These soft spice cookies are one of my favorite Christmas cookies ever.
If you like soft cookies with big spice flavor full of raisins topped with a simple sugar icing, you will love these soft spice cookies.
I recently made them with Greek-style yogurt instead of sour cream and don’t think there was a discernible difference.
I also used eggnog instead of light cream in the icing for a little extra touch of Christmas.
Although not absolutely necessary, I think this dough works best when allowed to chill for an hour or so before baking.
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup plain Greek yogurt
- ½ cup cold milk
- ¾ cup unsalted butter, softened
- 2 cups packed brown sugar
- 2 large eggs
- 2½ cups raisins
- ½ cup confectioner's sugar
- 3 to 4 teaspoons light cream or eggnog
- In a medium size bowl stir the flour, baking powder, spices, and salt together with a whisk until well blended and set aside.
- In a small bowl stir the yogurt and milk together with a whisk until well blended and set aside.
- In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until really light and fluffy. This should take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Beat the eggs in one at a time with the mixer on low speed.
- Add the yogurt mixture and beat on low speed until well incorporated, scraping down the sides of the bowl as necessary.
- Gradually stir in the flour mixture, just until incorporated and then stir in the raisins.
- Cover the dough with plastic wrap and refrigerate it until chilled, at least one hour.
- When you are ready to bake the cookies, position one of your oven racks in the center of the oven and preheat your oven to 350 degrees. Line your baking sheets with parchment paper, nonstick foil, or silicone liners. Alternatively lightly spray your baking sheets with nonstick spray.
- Drop the cookie dough by teaspoonfuls onto the prepared baking sheets about 2 inches apart. Bake the cookies on the center rack of the oven for 10 to 12 minutes, or until the cookies are puffed, light golden brown, and no longer look wet.
- Remove the baking sheet from the oven and place on a wire rack for 1 to 2 minutes until the cookies cool slightly then transfer the cookies with a metal spatula to the wire racks to cool completely. (They will fall a little as they cool.)
- Once the cookies have cooled, in a small bowl combine the cream or eggnog and confectioner's sugar with a whisk until smooth. Use a pastry brush or back of a spoon to ice the top of each cookie.
- Once the icing has firmed up, store the cookies in an airtight container, separating each layer with wax paper so they don't stick together.
Source: This recipe for soft spice cookies is adapted from the wonderful cookbook, Once Upon a Tart . . .: Soups, Salads, Muffins, and More
If you liked these soft spice cookies you might also like
Molasses Cookies – a great collection of old fashioned and modern molasses cookie recipes
Date Bars – old fashioned date bars just like grandma used to make
Simple Butter Jam Cookies – a great easy recipe that can be varied according to the kind of jam you use
Applesauce Oatmeal Cookies – easy cookies that are both wholesome and delicious
For even more great cookie recipes, visit Best Ever Cookie Collection
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