McCormick® Spiced Holiday Sugar Cookies

McCormick® Spiced Holiday Sugar Cookies

10

"A twist on traditional sugar cookies, this recipe offers a pinch of cinnamon and nutmeg for holiday inspired flavor that kids and adults alike will enjoy!"
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Ingredients

2 h 30 m servings 177 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
  2. Preheat oven to 375 degrees 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 Icing, mix all ingredients except food colors. (Stir in additional milk as needed to thin icing or more confectioners' sugar to thicken, if needed.) Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
  5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) Add decorative details to cookies as follows: Spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, colored sugar may be sprinkled onto freshly iced cookies.

Footnotes

  • *Test Kitchen Tip: Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

Just made these and they came out really good. You definitely will need more flour as the dough was sticky at first. Our cutouts kept their shape well and these tasted a little better than plain...

Most helpful critical review

Not enough flour! I got cookie blobs - not nice cookies like in the picture. Good taste, but add 3c of flour instead of 2 1/3c to make it work.

Just made these and they came out really good. You definitely will need more flour as the dough was sticky at first. Our cutouts kept their shape well and these tasted a little better than plain...

Not enough flour! I got cookie blobs - not nice cookies like in the picture. Good taste, but add 3c of flour instead of 2 1/3c to make it work.

I tried this recipe because it's like a cross between gingerbread cookies and sugar cookies. We frosted them with a vanilla buttercream frosting, we really liked the flavor and texture of these ...

Agree--need more flour! One batch came out all blobby, like our cookie men ate way too many cookies!

I made these over the weekend, as is. I didn't change anything and I thought they turned out great! Cooking time for my oven was at 350 for 9 minutes. You don't want them too brown, they'll t...

I did not care for this recipe.

Surprisingly bland given the spices, with a dry texture. I can't imagine what they would taste like with more flour.

Turns into cookie blobs. Can't taste the spice very much. Just a blah, flat cookie.

I followed the directions exactly and I added all the required spices, but they still tasted like dry toast. I wouldn't roll them out to the stated 1/8 inch. I will go back to sugar cookies.