Description
These delightful spice cookies are a perfect treat for anyone avoiding nightshade plants. They’re wonderfully soft, chewy, and bursting with warm, comforting flavors.
Ingredients
- 2 ¼ cups all-purpose flour (or nightshade-free GF blend)
- 1 tsp baking soda
- 1 tsp ground cinnamon (nightshade-free)
- ½ tsp ground ginger (nightshade-free)
- ¼ tsp ground nutmeg (nightshade-free)
- ¼ tsp ground allspice (nightshade-free)
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg until fully incorporated, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10-12 mins