I love allspice. It’s one of my favorite spices to bake with and I think these cookies work beautifully rolled in sugar and allspice. But traditionally, cinnamon is used and you can switch out the allspice for cinnamon if you prefer.
- 3 large eggs
- 6 oz. brown sugar (¾ cup packed)
- ¾ cup canola oil
- 1 tsp. vanilla
- 12 ½ oz. flour (2 ½ cups)
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 4 oz. granulated sugar (½ cup)
- 2 Tbsp. ground allspice
Preheat oven to 350ºF.
In a stand mixer, use a paddle to beat the eggs and brown sugar together until well mixed. Add the oil and vanilla and mix on low until combined.With the machine off, add the flour, baking powder, baking soda and salt, then mix on
low until combined.
In a flat dish, use a whisk to mix the granulated sugar and allspice together. Use a 1-ounce scoop or two spoons to portion the dough and drop into the sugar/allspice mix. Gently roll the dough in the sugar, covering it completely. Roll one portion of dough between your hands to form a log, then shape into a crescent or twist and place on baking sheets lined with parchment paper.
Continue with the rest of the dough, leaving at least 1-inch between the cookies.
Bake two trays at a time in the middle of the oven for 10 minutes, turn the trays and switch their positions and bake another 10-14 minutes or until golden brown.Let cool. These freeze well.
Makes 30 cookies.