About Christmas Spice Cookies
The holiday season is the cookie mecca, and when it comes to cookies, it’s hard to beat a classic vanilla cookie. They are the go-to base for so many other confections, and these spice cookies are no exception.
One of the biggest trademarks of the entire holiday season is all the tastes and spices that only seem to come out this time of year. It’s like an unspoken rule that these flavors can only be thoroughly enjoyed during the winter months – and, if you ask me, that’s a downright shame. A good spice combination is always welcome in my corner of the world, no matter what time of year it is.
So, what spices are in spiced cookies?
Before I lament the travesty of seasonal spices any longer, I should probably tell you what flavors are actually in these spiced cookies.
Because that’s what we’re here for, right? To capture the classic taste of Christmas that only comes out once a year?
In truth, these are spices that are fan-favorites throughout Halloween, Thanksgiving, and Christmas, but I think Christmas gets the credit because it’s the “last chance” to enjoy them before New Year’s Eve (and the rest of the year) rolls around.
To see what I mean, check out the list below.
- Cinnamon. This is one of the most go-to spices for sweet and savory dishes, and for good reason. All you need is a small dish of cinnamon and the aroma and flavor are amazing and unmistakable.
- Ginger. This spice has a warm, spicy bite, but a good dose of sugar takes away the burn and leaves a deep rich flavor.
- Cloves. Like ginger, cloves can seem hot and spicy, but sugar goes a long way in evening out the flavor. They have a sweet, warm flavor, and are very aromatic.
- Allspice. This spice is pungent and fragrant and has a taste that reminds most people of a combination of cloves, ginger, and nutmeg. Nutmeg is a very classic spice, but in this recipe, allspice fills the role it would normally play.
As you can see, if you’re looking for an easy and crowd-pleasing holiday cookie, the spices in these hit almost every mark.
Another great plus of this recipe?
As written, the cookies are very easy to decorate!
I chose to decorate these cookies with a white sugar, but you could also use red, green, blue, or any other color.
I decorated the whole cookie, but you could also use a cookie cutter or stencil on the cookies to create designs. In fact, that was my original plan for these cookies, but in the flurry of my holiday baking, I totally forgot to do it.
But, hey, there’s always next year, right?
Other easy Christmas treats
Notes & tips for these spice cookies
- This particular recipe calls for chilling (or freezing) the cookie dough before baking. I know it can be frustrating to put your baking on hold, but when it comes to cookies, chilling the dough is totally worth the impact it as on your baking. If you’re curious about the purpose (and benefits!) of doing this, check out this article: Chilling Cookie Dough: Does it Make a Difference?
- If you’re doing a lot of holiday baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
- If you follow this recipe as it’s written, it says to remove the dough from the mixing bowl and wrap it in plastic wrap. I’ve found this to be the best for chilling dough, and if you’re baking a lot of cookies, it also helps you save valuable space in your refrigerator. However, if you really don’t want to deal with the plastic wrap, you could just cover the mixing bowl and chill it that way.
More fun cookie recipes
Christmas Spice Cookies
Classic vanilla cookies with a dash of the best holiday spices. Decorate with coarse sugar for a little extra crunch and touch of sweetness!
Drop mixer speed to low and add in egg whites and vanilla extract, mixing about 30 seconds in between.
Keeping speed on low, quickly scoop in flour, adding about 1/3 to 1/2 cup at a time. Once flour has been added, continue to mix until flour first appears to be incorporated. Be careful not to overmix. Use a spatula to scrape the edges of the bowl and mix in any wayward flour.
Chill dough for 3 hours in the refrigerator or 1 hour in the freezer.
To cut cookies, prepare your work surface by dusting it with flour. Also coat your hands, cookie cutters, and rolling pin with flour, and set a bowl of flour nearby in case the dough begins to stick. Transfer chilled dough to a flat work surface and place a fresh piece of parchment paper nearby. Remove the top layer of parchment paper and lay the dough, exposed side down, on the fresh piece of parchment paper. Peel off the top-facing parchment paper and dust the exposed dough with flour. Use the rolling pin to roll out the dough to about 1/4 inch thickness, then cut the dough with your floured cookie cutters. Arranged cut cookies on prepared baking sheets, spacing cookies 2 inches apart. When you have cut all the cookies you can from a roll of dough, collect the scraps, flour your surface and tools, and roll dough out again. If dough ever becomes too soft, repeat the step of flattening it between the parchment paper and place it back in the refrigerator to chill for 20 minutes. Repeat this step until all the dough is used or cookie sheets are full.
Sprinkle course sanding sugar on top of cookies, using colors or designs of your choice.
Bake cookies for 15-20 minutes or until the very bottom edges of cookies begin to turn a golden brown color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Serve cookies immediately. Cookies can be stored in a sealed container on the counter for up to 5 days.
Recipe from Better Homes & Gardens.