Wafer-thin Spice Cookies

Be sure to roll these cookies as thin as possible for a light, crispy Moravian-style cookie


  • 1 1/4 cups all-purpose flour
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp white pepper
  • 1/4 tsp ground cloves
  • 1/2 tsp dry mustard
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp ground allspice
  • 1/3 cup molasses
  • 3 Tbsp butter, softened
  • 3 Tbsp brown sugar
  • Cooking spray


1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through allspice), stirring with a whisk.

3. Place molasses, butter, and sugar in a large bow; beat with a mixer at high speed for 2 minutes. Add flour mixture; beat just until blended (dough will be crumbly). Divide dough into 4 equal parts.

4. Place each portion on a sheet of wax paper; cover with plastic wrap. Roll each portion to a 1/8-inch thickness. Freeze 10 minutes; remove plastic wrap. Cut with a 2 1/2 -inch round cutter. Place cookies on baking sheets coated with cooking spray. Bake at 350 degrees for 6 minutes or until edges of cookies are browned. Cool 5 minutes on baking sheets. Remove from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough.

Nutrition Information makes 3 dozen (serving size = 1 cookie)

Per serving:

Calories: 37

Fat: 1g
Carbohydrate: 6.5g
Protein: 0.5g
Fiber: 0.2g
Sodium: 27mg


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