Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground cloves, ground nutmeg, ground allspice, and salt. This blend of spices is the heart of our Authentic Mostaccioli Cookies, infusing them with warmth and traditional Italian flavor. Set this mixture aside.2 cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This can be done with an electric mixer or a sturdy whisk and some elbow grease. Ensure the butter is truly softened, not melted, for the best texture.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the large egg and vanilla extract until well combined. Then, gradually add the honey or molasses, mixing until it's fully incorporated into the butter and sugar mixture. If you're aiming for a deeper, more traditional flavor, honey is an excellent choice; molasses will lend an even richer, darker hue and taste.1 large egg, 1 teaspoon vanilla extract, ¼ cup honey or molasses
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the water or milk. Begin and end with the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix; this can result in tough cookies. The dough will be thick and somewhat stiff.2 cups all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon salt, ¼ cup water, or milk
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or until it's firm enough to handle. Chilling is crucial for rolling and cutting the cookies cleanly, preventing them from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
- Lightly dust a clean work surface with flour. Roll out the chilled dough to about ¼-inch thickness. Use cookie cutters of your choice to cut out the shapes. Traditional Mostaccioli are often diamond-shaped or rectangular, but feel free to get creative! Re-roll scraps as needed, but try not to overwork the dough.2 cups all-purpose flour
- Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch of space between them. Bake for 12-15 minutes, or until the edges are lightly golden brown. The centers might still look a little soft; they will firm up as they cool.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is an important step to ensure they develop the perfect crispness without breaking.
- While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk or water, and vanilla extract in a small bowl. Add more liquid a teaspoon at a time until you reach your desired drizzling consistency.1 cup powdered sugar, 2-3 tablespoons milk or water, ½ teaspoon vanilla extract
- Once the cookies are completely cool, you can drizzle them with the glaze. Alternatively, you can dip the tops in the glaze and let them set on the wire rack. For a more festive look, you can also add a sprinkle of colorful nonpareils or chopped nuts while the glaze is still wet.
Notes
These cookies are best stored in an airtight container at room temperature for up to 5-7 days. For longer storage, freeze unglazed cookies for up to 2-3 months.