Best Soft Spice Cookies Recipes

SOFT ZUCCHINI SPICE COOKIES

Steps:

• In a bowl, cream the butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg and mix well. Combine dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, walnuts, raisins and orange zest. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set.

PUMPKIN SPICE SOFT SUGAR COOKIES

Steps:

• Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
• Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
• Pour 1/4 cup sugar into a shallow bowl.
• Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
• Bake cookies in the preheated oven until set, 5 to 7 minutes.

GRANDMA M'S SOFT RAISIN SPICE COOKIES

Steps:

• Cream butter and sugar.
• Add well beaten egg.
• Sift flour and spices.
• Add raisins and nuts.
• Mix together nuts and raisins in flour.
• Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
• Add quickly baking soda dissolved in hot water.
• Mix well until all liquid comes together.
• Drop from spoon on greased pan.
• Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
• These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

SOFT AND CHEWY MOLASSES SPICE COOKIES

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
• Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
• In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
• Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.
• Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.

SOFT APPLE GINGER SPICE COOKIES

Steps:

• 1. Preheat oven to 325°F. Line baking sheets with parchment paper, or coat with cooking spray.
• 2. Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in large bowl.
• 3. Whisk together oil, applesauce, and molasses in separate large bowl. Whisk in 3/4 cup sugar. Stir in flour mixture with spatula. Fold in diced apple.
• 4. Place remaining 1/2 cup sugar in bowl. Roll 1/4 cup dough into ball, then roll ball in sugar. Repeat with remaining dough. Place balls on prepared baking sheets.
• 5. Put baking sheets in oven, and bake 20 to 25 minutes, or until tops of cookies are dry and bottoms are golden brown. Transfer to wire rack to cool.

SOFT WHOLE-WHEAT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350F. Stir together flours, ginger, baking soda, cinnamon, cloves, pepper and salt. Set aside. In a large bowl, cream together butter and one cup sugar until light and fluffy. Beat in egg and then stir in water and molasses. Gradually stir dry ingredients into molasses mixture. Shape dough into walnut-sized balls and roll them in remaining two tablespoons sugar.
• Place the cookies two inches apart onto an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely. Store in an airtight container.

SOFT ZUCCHINI SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter and brown sugar until smooth, then beat in the egg. Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture alternately with the milk. Finally, mix in the zucchini, walnuts, raisins and orange zest. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until the edges are lightly browned.

SOFT MOLASSES SPICE COOKIES

Steps:

• 1. Heat oven to 375° Mix on low shortening and butter together. Add in brown sugar and blend well. Add in the egg. Beat on low until blended.
• 2. Add mollasses, orange zest snd vinegar. Mix together until incorporated. Sift flour, spices, baking soda,baking powder, and salt in to batter. Mix on low until it holds together well. Mix in the raisins.
• 3. Chill dough at least 30 minutes. Roll dough in to 1 1/2 inch balls. Place on parchment lined cookie sheet about 2 inches apart. Press down on each ball with the palm of your hand flattening the ball. Bake ar 375 on center rack of oven about 6-8 minutes. They will be soft and springy. Cool on rack. Do Not overbake. If you overbake they will be dry.
• 4. Make white chocolate icing: Place white chocolate chips into a Non stick sauce pan. Mix in the shortening. Melt over low heat stirring constantly. until melted. Mix in orange zest. Alternate icing: mix all ingredients together until smooth. Ice cookies. Let frosting dry.
• 5. Place a dollop of icing on center of each cookie. Spread over each cookie. You may also put icing into a Ziploc bag. Push in to the tip of bag corner. Snip off corner and drizzle icing over the cookie if preferred. Refrigerate until frosting sets. Remove from fridge. Serve!

SOFT AND CHEWY MOLASSES SPICE COOKIES

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan. 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft. 4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake. 5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

SOFT, CHEWY MOLASSES SPICE COOKIES

Steps:

• 1. Adjust oven rack to middle position and heat oven to 375o F. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar in a small bowl for dipping the raw cookies 2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside. 3. In food processor beat butter with brown and granulated sugars until light and fluffy. Add yolk and vanilla and pulse to incorporate. Add molasses, and process until fully incorporated, scraping bottom and sides of bowl once with rubber spatula. Add flour mixture and process until just incorporated. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. The dough will be soft. 4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2 -inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over-bake. 5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (The cookies can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days with a slice of bread to help keep them moist.)

SOFT ZUCCHINI SPICE COOKIES

Steps:

• In a mixing bowl, cream the butter and brown sugar; add the egg and mix well.
• Combine the dry ingredients; add alternately with milk to creamed mixture. Stir in zucchini, nuts, raisins, and orange peel.
• Drop by teaspoonfuls 2 inches apart onto greased baking sheets.
• Bake at 350°F for 12-14 minutes or until edges are lightly browned and cookies are set.
• Makes about 4 dozen.

