By Christy Dzubay
Around the holidays, cookies are always a must-have. It seems like there is always a family member or friend willing to help roll out dough and decorate with colored sprinkles and sugars. Well, rolled cookies aren’t just for Christmastime anymore! With this recipe, you can make a fantastic spiced sugar cookie that is perfect for any time of the year. I made these last weekend and decorated springtime shapes with bright frosting and they were a huge hit! Here’s the recipe, taken from McCormick:
Spiced Sugar Cookies:
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 Dye or 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.
The only criticism I have for this recipe is that it didn’t make enough icing, so I would definitely double the recipe for that so that you have enough to make lots of colors and to decorate all of your cookies. Trust me when I say that this is a fantastic recipe to try with all of your friends and family at any time of the year!




