A delicious blend of spices turns ordinary sugar cookies into these delightful Sugar and Spice Cookies.
This Cookie recipe is inspired by St. Katharine Docks, one of the smallest and most centrally located dock systems in London. The docks were renowned for handling the trade in luxury items and for the most magnificent warehouses that lined the quays. A huge range of items were imported, exported, sorted and packaged at St. Katharine Docks, including: shells, ivory, marble, china, mohair, indigo, tea, sugar and spices.
Nothing would be more representative of the Docks and bring back more memories of the old trade era, than a combination of two of the most important trade products, sugar and spices.
Ingredients:
- 3 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 & 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Sanding sugar for garnish (optional)
Method:
- Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the egg and vanilla and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Cover the dough and refrigerate for an hour.
- Preheat oven to 350°F/ 175°. Line baking sheets with parchment paper or silicone liners.
- Using 2 tablespoons of dough at a time, roll the dough into balls. Or use a 2-tablespoon cookie scoop to portion the dough. Place 6 cm apart on prepared baking sheets. Flatten the top of each slightly. If desired, sprinkle each cookie with sanding sugar.
- Bake 12 to 14 minutes, or until the edges are lightly browned.
- Cool on pans on wire racks for 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Per Serving: 51 calories; 2 g fat; 7.8 g carbohydrates; 0.6 g protein; 9 mg cholesterol; 26 mg sodium.
*Extra chewy and delightful, ideal for kids or for a gift, go best with tea.
Recipe Contributor: St. Katharine Dock Marina, London
St. Katharine Docks
is the smallest and most centrally located dock systems in London. The docks were renowned for handling the trade in luxury items and for the most magnificent warehouses that lined the quays. A huge range of items were imported, exported, sorted and packaged at St. Katharine Docks, including: shells, ivory, marble, china, mohair, indigo, tea, sugar and spices.
Located in the very heart of London, St. Katharine Docks has now evolved into a thriving waterside community, featuring a yachting marina, offices, shops and restaurants, together with a great line-up of recreational activities that render it a popular leisure destination for boat owners and the general public.
For more information about the Docks, please visit: http://www.skdocks.co.uk/
