During the holiday season, I bake a lot of cookies, which means I also eat a lot of cookies in the days leading up to Christmas, but nevermind that. Some of the recipes are family traditions handed down from my mom, and others are newer, as I look to add some recipes to our little family. Traditions have to start at some point and it is fun to think what we will think of as our own traditions down the road.
Recipe: Spiced Sugar Cookies
- 1 3/4 c flour
- 3/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t ginger
- 1/2 t kosher salt (trust me, using kosher salt is much better than regular salt in this recipe)
- 1/2 c butter, at room temperature
- 1/2 c sugar
- 1 egg, at room temperature
- 1 t vanilla
- colored sugar, if you want to decorate the cookies before baking them
- Whisk together the flour, salt, cinnamon, nutmeg, and ginger.
- Meanwhile, beat the butter and sugar in a mixer on medium-high until light and fluffy. Add in the egg, then the vanilla.
- Reduce the speed to low and gradually add the flour mixture, and beat until mixed.
- Shape the dough into a 1-inch-thick disk, wrap in plastic wrap, and put it in the fridge for at least 2 hours, but it can stay there up to 3 days.
- Heat oven to 350° F. On a floured surface, roll the dough roughly ¼ inch thick. Using lightly floured cookie cutters, cut the dough into shapes of your choice. Place the cookies 1 inch apart on the baking sheets lined with parchment paper. Sprinkle with decorating sugar, if using.
- Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 14 minutes. Let cookies cool on the baking sheets for a few minutes, then cool completely on wire racks.
Recipe adapted from Real Simple.
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