Description
Warm Spiced Baked Notebook Cookies are a delightful blend of classic spices and sweet flavors, perfect for cozy moments. These cookies combine cinnamon, nutmeg, and ginger with buttery dough, enriched with optional toasted walnuts and dried cranberries for added texture and taste. Lightly dusted with powdered sugar, they offer a charming presentation and a deliciously comforting treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Optional Add-ins and Toppings
- 1/2 cup toasted and chopped walnuts (optional)
- 1/2 cup dried cranberries (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps incorporate air for better texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each to ensure even incorporation. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt to evenly distribute the spices and leavening agent.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture in portions, alternating with the milk, stirring until just combined to avoid overmixing which can result in tough cookies.
- Fold in Add-ins: Gently fold in the toasted walnuts and dried cranberries if using, evenly distributing them throughout the dough for added texture and flavor.
- Portion Dough: Using a tablespoon, drop scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12-15 minutes, or until they turn golden brown around the edges indicating they are cooked through with a soft center.
- Cool on Sheet: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring to a wire rack to cool completely and avoid breaking.
- Optional Dusting: Once cooled, dust the cookies with powdered sugar if desired for a decorative and sweet finishing touch.
Notes
- Softened butter ensures better creaming with sugars for a lighter texture.
- Use parchment paper to prevent cookies from sticking and to promote even baking.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Optionally toast walnuts for enhanced flavor and crunch.
- Cooling cookies on the baking sheet before moving helps maintain their shape.
- Powdered sugar dusting adds a festive look and slight extra sweetness but can be skipped if preferred.
