Spiced Sugar Cookies
- Total Time2 hrs 7 mins
- Makes4 Dozen Cookies
Ryan Szulc
Keep dough on hand for these spiced sugar cookies. Just before guests arrive, pop a batch in the oven and they’ll think you’ve been slaving all day.
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch (generous) ground cloves
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 egg
1 tsp vanilla
sparkling sugar, or royal icing
Instructions
In a large bowl, whisk flour with baking powder and spices. In another bowl, beat butter with sugar using an electric mixer on low. Beat until fluffy and well mixed.
Beat in eggs, one at a time. Scrape sides of bowl as needed. Beat in vanilla, then gradually beat in flour mixture until evenly mixed. Divide and form dough into 2 discs. Wrap each in plastic wrap. Refrigerate to firm up slightly, about 30 minutes. If made ahead, dough can be refrigerated for up to 2 weeks or frozen for up to 2 months.
When ready to prepare, remove from refrigerator or freezer, and let soften until easy to roll. Preheat oven to 350°F (180°C). On a lightly floured surface, roll out dough to 1/4 in (0.5 cm) thickness. Using a lightly floured cookie cutter, cut out cookies. Place on greased baking sheets. Sprinkle with sparkling sugar or royal icing.
Bake, 1 sheet at a time, in centre of oven until lightly golden on underside, 7–10 minutes. Remove from oven. Let them stand for a few minutes before removing to a rack to cool. If made ahead, baked cookies will keep well, in an airtight container at room temperature, for up to 3 days (or frozen for up to 2 weeks).
Nutrition (per serving)
Protein 1g, Carbohydrates 7g, Fat 2g.
Keep dough on hand for these scented sugar cookies. Just before guests arrive, pop a batch in the oven and they’ll think you’ve been slaving all day.
Royal icing mix is available at some bulk or craft stores. It is often referred to as meringue powder. Prepare following package instructions. Mix with food colouring, if you like. Using a piping bag, pipe a border around edge of each cookie. Let set. Thin remaining royal icing slightly. Kids can fill the cookie centres with thinned royal icing. Evenly spread and allow to set.