Soft and cakey spice cookies

These spice cookies have a very subtle spice flavor without a hint of either cinnamon or ginger.  They  are very simple to make and keep well for several days…only getting better as the slight soda taste fades. 


  1. 2 cups flour
  2. ½ teaspoon baking soda
  3. ½ teaspoon salt
  4. 1 teaspoon cinnamon
  5. ½ teaspoon ginger
  6. 1 cup butter, softened
  7. 1 cup sugar
  8. ½ teaspoon vanilla
  9. 1 egg
  10. ½ cup buttermilk*

 *(substitute ½ cup milk with 1 ½ teaspoons vinegar) 

Pre-heat oven to 375 degrees and prepare 2 baking sheets with parchment paper

  1.  Sift together first 5 ingredients.
  2. In a large bowl, stir butter and sugar until blended, then add vanilla, egg, and buttermilk.  Blend.
  3. Stir in dry ingredients.
  4. Drop dough by rounded tablespoons about 2 inches apart unto and ungreased baking sheet.
  5. Bake 9-11 minutes or until no indentation remains when touched in center.  The cookies will not flatten but have a rounded, domed appearance.
  6. Transfer to racks and cool.  Cookies remain soft and chewy for days. 

Yield:  2 ½ dozen cookies

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