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McCormick® Spiced Holiday Sugar Cookies

McCormick® Spiced Holiday Sugar Cookies

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    2 h 30 m
McCormick(R)

McCormick®

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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 as needed 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.) Add decorative details to cookies as follows: 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.
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Reviews

Cookie2
16

Cookie2

12/11/2011

Just made these and they came out really good. You definitely will need more flour as the dough was sticky at first. Our cutouts kept their shape well and these tasted a little better than plain old sugar cookies. Plan to make them again!

tamias16
13

tamias16

12/10/2011

Not enough flour! I got cookie blobs - not nice cookies like in the picture. Good taste, but add 3c of flour instead of 2 1/3c to make it work.

Cupcake Princess
13

Cupcake Princess

12/4/2011

I tried this recipe because it's like a cross between gingerbread cookies and sugar cookies. We frosted them with a vanilla buttercream frosting, we really liked the flavor and texture of these cookies. The only thing that I was disapointed with was that the cookies didn't keep their shape while baking so we ended up with a bunch of mishaped Christmas cookies that looked nothing like what they were suppose to be, but they still tasted good.

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