Ingredients

• ¾ cups all purpose flour

• ¾ tsp ground cinnamon

• ⅛ tsp ground nutmeg

• ⅛ tsp ground ginger

• ⅛ tsp ground allspice

• ⅛ tsp ground cloves

• ⅛ tsp baking powder

• ⅛ tsp baking soda 

• ¼ tsp salt 

• ⅓ cup unsalted butter; softened 

• 3 tbsp granulated sugar 

• 1 tbsp brown sugar 

• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 350 degrees. 

2. In a bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, cloves, baking powder, baking soda, and salt. 

3. In the bowl of an electric mixer, cream together the butter, granulated sugar, butter, and vanilla for about 2 minutes on medium speed. 

4. Add the flour mixture to the butter mixture ¼ cup at a time, fully incorporating between each addition. 

5. Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour. 

6. On a floured surface, roll the dough into a sheet until it is about ⅙ inch thick. 

7. Cut out thirty 4 inch by 2 inch rectangles, preferably using a crinkle cutting tool to create the trademark scalloped edges. 

8. Place the cut-out dough 1 inch apart on a cookie sheet lined with parchment paper. 

9. Bake for 15 minutes. Transfer from the baking sheet to a cooling rack. Immediately use an object to press a pattern into the cookie, if desired. This step needs to be completed as the cookies are still hot and soft. I used a christmas tree shaped bead but many objects could be used to press into the cookie. 

10.  Serve with a coffee or an espresso drink!