Spice Cookies

Spice Cookies


"This recipe was my mother's Grandmothers recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long."


30 m servings 110 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 110 kcal
  • 6%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. In a medium bowl, cream together the butter, white sugar, eggs, cinnamon, nutmeg, and cloves. Combine the flour, baking soda, and currants, and stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated. More milk will make a softer cake-like cookie. Drop by spoonfuls onto the prepared cookie sheets. Press down lightly with a fork. If the fork is sticking, dip it in sugar or water.
  3. Bake for 10 to 15 minutes in the preheated oven, until golden brown. Let stand on the cookie sheet for a minute before removing to a wire rack to cool completely.
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  1. 15 Ratings


We have changed the amount of milk called for in the ingredients from 1/4 cup to 1 cup as per the original recipe submission. We hope this helps! - The Staff

Something is seriously wrong with this recipe. I had to add at least 4 times as much milk as it called for. It got to the point that I was just pouring it in and not even measuring it because ...

Thanks goodness my printer malfunctioned the first time I looked at this recipie. I followed the revised instructions exactly and the result was a very nice cookie, not too sweet, not too spicy...

Thank you so much for this recipe. I made them for Mother's Day. The recipe made alot of cookies and the plate was empty at the end of the cook out we had for my mother, not to mention the "mi...

I just made these cookies. This is just the recipe I have been looking for. Just like the ones my Aunt used to make us all the time. I am going to add more raisins though. Very good!

Outstanding recipe - EXACTLY what I was looking for! I read the comments about the milk and found that only 1/2 cup gave me the perfect consistency.

These cookies turned out very well. We used these with my daughter's girl scout troop as part of earning a badge and they enjoyed making them as well as eating them! I wasn't able to locate cu...

Good cookie, I used 3/4 cup of milk and a lot more raisins. When I make it again I'm going to top them with a glaze, that will be the finishing touch they needs.

This recipe is great! Just the right amount of spice and just chewy enough. I added ground ginger, which worked well.