LITTLE SPICE COOKIES - PETITS PAINS D’EPICES
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 dozen
Ingredients
- 12 tablespoons (1-1/2 sticks;180g) unsalted butter at room temperature
- 1 cup (200g) brown sugar
- ¼ cup (60ml) honey that is somewhere between mild and strong such as blackberry, at room temperature so that it is liquid
- 1 large egg
- 2-1/4 cups (295g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon heapingground ginger
- ½ teaspoon ground cloves
- 1 teaspoon ground star anise
- ½ cup (100g) vanilla sugar
Instructions
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Preheat the oven to 400F (200C). Line two baking sheets with parchment paper.
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Cream together the butter and brown sugar in a large mixing bowl or the bowl of an electric mixer, until light and fluffy. Add the honey, then the egg, mixing well after each addition.
-
Sift together the flour, baking soda, and the spices onto a piece of parchment paper. With the electric mixer working, or by hand, stir the dry ingredients into the honey mixture. The resulting dough will be quite stiff.
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Pour the vanilla sugar into a shallow bowl. From the dough into ¾-inch (about 2cm) balls, and roll each in the sugar. Place them on the prepared baking sheets, about 2-inches (5cm) apart and bake until they are puffed and golden, about 10 minutes. Transfer the cookies to a wire cooling rack, and when they are cool, store in an airtight container. The cookies will keep for 1 week, but they will never last that long!
