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Spice Cookies

Spice Cookies

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Angie Kitcher

Angie Kitcher

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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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Reviews

the allrecipes staff
47

the allrecipes staff

1/9/2003

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

JEANNETTEV
30

JEANNETTEV

11/6/2002

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 the dough was so dry.

KEFERRARO
23

KEFERRARO

12/20/2002

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, not too chewy... just right. Thanks for sharing it Angie.

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