Spiced Springtime Sugar Cookies – a delicious recipe with cookies, glaze, flour, baking soda, Cinnamon, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the Cookies, 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 375u00b0F. 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.
1292
kcal
Calories
59
g
Fat
170
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: cookies, glaze, 2 1/3 cups flour, 1 teaspoon baking soda, and more.
Yes, Spiced Springtime Sugar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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