Saturday Bakes: Chocolate-Dipped Spice Cookies

We’re already at the end of September and there’s a chill in the air (when it’s not 80º still)!

October may be filled with everything pumpkin, but if you’re wanting something different, give this spice cookie recipe a try! Or keep this recipe saved for Thanksgiving or Christmas when you’re wanting these flavors.

Ingredients

  • 1 cup unsalted butter, softened

  • 1 cup sugar

  • 2 teaspoons orange zest

  • 1 teaspoon vanilla extract

  • 1 large egg

  • 3 cups all-purpose flour

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground nutmeg

  • 8 ounces of semisweet chocolate

  • 1/2 cup roasted salted cashews, chopped


What You’ll Need

  • Stand mixer or large bowl with handheld mixer

  • Medium bowl

  • Parchment paper

  • Rolling pin

  • Baking sheets lined with parchment

  • 3 1/2 inch cookie cutter - fluted or just a plain circle

  • Wire cooling racks

  • Medium microwave-safe bowl

To Make:

  1. In a stand mixer or large bowl with a handheld mixer, beat the butter, sugar, orange zest, and vanilla at medium speed until the mixture is creamy. Be sure to stop and scrape the sides of the bowl occasionally.

  2. Add the egg and beat on low until combined.

  3. In a medium bowl, add the flour, cinnamon, salt, allspice, and nutmeg and whisk until combined.

  4. Turn the mixer on low and gradually add the flour mixture to the butter mixture and beat until combined.

  5. Divide the dough in half and roll each half of dough between sheets of parchment paper to 1/4-inch thickness.

  6. Freeze for 30 minutes, or until firm but not frozen.

  7. Preheat the oven to 350º and set out your prepared baking sheets.

  8. Take the top piece of parchment off the rounds of dough.

  9. Use the cookie cutters to cut the dough, rerolling the scraps once.

  10. Place cookies 1 inch apart on the pans.

  11. Bake 14 minutes, or until the edges are lightly browned and the top of the dough feels set.

  12. Cool the cookies on the pans for 3 minutes before transferring to a wire rack to cool completely.

  13. Once the cookies are cool, melt the chocolate in the microwave in 30-second intervals, stirring between each interval until the chocolate is smooth.

  14. Dip the cookies halfway into the melted chocolate and let it drip off before placing cookies on a wire rack sprayed with cooking spray.

  15. Sprinkle the cashews over the chocolate.

  16. Let set until chocolate is firm, about 2 hours.

Tips & Tricks

  • Be sure to not freeze the dough, because then you’ll need to let it stand until it thaws.

  • I would use smaller cookie cutters because the 3-inch cookie cutters didn’t make many cookies.


These cookies will make your house smell amazing! I am definitely going to make this again at Christmastime.

If you make this, go ahead and tag me on Instagram (@TheLittlePinkBakery) and use the NEW hashtag #SaturdayBakingPractice so I can see it!

Alli HicksComment