Sunday, September 25, 2016

Spiced Sugar Cookies

1-3/4 c. all-purpose flour, spooned and leveled, plus more for the work surface
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. sugar
1 large egg
1 t. pure vanilla extract
1/2 t. kosher salt
Decorating sugar (optional)

In a medium bowl, whisk together the flour, cinnamon, nutmeg, and ginger; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until light and fluffy, 2-3 minutes. Beat in the egg, then the vanilla and salt.

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix. Shape into a 1" thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).

When ready to make, line 2 baking sheets with parchment paper. Heat oven to 350 degrees.

On a floured surface, roll the dough to 1/4" thick. Using lightly floured 2-3" cookie cutters, cut the dough into shapes. Place cookies 1" apart on the prepared baking sheets. Sprinkle with decorating sugar, if desired.

Bake, rotating the sheets halfway through, until the edges just begin to brown, 12-15 minutes. Let cook slightly on the baking sheets, then transfer to a wire rack to cool completely.

Makes 40 cookies.

Adapted from Real Simple magazine, Oct. 2016, bonus recipe.    

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