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Cookies without Nuts
sugar and spice cookies
Sugar and Spice Cookies (with cinnamon, cloves and ginger)
Originated from: Italy and North America
Occasion: Any time
Contributed by: Taken from "Beary Delights" (Pierre De Coubertin School, 1996)

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2 1/2 cups (625 mL) all-purpose flour
2 teaspoons (10 mL) baking soda
2 teaspoons cinnamon
2 teaspoons (10 mL) cloves
2 teaspoons (10 mL) ginger
1 cup (250 mL) butter
1 1/2 cups (375 mL) granulated sugar
1 egg


Stir flour, baking soda, cinnamon, cloves and ginger together.

In a large bowl, cream butter, sugar and egg together.

Gradually add dry ingredients to creamed mixture, mixing well. If dough is very soft, chill slightly for easier rolling.

On a lightly floured surface, roll out the dough 1/8 inch (3mm) thick.

With cookie cutters, cut into desired shapes.

Place on greased baking sheet.

Bake in a 775 degre F (190 C) oven for 5 to 8 minutes, or until set.

Makes about 50 cookies.


The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Angela Agostino. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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