SOFT MOLASSES SPICE COOKIES

Steps:

• Combine flour, soda, salt and spices in a bowl and mix well to blend.
• Combine sugar, oil, molasses, milk and vanilla in a large bowl.
• Mix thoroughly.
• Add flour mixture gradually.
• Mix well.
• Chill 1 hour or until firm.
• Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
• Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
• Place on greased cookie sheet.
• Bake at 375° for 8-10 minutes.
• When cool store in tightly covered metal container.
• Prep time includes chilling time.

LOW FAT SOFT, CHEWY SPICE COOKIES

Steps:

• In a medium mixing bowl, mix brown sugar, applesauce, molasses, and the egg substitute.
• Stir well to combine.
• In a small bowl, combine flour, baking soda, ginger, cinnamon, and cloves.
• Mix well.
• Add spice/flour mixture to wet mixture.
• On a baking sheet lightly coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave about 2 inches between each cookie; they do spread a little.
• If desired, sprinkle with extra sugar.
• Bake at 375° for about 8-10 minutes.
• Remove cookies from oven.
• Place them onto wire racks and allow them to cool.
• Enjoy!

SOFT AND CHEWY PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 350. To the bowl of a stand mixer fitted with a paddle attachment combine the butter, sugar, egg. Beat on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and add honey, pumpkin pie spice and vanilla. Beat on medium-high speed until combined and smooth. Scrape down the sides of the bowl again and then add the flour, cornstarch, baking soda, salt and mix just until combined. Scoop out large 2- inch mounds of dough and place on a cookie sheet sprayed with cooking spray, or lined with parchment or silpat liner (whatever your heart desires). Bake for 8-9 minutes or until the edges have set and tops are just beginning to set.

SOFT APPLE SPICE COOKIES RECIPE - (4.2/5)

Steps:

• Cookies: Heat oven to 375°F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple. In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts. Drop dough by heaping tablespoons. onto prepared cookie sheets, 2-inches apart. Bake 10 to 12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool. FROSTING In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners' sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

SOFT GINGER SPICE COOKIES

Steps:

• Preheat oven to 350. Beat together the molasses, margerine, and brown sugar. Beat in the applesauce the eggwhite, and grated ginger root. Mix the dry ingredients evenly. Cut the crystallized ginger into smaller pieces and add as many as you want to the dry mixture (Bigger and more chunks=spicier!). Stir everything together, being careful not to overstir. If dough is hard to work with, chill in fridge until it's harder Generously coat each ball of dough with white sugar. Bake for 8-12 minutes.

SOFT MOLASSES SPICE COOKIES

Steps:

• Mix dry ingredients in a bowl.
• In a separate larger bowl, cream butter.
• Add sugar and egg. Beat well.
• In a small bowl or measuring cup, mix molasses and water. Add to butter mixture.
• Gradually add flour mixture.
• Chill dough for 1/2 hour.
• Roll teaspoonfuls of dough into balls, then roll in sugar.
• Place on ungreased cookie sheet.
• Bake for 14-20 minutes, depending on size & desired softness.
• (I made 48 smaller cookies and baked for 14 minutes on stone pan, nice & soft yet still done).

SOFT CREAM CHEESE PUMPKIN SPICE COOKIES

Steps:

• Preheat the oven to 350 F (180 C, or Gas Mark 4), and prep two large cookie sheets. I spray mine lightly with PAM, or you can line them with parchment or silpat, as you prefer.
• In a large bowl, cream together the butter, cream cheese, oil, pumpkin, sugars, vanilla and eggs.
• In a medium bowl, blend together the flour, baking soda, cream of tartar, salt and pumpkin pie spice.
• With a hand mixer, blend the dry ingredients into the wet by cupfuls until fully incorporated and smooth. Batter should be very soft and fluffy. You may think you haven't used enough flour, but trust me, this is the correct texture.
• Using a small cookie dough scoop, space dough balls about 1/2" to 1". Your choice - you can leave them as is, or you can flatten them slightly with your fingers to about 1/2" thickness. Either way, they do not spread during baking.
• Bake cookie sheets side by side for 15-20 minutes (ovens vary), or until they feel firm to the touch when they are poked in the center.
• Remove from cookie sheets and cool on wire racks.
• While cookies are cooling, in a small bowl, blend together powdered sugar, water and spice to make the glaze. Set aside, covered, until cookies are ready for glazing.
• When cookies are completely cooled, dip or drizzle with glaze. Leave the glazed cookies on the wire racks to allow the glaze firm up. Store in an airtight container for up to three days, if they last that long!

SOFT SPICE COOKIES

Steps:

• Sift together flour and spices. Combine pumpkin (or whatever) with baking soda & set aside. Combine shortening, sugar, and egg. Cream together until light. Combine shortening mixture with pumpkin (or whatever) mixture. Gradually add the flour mixture, stirring after each addition. Stir in nuts. Drop by teaspoon onto greased sheet. Bake at 350 for 12-14 minutes or until firm to a light touch.