Moravian Spice Cookies

Moravian Spice Cookies

7

"Crisp, spicy wafer."
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Ingredients

servings 57 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter or margarine over low heat until the butter turns light brown. Add molasses, brown sugar and oil, stirring to melt the sugar. Transfer to a mixing bowl and let cool for 5 minutes.
  2. Add cinnamon, ginger, cloves, allspice and baking soda. Mix well. Add flour, 1/2 cup at a time, and beat until just blended.
  3. Put the dough onto a large sheet of plastic wrap; flatten it into a disk and wrap it up. Let dough rest at room temperature for 1 to 2 hours before rolling. NOTE: Dough can be made up to three days in advance and stored in the refrigerator. Bring to room temperature before rolling.
  4. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
  5. Divide dough in half and rewrap the unused portion. Roll out the dough on a floured surface as thin as possible, less than 1/16 inch. Cut out cookies with a small 2-inch cutter and place them about 1/4 inch apart on the prepared baking sheets.
  6. Bake one sheet at a time for 8 to 10 minutes or until the cookies are crisp and just beginning to brown on the edges. Transfer to a wire rack to cool. Repeat with remaining dough. Store the cookies in an airtight container for up to 3 weeks.

Reviews

7
  1. 11 Ratings

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Most helpful positive review

If you've ever made ginger snaps, you know the dough is supposed to be dry. This is similar, however in making this recipe as written, the dough was already getting brittle after I mixed in the ...

Most helpful critical review

Maybe I didn't do this properly, but the dough was so dry that I had an extremely difficult time making wafers out of it.

If you've ever made ginger snaps, you know the dough is supposed to be dry. This is similar, however in making this recipe as written, the dough was already getting brittle after I mixed in the ...

These cookies are the best! I am making them for a neighborhood cookie swap. My husband loves them! My recipe is a little different with more buttermargarine and no corn oil is added. Do try...

Like mjteodori, the dough can get a bit crumbly. Instead of using 2 cups of flour, I only used 1.5. I also added a liny bit more butter to loosen the dough. Overall, great recipe, though. Ve...

Maybe I didn't do this properly, but the dough was so dry that I had an extremely difficult time making wafers out of it.

These cookies were a bit of work, but it was definatly worth it. I brought these to a family get-together and received many compliments.

Great recipe. You need a little TLC with the dough. My previous recipe required 1-2 hours in the frig before rolling out not room temp. I find this a little easier than working with room temp do...

THIS RECIPE IS A W E S O M E !!!