Cinnamon and Clove Cookies Recipe by Mangia
Cinnamon and Clove Cookies
These cutout cookies are wonderful, particularly at Christmastime, when you can use prized seasonal cookie cutters. You will not believe how wonderful your house will smell when you bake these. Another plus is that the dough can be prepared in advance. Make it up to 1 week ahead and freeze. Defrost it overnight in the refrigerator, then let it stand at room temperature for 15 minutes before rolling.
Crystal sugar has larger granules than granulated sugar and is used for decorating. While optional, it makes these look pretty. The sugar can be purchased at baking supply stores and some supermarkets.
Ingredients
- 2 cups of all-purpose flour
- 1 ⅓ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- Pinch of salt
- 10 tablespoons which is 1 ¼ sticks of unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 tablespoons grated orange zest
- 2 tablespoons dark corn syrup
- Crystal sugar for sprinkling (optional)
Instructions
- Position the rack in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Line 2 large cookie sheets with parchment paper.
- Into a large bowl, sift the flour, baking soda, cinnamon, cloves, and salt.
- In the bowl of a standing electric mixer, cream the butter and sugar on medium speed until light and fluffy. Add the egg and beat until incorporated. Beat in the orange zest and corn syrup.
- Add the dry ingredients in two batches, beating until the dough is well-mixed. With your hands, shape the dough into a disk, wrapped in plastic, and chill for 1 hour.
- On a lightly floured board, roll out the dough ¼ inch thick. With a cookie cutter of your choice, cut out cookies and place them 1 ½ inches apart on the lined cookie sheets. If you wish, sprinkle the cookies with crystal sugar. Reroll the scraps only one time, or the dough will become tough.
- Bake the cookies for 12 minutes, turning the sheets halfway through baking, front to back. Cool the cookies on the sheets, set on racks. Store in airtight containers
