Spiced Sugar Cookies
This is a basic sugar cookie recipe which I amended to include a little cinnamon and nutmeg. These two flavours are traditionally used for Christmas cookies but I eased up on the amount of cinnamon used to ensure the flavour was lighter than what is used for the festive season. The best part of the recipe is it doesn't require the dough to be chilled prior to use.
Ingredients
- 250 g butter, salted
- 225 g white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 415 g plain flour
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
Instructions
- Preheat oven to 200 degrees celsius (180 degrees fan forced).
- In a large bowl cream butter and sugar with an electric mixer.
- Beat in the egg and vanilla until the mixture is pale yellow in colour.
- Sift together the flour and baking powder. Add 1 cup at a time into the creamed butter mixture. With the electric mixer, mix to combine. You will need to knead in the last 3/4 cup by hand.
- Divide dough into 2 balls. On floured surface roll out to about 4mm thickness. Use any cookie cutter and cut away.
- Knead together the leftovers. On a floured surface, roll out again to about 4mm thickness and cut away with cookie cutters. Repeat until all dough is used up.
- Place cut cookies on cookie trays. These cookies don't spread so don't need a lot of space between each one.
- Bake for 6-10 minutes, or until light brown.
Notes
- Remember, this is a recipe where you don't need to chill the dough. If you do, it will be too stiff to work with.
- Omit both the cinnamon and nutmeg if you want a plain sugar cookie recipe.