Sugar and spice cookies using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Sugar and spice cookies are the kind of delightful treats that make you feel like you're wrapped in a warm, cozy blanket on a chilly day. With their perfect blend of sweet granulated sugar and a medley of spices like cinnamon, ginger, and cloves, these cookies are a celebration of flavors that dance on your taste buds. Originating from the age-old tradition of spiced baking popular in many cultures, these cookies are reminiscent of holiday cheer and family gatherings. Did you know that ginger has been used in cooking for over 2,000 years? So, indulge in a bite of history while savoring these scrumptious delights that are sure to bring a smile to your face and warmth to your heart!
Ingredients
- 225 g Granulated sugar
- 145 g Butter
- 1 Egg
- 280 g Flour
- 1 Teaspoon(s) Baking soda
- 0.5 Teaspoon(s) Cinnamon powder
- 1 Teaspoon(s) Ground ginger
- 0.25 Teaspoon(s) Clove
- 0.5 Teaspoon(s) Pepper
- 0.25 Teaspoon(s) Salt
Steps
- Add 225 g of granulated sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 10.
- Add 145 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Mix manual: 20sec / 0°C / Speed 4. Filler cap open
- Add 1 egg in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4. Filler cap open
- Add 280 g of flour, 1 teaspoon(s) of baking soda, ½ teaspoon(s) of cinnamon powder, 1 teaspoon(s) of ground ginger, ¼ teaspoon(s) of clove, ½ teaspoon(s) of pepper, ¼ teaspoon(s) of salt in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4. Scrape the sides of the bowl with the spatula
- Mix manual: 10sec / 0°C / Speed 4. Filler cap open
- Transfer the content of the preparation content in a container.
- Setaside the preparation content during 1h 30.
- Preheat the oven at 180°C.
- Line 2 baking sheets with parchment paper and set aside.
- Shape dough balls (28g) using a small ice cream scoop. Place them on prepared baking sheets, spaced 3 inches apart.
- Slightly flatten the dough balls and sprinkle with chopped crystallized ginger.
- Cook in the oven with rotating heat at 180°C during 10min.
- Rotate the molds up and down and back and forth, and cook for another 2 to 3 minutes until the cookies are set but still very soft.
- Let cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely, and then store in an airtight container.
