Photo: Iain Bagwell; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine
Active Time
40 Mins
Total Time
1 Hour 30 Mins
Makes 27 star cookies

Sweet, creamy cookie butter (also called speculoos spread) is a great choice for these ultra-thin spice cookies. Don't roll the dough more than twice or the cookies will be tough.

How to Make It

Step 1

Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Beat butter and sugars with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low speed just until combined and mixture thickens slightly, about 1 minute. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, and add to butter mixture, beating on low speed until combined.

Step 2

Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut dough using a 2-inch star-shaped cutter. Gently reroll scraps once, and repeat process. Place star dough cookies about 2 inches apart on parchment paper-lined baking sheets. Bake in preheated oven until just set, about 8 minutes, switching pans top rack to bottom rack halfway through baking. Transfer to wire racks, and cool cookies on pans 5 minutes. Remove cookies from pans to wire racks, and cool completely, about 30 minutes.

Step 3

Spread 1 teaspoon cookie butter spread onto flat side of half of star cookies. Cover with remaining half of star cookies, flat side down, and gently press.

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