Spiced Sugar Cookies
The holiday isn't complete without sugar cookies. And this version ends with a perfectly spiced finish.
Sugar cookies were the first thing I learned to bake as a young girl. They've been a holiday staple in my house as long as I can remember. My mom used to set up a table, filled with sprinkles and colored frostings, and let us decorate to our hearts content. She was never bothered by the mess, or our desire to stuff our faces with raw cookie dough.
My favorite part, aside from eating the cookies, was rolling the dough and cutting out perfectly shaped characters, like snowmen, reindeer, stars, and snowflakes. To me, the cookies were a craft project, and the much anticipated sign that Christmas had arrived.
I adore the traditional rolled sugar cookie, but this spiced up recipe is a bit more exciting. It falls somewhere between the classic, understated sugar cookie and the intense gingerbread cookie. It bakes to a beautiful golden color and tastes amazing with a simple powdered sugar glaze. The best part about these spiced sugar cookies is how gorgeous they look wrapped up as a gift.
Try my Chocolate Cinnamon Sugar cookies, too!
Spiced Sugar Cookies
* Makes about 2 dozen 3" cookies
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg, at room temperature
1 egg yolk
2 tsp pure vanilla extract
2 1/2 cups all purpose flour
3/4 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/8 tsp ground cloves
In a medium bowl, sift together the flour, salt, and spices. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar, on medium speed, till light and fluffy. About 3-5 minutes.
Add the egg, yolk, and vanilla, one at a time. Mix well after each addition. Scrape down the bowl when needed.
With the mixer on low speed, slowly add the flour mixture. Mix until just combined.
Divide the dough in half and flatten into a disk. Wrap separately in plastic. Refrigerate for at least 1 hour and up to 3 days.
Preheat your oven to 375°F and adjust oven racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper.
Take one disk of dough and place on a well floured surface. Roll the dough to 1/8" thick. Begin cutting out shapes with cookie cutter, trying to fit as many as possible. Using a large flat spatula, transfer the cookies to parchment lined cookie sheets, about 1/2" apart.
Re-roll the scrapes of dough and cut more shapes. Try not to re-roll the dough more than twice, as it results in a slightly tougher cookie.
When baking sheets are filled, bake for 6-8 minutes, or until lightly browned. Reverse the cookie sheets halfway through.
Transfer cookies to a wire rack to cool. Allow to cool completely before glazing.
Repeat steps with remaining disk of chilled dough.
Baker's Note: These cookies will keep in an airtight container for 3 weeks.
These cookies taste delicious with a simple powdered sugar glaze.
Powdered Sugar Glaze
1 cup powdered sugar, sifted
5-6 tablespoons whole milk
1/2 tsp pure vanilla extract
In a small bowl, mix the powdered sugar, milk, and vanilla together. Add milk to reach desired consistency. Use immediately to decorate cooled cookies or keep covered till ready to use. The glaze takes about an hour to harden and set.
For a more advanced decorating method, I used royal icing painted with food coloring. Here’s my favorite royal recipe. You can cut the recipe in half. I recommend letting the icing dry over night before painting.
Classic Royal Icing
1/3 cup meringue powder (I recommend Wilton brand)
2/3 cup warm water
2 pound bag of powdered sugar (7 1/2 cups)
1 tbsp pure vanilla extract
pinch of kosher salt
In the bowl of an electric mixer, using a whisk attachment, mix the meringue powder and water on high speed for about 3 minutes until frothy.
Add the powdered sugar. Mix on medium speed for 3 more minutes. The icing should look thick and glossy. Scrape down the bowl as needed.
Add the vanilla and salt. Mix for 1 more minute until combined.
Add water by the teaspoon to thin icing to the consistency you like. Add color as desired.
Keep the icing in an air tight container with a damp paper towel covering the top. This keeps the icing from crusting over. The icing will keep for about 3-5 days in the fridge.
I let the royal icing dry over night. I painted them in a watercolor style using Americolor food gels. I dilute the color with vodka. The vodka evaporates and leaves the color behind.