Sugar cookies filled with all the flavors of a classic spice cookie!
We are completely covered in leaves. Colors falling and whirling around our house constantly. Yet I look up, and sigh. There are still so many up on the trees. New England tree cover is so thick! If you live in an area without pine trees, let me just say – they are the worst offender. They shed so many needles, clogging up with gutters and sliding into any crevice. Did you know how much your back can hurt after raking? I’ll admit I’m not much of an exerciser, so that may invalidate my opinion. Thank goodness I have four kids!
And those colors? They only last about 10 seconds!
These cookies have all the flavor of a traditional spice cookie, without the molasses. Full of ginger, cinnamon, nutmeg and cloves, the cookies are perfect for the season. The base is a basic sugar cookie, which can be rolled and cut into any shape. I could have done colored leaves, but I try to avoid artificial colors whenever possible. Leaves dipped in chocolate was just the right thing. No design element sacrificed. These will be so pretty at your Thanksgiving celebration!
After creating some veining with a toothpick, I simply dipped the leaf cookies in melted chocolate chips. Tempered chocolate would work as well, but I wanted to keep these as easy as possible. Also, tempering is so much easier with a large amount of chocolate, which really isn’t needed for this amount of cookies.
Will a single batch feed your guests? It definitely depends on the size of your cookie cutters. This made about 24 large/medium sized leaves. I have an enormous cookie cutter collection. Really, any holiday come see me. It’s been a long, slow accumulation of different shapes. If your collection isn’t as big, no worries. These leaf cutters will be available at any craft store this time of year.
- 1 Cup (8 Ounces) Unsalted Butter, Softened
- 1 Cup (7 Ounces) Sugar
- 1 Large Egg
- 3 Cups (14.5 Ounces) White Unbleached Flour
- 2 Teaspoons Ground Ginger
- 1 and ½ Teaspoons Cinnamon
- ½ Teaspoon Salt
- ½ Teaspoon Baking Powder
- ⅛ Teaspoon Ground Cloves
- ⅛ Teaspoon Ground Nutmeg
- 2 Cups Chocolate Chips
- Preheat oven to 350 degrees.
- Cream together butter and sugar. Scrape down the sides of the bowl and beat again. Add egg, mix until combined.
- In a separate bowl whisk together the flour, ginger, cinnamon, salt, baking powder, cloves and nutmeg. Add the flour into the butter mixture, mixing until all the flour has been absorbed into the dough.
- Roll the dough approximately ½ inch thick, and cut with cookie cutters. Place the cookies on a parchment lined baking sheet and cook for 10-12 minutes, or until lightly browned on the bottom. Remove cookies from pan to a cooling rack.
- To coat the cookies in chocolate: Melt the chocolate chips. Either in the microwave stirring at 30 second intervals, or in a double boiler. Dip ½ of the cooled cookie into the chocolate, and place the cookie on the parchment paper. Allow chocolate to harden.
If the dough is difficult to work with right after mixing, wrap it in plastic wrap and refrigerate for an hour.