These easy spiced sugar cookies are so simple to make, the kids can make them all by themselves. And “Santa” will be overjoyed to eat them this year!
Every year the kids and I make some kind of cookie for Christmas. I mean, what’s Christmas without a jar filled with cookies to snack on? And since “Santa” is forced to eat the cookies every year, we make sure that they taste delicious.
The subtle fragrance of cinnamon, clove and nutmeg add so much flavor to these easy classic cookies. They are also amazing with a scoop of ice cream sandwiched between them. It makes for such an awesome ice cream sandwich and is a great festive snack or dessert to throw together in minutes.
Ingredients
Full sugar cookie recipe with instructions can be found in the recipe card.
- Butter. I use salted and only use a quarter of a teaspoon of salt. Alternatively, use unsalted butter.
- Sugar.
- Egg.
- Vanilla extract.
- Almond extract.
- Flour. All purpose flour or cake flour.
- Cornstarch.
- Salt.
For the spiced sugar. You can use any cooking frosting of your choice, too.
- Caster sugar.
- Ground cinnamon.
- Nutmeg.
- Cardamom.
- Ginger.
How to make sugar cookies
- Make the dough: Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla and incorporate well. Sift together the flour, cornstarch and salt. Mix the dry ingredients into the butter mixture. Mix on medium speed until just combined.
- Chill dough: Split the dough in half then using a rolling pin, roll each piece out in between two sheets of parchment paper. Using a cookie cutter, cut shapes out of the cookies. Place the cookies on baking sheets and place in the fridge for at least 30 minutes.
- Bake: Bake the cookies for 12-15 minutes until lightly golden with crisp edges.
- Make the spiced sugar: While the cookies are baking, stir together the sugar and spices and set aside.
- Cool and coat: Remove the baked cookies from the oven and allow to cool for 10 minutes. Cover the cookies with the sugar and transfer to wire racks to cool.
Tips for making the best sugar cookies
- Start with room temperature butter. Butter that is too cold won’t incorporate with the sugars and butter that is too soft won’t allow you to cream it with the sugar. Take your butter out of the refrigerator at least 2-3 hours before baking and up to 12 hours if you live in a cold climate.
- Cream the butter and sugar until it is light and fluffy. I scrape the bowl down a few times throughout this step. I always use my stand mixer fitted with a paddle attachment but a large bowl and hand mixer/electric mixer works well.
- Once the flour is added, keep mixing to a minimum. Mix until the dough just comes together otherwise the cookies will end up tough. The addition of cornstarch in these cookies does help to add lightness and prevents the flour from becoming overworked but I still prefer to err on the side of caution.
- Dip your cookie cutter into flour before cutting out the cookies to prevent sticking.
- Chilling the cut cookies in the fridge while the oven is preheating will prevent them from spreading.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to the spiced sugar. Coat well then transfer to a wire rack to cool completely.
- These cookies are perfect for adding frosting/icing too and will be wonderful when topped with decorations like festive sprinkles.
Freezing and making ahead
- Freezing: Both the cookies and cookie dough can be frozen. Wrap cookie dough well then freeze for up to 3 months. Thaw completely before forming cookies. Formed cookies can be frozen on a cookie sheet then transferred to a freezer bag for up to 3 months and baked from frozen. Allow baked cookies to cool completely then transfer to freezer bag and freeze for up to 3 months.
- Make ahead: Cookie dough can be kept in the fridge for up to 3 days. Baked cookies will last for up to two weeks if kept in an airtight container.
