Best Spice Sugar Cookies Recipes

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PUMPKIN SPICE SOFT SUGAR COOKIES

Steps:

• Beat butter and 2 cups sugar with an electric mixer in a large bowl until creamy. Add eggs and vanilla; beat until smooth.
• Sift flour, pumpkin pie spice, baking powder, and salt together in a bowl. Add flour mixture to butter mixture and beat until flour is completely incorporated. Cover dough with plastic wrap and refrigerate until chilled, at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
• Pour 1/4 cup sugar into a shallow bowl.
• Drop spoonfuls of dough 2 inches apart onto prepared baking sheets. Moisten the bottom of a glass with water and dip the glass in sugar. Gently flatten each drop of cookie dough with the bottom of the sugared glass.
• Bake cookies in the preheated oven until set, 5 to 7 minutes.

PUMPKIN SPICE SUGAR COOKIES

Steps:

• Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and vanilla. Beat until just combined.
• Whisk together the flour, 1 tablespoon of the pumpkin spice mix, the baking powder and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients until a thick dough comes together. Chill for at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the granulated sugar with the remaining 1 teaspoon pumpkin spice mix in a small bowl.
• Shape the cookie dough using a heaping tablespoon and roll between your palms to form a round ball. Repeat until all the dough is rolled into balls. Place the balls into the spiced sugar and toss until completely coated. Place onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your palms or the tines of a fork to press the cookies into thick disks.
• Bake until golden brown, 10 to 12 minutes.

SUGAR 'N' SPICE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks; cool. , For frosting, cream the confectioners' sugar, butter and zest in a large bowl. Gradually add lemon juice, beating until frosting achieves desired spreading consistency. Frost cookies.

SUGAR FREE OATMEAL RAISIN SPICE COOKIES MIX IN A JAR

Steps:

• Carefully measure each ingredient into layers in a 1 quart jar. Re-used glass ice tea jars work great as well. Judicious us of a slim rolled paper cone does wonders to keep the layers clean. If mix is to be shipped ingredients may be measured into a clear plastic disposable pastry bag or decorative food safe cello bag to reduce shipping weight and then carefully tied closed.
• Be sure to attach instruction card or label with the following directions: Combine above listed ingredients (from the list of "additionally to make cookies from mix") with 1 package of "Sugar Free Oatmeal Cookie Mix". Drop by cookie scoopfuls 1" - 2" apart onto parchment lined baking sheets. Bake 10 - 15 minutes at 350oF. Cookies do not spread much so will still be rather round and cake like. Allow to cool 5 minutes on baking sheets before carefully removing to cooling racks to completely cool. Store in a cool dry place.

PUMPKIN-SPICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar., Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Freeze option: Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.

PUMPKIN SPICE COOKIES WITH BROWN SUGAR FROSTING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine white sugar, pumpkin, butter, egg, and vanilla extract in a large bowl.
• Combine flour, baking powder, and baking soda in a separate bowl. Add to pumpkin mixture until a soft dough forms.
• Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Heat brown sugar and butter in a saucepan over medium-low heat until smooth, about 5 minutes. Remove from heat and stir in powdered sugar and vanilla extract. Spread frosting over cooled cookies.

PEPPARKAKOR - TRADITIONAL SCANDINAVIAN SUGAR AND SPICE COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and molasses and beat well.
• Mix all dry ingredients in separate bowl.
• Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
• Roll dough into teaspoon size balls and roll in more granulated sugar.
• Bake on greased baking sheet at 350 for 8-10 minutes.

SUGAR AND SPICE COOKIES

Steps:

• Cream Crisco, sugar, egg, and molasses till fluffy.
• Add flour, baking soda, baking powder, salt, and spices.
• Form into small balls using a teaspoon.
• Roll into sugar.
• Place on ungreased cookies sheets.
• Bake at 350° for 10-12 minutes. Watch carefully towards end so they do not burn.

LAUREN'S SUGAR AND SPICE BLACK PEPPER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later.
• In a large bowl, stir together the cake mix, the rest of the packet of cinnamon, cloves, nutmeg and black pepper. Mix in the egg and shortening until a dough forms. Form dough into 1 inch balls, roll the balls in the reserved cinnamon packet and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the tops are cracked and puffy. Let cookies set on cookie sheets until completely cool.

