Spice Recipes

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Additional sugar

Big Soft Ginger Cookies

Desserts , Cookies , Drop Cookies , Spice Cookie Recipes

Author: Taste Of Home

These Nicely Spiced, Big Soft Ginger Cookies Are Perfect For Folks Who Like The Flavor Of Ginger But Don't Care For Crunchy Gingersnaps. -barbara Gray, Boise, Idaho

Time: 30m

Yield: 2-1/2 dozen.

Number Of Ingredients: 11

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts:

Calories 111 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

  • ½ cup white sugar
  • ½ cup butter
  • 1 egg
  • 1 cup molasses
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup hot water

Favorite Old Fashioned Gingerbread

Desserts , Cakes , Spice Cake Recipes

Author: Charles

This Is Everyone's Holiday Favorite, Even The Busy Cook's, Because It Is So Easy To Make.

Time: 1h45m

Yield: 9

Number Of Ingredients: 11

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts:

Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

DATE COOKIES Ingredient:
  • 1 cup butter, softened
  • 1 ⅓ cups white sugar
  • 3 eggs
  • 3 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 teaspoons water
  • 1 ½ cups chopped pitted dates
  • 1 cup chopped pecans

Date Cookies

Desserts , Cookies , Spice Cookie Recipes

Author: Sara

Spicy Cookies With Chewy Dates. The Dates Sweeten These Cookies Without Going Overboard.

Time: 1h10m

Yield: 36

Number Of Ingredients: 10

  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts:

Calories 156.1 calories, Carbohydrate 20.4 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 77.5 mg, Sugar 11.5 g

  • 3 eggs, beaten
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 cups rolled oats
  • ¾ cup chopped pecans

The Best Oatmeal Cookies

Desserts , Cookies , Spice Cookie Recipes

Author: Melanie

Chewy Oatmeal Raisin Cookies With Lots Of Flavor. You Can Also Substitute 1/2 Cup Of Wheat Germ In Place Of Some Of The Oatmeal, For A Different Flavor.

Time: 1h30m

Yield: 36

Number Of Ingredients: 12

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Nutrition Facts:

Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

  • 5 small red potatoes
  • 1/2 cup olive oil
  • 1 teaspoon curry powder
  • 1 teaspoon pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 1 teaspoon dill
  • 1 pinch salt

Lemon Spiced Baked Potato Chips


Author: Joycooklove

Make And Share This Lemon Spiced Baked Potato Chips Recipe From Food.com.

Time: 55m

Yield: 4 serving(s)

Number Of Ingredients: 9

  • Preheat the oven to 350 degrees F.
  • Line a pan with foil.
  • Wash and slice potatoes very thin.
  • mix spices, lemon juice and oil in a separate bowl.
  • dip in each slice of potato into the spiced mixture.
  • Bake for 45 minutes or until soft, with crispy edges.
Nutrition Facts:

Calories 397.3, Fat 27.4, SaturatedFat 3.8, Sodium 53, Carbohydrate 35.2, Fiber 4, Sugar 2.3, Protein 4.2

  • 1 cup (2 sticks) butter, room temperature
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground black pepper
  • 8 small yams (red-skinned sweet potatoes)

Whole Roasted Yams With Maple-allspice Butter

Bake , Thanksgiving , Fall , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Side , Sweet Potato/Yam , Maple Syrup

Yield: Makes 8 servings

Number Of Ingredients: 6

  • Mix first 5 ingredients in medium bowl. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)
  • Preheat oven to 375°F. Lightly pierce potatoes all over with fork. Set potatoes directly on oven rack; bake until tender when pierced with skewer, about 1 hour. Cut cross in top of each potato. Using oven mitts to protect hands, squeeze potatoes gently in from sides, forcing crosses to open. Spoon 1 tablespoon butter into each potato. Serve, passing remaining butter separately.
Nutrition Facts:

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 tablespoon ground turmeric
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons light olive oil
  • 2 medium Granny Smith apples, peeled and chopped into small cubes
  • 1/2 cup whole dates, pitted and sliced

Cinnamon-spiced Moroccan Chicken

Food & Cooking , Ingredients , Meat & Poultry , Chicken , Chicken Breast Recipes

Author: Martha Stewart

This Easy, Dressed-up Chicken Has Its Roots In North African Cooking. Its Flavorful Warmth Comes From Cinnamon, Turmeric, And Chili Powder.

