So I didn’t end up making the spiced almiveoil cookies for ‘friendsgiving’ dinner . . . I had already developed the following recipe per the request for something soft and spicy that “feels like Thanksgiving,” so I went with these and a double Nutella brownie cake. I’ve been super into nutmeg this season, and spent the last of my cinnamon on a second batch of these birthday muffins, so here’s what came to me:

soft & spicy brown sugar cookies

I found that this recipe was optimal when the dough was aged for one hour, then baked for 11-12 minutes on 375° F.

in a small sauce pan, melt 1 stick of butter

whisk in 3/4 tsp of nutmeg and allow to cool

. . .

combine the cooled melted nutmeg butter with the following in a single large bowl:

3/4 c dark brown sugar + 1 room temperature egg

1/2 tbsp almond extract + 1 tsp vanilla extract

1/2 tsp baking soda + 1/2 tsp sea salt

1-1/2 c all purpose flour

fold in 1 tsp instant espresso powder


. . . & & // give thanks to the Lord, for He is good.

7 responses to “not quite snickerdoodles”

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