Happy weekend, beautiful people! I hope you’re staying warm in this frigid weather. If you’re needing a little pick me up and that bottle of Jack isn’t doing it, allow me to recommend these warm, buttery, delicious spice cookies. They were inspired by my beautiful friend and the Goddess of All Things Culinary, Marshy. She recently graduated from one of the top (or is it THE top? I’m ashamed to say I’m not sure… Oops… I love you…) culinary institutes of America and starting this fall has been invited to teach at a culinary school in Tuscany for a few months. She’s that talented! Whenever I have a cooking or baking question, she’s the one I turn to and she’s always helpful. Always. Above and beyond. The Buzz Lightyear of cookies, one could say.
So when I texted her with a desperate plea for basic cookie recipe I could spice up, she gave me a couple of suggestions. Therefore, the Goddess Cookie is based on the bare necessities of the Original Tollhouse Cookie Recipe, but the resulting recipe is an invention of my own head and 100% inspired by my Culinary Goddess. (And, consequently, named for her.)
A note: I halved the Tollhouse recipe, as I am but one lonely person trying to avoid baked goods. As I figure most of my readers don’t have a need for a lot of cookies, this recipe yeilds 18 cookies. Double it to make the full, 3 dozen recipe. The best part is, barring the time it takes for butter to reach room temperature, these can easily be out of the oven within 20 minutes. They’re that simple. Without further ado:
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 3/8 cup granulated sugar
- 3/8 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- PREHEAT oven to 375 degrees F.
- COMBINE flour, baking soda, salt and spices in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add egg, beating well. Gradually beat in flour mixture.
- Drop by rounded tablespoon onto ungreased baking sheets.
- BAKE for 8 to 10 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
And there ya go! I might be the only person who loves these cookies, but oh do I. If I had to describe their taste, they’re as if gingerbread and sugar cookies had a love child. And that love child has a buttery, spicy, brown sugary flavor. Let me know if you make them!