Spice Cookies

Spice Cookies This recipe was my mother’s grandmother’s recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won’t last long.


Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 1 min

    SERVING : 48

    YIELD : 4 dozen

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.

  • Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.

  • Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.

  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

Per Serving: 110 calories; protein 1.7g; carbohydrates 16.8g; fat 4.3g; cholesterol 18.3mg; sodium 72.1mg. More milk will make a softer, cake-like cookie.