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Jamaican Spice Cookies

40 min • 24 to 30 servings •
John S

40 min •     24 to 30 servings•

John S

Plate of freshly baked cookies dusted with powdered sugar, displayed on a kitchen counter with baking tools in the background.

I named these “Jamaican” because this recipe was given to me by a Jamaican chef, who I did not get his name. If your out there, thank you. Here’s to you. These have a nice spicey, bite.

Ready

  • 1 ¾ cups flour
  • ½ cup cornstarch
  • 2 tsp baking powder
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp freshly ground black pepper
  • pinch of salt
  • 1 cup butter
  • 1 ⅓ cups light brown sugar
  • ½ tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • ¼ cup whipping cream
  • ¾ cup finely ground almonds
  • 2 Tbsp powdered sugar

    • Set

  • Baking sheets
  • Parchment paper or Silpat mat (non-stick mat)
  • Electric mixer with paddle
  • Bowl
  • Sifter
  • Wire racks

    • Go!

  • Sift flour, cornstarch, baking powder, spices, salt and pepper into bowl. Set aside.
  • Cream butter and brown sugar, in mixer, until light and fluffy.
  • Beat in vanilla extract and lemon zest.
  • Turn mixer on low speed and add flour and cream alternatively, beginning and ending with flour.
  • Stir in ground almonds.
  • Shape dough into ¾ inch balls and place on baking sheet about 1 inch apart.
  • Bake for 15-20 minutes until golden brown underneath (check by lifting up one cookie and looking)
  • Remove from oven and allow to cool 1 minute on baking sheet before transferring to racks to cool completely.
  • Garnish with powdered sugar.

    • Recommendations

    Note: all ingredients should be at room temperature before incorporating. See the Baker’s Creed for more on this subject.

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