Best Spiced Sugar Cookies Recipes

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SPICED HOLIDAY SUGAR COOKIES



Spiced Holiday Sugar Cookies image

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!

Provided by Food Network

Categories     dessert

Time 28m

Yield Makes 6 dozen or 24 (3 cookie) servings

Number Of Ingredients 15

Cookies:
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
Colorful Cookie Icing:
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors & Egg Dye

Steps:

  • 1. 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.
  • 2. 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.
  • 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  • 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk 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.
  • 5. To ice 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.) To add decorative details to cookies, 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.
  • For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
  • Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
  • Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
  • Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.

SPICED "SUGAR" COOKIES



Spiced

Warm spices punch the flavor of basic cookie dough making these cookies perfect for the holidays.

Provided by Pyure

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 10

½ cup unsalted butter, softened
¼ cup Pyure Organic All Purpose Stevia Blend
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
  • Beat in egg until well blended. Beat in vanilla.
  • Whisk flour, cinnamon, baking powder, nutmeg, allspice and salt together.
  • Stir into butter mixture in two additions.
  • Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
  • Using desired cookie cutter, cut out shapes.
  • Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper-lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.

Nutrition Facts : Calories 61.5 calories, Carbohydrate 5.1 g, Cholesterol 17.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 38 mg, Sugar 0.1 g

LACEMAKER'S CATTERN CAKES - ENGLISH SPICED SUGAR COOKIES



Lacemaker's Cattern Cakes - English Spiced Sugar Cookies image

"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie.

Provided by French Tart

Categories     Dessert

Time 20m

Yield 12 Cattern Cakes

Number Of Ingredients 10

9 ounces self raising flour
1/4 teaspoon ground cinnamon
2 ounces currants
2 ounces ground almonds
2 teaspoons caraway seeds
6 ounces caster sugar
4 ounces melted butter
1 medium egg, beaten
extra sugar, for sprinkling
extra cinnamon, for sprinkling

Steps:

  • Mix all the dry ingredients together in a mixing bowl: flour, cinnamon, currants, ground almonds, caraway seeds and sugar.
  • Add the melted butter and the beaten egg and mix well to give a soft dough.
  • Roll the dough out on a floured board, into a rectangle about 12" x 10" - 30cm x 25cm.
  • Brush the dough with water and sprinkle with the extra sugar and cinnamon to taste.
  • Gently roll the dough up like a Swiss roll, not too tightly, and then cut the rolled up dough into 3/4" - 2cm slices.
  • Place these slices on to a well greased and lined baking tray or biscuit/cookie sheet, making sure that they are spaced well apart.
  • Bake in a pre-heated oven 200C/400F/Gas 6 for about 10 minutes, or until golden and crispy to the top.
  • Allow the cattern cakes to cool on a wire rack. Sprinkle with extra caraway seeds, sugar and cinnamon if you like.
  • Store in an airtight tin for up to 7 days.

Nutrition Facts : Calories 252.1, Fat 10.7, SaturatedFat 5.2, Cholesterol 35.8, Sodium 60.5, Carbohydrate 36, Fiber 1.6, Sugar 17.7, Protein 4.1

SPICED SUGAR COOKIES WITH MAPLE GLAZE



Spiced Sugar Cookies with Maple Glaze image

The perfect dessert for your Thanksgiving buffet, our Spiced Sugar Cookies are made with Betty Crocker sugar cookie mix and topped with a maple syrup glaze.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 14

1 pouch Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup butter, softened
1 egg
1 cup powdered sugar
3 tablespoons maple-flavored syrup
1 tablespoon water
Betty Crocker™ yellow sugar
Orange nonpareils
Betty Crocker™ chocolate candy sprinkles
24 miniature chocolate chips

Steps:

  • Heat oven to 350°F. In medium bowl, stir together cookie mix, cinnamon, ginger, nutmeg and cloves. Add butter and egg; mix until dough forms a ball.
  • On floured surface with rolling pin, roll out dough to 1/4-inch thickness. Cut with assorted cookie cutters; place about 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, beat powdered sugar and syrup with whisk until smooth. Gradually add water, a few drops at a time, beating until a thick glaze forms. Spread glaze over cooled cookies. Decorate with sanding sugars, sprinkles and chocolate chips.

Nutrition Facts : ServingSize 1 Serving

SPICED HOLIDAY SUGAR COOKIES



SPICED HOLIDAY SUGAR COOKIES image

Yield 6 dozen

Number Of Ingredients 9

2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons McCormick® Pure Vanilla Extract

Steps:

  • 1. 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. 2. 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. 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

SPICED THANKSGIVING SUGAR COOKIES



Spiced Thanksgiving Sugar Cookies image

The dough for these spiced autumn cookies is easily made in a food processor, much like pie dough, but with softened butter. We pulse the sugar first to finely grind it, which gives the cookies their tender and crunchy texture. Have fun with decorating-make fall leaves or turkeys using halved candy corns or pecans for the tail feathers.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield About 2 1/2 dozen cookies and 2 cups icing

Number Of Ingredients 12

1 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
Fine salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 tablespoons meringue powder
One 1-pound box confectioners' sugar (3 3/4 to 4 cups)
Food coloring, as desired
Candy corns, pecans and sanding sugar

Steps:

  • For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine.
  • Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
  • Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
  • Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
  • For the icing: Sift the meringue powder and confectioners' sugar together in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.

SPICED SPRINGTIME SUGAR COOKIES



SPICED SPRINGTIME SUGAR COOKIES image

Categories     Cookies     Egg     Dessert     Bake     Easter

Yield 6 dozen

Number Of Ingredients 9

2 1/3 cups flour
1 tsp.baking soda
1 tsp. McCormick Ground Cinnamon
1/4 tsp. McCormick Ground Nutmeg
1/4 tsp. salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 tsp. McCormick Pure Vanilla Extract

Steps:

  • MIX flour, baking soda, cinnamon, nutmeg and salt. Breat sugar and butter in a large bowl with electirc or medium speed until light and fluffy. Add egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm. ROLL out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets. BAKE in preheated 375 degree oven 8-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Decorate cooled cookies with Colorful Cookie Glaze. Place on wire racks to dry. COLORFUL COOKIE GLAZE: Mix 1 cup confectioners' sugar, 3 1/2 tsp. milk, 2 tsp. light corn syrup, 1/4 tsp. McCormick Pure Vanilla Extract and 3 to 4 drops McCormick Assorted Food Colors or Neon!

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