Spicy Sugar Cookies Recipes

EASY SPICED SUGAR COOKIES

Steps:

• In the bowl of a mixer, cream together the butter and sugar until light and creamy.
• Beat in the vanilla and egg scraping down the bowl after mixing in.
• Sift together the dry ingredients then add to the butter mixture. Mix on medium speed until incorporated.
• Divide the dough into two then roll each piece out between two sheets of parchment paper.
• Using a cookie cutter, cut out cookies then place on cookie sheets.
• Place the cookies in the fridge for 30 minutes.
• Pre-heat the oven to 180ºC/350°F.
• Place the baking sheets into the oven and allow to bake for 12-15 minutes until golden brown.
• While the cookies are baking, stir together the sugar and spices and set aside.
• Remove from the oven and allow to chill for 10 minutes before coating in the sugar and transferring to a cooling rack to cool completely.

SUGAR 'N SPICE COOKIES

Steps:

• Beat butter and sugar in a large bowl with an electric mixer on medium speed. Add egg and vanilla; beat well. Mix flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl. Add dry ingredients to butter mixture slowly and beat on low speed until a stiff dough forms. For easier handling, refrigerate for 1 hour. Roll dough out to 1/4-inch thickness on lightly floured surface and cut out shapes. Bake in preheated 350°F oven for 8 to 10 minutes or until browned. Frost and decorate with your favorite icings and sprinkles.

SPICED HOLIDAY SUGAR COOKIES

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.

SPICED THANKSGIVING SUGAR COOKIES

Steps:

• For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine.
• Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps.
• Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible.
• For the icing: Sift the meringue powder and confectioners' sugar together in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days.

SPICY SUGAR COOKIES

Steps:

• Mix flour, salt, black pepper and cayenne pepper in medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in egg, vanilla extract and ginger. Add dry ingredients and beat just until blended. Form dough into ball. Wrap in plastic; refrigerate at least 2 hours and up to 1 day.
• Preheat oven to 350°F. Divide dough into 3 equal pieces. Roll each piece of dough between palms of hands and floured work surface to form 1 1/4-inch-diameter log. Cut logs into 1/4-inch-thick slices. Place on ungreased baking sheets.
• Bake cookies until set but still very pale, about 12 minutes. Cool on racks. (Can be made 2 days ahead. Store in airtight container at room temperature.)

SUGAR 'N' SPICE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks; cool. , For frosting, cream the confectioners' sugar, butter and zest in a large bowl. Gradually add lemon juice, beating until frosting achieves desired spreading consistency. Frost cookies.

SPICE SUGAR COOKIES

Steps:

• In a bowl cream the shortening with the brown sugar until the mixture is light and fluffy and stir in the egg and the molasses. Into another bowl sift together the flour, the baking soda, the cinnamon, the ginger, the cloves, and the salt, add the flour mixture in batches to the shortening mixture, and blend the dough well. Chill the dough, covered, for 1 hour.
• Roll level tablespoons of the dough into balls, dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 3 inches apart on greased baking sheets. Bake the cookies in batches in the middle of a preheated 375°F. oven for 10 to 12 minutes, or until they are puffed and cracked on top. Transfer the cookies with a metal spatula to racks and let them cool.

SPICE SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream shortening and sugars, then add egg and vanilla and mix well.
• Sift together dry ingredients, then add them to the creamed mixture.
• Fold in the walnuts.
• Roll into 1" balls and roll balls in granulated sugar.
• Bake 10-12 minutes.

SUGAR AND SPICE COOKIES

Steps:

• Cream Crisco, sugar, egg, and molasses till fluffy.
• Add flour, baking soda, baking powder, salt, and spices.
• Form into small balls using a teaspoon.
• Roll into sugar.
• Place on ungreased cookies sheets.
• Bake at 350° for 10-12 minutes. Watch carefully towards end so they do not burn.