SPICED HOLIDAY SUGAR COOKIES
"A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy!"
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons vanilla extract
Colorful Cookie Icing (recipe follows)
Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside.
Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Roll out dough on lightly floured surface to 1/8-inch thickness.* Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
TO ICE THE COOKIES:
Hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.)
ADD DECORATIVE DETAILS TO COOKIES AS FOLLOWS:
Spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
*TEST KITCHEN TIP:
Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.
COLORFUL COOKIE ICING
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon vanilla extract
3 to 4 drops McCormick Assorted Food Colors and Egg Dye
Mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners' sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
Makes 6 dozen or 24 (3 cookie) servings
Source: McCormick & Company
"A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy!"
2 1/3 cups flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons vanilla extract
Colorful Cookie Icing (recipe follows)
Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside.
Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Roll out dough on lightly floured surface to 1/8-inch thickness.* Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
TO ICE THE COOKIES:
Hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.)
ADD DECORATIVE DETAILS TO COOKIES AS FOLLOWS:
Spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
*TEST KITCHEN TIP:
Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.
COLORFUL COOKIE ICING
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon vanilla extract
3 to 4 drops McCormick Assorted Food Colors and Egg Dye
Mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners' sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
Makes 6 dozen or 24 (3 cookie) servings
Source: McCormick & Company
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cookies, Brownies, Bars
Desserts - Cookies, Brownies, Bars
- Mexican Chocolate Meringues (Suspiros)
- Cherry Bonbon Cookies
- Bean Brownies (using brownie mix)
- Almond Foams / Meringue Cookies (Spumini Mandorlati)
- Caramel Fudge Brownies (with homemade caramel)
- Four In One Oatmeal Cookies
- Citrus Ribbons (3-layer orange-lemon-lime cookies)
- Crisp or Soft No-Roll Sugar Cookies (with coconut) (Gold Medal, 1983)
- Easy Snickers Bar Cookies (using refrigerated cookie dough)
- Air Fryer Small Batch Brownies (vegan, using chickpea liquid to replace eggs)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute