Spice Nut Cookies
Warm, nutty, and perfectly spiced, these Spice Nut Cookies are the ultimate treat for cozy afternoons and holiday gatherings alike. Featuring a blend of aromatic cinnamon, nutmeg, ginger, and cloves, these cookies deliver a rich, spiced flavor that harmonizes beautifully with the crunch of mixed nuts like walnuts, pecans, or almonds. With a soft, buttery texture and a hint of brown sugar sweetness, they’re irresistibly comforting. Quick to prepare in just 15 minutes, this recipe yields 24 delightful cookies, making it perfect for sharing. Whether as a festive dessert or an everyday indulgence, these homemade Spice Nut Cookies are sure to impress. Perfect for lovers of spiced baked goods, holiday cookie swaps, or gifting, these cookies will fill your kitchen with the warm aroma of fall and winter!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Chopped mixed nuts (walnuts, pecans, almonds, or hazelnuts)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, ground cloves, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until well incorporated.
Gradually add the dry ingredients into the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
Fold in the chopped mixed nuts with a spatula until evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and lightly golden. The centers may still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 202.7 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 327 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
