If you have ever had Moravian spice cookies, you know that they can be addicting. They are like a ginger snap's beautifully delicate, flaky cousin. They aren't too sweet and they go perfectly with a cup of tea.
It snowed here today and it got me craving those little gems, so I jumped online to see what I could find recipe-wise. I found a few really great looking recipes, but of COURSE I didn't have one of the main ingredients each one called for: molasses.
So I scrapped all the recipes I saw and improvised like I seem to always do and made something that resembled Moravian spice cookies. They turned out pretty darn good, if I do say so myself. Here's what I came up with:
Moravian Spice Cookies- or Something Like Them
- 1 1/4 c all purpose flour
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 2 pinches of cayenne pepper
- 4 Tbsp softened butter + 4 Tbsp melted butter
- 1/4 c light corn syrup
- 4 Tbsp light brown sugar
Mix together the flour, salt, nutmeg, allspice, cloves, cinnamon, ginger, and cayenne pepper in a separate bowl. Use a whisk to get all these ingredients mixed evenly without squishing down the flour.
With a mixer, cream the 4Tbsp softened butter. Add the corn syrup and brown sugar and mix well. Slowly add in the flour/spice mixture. The dough will be very coarse. You may have to scrape down the sides a few times. Melt the remaining 4 Tbsp butter and add a little to your mix at a time. Keep adding until your dough is soft, but still a bit coarse.
Form the dough into a ball, wrap it in plastic wrap and put it in the fridge for about 2-3 hours.
When you are ready to bake, line a cookie sheet with aluminum foil. Preheat your oven to 350°. Split your dough into 4 pieces and only work with one piece at a time. Put the rest back in the fridge until you are ready to use it.
Flour your work space and your rolling pin well. Roll out your dough until it is 1/16 in thick. Yes, 1/16 in. That's seriously thin and will take a lot of elbow grease and patience. Your dough will not look very uniform and will probably crack on the sides, but that's ok! Keep going. Once you think you have it thin enough, give it another couple rolls with your pin just to be sure.
Using a round cookie cutter (which I don't have so I used the top to my cocktail mixer. Cheers!) cut out as many circles you can from the dough. You can always re-roll the dough you have left over, but I just put those scraps right on a different cookie sheet and baked them up.
Bake the cookies for 8-9 minutes or until they are slightly brown. They can overbake very easily, so keep an eye on them towards the end. Cool them on a wire rack and enjoy with your favorite cup of tea.
I hope you will try this recipe, modify it, substitute ingredients, or just love it as is. Let me know what you think!