Aside from the fact my sage just refuses to give up, in January my herb garden is the gift that keeps on giving. That's because I harvested all the herbs I grew and turned them into salts, sugars, vinegar, oils and syrups.
I stashed them all in various nooks and crannies of my kitchen. this past weekend I uncovered the spicy oregano sugar. This herb was the star of my garden this year. I almost cried when I harvested the last of it. I used it in everything, on pasta, in salad dressings, in cocktails. Oregano with a big spicy kick. What could be wrong with that?
So it is an understatement to say I was excited when I uncovered the spicy oregano sugar. I had been craving some big soft sugar cookies. Using this sugar was one of the best ideas I had.
I used the infused sugar both in the cookies and also rolled them in in it before baking.
Soft, sweet and spicy. Cookies of my dreams...
Spicy Oregano Soft Sugar Cookies
- 1 cup (2 sticks) salted butter, room temperature
- 1½ cups spicy oregano infused white sugar
- 1 egg
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon lemon extract
- 1/3 cup spicy oregano sugar for rolling cookies
- Preheat oven to 350º F.
- Line baking sheets with parchment paper.
- In a separate bowl whisk together the flour, baking powder, and salt.
- Sprinkle the 1/3 of spicy oregano sugar out on a flat plate.
- Mix the unsalted butter and spicy oregano sugar until creamy, about 3 minutes.
- Mix in the egg, vanilla and lemon extract.
- Add the dry ingredients 1/3 at a time until just combined.
- Use a teaspoon or cookie scoop to portion out the dough. Take each portion and roll into a ball, then roll in in the spicy oregano sugar.
- Place on baking sheet and use a wooden spoon to flatten out the unbaked cookies.
- Bake for 8-10 minutes. Be careful not to let the cookies get too brown so check them at 6 minutes onward.
- Remove from oven, transfer the cookies to a wire rack and let cool completely.
- You can snitch one while it's warm to taste (recommended)