Spiced Springtime Sugar Cookies Recipes
SPICE SUGAR COOKIES
I got this way back before I was married in a Good Housekeeping magazine. Been making them ever since! By the way, as Sharlene-W pointed out, I was actually married in a church, not in a magazine...
Provided by puppitypup
Categories Dessert
Time 30m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 112.6, Fat 6.2, SaturatedFat 1.3, Cholesterol 8.8, Sodium 79.6, Carbohydrate 13.6, Fiber 0.4, Sugar 8.7, Protein 1.2
SPICED SUGAR COOKIES WITH MAPLE GLAZE
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
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
SPICE SUGAR COOKIES
Categories Cookies Ginger Dessert Bake Chill Cinnamon Clove Molasses Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40 cookies
Number Of Ingredients 11
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.
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MCCORMICK SPRING TIME SPICED SUGAR COOKIES #RECIPE
From frostedfingers.com
- 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 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
- Place 1/2 cup granulated or sanding sugar in resealable plastic bag. Add 5 drops of McCormick® Assorted Food Colors and Egg Dye. Add more food color, a drop or two at a time, if more intense color is desired. Seal bag and knead gently until color is evenly distributed. Spread in thin layer on baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.
- Preheat oven to 375°F. Roll dough into balls and shake in colored sugar. Place on cookie sheet and press down with bottom of the glass to flatten the cookie. (OR you can: Roll out dough on lightly floured surface to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.)
- Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. (My oven I did one batch at 14 minutes and the second batch at 12 minutes. The shorter time were softer cookies.)
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