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5 from 5 votes
Spiced Sugar Cookies decorated for the holidays
Spiced Sugar Cookies Recipe
Prep Time
30 mins
Cook Time
13 mins
 

This spiced sugar cookies recipe is sugar, spice, and everything nice! If you're looking for a new twist on a classic that will still hold its shape, you've found it.

Course: Dessert
Servings: 30 Cookies
Author: Vedika Luthra
Ingredients
For The Spiced Sugar Cookies
  • 275 grams / 9.7 (1 and 3/4 cups) oz all-purpose flour
  • ½ teaspoons salt
  • ½ teaspoons baking powder
  • teaspoons ground ginger*
  • ½ teaspoon ground cinnamon*
  • 125 grams / 4.4 oz (1/2 cup) unsalted butter
  • 125 grams / 4.4 oz (1/2 cup+1 tablespoon) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For The Icing
  • 25 grams / 0.9 oz (2 tablespoons) unsalted butter (soft at room temperature)
  • 200 grams / 7.1 oz (1 ½ c) icing sugar
  • 2 tablespoons milk or water
  • 1 teaspoon vanilla extract
  • Food coloring of choice
Instructions
The Cookies
  1. To make the cookies, first combine the flour, salt, baking powder, ground ginger and cinnamon. Whisk until incorporated, and set aside. In another bowl, cream together the butter and sugar until well combined. Next, add in the eggs and vanilla extract. Don’t worry if the mixture clumps slightly, it will come together when you add the dry ingredients.
  2. Gradually add in the flour mixture and switch to a rubber spatula if necessary. The mixture will be thick and may be a little sticky. Scoop the cookie dough onto a piece of plastic wrap, covering it well. Shape the dough into a small disk. This ensures that a skin does not form on the dough, and it remains smooth.
  3. Chill the dough for at least two hours or overnight, or until it is firm to the touch. The longer the dough chills, the more pronounced the spice flavors will be. When you’re ready to bake the cookies, preheat the oven to 180 C or 350 F and line a baking tray with parchment paper. If the dough has been chilling for several hours, leave it for around 10 minutes to soften slightly, as it will be quite firm.
  4. Dust a work surface and the dough with flour and roll to a ½ cm or ¼ inch thickness. Using cookie cutters, cut the dough as you like. Fear not if you don’t have cookie cutters: you can do several things. You could roll the dough into a log instead of a disk when refrigerating, then slice the log into ½ cm or ¼ inch slices. You could also roll the dough into 1 tablespoon sized balls, roll the balls in granulated sugar, then place onto the cookie sheet and press down to form a disk. Alternatively, you can use the rim of a glass to cut out shapes. Gather the scraps, then roll out the cookie dough again, adding a touch more flour when necessary to prevent sticking.
  5. Place the cut-outs onto the parchment-lined baking tray and bake the cookies for 11-13 minutes, or until the edges are a light golden brown (11 minutes will give you a slightly softer cookie, 13 minutes will give you a slightly crunchier cookie). Let the cookies cool for several minutes on the tray, then transfer them to a wire rack and let them completely before icing.
The Icing
  1. To make the icing, use a wooden spoon to combine the butter and confectioners’ sugar as best you can. It will be relatively dry. At this stage, add the vanilla, followed by the milk or water a little at a time, until you obtain your desired consistency. If the icing ends up being too thin, add some more sugar. If it’s too thick, add more milk. If you’d like, you can color the icing with your food coloring of choice.
  2. Spread the icing onto the cookies, using a butter knife or using a piping bag with the end snipped off just slightly, and top with sprinkles. Wait until the icing has hardened (this takes around an hour, or less if refrigerated) before stacking or serving. The icing makes enough for the cookies specified in the recipe, but if you’d like to have multiple colors, you might like to double the icing recipe so that there is enough per color.
  3. Storing: These cookies last for around a week once frosted, and slightly longer unfrosted. The dough, unbaked, freezes well too!
Recipe Notes

*These do spread slightly, but not too much- so they’re really nice for rolling. The recipe can very easily be doubled to make more. 
*You can omit the spices if you prefer a vanilla sugar cookie instead.