Christmas Spice Cookies! Classic vanilla cookies with a dash of the best holiday spices for Christmas. Decorate with coarse sugar for a little extra crunch and a touch of sweetness! | HomemadeHooplah.com
Using a stand mixer (or hand mixer + large bowl), cream together butter, sugar, sea salt, cinnamon, ginger, cloves, and allspice on medium high speed until fluffy, about 5-7 minutes.
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 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.
On a flat work surface, lay down a sheet of parchment paper. Transfer dough to parchment paper, then use a floured rolling pin to roll the dough into a disk about 1/2 inch thick. Cover the dough with another piece of parchment paper and smooth flat.
Chill dough for 3 hours in the refrigerator or 1 hour in the freezer.
When ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper, then set aside.
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.
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