I’ve taken my Textured Spice Cookies and turned them into Easter Spice Cookies. The spices in these cookies remind me of hot cross buns and so I added the cross to these cookies!
These have to be one of my favourite cookies. Not only are they soft, buttery and full of spices but they have a lovely texture from the crushed digestives throughout the mixture. These are great not only for Easter but the smells of the spices are so comforting as Winter approaches.
See the post for the textured spice cookies and omit the icing cross if you want these for another occasion rather than Easter.
For the cross, I used a simple lemon icing mix. Icing sugar, butter, water and lemon juice. To make the icing all you need to do is place some softened butter in the icing sugar, boil the water and mix that through then add some lemon juice. That’s it! No fuss and super easy. (The lemon flavour may not be for everyone so if you prefer you can leave the lemon out and just add a little more water to the icing).
To pipe the icing onto these cookies you can either use a piping bag with a very thin tip or just place the icing in a zip lock bag a snip one of the corners. I like to line my cookies up and just drag the icing bag in a straight line over all of them and then proceed to pipe each downward line on each cookie. Be careful not to touch the icing once you’ve piped them on the cookies as it will smudge your beautiful handiwork.
I know you are going to love these cookies. Be sure to connect with me on my various social media and #lightscamerabake on Instagram any treats you make. I love seeing people enjoying my recipes!
Easter Spice Cookies
- 1/2 Cup Butter, Softened (110g)
- 1/4 Cup Brown Sugar (55g)
- 1/4 Cup Dark Brown Sugar (55g)
- 1/4 Cup Sugar (50g)
- 1 Large Egg
- 2 tsp Vanilla Extract
- 1 Cup All Purpose Flour (125g)
- 2 Tbsp. Cornflour (15g)
- 1 and 1/2 tsp Cinnamon
- 1/2 - 3/4 tsp Mixed Spice
- 1 Pinch Cloves
- 3/4 Cup Crushed Digestive Biscuits (Graham Crackers) (65g)
- 1/2 tsp Baking Soda
- 1 and 1/2 Cups Icing Sugar (185g)
- 2 Tbsp. Butter (25g)
- 1-2 tsp Lemon Juice
- 1-4 tsp Boiling Water
- Preheat the oven to 180°C and line a baking tray with cooking paper.
- Beat the butter and all the sugars together.
- Beat in the egg and vanilla essence.
- Crush the biscuits either by hand or in a food processor.
- Add the dry ingredients to the wet and beat on a low speed until all combined into a sticky dough.
- Roll into balls and place on the tray, making sure ou leave space between each ball as they will spread a little.
- Refrigerate for at least 3/4 of an hour.
- Bake for 10-12 minutes. They will be soft.
- While you wait for the cookies cool make the icing.
- Place the icing sugar and butter in a bowl.
- Add the lemon juice and 1 tsp of boiling water. Mix until it is a thick but pipeable consistency. Add more water as needed.
- Line the cookies up and place the icing in a piping bag with a thin tip and pipe in a straight line over all the cookies. Turn the cookies 90° and repeat.
If you want less spreading, chill the dough for at least 2-3 hours.
Test the dough when putting in the spices. You may want more or less depending on you personal taste.
Omit the lemon juice in the icing if you just want plain icing.