Spiced Holiday Sugar Cookies
No holiday meal is complete without some holiday treats! Our sugar cookie recipe combines nutmeg and cinnamon to put a spiced twist on a classic family favourite. Add some flair to your dessert by dipping your cookies in colourful icing. This holiday-inspired cookie recipe is sure to be enjoyed by both children and adults alike.
Recipe - Save-on-Foods
Spiced Holiday Sugar Cookies
Prep Time20 Minutes
Servings24
Cook Time10 Minutes
Calories180
Ingredients
2 1/3 cups (582.5 milliliter) 2 1/3 cup all-purpose flour
1 teaspoon (5 milliliter) baking soda
1 teaspoon (5 milliliter) Ground Cinnamon
1/4 teaspoon (1.25 milliliter) Ground Nutmeg
1/4 teaspoon (1.25 milliliter) Sea Salt Grinder
1 1/4 cups (312.5 milliliter) granulated sugar
1 cup (250 milliliter) butter, softened
1 egg
2 teaspoons (10 milliliter) Pure Vanilla Extract
1 cup (250 milliliter) icing sugar
3 to 4 (15 to 20 milliliter) milk
1/2 teaspoon (2.5 milliliter) Pure Vanilla Extract
3 to 4 drops assorted Club House Food Colour Preparation
Directions
- Prepare Sugar Cookies: Mix 2 1/3 cups (582.5 milliliters) flour, 1 teaspoon (5 milliliters) baking soda, 1 teaspoon (5 milliliters) Ground Cinnamon, 1/4 teaspoon (1.25 milliliters) Ground Nutmeg, and 1/4 teaspoon (1.25 milliliters) Sea Salt Grinder in a medium bowl. Set aside. Beat 1 1/4 cups (312.5 milliliters) granulated sugar and 1 cup (250 milliliters) softened butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add 1 egg and 2 teaspoons (10 milliliters) Pure Vanilla Extract; mix well. Gradually beat in the flour mixture on low speed until well mixed. Refrigerate dough for 2 hours or overnight until firm.
- Bake Sugar Cookies: Preheat oven to 375°F (190°C). Roll out dough on lightly floured surface to 1/8-inch (0.25 cm) thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks; cool completely.
- Prepare Colourful Cookie Icing: Mix 1 cup (250 milliliters) icing sugar, 3 to 4 tablespoons (45 to 60 milliliters) milk, and 1/2 teaspoon (2.5 milliliters) Pure Vanilla Extract in a bowl. Stir in additional milk as needed to thin icing or more icing sugar to thicken, if needed. Divide icing into small bowls (number of bowls depends on the number of colors desired). Stir 3 to 4 drops of assorted Club House Food Colour Preparation into each bowl until the desired shade is reached.
- Ice the Sugar Cookies: Hold a cookie by its edge and dip the top of the cookie into icing, or spoon the icing onto the cookie using a teaspoon. Place iced cookies on a wire rack set over a foil-covered baking sheet to dry. The foil-covered sheet will catch drips. To add decorative details to cookies, spoon tinted icing into resealable plastic bags. Snip off a tiny piece of the corner. Squeeze icing through the hole in the bag to decorate cookies.
Test Kitchen Tips:
- Mix ¼ cup (50 mL) all-purpose flour and ¼ cup (50 mL) icing sugar to use for dusting the surface.
- Make sure your butter is softened but still cool to the touch.
Variations:
For the variations below, omit the cinnamon and nutmeg. Use the following extract in place of vanilla extract in the cookies:
- Almond Holiday Sugar Cookies: Use 1 tsp (5 mL) Club House Pure Almond Extract
- Orange Holiday Sugar Cookies: Use 1 tsp (5 mL) Club House Pure Orange Extract
- Lemon Holiday Sugar Cookies: Use 1 tsp (5 mL) Club House Pure Lemon Extract
20 minutes
Prep Time
10 minutes
Cook Time
24
Servings
180
Calories
Directions
- Prepare Sugar Cookies: Mix 2 1/3 cups (582.5 milliliters) flour, 1 teaspoon (5 milliliters) baking soda, 1 teaspoon (5 milliliters) Ground Cinnamon, 1/4 teaspoon (1.25 milliliters) Ground Nutmeg, and 1/4 teaspoon (1.25 milliliters) Sea Salt Grinder in a medium bowl. Set aside. Beat 1 1/4 cups (312.5 milliliters) granulated sugar and 1 cup (250 milliliters) softened butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add 1 egg and 2 teaspoons (10 milliliters) Pure Vanilla Extract; mix well. Gradually beat in the flour mixture on low speed until well mixed. Refrigerate dough for 2 hours or overnight until firm.
- Bake Sugar Cookies: Preheat oven to 375°F (190°C). Roll out dough on lightly floured surface to 1/8-inch (0.25 cm) thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks; cool completely.
- Prepare Colourful Cookie Icing: Mix 1 cup (250 milliliters) icing sugar, 3 to 4 tablespoons (45 to 60 milliliters) milk, and 1/2 teaspoon (2.5 milliliters) Pure Vanilla Extract in a bowl. Stir in additional milk as needed to thin icing or more icing sugar to thicken, if needed. Divide icing into small bowls (number of bowls depends on the number of colors desired). Stir 3 to 4 drops of assorted Club House Food Colour Preparation into each bowl until the desired shade is reached.
- Ice the Sugar Cookies: Hold a cookie by its edge and dip the top of the cookie into icing, or spoon the icing onto the cookie using a teaspoon. Place iced cookies on a wire rack set over a foil-covered baking sheet to dry. The foil-covered sheet will catch drips. To add decorative details to cookies, spoon tinted icing into resealable plastic bags. Snip off a tiny piece of the corner. Squeeze icing through the hole in the bag to decorate cookies.
Test Kitchen Tips:
- Mix ¼ cup (50 mL) all-purpose flour and ¼ cup (50 mL) icing sugar to use for dusting the surface.
- Make sure your butter is softened but still cool to the touch.
Variations:
For the variations below, omit the cinnamon and nutmeg. Use the following extract in place of vanilla extract in the cookies:
- Almond Holiday Sugar Cookies: Use 1 tsp (5 mL) Club House Pure Almond Extract
- Orange Holiday Sugar Cookies: Use 1 tsp (5 mL) Club House Pure Orange Extract
- Lemon Holiday Sugar Cookies: Use 1 tsp (5 mL) Club House Pure Lemon Extract
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