This is another one of the recipes for the cookie dough in the freezer post.
Spice Crisps
1 cup butter, at room temp
2 cups sugar
1 egg
1/3 cup buttermilk
4-1/2 cups all purpose flour
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. each ground allspice, ground cloves and ground nutmeg
In a large bowl, cream butter and sugar until light and fluffy. Add egg and buttermilk and beat til blended. Combine the flour, baking soda, salt, cinnamon, allspice, cloves and nutmeg. Add to the creamed mixture. Shape into 2 – 10″ logs. Wrap in plastic wrap. Refrigerate overnight.
When ready to bake, slice into 1/4″ slices. Place on ungreased baking sheet. Bake at 350º for 10 – 12 minutes or until golden brown. Transfer to wire rack to cool.
Entire recipe will make about 6 dozen. I divide the dough into 6 or 8 logs, wrap in plastic wrap, place in zipper bags and freeze. When I’m ready to take out a log, I leave it in the fridge overnight before slicing.
Bake just enough for a day or so . .
And I don’t have to eat 6 dozen cookies in one day! 
{ 10 comments… read them below or add one }
Hi Judy
thanks for the freezer cookie recipes. I usually just freeze baked cookies but that sure hasn’t stopped us from pigging out on frozen cookies. This could help our expanding waists. And nothing beats the smell of freshly baked cookies.
Judy, what a great idea! How long will the cookie dough keep in the freezer?
These look great. Liam’s favorite cookies are spice cookies, I am going to make some of these and have them in the freezer for him.
Help.. anyone know what we call buttermilk in England? Can I use something else? Everything else I can manage. I have to make some of these cookies.
Diana, you can add a bit of vinegar to regular milk and it will curdle and work or, you might find powdered buttermilk in the baking section.
Another question… what temperature do you cook them at?
Thank you Judy for sharing your cookie dough recipes. I will be making cookie dough. Merry Christmas!
I am going to make these today! The recipe reminds me so much of one my grandma (from Louisiana) used to make. I still have that recipe, but this one is a little more straight forward.
The dough logs are in the refrigerator. Boy, it tastes good raw!
I’m such a sucker for good spice cookies! Thanks.