cutter, cut the dough into circles.
• Then, using a thin spatula, transfer them to baking sheets lined with baking paper.
• Use up all the batter this way.
• Split the rounds in half and use a small cookie cutter to cut out the centers in half of the rounds.
• Bake for 12-15 minutes.
• Remove from the oven and transfer to a wire rack to cool.
• Sprinkle the cookies with the cut-out center with powdered sugar.
• Turn the cookies without the cut-out center so that their flat sides face up, and spread ½ teaspoon of marmalade on each cookie.
• Fold in the cut-out biscuit sprinkled with sugar.
• Store in an airtight container at room temperature.

White Chocolate Dipped Ginger Cookies

These ginger cookies dipped in white chocolate will be the hit of your Christmas! Ginger gives them spiciness, and molasses gives them a great depth of flavor. The enticing white chocolate coating perfectly complements the cookies’ delicate sweet taste.

Ingredients

• 2 and 1/4 cups plain flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 2 teaspoons of ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 3/4 cup butter, softened
• 1/2 cup + 3 tablespoons granulated sugar
• 1/2 cup cane sugar
• 1 large egg
• 1/4 cup cane molasses
• 2 teaspoons of vanilla extract
• 3 cups of white chocolate
• 3 tablespoons of fat
• Red and green icing

Method

• Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg for 20 seconds. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, 1/2 cup granulated sugar, and cane sugar until well blended.
• Stir in the eggs, then the molasses and vanilla.
• With the mixer on low speed, slowly add the dry ingredients and mix until just combined.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• During the last 10 minutes of cooling, preheat the oven to 175 degrees Celsius.
• Scoop about 1 and 1/2 teaspoons at a time from the dough, shape into balls, and roll them in the remaining 3 tablespoons of granulated sugar.
• Transfer to trays lined with baking paper at a distance of approx. 5 cm from each other and slightly level the tops of the biscuits.
• Bake in a preheated oven for 8-10 minutes.
• Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
• In a microwave-safe bowl, melt 1 cup of white chocolate chips with 1 tablespoon of fat in the microwave at 10-second intervals.
• Mix between intervals until you have a smooth frosting.
• Continue like this until you have about 3 cups of frosting.
• Dip half of each cookie into the chocolate frosting, wipe off the excess, and place back on the parchment paper to set.
• Melt the frosting according to package directions and fill pastry bags with a #4 decorating tip.
• Decorate the cookies, see the photo below and let them harden.
• Enjoy it!

Cinnamon stars

Beautiful and naturally gluten-free Christmas cookies made from ground almonds and cinnamon will win you over with the first bite. The stars are coated with a delicious white glaze, which gives them another level of perfection.

What you will need

• 2 egg whites, from medium-sized eggs
• 1 and 1/2 cup powdered sugar
• 2 cups ground almonds
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla extract

Method

• Separate the eggs and beat the egg whites until stiff peaks form in a medium-sized bowl.
• The egg white is stiff enough when you can turn the bowl, and the egg white does not move.
• Sift the powdered sugar into the egg whites and carefully fold it with a spatula.
• Scoop out about 3 tablespoons of the mixture and set aside in a small bowl.
• Add the ground almonds, cinnamon, and vanilla extract to the bowl of egg whites and powdered sugar and mix gently with a spatula.
• You can use your hands to finish.
• If the dough seems too sticky, stir in a little more ground almonds.
• Put the dough in the fridge for 30 minutes.
• Preheat the oven to 135 degrees Celsius and line the trays with baking paper.
• Dust the worktop with a bit of icing sugar and roll the dough to approximately a thickness of 0.1 inch.
• Use a small star cutter to cut out stars and set aside.
• If the cutter sticks to the dough, dip it in powdered sugar.
• Use up all the batter this way.
• Brush the egg white mixture you set aside earlier on the stars using a brush.
• Then, place the stars on the baking sheet.
• Bake the cinnamon stars in the bottom third of the oven for approximately 14-15 minutes.
• Since every oven is different, baking times may vary.
• The white top of the cookies should remain white.
• Remove the cookies from the oven and place them on a cooling rack.
• The bottom of the cookies should still be slightly soft.
• After cooling, the stars will harden a little more.
• Bon apetite!

And how did you like our spiced candy recipes today? Write to us in the comments!