Sugar and Spice Cookie Fondue
This recipe uses Baker's Spice by Greenpoint Trading Co. If you can't find it, you can use a mixture of ½ teaspoon ground cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger mixed together for a similar effect.
Recipe type: cookie
Serves: about 3 dozen cookies
Sugar and Spice Cookies
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon Baker's Spice or substitute as noted above
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
chocolate ganache
  • 3 oz bittersweet chocolate, chopped into small pieces
  • 3 oz heavy cream
for the cookies:
  1. Preheat oven to 350 degrees F. Combine all dry ingredients together in a bowl and set aside.
  2. Combine butter and sugar in bowl of a stand mixer. Beat with paddle attachment until sugar is fully incorporated and mixture is light and fluffy.
  3. Add egg and vanilla extract and beat until incorporated.
  4. Add dry ingredients in three additions, beating to incorporate after each addition. The dough should come together into a smooth ball. Do not overbeat.
  5. Roll dough out on a clean lightly floured surface to about ¼" thick. Using a star or other 2½" wide cookie cutter, cut out shapes from the dough.
  6. Transfer cookies to a baking sheet. Carefully insert lollipop sticks into the bottom of each cookie.
  7. Bake for 6-8 minutes in the oven, rotating halfway through. The cookies should be just starting to color at the edge. Don't let them color too much or they will be harder and crisper after cooling.
  8. Remove from sheet and let cool on wire racks.
  9. Variation: To make chocolate cookies, replace ¼ of the flour with cocoa powder.
for the ganache:
  1. Place chocolate in a heatproof bowl. Heat cream in saucepan on stove over medium high heat just to a boil.
  2. Pour cream over the chocolate and let sit for a minute. Gently stir with a spoon to fully combine the chocolate and cream.
  3. Pour ganache into a small heatproof bowl for serving. If it gets too firm after cooling, you can reheat by placing over a bowl of simmering water to soften.
Recipe by Dessert First at