A Family Favorite Recipe For Soft Spice Cookies

Soft Spice Cookies Recipe

I like to use eggnog instead of light cream in the icing for a little extra touch of Christmas.

Although not absolutely necessary, I think this dough works best when allowed to chill for an hour or so before baking.

For the cookies:

• 4 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup cold sour cream
• 1/2 cup cold milk
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups packed brown sugar
• 2 large eggs
• 2 1/2 cups raisins

For the icing:

• 1/2 cup confectioner's sugar
• 3 to 4 teaspoons light cream or eggnog

1. In a medium-size mixing bowl stir the flour, baking powder, spices, and salt together with a whisk until well blended then set aside.
2. In a small bowl stir the sour cream and milk together with a whisk until well blended and set aside.
3. In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until really light and fluffy. (This should take about 4 to 5 minutes.) Scrape down the sides of the bowl with a rubber spatula to insure everything is well blended.
4. Beat the eggs in one at a time with the mixer on low speed.
5. Add the sour cream mixture and beat on low speed until well blended, scraping down the sides of the bowl as necessary.
6. Gradually stir in the flour mixture, just until incorporated and then stir in the raisins. You can do this either with the electric mixer on low speed or with a large wooden spoon.
7. Cover the dough with plastic wrap and refrigerate it until chilled, at least one hour.
8. When you are ready to bake the cookies, position one of your oven racks in the center of the oven and preheat your oven to 350F degrees. Line your baking sheets with parchment paper, nonstick foil, or silicone liners. Alternatively lightly spray your baking sheets with nonstick cooking spray.
9. Drop the cookie dough by teaspoonfuls onto the prepared baking sheets about 2 inches apart. Bake the cookies on the center rack of the oven for 10 to 12 minutes, or until the cookies are puffed, light golden brown, and no longer look wet.
10. Remove the baking sheet from the oven and place on a wire rack for 1 to 2 minutes until the cookies cool slightly then transfer the cookies with a metal spatula to the wire racks to cool completely. (They will fall a little as they cool.)
11. Once the cookies have cooled, in a small bowl combine the cream or eggnog and confectioner's sugar with a whisk until smooth. Use a pastry brush or back of a spoon to ice the top of each cookie.
12. Once the icing is dry, store the cookies in an airtight container, separating each layer with wax paper so they don't stick together.

This recipe yields about 4 to 5 dozen Soft Spice Cookies