Buzz
When picking a spice, think about the flavor of your base dough. To let the spice stand out, use a neutral cookie dough, like vanilla. Consider options like ginger powder, cardamom, turmeric, cloves, black or white pepper, or cayenne pepper. Spice blends like za'atar or herbs de Provence also work well, or combine bold flavors like dark chocolate and black pepper. Add a teaspoon or two of the spice to the dry ingredients of your cookie mix, then follow the recipe as usual. Now, let's move on to the cookie's exterior.
Mexican wedding cookies, crinkle cookies, amaretti, and snowball cookies are often coated in a thick layer of powdered sugar, giving them a smooth, melt-in-your-mouth texture. But sugar itself doesn’t add much flavor. Instead of leaving it plain, why not infuse it with flavor? This is similar to seasoning breadcrumbs for chicken cutlets—you need flavor on the outside, too. A simple method is to mix your spice blend into the powdered sugar before rolling your cookies. For my crinkle cookies, I added cardamom and za'atar to the sugar, then rolled the dough in the mixture, ensuring a thick coating. No need to shake off excess, just bake as usual.
Savory spices can elevate your cookies, both inside and out. Don't shy away from bold flavors; experiment and enjoy creating new combinations in your baked goods!
Spices and people can vary greatly, so I haven’t been very specific about the amounts. While I suggest experimenting with different spices for your cookies, there’s no one-size-fits-all measurement since some spices are stronger than others. I recommend starting small with spices like ground cloves, black pepper, and cayenne. If you're following my cookie base recipe below, try adding just ½ teaspoon to the dough. For cinnamon and cardamom, you can use a full teaspoon, as they tend to blend well in larger amounts. I have a friend who loves cinnamon so much that he might add a whole tablespoon. The powdered sugar coating is delicate, as only a small amount sticks to each cookie, which is why you might want to use a bit more than expected.
This spice twist can be applied to any cookie recipe, but it’s particularly effective with recipes that include an outer sugar coating, as they provide twice the flavoring potential. Feel free to experiment with recipes that already use a dry spice measurement or those that don’t. A small amount of spice won’t disrupt the dough's texture. Choose a spice you want to try and enjoy creating a new, bold cookie experience.
Crinkle Cookie Base
Ingredients:
1 stick butter, softened
¾ cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon salt
2 cups flour
1 teaspoon baking powder
½-2 teaspoons ground spice (cinnamon, ginger, clove, za’atar, black pepper, cardamom)
1-3 teaspoons ground spice + ½ cup powdered sugar (for rolling)
Line a baking sheet with parchment paper.
Beat together the butter and sugar until smooth. Add the eggs one by one, incorporating each one fully into the sugar mixture. Stir in the vanilla and salt. In a separate bowl, combine the flour, baking powder, and your chosen spice. Gradually mix the dry ingredients into the butter mixture until the dough comes together.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet. There's no need to roll them into perfect spheres; they crinkle best when left a little rough. Place the sheet in the fridge for 15 minutes while you preheat the oven to 350°F. In a small bowl, mix together the powdered sugar and the remaining spices.
Coat the dough balls in the spice mixture, making sure not to shake off the excess. Place them back on the baking sheet. Bake at 350°F for 15 minutes. Let the cookies cool before serving. They’ll stay fresh in an airtight container at room temperature for up to five days.
