Spiced Holiday Sugar Cookies

Spiced Holiday Sugar Cookies

11

"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!"

Ingredients

2 h 30 m servings 177 cals
Serving size has been adjusted!

Original recipe yields 24 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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  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 dough2hours 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.) 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.

Footnotes

  • *Test Kitchen Tip: Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.
  • Variations: 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(R) Pure Almond Extract.
  • Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick(R) Pure Orange Extract.
  • Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick(R) Pure Lemon Extract.

Reviews

11
  1. 15 Ratings

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Most helpful

I had to add 1/4 cup more flour so the dough would hold shape And added 1 more teaspoon cinnamon. They turned out great the kids loved them and had so much fun making them with the kids!

Most helpful critical

I usually don't try recipes that don't have good ratings from a number of users. but i saw this recipe, got excited for Christmas cookies and didn't notice the few reviews. Won't make that mista...

I had to add 1/4 cup more flour so the dough would hold shape And added 1 more teaspoon cinnamon. They turned out great the kids loved them and had so much fun making them with the kids!

i made these with my daughter and they turned out totally cute!

Tried this recipe today came out great but I love cinnamon so I added a little bit more :p

I usually don't try recipes that don't have good ratings from a number of users. but i saw this recipe, got excited for Christmas cookies and didn't notice the few reviews. Won't make that mista...

This is the only sugar cookie recipe I ever use. My daughter begs me every year for gingerbread cookies, but I hate gingerbread. This is my compromise. You still get a yummy, spicy cookie withou...

This cookie was simply a sugar cookie with a hint of spice. I was hoping for something with a little more kick to it. As a dough for cookie cutters, it did not work for me. I had high hopes too.

This was my best cookies made yet my family told me. I loved them too, and I also made the icing for it. I think you could make just gingerbread men shapes and people would think that they are g...

I loved the recipe and tweaked the sugar by using 1/2 cup sugar and 1/4 c. of molasses.

The cookies TASTES great -- however, as a dough to use for cookie cutters, it's a loser. I didn't have problems working the dough after 2.5 hours -- you want a dough that's very stiff when you f...