A classic sugar cookie with the inclusion of spices, perfect for the holiday cookie tray.
Sugar and Spice Cookies
Certain spices just speak to the holidays don't they?
They make their way into a lot of baked goods during the season and just the aroma can stir up some memories of holidays past - those days we all seem to miss and long for in today's trying times.
Most spiced cookies use molasses though, and the flavor of molasses can be a bit overwhelming. I didn't really want that depth of flavor in these cookies. I was searching for a lighter sugar cookie with just a hint of the flavors of the holiday.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!These were the ones that I settled on for my cookies.
Cinnamon: Sweet, fragrant and exotic, it's probably the most well-known and used spice in America for baked goods and sweet treats. Cinnamon is certainly unmistakable in its fragrance. It's one of my top favorite aromas in baking, though cinnamon is used elsewhere around the world in savory dishes as well. Sweet, warm and woody I had to include this in my sugar and spice cookies.Cloves: Warm and aromatic, cloves provide a strong, sweet and slightly peppery taste to dishes and should be used very sparingly. Most of us are probably most familiar with them studding a ham, and if you've ever bitten into one you probably experienced a sort of medicinal numbing sensation!Nutmeg: A rich and warm spice and as common an ingredient in sauces as it is in baking, or as a garnish over a cup of hot cocoa or cool eggnog. For the best flavor use fresh, whole nutmeg seeds and a microplane to take advantage of the essential oils hiding within the internal veins.Ginger: Common in gingerbread and gingersnaps of course, as well as spice cakes, this spice has a spicy, warm, bite and a deep, rich flavor.
Here's how to make my Sugar and Spice cookies!
Preheat oven to 375 degrees F. Combine 1 tablespoon of the granulated sugar with 1/2 teaspoon of the cinnamon and set aside. Cream shortening; add the remaining granulated sugar a little at a time, beating until light and fluffy.
Add eggs and vanilla extract; beat well.
Whisk together the flour, baking powder and salt.
Add to creamed mixture and mix well.
Add the remaining cinnamon and other spices.
Blend.
Using a small scoop, place scoops of dough on a Silpat or parchment paper and sprinkle top lightly with cinnamon sugar.
Bake for 10 to 12 minutes or until edges lightly brown, swapping trays halfway.
Let cool for a few minutes on the pan and transfer to a wire rack to finish cooling.
Sweet!
For more of my favorite Christmas goodies, check out my page on Pinterest!
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