Christmas is closing in on us; time to start getting cookie recipes organized and stock up on butter and sugar! These spiced sugar cookies are a great twist on the traditional rolled sugar cookie. The spice was mild but added something interesting to the cookie. Before they were iced, these cookies were a little dry – but once they were iced they softened up a little and were much better!
Spiced Sugar Cookies (adapted from Bake at 350)
- 3 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup granulated sugar
1 cup (2 sticks) butter, softened
1 tsp vanilla
Preheat oven to 350.
In a medium sized bowl, whisk the flour, baking powder and spices together.
Cream the sugar and butter until incorporated. Add the egg and vanilla and mix until blended together
Gradually add the flour mixture and beat just until combined. If the dough becomes too thick, you can use your hands to knead in bits of flour from the sides or bottom of the bowl.
- Roll the dough out and cut with a cookie cutter.
- Place cut dough on a greased baking pan and bake at 350 for 10-13 minutes.
- 1 cup powdered sugar
- 1 Tbsp light corn syrup (or honey)
- 1-3 Tbsp milk
- 1/2 tsp vanilla
- In a bowl, whisk powdered sugar, corn syrup, vanilla and 1 Tbsp of milk together.
- Add food coloring until you reach your desired color.
- Add milk until you have a consistency that is thick enough for outlining your cookie (see picture below). Then transfer to a piping bag or sandwich bag and pipe around outline of the cookie shape.
- When all cookies are outlined, add a Tbsp or so of milk to the icing to thin it out enough to flood cookie.
- Spread with a toothpick to flood the icing outward toward the outline.
- Decorate with sprinkles right away if you plan on doing so and then let them harden.Linking up to Show me What Ya Got!