Ingredients for Penzey's Chocolate Spice Drop Cookies
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar, 1/2 cup packed brown sugar
- Ground Cloves
- Ground Nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Ground Nuts
- Cocoa Powder
- 1/2 cup milk
- Powdered Sugar
- Evaporated Milk
- Warm Water
- Vanilla
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How to Make Penzey's Chocolate Spice Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1 cup granulated sugar, 1/2 cup packed brown sugar, 3/4 cup unsweetened cocoa powder, and 1 cup chopped nuts (walnuts or pecans recommended).
- Gradually add 1/2 cup milk, mixing until just combined. Do not overmix.
- Drop rounded teaspoons of dough onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting (recipe below).
- **Frosting:** In a medium bowl, cream together 1/2 cup (1 stick) softened unsalted butter, 2 cups powdered sugar, and 1/4 cup unsweetened cocoa powder until smooth. Gradually add 2-4 tablespoons of milk until desired consistency is reached.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
290g
Fat
30g
Carbs
36g