SPICE SUGAR COOKIES

Steps:

• In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. Into another bowl sift together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the salt, add the flour mixture in batches to the shortening mixture, and blend the dough well. Chill the dough, covered, for 1 hour.
• Roll level tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 3 inches apart on greased baking sheets. Bake the cookies in batches in the middle of a preheated 375°F. oven for 10 to 12 minutes, or until they are puffed and cracked on top. Transfer the cookies with a metal spatula to racks and let them cool.

PUMPKIN SPICE ROLL-OUT SUGAR COOKIES. | LIFE'S A BATCH RECIPE - (4.5/5)

Steps:

• Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°F. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely. Decorate with royal icing, if desired. These are FABULOUS plain, too! ** Substitutions: You can substitute regular granulated sugar for the turbinado sugar. You'll lose those little bits of "crunch," but the end result is just as tasty. Alternately, you can also use just the brown sugar, but you'll need to increase it to 1 1/4 cups total. You can use regular all-purpose flour with great results as well. It is not quite as dense as whole wheat flour, so make sure you change the amount to about 3 1/4 cups of all-purpose flour instead.

CINNAMON GINGER SPICE COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE

Steps:

• 1. Mix together shortening, butter, Splenda, egg and molasses in large mixing bowl.
• 2. Sift dry ingredients together and add to shortening mixture. Mix thoroughly.
• 3. Wrap dough in saran wrap and chill in fridge for about 2 hours.
• 4. Preheat oven to 350 degrees.
• 5. Form dough into 30 balls, approximately 1 level tablespoon each. Place balls on ungreased cookie sheet and pat down gently with fork making a criss cross pattern.
• 6. Bake in the center of oven for 8-10 minutes. Do not overbake. Cool on wire cooling rack.

SUGAR-N-SPICE COOKIES(FROM PANCAKE MIX!)

Steps:

• 1. Preheat oven to 350F. Grease a baking tray.
• 2. Stir together the butter or c.o., sugar, eggs, vanilla and salt. Blend in the pancake mix.
• 3. Shape into 1 in. balls and roll in the cinnamon/sugar mixture. Place on the tray 2 in. apart.
• 4. Bake 8-10 min. until golden brown.
• 5. **I made these with 1c sucanat and they were PLENTY sweet. If I had used regular brown sugar, they would have definitely been too sweet(for me). Next time, I will reduce the sugar.

SUGAR-TOPPED MOLASSES SPICE COOKIES

Steps:

• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and cracked pepper. Working with a mixer fitted with the paddle attachment, if you have one, or with a hand mixer in a large bowl, beat the butter on medium speed until it is smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some of the flour remains in the bottom of the bowl, avoid overbeating the dough and mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough. Divide the dough in half, wrap each piece in plastic wrap, and freeze for 30 minutes or chill for at least one hour. Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or a silicone mat. Put the sugar in a small bowl. Working with one packet of dough at a time, break off 12 pieces and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar, then place them on the baking sheet. Dip the bottom of a glass into the sugar and use it, to press down on the cookies until they are between 1/4 and 1/2 inch thick. Bake for 12 to 14 minutes, or until the tops of the cookies feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

SUGAR 'N SPICE COOKIES

Steps:

• Beat butter and sugar in a large bowl with an electric mixer on medium speed. Add egg and vanilla; beat well. Mix flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl. Add dry ingredients to butter mixture slowly and beat on low speed until a stiff dough forms. For easier handling, refrigerate for 1 hour. Roll dough out to 1/4-inch thickness on lightly floured surface and cut out shapes. Bake in preheated 350°F oven for 8 to 10 minutes or until browned. Frost and decorate with your favorite icings and sprinkles.

EASY SUGAR AND SPICE COOKIES

Steps:

• Cream sugar and softened butter together, then add the egg and molasses.
• Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
• Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
• Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
• Note: Chilling dough between batches helps.

SUGAR-TOPPED MOLASSES SPICE COOKIES

Steps:

• Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.
• Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.).
• Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
• Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.
• Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

PUMPKIN SPICE SUGAR COOKIES

Steps:

• In a mixing bowl, add four and baking soda; stir gently to mix; set aside.
• In another mixing bowl, blend butter and powdered sugar together.
• Add in pumpkin pie spice, vanilla, and egg; stir to combine.
• Mix in the flour mixture; blend well.
• Cover dough and refrigerate for at least 2 hours.
• Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters.
• Bake in a 350° oven on ungreased cookie sheets for about 8 minutes or until golden.

SUGAR-AND-SPICE ESPRESSO COOKIES

Steps:

• In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
• Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
• On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
• Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
• Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.