Spice up your baking with this collection of irresistible cookies featuring your favourite spices and deliciously creative flavour combinations!

Indulge your love for cookie baking with 60 fresh and creative recipes. Cookie expert Megan Neveu turns the ordinary into extraordinary with aromatic herbs such as rosemary and thyme, sweet spices such as cinnamon and cardamom and bright fruits such as orange, lemon and cranberry―masterfully paired to create a beautifully balanced flavour.

Each bite will light up your taste buds and have you dreaming of cookies for days. What’s more, the very act of making these cookies is an absolute delight for the senses as you take in the aroma of chopped fresh rosemary, roasted chocolate or citrus zest.

Featured cookies include: Apple Spice Cinnamon Roll Cookies Lemon Thyme Cookie Bars Nutella®-Filled Chocolate Sugar Cookies Raspberry Cardamom Cookies Pumpkin-Spiced Chocolate Pinwheels Blood Orange Rosemary Cookies PB and J Thumbprints Gingerbread Cookie Bars Maple-Frosted Sour Cream Cookies Bourbon Toffee Chocolate Chip Cookies Cookies, shortbread, bars, brookies, even whoopie pies―the possibilities are endless with these imaginative and charming confections.

Your new favourite cookie is waiting inside, so get out your mixer to find your baking bliss!

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Blood Orange Rosemary Cookies

Makes 24 cookies

Citrus and rosemary are such a beautiful flavour pairing. There’s a reason you’ll often find herbs such as rosemary paired with citrus. These soft and pillowy cookies are full of fresh citrus and a touch of cinnamon. While the colour of the blood oranges makes these cookies stand out, any citrus fruit works well here. Fun little fact: These cookies are my two little munchkins’ favourite cookies in the entire book.

INGREDIENTS

for the blood orange rosemary cookies

2 cups (240 g) all-purpose flour

1½ tsp (7 g) baking powder

1 tsp ground cinnamon

¼ tsp salt

1 cup (200 g) granulated sugar

Zest of 3 blood oranges (¼ cup [24 g]) 

2–3 tsp (1–2 g) finely chopped fresh rosemary

½ cup (120 ml) olive oil

1 large egg, room temperature

¼ cup (60 ml) buttermilk, room temperature 

for the blood orange glaze

1½ cups (180 g) confectioners ’sugar

1 tbsp (30 ml) lemon juice

Zest from ½ blood orange(optional)

1–3 tbsp (15–45 ml) freshly squeezed blood orange juice

DIRECTIONS

To make the cookies, in a medium mixing bowl, whisk together the flour, baking powder, cinnamon and salt until well combined. In a large mixing bowl, whisk the sugar, zest and rosemary until it has the consistency of wet sand. Whisk in the olive oil and egg until smooth and well combined. Alternate mixing the dry ingredients and buttermilk into the wet until all the dry ingredients and buttermilk have been added. Rest the cookie dough at room temperature for 30 minutes.

Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Scoop 1-tablespoon (15-g) amounts of cookie dough onto the baking sheets, spacing them 2 inches (5 cm) apart. Bake for 9 to 11 minutes, or until a finger lightly pressed into the top of the cookie bounces back. Keep the cookies on the hot baking sheets for 3 to 4 minutes before transferring them to a cooling rack to cool to room temperature.

While the cookies cool, make the glaze. In a medium mixing bowl, add the confectioners’ sugar. Whisk in the lemon juice, zest if using and 1 to 3 tablespoons (15 to 45 ml) of the blood orange juice, to taste. Spoon the glaze over the cooled cookies, and let it set for 30 to 45 minutes before serving.

Reprinted with permission from Sugar + Spice Cookies by Megan Neveu. Page Street Publishing Co. 2022. Photo credit: Megan Neveu.