I am pretty adventurous in the kitchen and I love trying new recipes, but my husband likes to stick to the favorites: Chocolate Chip Cookies, Spice Cookies, Cherry Pie, Baklava, Victorian Sponge Cake - that’s it. Those are the options, and they are totally delicious options! The spice cookies make my house smell like Christmas, so at this time of year, that’s definitely my go-to!
My kids and I were recently making these spice cookies, and I realized that almost all of the ingredients for this recipe can be purchased at Scoop! I got this recipe from my mom. We made these cookies quite a bit while I was growing up, and I have only made a couple of small changes to the recipe over the years.
*My little one making the flax egg*
*I grind flax seeds in my blender to make flax meal and just keep it in the freezer so it is ready to go whenever I need it.*
We used to always roll the cookie dough balls in green or red sprinkles so they were extra festive. In fact, when I first started making these on my own, I would buy colored sprinkles exclusively for this recipe, because I didn’t want to stray from the tradition. It can be tricky to find naturally colored sprinkles, so now I usually just use granulated sugar, and I love the sparkle that it gives them.
This is a quick, easy recipe that makes our house smell amazing! We love to freeze the entire batch before baking so that we can just take the cookie dough balls out to bake fresh cookies whenever we want them.
Note: all of these ingredients are available at Scoop except for the molasses
¾ cup coconut oil
1 cup cane sugar
¼ cup molasses
1 flax egg* (or egg alternative)
2 cups flour
2 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¾ tsp cloves
¾ tsp ginger
½ cane sugar or colored sugar for rolling
*mix 1 tbsp flax meal with 2.5 tbsp water and allow to sit for 10 minutes
Cream the oil, sugar and molasses together. Add the flax egg.
In a separate bowl, mix all dry ingredients. Add dry ingredients to sugar mixture and stir until just combined.
Using a small cookie scoop (about 1 tablespoon), roll all of the dough into balls.
Roll each cookie dough ball in the sugar/colored sugar and place on cookie sheet.
The cookie dough balls can be frozen at this stage: place them all onto a cookie sheet so they aren’t touching each other. Freeze until solid. Move into a jar for storage.
Preheat oven to 375 F. When baking, space the cookie dough balls out to allow for spreading.
Bake 8-10 minutes when fresh or 10-12 minutes when frozen.
The shape turns out a little different every time depending on how I measure the flour. I haven't taken the time to actually weight the flour and determine what gets the best results. This was one of those times where my kiddos and I overfilled the cups of flour, so the cookies didn't spread as much, but they are still soft and delicious!
Hope you enjoy them as much as we do!