These used to be a road-trip staple during my single years and were quickly devoured by everyone! They are a twist on gingerbread cookies but with a wonderful “spicy” flavor.
I traditionally love making them into small star-shaped cookies and cooking them ’til the edges are lightly browned. My husband recently divulged he doesn’t like them “overcooked” like that. To each his own but he is wrong, wrong, wrong. 
My star cookie cutter went missing so I made them gingerbread-shaped. Gingerbread men without any ginger?
Just call me a rebel. But when you bite into these babies, you won’t care.
Sugar and Spice Cookies
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 3/4 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
pinch of ground cloves
Beat sugar and eggs until smooth. Beat in eggs and vanilla. Stir dry ingredients and add everything together. Gather the dough into a ball; wrap and refrigerate for 1 hour or up to 3 days. Roll the dough out rather thinly. I like to use a small star cookie cutter so the edges are marvelously crispy. Bake at 350 degrees for 7-8 minutes.
These freeze well and I love to make a lot of batches to bring out later.
I'm a Canadian-born mom of two, former Denver Post columnist, family travel writer, editor of MileHighMamas.com and 9News contributor. Expert on all things Utah, Denver, family and travel. Lover of laughter and life. Happily married to a man obsessed with growing The Great Pumpkin. 