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Spiced Chocolate Cookies Recipe

These spicy chocolate cookies are delicious and can be rolled into balls, baked and topped with a candy kiss or rolled out for cutout cookies.

Prep: 45 mins | Chill: 1 hr | Bake: 7 mins | Makes: 2 dozen

See picture of blackbird cutout cookies (bottom).


Recipe adapted from Better Homes and Gardens Blackbird Cookies


  • 3/4 cup unsalted butter (1-1/2 sticks), softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 24 unwrapped candy kisses
  • For cutout blackbirds (or any type cookie cutters you feel like using)


    1. In a large bowl cream butter and sugars, scrape side of bowl occasionally. Beat in egg and vanilla.  Set aside.
    2. In a separate bowl whisk together cocoa, cinnamon, cloves, ginger, nutmeg, and salt.   Whisk flour into the cocoa spice mixture.
    3. Gradually beat in the flour mixture into the butter/sugar mixture.
      * For rolled cookies: cover and chill dough for 1 hour
      * For cutout cookies: divide dough in half, form each half into a disk, wrap and chill for 1 hour.
    4. Preheat oven to 350 degrees F.
      * For rolled cookies: roll dough into balls and place on parchment lined cookie sheets.
      * For cutout cookies:  lightly flour a work surface and working with one dough half at a time, roll the dough out to 1/4 inch thickness. Cut out bird-shapes with cookies cutters. Place 1 inch apart on parchment-lined cookie sheets.
    5. Bake for 7 to 9 minutes or until centers are set.
      * For rolled cookies: gently press an unwrapped candy kiss in center of each cookie immediately upon removing cookies from oven. Allow cookies to cool completely.
      * For cutout cookies:  Allow cookies to cool completely. Working with one cookie at a time, brush top lightly with corn syrup then immediately sprinkle with black decorating sugar. Repeat with remaining cookies.  Then with icing writer (I used green and yellow), add a dot for eyes, and a small triangle for beaks.  Repeat with the remaining cookies.  Allow cookies to dry completely.


    NOTE:  Do not use Icing Gel. It remains sticky. The Icing Writer will dry completely.

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