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Spice Thins


  • 1 cup butter (2 sticks), softened (no substitutions)
  • 1 cup sugar
  • 1/2 cup dark corn syrup
  • cup heavy or whipping cream
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 4 cups all-purpose flour milk


  • In large bowl, with mixer at low speed, beat butter and sugar until blended.
  • Increase speed to high, beat until light and creamy, occasionally scraping bowl with rubber spatula.
  • At low speed, beat in corn syrup, cream, baking soda, cinnamon, cloves, and ginger until blended.
  • Then gradually beat in flour until well mixed.
  • Divide dough into 8 pieces, wrap each piece with plastic wrap and refrigerate overnight.
  • Preheat oven to 350 degrees .
  • On lightly floured surface, with floured rolling pin, roll 1 piece of dough at a time 1/8 inch thick.
  • With floured cookie cutter, cut dough into as many cookies as possible.
  • Place cookies, 1 inch apart, on ungreased large cookie sheet.
  • Reserve trimmings.
  • Bake cookies 10 to 12 minutes, until lightly browned.
  • Cool on wire rack to cool.
  • Repeat with remaining dough and trimmings to make more cookies.

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