Number Of Ingredients: 9

  • Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat.
  • Heat olive oil in a large nonstick pan. Saute the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet.
  • Saute apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm.
Nutrition Facts:

Calories 302 g, Fat 10 g, Fiber 4 g, Protein 28 g

  • 1 pound baby zucchini, halved or quartered lengthwise
  • Kosher salt
  • 1/2 cup lightly packed dill sprigs
  • 1 cup distilled white vinegar, plus more if needed
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon celery seeds
  • 3 cloves garlic, peeled and halved
  • 1 jalapeño or serrano pepper, halved lengthwise
  • 2 tablespoons sugar

Zucchini Dill Pickles

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Low Fat , Healthy Recipes , Dairy Free , Summer , Side , Healthy , Vegan , Vegan Recipes , Backyard BBQ , Spice , Zucchini , Dill , Coriander

Author: Greg Lofts

When The Garden Is Overflowing With Zucchini, Pickle Them And Put Them On Burgers, Sandwiches, Or Enjoy One By Itself. Make Sure To Not Skip The Step Of Salting And Then Submerging Them In Ice Water: It's The Secret To Long-lasting Snap.

Time: 1h35m

Yield: 1 quart

Number Of Ingredients: 10

  • In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cup-capacity jars.
  • In a medium saucepan, combine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about 1/2 inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month or try canning with our helpful instructions.
Nutrition Facts:

  • 3 1/2 cups flour
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 cup butter (do NOT use margarine) or 1 cup shortening (do NOT use margarine)
  • 1 egg
  • 1/2 cup molasses (I use "Grandma's Original" unsulphured molasses)

Traditional Pepparkakor (swedish Spice Cookies)


Author: Becr2400

Traditional Swedish Spice Cookie; Traditionally Served On St. Lucia Day (dec. 13). These Are My Sisters Favorite Cookie.:) (note: You Need To Mix Up The Dough A Day In Advance, Cover And Let Rest Overnight). Cardamom & Finely Chopped Candied Ginger Would Make Nice Additions To These Pepparkakor. The Molasses Is An Essential Ingredient In This Recipe, You Get Crispy Yet Chewy Cookies With A Lovely Rich Subtle Depth Of Flavor. Don't Skip!

Time: 55m

Yield: 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients: 10

  • Sift together dry ingredients; set aside.
  • Cream sugar and butter.
  • Add egg and molasses.
  • Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
  • On a well-floured board, roll out dough to 1/8 inch thickness.
  • Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
  • NOTE: Prep time does not include time to let dough rest overnight.
Nutrition Facts:

  • 1 teaspoon baking soda
  • 1/2 cup hot water
  • 1 cup butter
  • 2 cups brown sugar, firmly packed
  • 4 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 dash ground cloves
  • 1/2 teaspoon ground mace
  • 3/4 cup blanched slivered almond

Windmill Cookies

Dessert , Cookies , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Gourmet , Cinnamon , Winter , Christmas , Nut , Chill , Almond , Spice , Party , Nutmeg

Author: Charmed

Posted By Request. This Recipe Was Originally Printed In The Milwaukee Journal. Time Does Not Include Chilling Time. Also, I Would Suggest Reading Kburie's Review If You Are Interested In Trying These, As It Contains Some Very Helpful Preparation Info

Time: 30m

Yield: 50 serving(s)

Number Of Ingredients: 10

  • Dissolve the baking soda in the hot water.
  • Mix together the butter, brown sugar and baking soda and water mixture.
  • In a separate bowl, mix together the flour, cinnamon, nutmeg, cloves and mace; combine with the butter mixture and stir in the almonds.
  • Roll dough into 2 loaves, each 3-1/2 x 10".
  • Chill overnight in the refrigerator.
  • When ready to bake, preheat oven to 350°.
  • Slice loaves into 1/4-inch slices on a cookie sheet abotu 2" apart for 10 minutes, or until slightly browned.
Nutrition Facts:

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