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+ servings

Spice Cookies


  • Cookies
  • ¾ cup + 2 Tbsp currants
  • 3 Tbsp brandy
  • 2 cup all-purpose flour
  • 1 ½ tsp cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp each ground cinnamon, allspice, ginger, and nutmeg
  • ¼ tsp fine-grain salt
  • 5 oz dark chocolate, coarsely grated
  • ½ cup unsalted butter, at room temperature
  • cup superfine sugar (I used Turbinado and ground it further in my food processor)
  • 1 tsp vanilla extract
  • ½ tsp grated lemon zest
  • ½ tsp grated orange zest
  • ½ egg (large or XL)
  • 1 Tbsp candied citrus peel, diced
  • Glaze
  • 3 Tbsp lemon juice (freshly squeezed is best)
  • 1 cup powdered sugar


  • In a small bowl, soak the currants in the brandy for 10 minutes.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, spices, salt, and dark chocolate.
  • Beat the butter, sugar, vanilla, and lemon and orange zest to combine, but don't aerate much (~ 1 minute)
  • While the mixer or beater running, slowly add the egg and mix for about 1 minute.
  • Add the dry ingredients, followed by the currants and brandy. Mix until everything comes together.
  • Gently knead the dough in the bowl with your hands until it's uniform.
  • Divide the dough into 1 ¾ oz chunks and roll each chunk into a perfectly round ball.
  • Place the balls on 1 or 2 baking sheets lined with parchment paper, spacing them about ¾" apart, and let rest in the fridge for at least 1 hour.
  • Preheat the oven to 375° F. Bake the cookies for 15 minutes, until the top firms up but the center is still soft.
  • Remove from the oven.
  • Once the cookies are out of the oven, allow to cool for only 5 minutes, and then transfer to a wire rack.
  • While the cookies are still warm, whisk together the glaze ingredients until a thin and smooth icing forms.
  • Pour a tablespoon of the glaze over each cookie, leaving it to drip and coat the cookie with a very thin, almost transparent film. (You may want to repeat this step for a thicker glaze)
  • Top each cookie with 3 pieces of candied peel placed at the center.
  • Leave to set and then serve, or store in an airtight container for a day or two