Best 5 Sugar And Spice Cookies Recipes

SUGAR AND SPICE COOKIES

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.

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.

EASY SUGAR AND SPICE COOKIES

Steps:

• Cream sugar and softened butter together, then add the egg and molasses.
• Combine sifted flour, baking soda, salt and all of the spices together with fork or whisk in a separate mixing bowl.
• Combine dry ingredients into the wet ingredients, roll into balls and then roll in sugar.
• Bake at 350F for 12 - 15 minutes then sprinkle the tops lightly with sugar.
• Note: Chilling dough between batches helps.

LAUREN'S SUGAR AND SPICE BLACK PEPPER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Remove the cinnamon packet from the mix and reserve 1/3 cup for later.
• In a large bowl, stir together the cake mix, the rest of the packet of cinnamon, cloves, nutmeg and black pepper. Mix in the egg and shortening until a dough forms. Form dough into 1 inch balls, roll the balls in the reserved cinnamon packet and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until the tops are cracked and puffy. Let cookies set on cookie sheets until completely cool.

SUGAR-AND-SPICE ESPRESSO COOKIES

Steps:

• In large bowl, dissolve 1 1/2 tablespoons espresso in hot water. Beat in butter, shortening, 1 cup granulated sugar, the brown sugar and egg with electric mixer on medium speed until fluffy. Beat in flour, baking powder, 1 teaspoon espresso, the cinnamon and salt on low speed.
• Divide dough in half. Shape each half into 10-inch-long roll. Wrap each roll with plastic wrap; refrigerate 30 minutes.
• On large plate, mix coating ingredients. Roll each roll of dough in coating (reserve any remaining coating). Rewrap in plastic wrap; refrigerate 2 hours longer.
• Heat oven to 375°F. Cut each roll into 1/4-inch slices. On ungreased cookie sheet, place slices about 2 inches apart. Sprinkle with remaining coating.
• Bake 8 to 10 minutes or until edges are light brown. Cool slightly; remove from cookie sheet. Cool completely.