spice cookie recipe
The Best spice cookie recipe
The thing I love most about these is how they adapt to whatever season or occasion calls for it. A batch of spice cookies feels like a little hug on a chilly evening, and they’re perfect for stuffing into lunchboxes on school nights. They’re also surprisingly light on sugar if you use a little less brown sugar or swap in a touch of honey, making them a slightly healthier option without sacrificing flavor. Plus, they’re foolproof—no one ever burns them, and they’re always a hit, whether you’re serving them at a potluck or just enjoying them with a cup of tea. It’s the kind of recipe that’s simple enough for kids to help with, too, which makes them a great project for family time.
Creamy Garlic Tomato Spice Cookies
A simple, flavorful twist on classic spice cookies, infused with the depth of tomato sauce and aromatic garlic. Perfect for snacking or gifting.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp smoked paprika
👨🍳Directions
-
1
Preheat oven to 375°F. In a medium bowl, mix tomato sauce, minced garlic, olive oil, oregano, and smoked paprika. Set aside. -
2
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. -
3
Gradually add flour, salt, and baking powder. Mix until just combined. -
4
Fold in the tomato sauce mixture until evenly distributed. -
5
Roll dough into 1-inch balls, then flatten slightly. Place 2 inches apart on a lined baking sheet. -
6
Bake for 12–14 minutes until edges are lightly golden. Cool completely before serving.
🔧Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Tomato Spice Cookies Works
❓ Frequently Asked Questions About Creamy Garlic Tomato Spice Cookies
Can I substitute brown sugar for white sugar in this recipe?
Yes, you can use a mix of white and brown sugar if needed, but brown sugar adds moisture and caramelized flavor. For best results, use equal parts by weight—about 1½ cups white sugar to 1 cup brown sugar. If substituting entirely, reduce the liquid slightly (½ to ¾ teaspoon) to compensate for the sugar’s lower sweetness.
How do I know if my butter is too soft or melted?
For this recipe, use cold butter—it should be firm enough to hold its shape when cut but still pliable. If it’s too soft, chill it for 10–15 minutes before mixing. Melted butter will separate and won’t incorporate smoothly into the dough. Stick to room-temperature butter if it’s just slightly soft.
Why do my cookies spread so much?
Several factors cause spreading: high butter temperature, overmixing, or low oven temperature. Use cold butter (not melted), fold the dough just until combined, and preheat your oven to 350°F (175°C). Bake until edges are golden but centers are still soft—they’ll firm up as they cool.
Can I make these cookies ahead of time?
Yes! Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them on a tray for 1 hour, then transfer to a bag. Reheat in a 300°F (150°C) oven for 5–10 minutes to restore softness.
What if I don’t have a pinch of salt or baking soda?
Salt enhances flavor, but you can skip it—just reduce the brown sugar to ¾ cup if needed. Baking soda is optional; if omitted, the cookies will be slightly denser but still tasty. For a tangier twist, add ¼ teaspoon vinegar to the wet ingredients.
