Autumn Spiced Cookies

As autumn unfurls its tapestry of golden hues and brisk, contemplative air, the kitchen becomes a sanctuary of warmth and nostalgia. Nowhere is this seasonal shift more exquisitely expressed than in the art of baking - particularly in the delicate craft of autumn cookies. Infused with the deep, comforting spices of cinnamon and nutmeg, enriched with sweet notes of vanilla. They evoke the essence of autumn itself: a season of reflection, harvest, and quiet indulgence. This autumnal-inspired cookie recipe celebrates the essence of autumn, one delicious bite at a time. Their richness and warmth make them just as welcome in the depths of winter, offering comfort long after the leaves have fallen.

These autumn cookies, rich with spice, depth, and comfort, are more than recipes - they’re traditions in the making. Whether enjoyed fresh from the oven or tucked into a festive tin, they offer a lasting taste of autumn’s abundance and a gentle welcome to winter's embrace. They also make the perfect homemade gift for loved ones, offering a heartfelt gesture wrapped in the flavours of the season. So preheat the oven, gather your ingredients, and let the aroma of these cookies wrap your home in the lingering magic of the season.

Ingredients:

• 120g softened butter

• 150g golden caster sugar

• 50g light brown muscovado sugar

• 3 teaspoons ground cinnamon

• 1/2 teaspoon of nutmeg

• 1 teaspoon of vanilla extract

• 1 free range egg

• 220g plain wholemeal flour

• 1 teaspoon baking powder

You will need cookie cutters for this, we used autumnal themed ones.

Mix the butter, 2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, caster sugar and muscovado sugar together until well-combined. Add a teaspoon of vanilla extract. Add the flour, egg and baking powder and whisk until the mixture becomes dough. Put the dough into the fridge for at least 2 hours until firm, or overnight. Putting the cookie dough in the fridge for at least two hours improves the texture and flavour of the cookies.

Heat the oven to 160°C fan and line two baking trays with non-stick baking paper. Take the dough out of the fridge and lightly flour the surface to use a rolling pin to flatten the dough to 2cm, use the cookie cutters and place each cookie on the trays at least 2-3 cm away from each other. Place in the oven and bake for 12 minutes or until lightly golden. Leave to cool on the baking tray before serving.

We hope you have a lovely time baking these as well as tucking into some sweet treats!

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