Cardamom Spiced Sugar Cookies

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!)

“We’re free” is in reference to the end of classes. Rest assured, I am not being held captive in some cookie dungeon.
Why yes, that is a poop emoji. Only for my classiest of friends.

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 eggs
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.


cinnamon brown butter pull apart bread

Cinnamon, sugar, yeasty sweet bread and browned butter. Need I say more? This recipe is super easy to make and I had no problems mixing the dough with just a good ol’ spatula, although a stand mixer would also work wonderfully.


This gem of a recipe was found at Joy the Baker


2 cups all purpose flour

1/4 cup sugar, granulated

1 envelope active dry yeast (2 1/4 teaspoons)

1/4 cup unsalted butter

1/3 cup milk, preferably whole

1/4 cup water

2 large eggs

1 teaspoon vanilla extract

3/4 cups all purpose flour


3/4 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup butter, melted and browned

In a large bowl, whisk together the dry ingredients (2 cups flour, sugar, yeast, salt). Set aside.

Whisk the eggs and set aside.

In a small saucepan, heat milk and butter until butter has just melted. Remove from heat and add water and vanilla extract. Let mixture stand for a minute, or until it registers 115-125 F.

Pour the wet mixture into the dry mixture and stir with a spatula. Add the eggs and mix until they are well incorporated. The mixture will look a little soupy at first, but just keep mixing and it will come together soon enough. Add the remaining 3/4 cup flour and stir until well incorporated. The mixture will be quite sticky, just the way we want it.

Place the dough in a large greased bowl, cover with plastic wrap, and place in a warm space to let it rise. I like to turn my oven on low heat for a couple minutes, then crack the door slightly and stick the bowl in the oven to rise. Ideally, it should double in size in about one hour. Mine only grew about 50% larger but I had no problems with the final result. (If you manage to get the dough to double, it will make a softer bread, but don’t fret if it doesn’t quite grow that much.)

While the dough is rising, whisk together the dry ingredients (sugar, cinnamon, nutmeg) for the filling. Melt the 1/4 cup butter until browned and set aside. Grease and flour a loaf pan and set aside.

Deflate the risen dough and knead in about 2 tablespoons of flour. Let it rise for a couple minutes, then roll it out to a rectangle, roughly 12×20 inches. Brush the melted butter over the whole thing, and sprinkle with all of the cinnamon sugar mixture.

Slice the dough into six equal strips, stack the strips, and slice into six equal slice again. This should make a whole bunch of squares. Layer them into the loaf pan. Place a towel over the pan, and let it rise for another 30 minutes.

Preheat the oven to 350 F. Bake in the centre of the oven until the top is a deep gold brown, about 30-35 minutes. Remove from the oven, and let it cool for 15 minutes. It’ll be hard to wait that long since your entire kitchen will smell heavenly, so let’s say just a couple minutes to be realistic.

It is absolutely lovely enjoyed right after baking, although I’m sure it could keep in an airtight container for another 1 or 2 days. But trust me, this will never last that long, they’ll be snatched off the table in an instant.