Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
112.5 g unsalted butter softened- 147.5 g brown sugar
- 22.5 g whole eggs lightly beaten and weighed without shell
- 10 g Egg yolks weighed without white
20 g milk
225 g all-purpose flour plus a little for rolling
2 g salt- 1 g baking powder
5 g ground cinnamon
1.5 g ground cloves- 3 g finely grated orange zest colored zest only
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk the flour, salt, baking powder, cinnamon, cloves and orange zest together. In a separate bowl, cream the softened butter and brown sugar until evenly combined.
- Mix the weighed whole egg, yolk and milk into the butter mixture. Add the dry ingredients and mix just until the dough comes together.
- Flatten into a disc, wrap and refrigerate overnight. Keep the dough refrigerated until ready to roll.
- Heat the oven to 325°F and line baking sheets with parchment. Roll the dough about 1/8 inch thick on a lightly floured surface, working in portions. Cut into shapes and transfer to the sheets with a little space between cookies.
- Bake, starting to check at about 15 minutes, until the edges are lightly browned and the surfaces look dry and set. Continue as needed for the size and thickness. Let firm briefly on the sheet, then cool fully on a rack.
- Once cold, store airtight. Freeze for longer keeping.
Notes
Cookie count depends on the cutters and dough thickness.
The measured cinnamon includes the extra cinnamon in addition to the cinnamon-and-clove spice option.
Do not taste raw dough.
