I love all the gingerbread cookies this time of year, but sometimes, I want something a little simpler, lighter on the deep molasses notes, but with more emphasis on the spice flavours we crave. These spiced sugar cookies don't need any dressing up. The dough comes together and rolls easily, and they bake perfectly, without any loss of shape (probably because there's no egg in this recipe), yielding a crisp, buttery cookie with a lovely spiced flavour.
I like to keep these cookies plain, but if you prefer to decorate them, use royal icing.
Spiced sugar cookies
- 173 grams unsalted butter ¾ cup, room temperature
- 150 grams granulated sugar ¾ cup
- ¼ teaspoon Diamond Crystal fine kosher salt
- 1 teaspoon pure vanilla extract
- 281 grams all-purpose flour 2 ¼ cups
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 tablespoon whole milk (3.25 % fat)
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, and salt until the mixture is creamy, scraping down the sides of the bowl as needed. Mix in the vanilla.
- In a separate bowl, whisk together the flour and spices, then add to the mixer bowl, mixing on low. The mixture will be crumbly. Add the milk and beat until a dough forms. Divide the mixture into two and pat into disks. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350ºF. Line two cookie sheets with parchment paper. Working with one disk at a time, roll out the dough on a lightly floured surface and cutout shapes with cookie cutters. Place on prepared baking sheets, spacing 1 inch apart. Bake until the edges just begin to turn golden brown, about 14 minutes.
- Let cool slightly before transferring to a rack to cool completely. Repeat with remaining dough and rerolling scraps.
Not into the spices? Try this plain sugar cookie cutout recipe!