Be the envy of the holiday party with this recipe for spiced sugar cookies from Exmark Ambassador Greg Mrvich. Get your ingredients ready and get baking.
Ingredients
1¾ cups 1¾ all-purpose flour
½ teaspoon ½ salt
½ teaspoon ½ baking powder
1 ½ teaspoons 1 ½ ground ginger
½ teaspoon ½ pumpkin pie spice
½ cup ½ unsalted butter
½ cup ½ + 1 tablespoon granulated sugar
1 large 1 egg
1 teaspoon 1 vanilla extract
Directions
- Combine the flour, salt, baking powder, ground ginger and pumpkin pie spice. Whisk until incorporated, and set aside. In another bowl, cream together the butter and sugar until well combined. Next, add in the eggs and vanilla extract.
- Gradually add in the flour mixture, switching to silicone spatula. The mixture will be thick and sticky. Scoop the cookie dough onto a piece of plastic wrap, covering it well. Shape the dough into a small disk and chill for at least two hours in the refrigerator.
- Preheat oven to 350ºF and line your baking sheet with parchment paper. Allow chilled dough to soften a bit for about 10 minutes at room temperature.
- Dust your work surface with flour and roll dough a about ¼” thickness. Using cookie cutters, cut the dough as you like.
- Place the freshly cut cookies onto the parchment-lined baking sheet and bake the cookies for 11-13 minutes, or until the edges are a light golden brown. Let the cookies cool for several minutes on the tray, then transfer them to a wire rack and let them cool completely before icing.
