Author: Gift, member of Team Scoop
I decided to make something new this time—spice cookies! I followed the recipe Stephanie, Scoop’s founder, previously shared on the shop’s blog.
It’s my first time using spices other than cinnamon in my bakery, also the first time rolling cookie dough in a bowl of sugar cane before baking. Trust me, overly sweet treats are a nightmare for me, so I always stay away from sugar-coating methods of all kinds. But this time, I was curious, so I gave it a try.
Hint: It’s one of the most delicious cookies I have ever made. Thanks to Stephanie. In this post, I’m going to show you the original recipe and how I twisted it, and let’s discuss what’s so good about making DIY simple snacks.
Here are Stephanie’s original ingredients for this recipe (check out the whole recipe here):
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 cup cane sugar or colored sugar for rolling
Here is how I adjusted the ingredients based on what I had (makes approx. 32 cookies):
60 g. coconut oil
70 g. coconut sugar (about ½ cup)
No molasses (I don’t have it, so I just didn’t use it.)
⅓ cup almond milk (I added when the dough was too dry.)
*2 cups flour (1 cup garbanzo flour, 1 cup pastry flour)
2 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¾ tsp cloves
¾ tsp nutmeg (I don’t have ginger powder, so I used nutmeg instead)
½ cup cane sugar (I mixed it with some leftover roasted sesame seeds.)
* I wanted to finish all the leftover garbanzo bean flour, and pastry flour was the only kind of flour I bought from Scoop at that time.
Mix wet ingredients (coconut oil, coconut sugar, egg) in one mixing bowl and mix dry ingredients (the rest) in another bowl.
Once the wet ingredients incorporate well, slowly dumping half of the dry ingredients into the wet mixture bowl, mix well, before dumping the rest of dry ingredients in it.
After well mixed, if the dough is too liquidy, put the whole bowl into the freezer for a while. When it’s tough enough to form, roll the dough into balls and roll the balls in the sugar sesame seeds bowl. I couldn’t make proper round balls at this point because the dough was sticky. You can use a spoon to help you form the balls. Make sure each ball is thoroughly coated.
When placing the dough balls in a greased baking pan, leave some room (1-1.5 cm.) in between them as they will swell bigger. Bake at 375°F for 12 minutes.
That’s it! Now admire your creation! When taken out of the oven, my spice cookies smelled wonderful. The aroma filled the whole kitchen and the hallway of my apartment building. The dough swelled up more than I expected. I impatiently turned some pieces upside down to see the golden, light brown bottom. The cookies were a little crunchy outside with sugar bits and very soft inside. I was satisfied that the taste was balanced, and they were not too sweet despite the coated sugar. Without realizing, I went through several pieces all at once and had to stop myself before finishing the whole pan. Oh gosh. This is one thing you can find it hard to do. These sweet, yummy treats can mess up your control.
Why do I think you should try making your own bakeries?
1. You are in control of what you eat. Unlike store-bought snacks, DIY snacks allow you to source all ingredients by yourself. And of course, you will choose the healthiest options for your own sake. Store-bought snacks are excessively sweet, meaning so much sugar is in there. Let alone the amount of artificial flavors, colors, and preservatives that help extend the shelf life of the products. And you know that no health benefits come from keeping consuming those things regularly.
2. You get to reduce a massive amount of packages. The obvious positive impact of not buying packaged snacks is less trash in your house, in landfills, and finally in our beloved nature. You can advance your trash reduction by buying your ingredients in bulk bins from a local store, too. I bought almost all spice cookie ingredients from Scoop using my own reusable containers. So I can say that these gorgeous cookies are totally zero waste (on my end). Please visit Scoop if you are in Seattle. This coolest zero waste shop that gives you joyful bulk shopping experience and sustainable living opportunity depends on the support of the community. You can check out the product lists right here.
3. You get to learn more about ingredients you’re not typically familiar with. In this recipe, I googled ‘molasses’ to find out if I needed to get it because it’s not available at Scoop. I learned about what it does with the baking goods. Learning about ingredients deeper helps you know about their attributes, alternatives, or substitutes. You will then be able to simplify recipes to match your lifestyle.
4. You will appreciate your food more.
After adopting DIY snack practice into my routine, I have been so proud that I can bake myself good treats. On top of it, I became so grateful for all it takes to make food. My bakeries are my babies. I choose each ingredient with care, I invest my own money for the highest quality things I can afford, I craft them with love, I eat them, I share them with people I care about. Such precious gifts they are. Definitely, you don’t want to dump them into the trash like other cheap snacks you buy from a supermarket.
5. You get to try a new approach that you never think about trying. Like I mentioned, I tried rolling cookie dough with sugar cane before baking. As a result, the cookies became a little crunchy outside, which I really liked! A while ago, I was making cookie dough and realized I had some leftover strawberry jam that had been in my fridge for a while (still edible). I dumped the whole thing in the mixing bowl to mix with the dough, crossing fingers that it would turn out okay. To my surprise, they were delicious! The jam added an interesting texture into the cookies. Though these results don’t always satisfy you, you’ll learn from them and try better next time. That’s the beauty of handcrafting; it creates joy and triggers creativity in you.
6. You get to save a lot of money! This is big. A piece of bakery in my favorite bakery shop costs around $2-$3 minimum while buying ingredients in bulk and making your own bakeries costs a lot less. It may seem like you pay much upfront when you buy them all at once, but you can bake several times and adjust them several ways. It can cost you even less than a dollar a piece. Although it doesn’t save you time, you will eventually figure out ways to, like I said, simplify the recipes or shorten some processes.
7. They make great gifts! If you run out of ideas on what to give your special ones on whatever occasions, DIY snacks are always a good choice. To me, it’s low in cost but high in value because I invest my time, my heart, and my energy into it. I’m big on handcrafting gifts for people I love because it’s worth giving them a unique experience that no one else can have. Last Valentine’s, I made strawberry cookies for my ex-boyfriend, and he loved them. He gave me a big smile. I think making food as a gift is awesome. Not only it doesn’t fill our world with more packaging trash, but it also brings us closer together as humans.
Are you inspired to get your hands dirty and make your DIY treats now? Let’s block a bit of time to do that this week, shall we? Just 1-2 hours is enough. You can start with something you have wanted to make for a long time, or start with this spice cookies here. Twist it however you want. Have fun with it! You may end up loving it so much and can’t wait to make the next batch or try new recipes, who knows?