Ingredients
Scale
- 2 ½ cups all-purpose flour (or substitute with whole wheat pastry flour for a nuttier flavor)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk (or almond milk for a dairy-free option)
- Optional: ½ cup chopped walnuts or pecans for added texture
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step reminds me of my grandmother’s careful preparation, where every detail mattered to make baking a joyful ritual.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Combining these spices is where the soul of the cookie begins—just like gathering fresh herbs from Nonna Rosa’s garden.
- In a large bowl, beat the softened butter and brown sugar together until creamy and fluffy, about 3-4 minutes. When I was a little girl, I learned early on to trust the texture of the butter and sugar—it’s the secret to a tender crumb.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. The aroma at this stage always brings back memories of my mother Elena’s spontaneous kitchen improvisations.
- Gradually mix in the dry ingredients, alternating with the milk, until everything is just combined. Be careful not to overmix—over the years, I’ve learned that patience here means a softer, more delicate cookie.
- If you’re adding nuts, fold them in gently now. I love this part because it adds a little crunch and reminds me of family gatherings where everyone contributed a special touch.
- Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. This is a perfect moment to get your kids involved, just like I do with Olivia and Isabella—they adore shaping the dough.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft. Keep a close eye—they can go from perfect to overbaked quickly, and nothing beats that tender, melt-in-your-mouth texture.
- Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Cooling is just as important as baking; it allows the flavors to settle, much like letting a good sauce rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
