MCCORMICK SPICED SPRINGTIME SUGAR COOKIE
These were so delish! I had such a hard time not eating them. The dough has to be in the fridge for 2 hours before making into cookies.
Makes 6 dozen or 24 (3 cookie) servings.
Prep Time: 20 minutes
Refrigerate Time: 2 hours
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 Glaze:
1 cup confectioners' sugar
3 1/2 teaspoons milk
1/4 teaspoon McCormick® Pure Vanilla Extract
2 teaspoons light corn syrup
3 to 4 drops McCormick® Assorted Food Colors and Egg Dyeor 3 to 4 drops McCormick® Assorted NEON! Food Colors and Egg Dye
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 2 teaspoons vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.
2. Preheat oven to 375°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 Glaze, mix confectioners' sugar, milk and 1/4 teaspoon vanilla in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry.
2. Preheat oven to 375°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 Glaze, mix confectioners' sugar, milk and 1/4 teaspoon vanilla in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.) Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color. To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place glazed cookies on wire rack to dry.
Test Kitchen Tips:
- Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.
- Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
- If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color.
- To use contrasting glaze colors to decorate glazed cookies, spoon small amount of contrasting glaze into small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies.
- If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design.
- Allow glaze to dry before storing cookies in airtight containers.
MY FAVORITE SUGAR COOKIES
made these for Santa cookies 2015. They were really good. Liked making the dough the night before. Made things so much easier. We didn't frost all of them. Used some leftover frosting we had.
1 Cup real butter (2 sticks) (don’t substitute)
1 Cup Sugar
1 egg
1 1/2 teaspoon Almond Extract
1 teaspoon Vanilla
3 Cups flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon salt
Cream the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs and extract and vanilla, then blend well. In a separate bowl, combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.
Shape the dough into 2 flat disks and wrap in waxed paper or saran wrap and place in the fridge to chill for 1 to 2 hours. The longer the better. If you want the cookies to hold the shape well, don’t skip this!
When you are ready to roll out the dough, lightly sprinkle flour onto your work surface and roll out dough with a rolling pin. Cut out the cookies thick or thin….however you like. I like a bit more than 1/4 inch. (Hope that makes sense)….if you want them softer, roll them thicker. If you want a crispy cookie, roll them thinner.
Cut out the cookies. If you are not going to frost them, you can sprinkle them before baking with coarse sugar. It will look like glitter! Bake at 350 for 8-12 minutes. The baking time really depends on your preference: If you like them really soft, under bake a bit. In my oven 8 to 9 minutes works. I pull mine out, when they are barely, barely, barely golden on the edges. Remove onto a cooling rack and let cool completely before frosting.
Frosted cookies taste the best the 2nd day, so you can make these ahead of time! I frost with Almond Cream Cheese Frosting or Buttercream. These have been previously posted. Keep your cookies in a tupperware container with a lid or similar. I like to place mine after the frosting has set up, in between layers of wax paper in your container.
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