Spiced Thanksgiving Sugar Cookies Recipes

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SPICED HOLIDAY SUGAR COOKIES



Spiced Holiday Sugar Cookies image

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!

Provided by Food Network

Categories     dessert

Time 28m

Yield Makes 6 dozen or 24 (3 cookie) servings

Number Of Ingredients 15

Cookies:
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
1 1/4 cups granulated sugar
1 cup (2 sticks) butter, softened
1 egg
2 teaspoons McCormick® Pure Vanilla Extract
Colorful Cookie Icing:
1 cup confectioners' sugar
3 to 4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
3 to 4 drops McCormick® Assorted Food Colors & Egg Dye

Steps:

  • 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 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.
  • 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® Pure Almond Extract.
  • Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
  • Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.

SPICED HOLIDAY SUGAR COOKIES



Spiced Holiday Sugar Cookies image

Ground cinnamon, nutmeg, and pure vanilla extract make this twist on the traditional sugar cookie absolutely irresistible. Ready in less than half an hour, these delectable holiday cookies are perfect with a thin layer of colorful cookie icing using your choice of McCormick Food Color and a teaspoon of vanilla.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 24

Number Of Ingredients 12

2 3/4 cups flour
1 tsp salt
1 tsp McCormick® Cinnamon, Ground
1/4 tsp McCormick® Nutmeg, Ground
1 cup (2 sticks) butter softened
1 1/2 cups granulated sugar
1 egg
2 tsps McCormick® Pure Vanilla Extract
2 cups confectioners' sugar
2 tbsps milk plus more to reach desired consistency
assorted food colors and egg dye
assorted neon food colors and egg dye

Steps:

  • Preheat oven to 325°F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar 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.
  • Roll out dough on generously floured surface to 1/4-inch thickness. Cut into shapes with your favorite holiday cookie cutters. Place on ungreased baking sheets.
  • Bake 8 to 10 minutes or until edges start to brown lightly. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  • For the Icing, mix confectioners' sugar and milk with wire whisk until well blended and smooth. (Stir in additional milk, 1 teaspoon at a time, until desired consistency is reached.) (Makes 1 cup.) See tips below to make holiday icing colors.
  • 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.
  • Each color combination below is enough to tint 1 cup icing. •RED: Mix 1 teaspoon Red, 30 drops NEON Pink, 10 drops Yellow and 2 drops Blue into 1 batch of frosting.•BROWN: Mix 6 drops Black, 25 drops Yellow and 18 drops NEON Purple into 1 batch of frosting.•BLUE: Mix 4 drops NEON Pink and 8 drops NEON Blue into 1 batch of frosting.•YELLOW: Mix 16 drops Yellow and 1 drop Red into 1 batch of frosting. •BLUE: Mix 2 drops NEON Blue and 1 drop NEON Pink into 1 batch of frosting.•GREEN: Mix 35 drops Green and 1 drop Black into 1 batch of frosting.

Nutrition Facts : Calories 184 Calories

SUGAR AND SPICE COOKIES



Sugar and Spice Cookies image

These are my favorite cut-out cookies. Sweet and spicy, they're a wonderful Christmas treat. I've been making them every Christmas for almost 15 years now. You can make the dough up to 3 days ahead of time.

Provided by BJREEVE

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Time 2h

Yield 50

Number Of Ingredients 9

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
½ cup softened butter
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract

Steps:

  • Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
  • Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
  • Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.8 g, Cholesterol 8.6 mg, Fat 2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 25.6 mg, Sugar 4.3 g

SPICED SUGAR COOKIES WITH MAPLE GLAZE



Spiced Sugar Cookies with Maple Glaze image

The perfect dessert for your Thanksgiving buffet, our Spiced Sugar Cookies are made with Betty Crocker sugar cookie mix and topped with a maple syrup glaze.

Provided by Bree Hester

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 14

1 pouch Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup butter, softened
1 egg
1 cup powdered sugar
3 tablespoons maple-flavored syrup
1 tablespoon water
Betty Crocker™ yellow sugar
Orange nonpareils
Betty Crocker™ chocolate candy sprinkles
24 miniature chocolate chips

Steps:

  • Heat oven to 350°F. In medium bowl, stir together cookie mix, cinnamon, ginger, nutmeg and cloves. Add butter and egg; mix until dough forms a ball.
  • On floured surface with rolling pin, roll out dough to 1/4-inch thickness. Cut with assorted cookie cutters; place about 1 inch apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, beat powdered sugar and syrup with whisk until smooth. Gradually add water, a few drops at a time, beating until a thick glaze forms. Spread glaze over cooled cookies. Decorate with sanding sugars, sprinkles and chocolate chips.

Nutrition Facts : ServingSize 1 Serving

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