A quick post just to peek at what I’ve been up to. Also, to document a delicious and super easy spiced sugar cookie recipe, perfect for the holidays. I usually find rolling and cutting out cookies quite a tedious chore, but this one proved to be of minimal hassle. Note that I did not say hassle-free…I still really only make these for the fun of decorating them (which then makes it well worth it!)
Cardamom Spiced Sugar Cookies
This recipe makes about 5 dozen, depending on size, and can easily be halved or otherwise scaled.
6 cups all-purpose flour
1 tsp salt
1 tbsp cardamom
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
2 cups butter, room temperature
2 cups sugar
2 tsp vanilla bean paste, or extract
Sift the flour, salt, and spices, and set aside. Cream the butter and sugar until light and pale, about 5 minutes in a stand mixer. Add the eggs one at a time, scraping down the sides of the bowl, until well incorporated. Mix in the vanilla. Add the dry ingredients and mix just to combine. Form into 2 discs and chill in the fridge at least 45 minutes, or chuck it in the freezer to save for future use.
Take out one disc and roll it out to about a 1/4 inch thick, then slide it on a board and place it back in the fridge for 15 minutes. Take out the sheet, and cut out your desired shapes. Place the cut out cookies in the freezer for 15 minutes before baking.
Bake at 325 F for 12-15 minutes, or until the edges start to see some colour and the undersides turn golden brown. If you like particularly crispy or soft cookies, go by colour and adjust baking times accordingly.
Note: Leave cookies to cool to room temperature before storing or decorating. Some suggest waiting a day before decorating, but I haven’t run into any problems doing them on the same day. Also, these were so delicious with the pretzels on top, so if you can incorporate some salty crunch into your decorations, I would highly recommend it. That said, I have also eaten many of these cookies naked and they taste fantastic as is.