Best Spiced Butter Cookies Recipes

SPICED ICEBOX BUTTER COOKIES

Steps:

• In bowl of a standing electric mixer beat together dough, honey or molasses, and spices until just combined well. Halve dough and on sheets of wax paper form each half into a 12-inch log. Chill logs, wrapped in wax paper, at least 2 hours or overnight.
• Preheat oven to 350°F.
• With a sharp knife cut logs into generous 1/8-inch slices and arrange 1/2 inch apart on baking sheets. Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks.
• Make icing:
• In a small bowl whisk together icing ingredients and transfer to a sealable plastic bag. With scissors cut an 1/8-inch opening in one corner of bag.
• Arrange cookies as close together as possible on sheets of wax paper and drizzle with icing. Let icing dry completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

SPICED BROWN BUTTER LINZER COOKIES

Steps:

• Cook butter in a large saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Scrape into a large bowl; let cool.
• Whisk salt, baking powder, cardamom, cloves, pepper, and 3 3/4 cups flour in a medium bowl to combine.
• Add granulated sugar and lemon zest to butter; scrape in vanilla seeds and discard pod. Using an electric mixer on medium-high speed, beat until very light and fluffy, about 5 minutes. Beat in egg, then yolks. Reduce speed to low and add dry ingredients in 3 batches, incorporating after each addition.
• Turn out dough onto a surface and knead until no dry spots remain. Divide in half and form into 3/4"-thick disks. Wrap in plastic and chill until firm, about 2 hours.
• Place racks in upper and lower thirds of oven and preheat to 350°F. Let 1 disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 1/8" thick. Cut into desired shapes with cutters; transfer to parchment-lined baking sheets, spacing 1/2" apart. Gather scraps, reroll, and cut out more shapes. Repeat with remaining disk of dough. (Make sure to cut out an even number.)
• Using smaller cutter, punch out cutouts in half of the cookies as desired. Chill 15 minutes, then bake, rotating sheets halfway through, until golden brown around edges, 10-12 minutes. Let cookies cool on baking sheets. Dust cutout cookies with powdered sugar. Stir jelly to smooth, turn remaining cookies over, and spread each with 3/4 tsp. jelly. Top with powdered cookies. Let sit until jam is set, 15-20 minutes.
• Do Ahead
• Dough can be made 1 month ahead; freeze. Cookies can be made 1 day ahead; cover and chill.

SPICED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, baking powder, salt, cardamom, cinnamon, pepper and cloves; gradually add to the creamed mixture alternately with cream. Stir in almonds. Wrap in plastic; refrigerate for 1 hour or until easy to handle., Shape into 3/4-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 3 minutes before removing from pans to wire racks. Store in an airtight container.

SPICED BUTTER COOKIES

Steps:

• Beat butter, sugar, salt, egg, vanilla, cinnamon and nutmeg in large bowl with electric mixer on medium speed until light and fluffy. Gradually stir in flour until well mixed. Refrigerate 1 hour.
• Preheat oven to 350°F Shape dough into 1-inch balls. Place on ungreased baking sheets. Flatten with a fork.
• . Bake 12 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in an airtight container.