Textured Spice Cookies — buttery, soft spice cookies with a pleasant crunch and chew from crushed biscuits. These comforting cookies are perfect for cooler weather and bring a cozy, home-baked aroma to your kitchen.
Depending on where you live, spring may be bringing blossoms and warmer days. If you’re in the Southern Hemisphere, like me, autumn arrives with falling leaves and cooler air. Either way, these cookies are an ideal treat to enjoy as the temperature drops.
Here in New Zealand, the change to autumn felt sudden: one day bright and hot, the next cold, wet and windy. I secretly welcomed the shift — it’s the perfect excuse to bake.
The idea to add crushed biscuits came from a cream cheese cookie recipe I admired; the crumbs add both flavor and texture, elevating a simple spiced cookie into something memorable. If you can buy graham crackers, those are ideal. Otherwise, digestive biscuits or similar tea biscuits work very well and provide the same toasty bite.
Another ingredient that deepens the flavor is dark brown sugar. Its higher molasses content makes the cookies richer and brings out the warm spices. The result is a soft, buttery cookie dotted with crunchy biscuit pieces and full of cozy spice.
These disappeared quickly at my house — one moment a plate of cookies, the next moment mostly crumbs. They’re easy to make and very satisfying, whether served with tea, coffee, or a glass of milk.
Print Recipe
Textured Spice Cookies
Ingredients
- 110 g Butter, Softened (½ Cup)
- ¼ Cup Brown Sugar
- ¼ Cup Dark Brown Sugar
- 3 Tbsp. Sugar
- 1 Large Egg
- 2 teaspoon Vanilla Extract
- 1 Cup All Purpose Flour
- 2 Tbsp. Cornflour
- 1 and ½ teaspoon Cinnamon
- ½ – ¾ teaspoon Mixed Spice
- 1 Pinch Cloves
- ¾ Cup Digestive Biscuits. Crushed
- ½ teaspoon Baking Soda
Instructions
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Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
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Cream the butter with the brown and white sugars until light and fluffy.
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Beat in the egg and vanilla extract until combined.
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Pulse or crush the digestive biscuits (or graham crackers) to the desired size — leave some larger pieces if you want more crunch.
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Combine the flour, cornflour, spices and baking soda, then add to the wet ingredients. Mix on low speed until everything forms a sticky dough.
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Roll portions of dough into balls and place on the prepared tray, leaving room for slight spreading.
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Chill the dough on the tray for at least 45 minutes to firm up.
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Bake for 10–12 minutes. The centers will still be soft; allow cookies to cool on the tray for a few minutes before transferring to a rack.