Recipe updated in December 2020
Crunchy sweet and spiced cookies are not only delicious at winter time! They are made of spelt flour, brown sugar and warm spices like cinnamon and cloves. Enjoy these cookies pure or with a delicious thin sugar glaze.
Ideal to take away and snack in between!
These sweet and spiced cookies are a little healthier than many other cookies. They taste insanely good, are made easy and they are perfect as a little snack in between, to a nice coffee / tea in the afternoon or as a sweet delight to your favorite movie.
That’s why you will LOVE them too:
- No white, refined sugar is used, but brown cane sugar.
- Part of the flour is replaced by finely grated nuts. This not only ensures a good flavor, but also a great texture.
- Instead of wheat flour, I used spelt flour. However, not whole grain, but a “normal” spelt flour. I used wholemeal flour for the recipe before, but that makes the dough a bit brittle and not so good for processing.
- These sweet and spiced cookies can be eaten pure or topped with a thin sugar glaze.
Cut out the cookies with your favorite cutters or do it like me:
Search your glass bottoms, bowls and jars for beautiful patterns to press into the dough. You will be amazed at what you find!
Here’s more cookie inspiration for you:
Crispy ’n‘ Soft Chocolate Cookies | gluten-free
the PERFECT brownie espresso cookies
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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- 3/4 cup powdered sugar
- 1 tbsp melted butter
- 1 tbsp wam water
- 1/2 tsp vanilla extract
Ingredients
vanilla glaze
|
|
- Combine all dry ingredients in a bowl.
- Place all ingredients in a blender and knead quickly to a dough. Alternatively, place the dry ingredients on a work surface, grate butter on it, add egg and honey and knead quickly with your hands to form a dough.
- Form the dough into a ball, place it on a plate, cover and chill for half an hour.
- After cooling, preheat the oven to 170°C / 338°F top/bottom heat.
- Divide the dough into two parts. Roll out with a rolling pin on a floured work surface to a thickness of about 3-4 mm.
- Cut out with cookie cutters, place on a baking tray lined with baking paper and bake for approx. 8-10 minutes until the edges slightly color.
- Cool to room temperature.
- Enjoy pure or brush with the glaze: Sift powdered sugar into a bowl, stir in melted butter and water. Add a little more water if the glaze is too thick. Coat the cookies. Let them dry for 30 minutes.
- Store cookies in an airtight container.