These incredible holiday cookies have an inspired flavor of a gingersnap and they have a crispy crunch like one too! They are delicious plain, but also incredible with the cream filling!


Spice Cookies

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup butter (1 stick), softened to room temperature
  • 1 1/2 cups flour
  • 1/2 cup buttermilk powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger from the Rodelle Gourmet Baking Set
  • 1/2 tsp freshly grated nutmeg
  • 1 egg
  • 2 tbsp molasses
  • 1/2 tsp Rodelle Vanilla Extract
  • Colored sprinkled sugar for rolling, if desired

Cream Filling - makes enough for 6 sandwich cookies

  • 1 tbsp butter
  • 1 cup sifted confectioners' sugar
  • 1/8 tsp salt
  • 1/4 tsp ginger from the Rodelle Gourmet Baking Set
  • 1/8 tsp cinnamon
  • 1 tsp boiling water

Spice Cookies

  1. In a large bowl, sift together flour, buttermilk powder, baking powder, salt, cinnamon, allspice, ginger, and nutmeg; set aside.
  2. In a mixing bowl, cream butter and sugars together until fluffy.
  3. Add egg and mix thoroughly.
  4. Add vanilla and molasses and mix till combined.
  5. Slowly add dry ingredients and mix until just combined, scraping down the sides with a rubber spatula.
  6. Cover with plastic wrap and chill dough for 1 hour.
  7. Preheat oven to 350°F.
  8. Using a teaspoonful of dough, shape into balls and place on cookie sheet.
  9. Gently flatten each ball with the palm of your hand.
  10. Bake for 10-12 minutes until just barely golden.
  11. Allow to cool for 1 minute on cookie sheet before transferring to wire rack.

Cream Filling

  1. Cream butter, sugar, salt, ginger, and cinnamon until light, then beat in boiling water.
  2. Spread one tbsp of filling on the bottom of one cookie, placing another one on top to make a sandwich.
  3. Roll cookies in sprinkled sugar if desired.