For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Line a Sheet Pan with a Sheet Pan Liner.
- In bowl, whisk together flour, spice, baking powder, and salt.
- In separate bowl, using electric mixer, beat butter with sugar until light and fluffy, 3 min. Beat in egg, then vanilla. Add flour mixture; stir just until combined.
- Wrap dough and refrigerate until firm, 15–25 min. Meanwhile, preheat oven to 350° F.
- Roll dough into large balls (about 1 1⁄2 tbsp each), arrange on Sheet Pan about 1" apart. Press each with a cookie stamp.
- Bake for 20–25 min or until edges are set. Cool on rack. Decorate as desired.
Make it gluten-free and swap all purpose flour for gluten-free all purpose flour.
Make-Ahead Tip: store baked cookies in an airtight container in a cool place up to 2 weeks or freeze up to 2 months
Per serving (1 cookie): Calories 110, Fat 4.5 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 16 g (Fiber 2 g, Sugars 13 g), Protein 2 g.
45 min (15 min chill time)
18 cookies
$0.47/serving
45 min (15 min chill time)18 cookies$0.47/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Line a Sheet Pan with a Sheet Pan Liner.
- In bowl, whisk together flour, spice, baking powder, and salt.
- In separate bowl, using electric mixer, beat butter with sugar until light and fluffy, 3 min. Beat in egg, then vanilla. Add flour mixture; stir just until combined.
- Wrap dough and refrigerate until firm, 15–25 min. Meanwhile, preheat oven to 350° F.
- Roll dough into large balls (about 1 1⁄2 tbsp each), arrange on Sheet Pan about 1" apart. Press each with a cookie stamp.
- Bake for 20–25 min or until edges are set. Cool on rack. Decorate as desired.
Make it gluten-free and swap all purpose flour for gluten-free all purpose flour.
Make-Ahead Tip: store baked cookies in an airtight container in a cool place up to 2 weeks or freeze up to 2 months
Per serving (1 cookie): Calories 110, Fat 4.5 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 16 g (Fiber 2 g, Sugars 13 g), Protein 2 g.
