Spiced Christmas Sugar Cookies
For the cookies
• 2 ¼ cups (280g) all-purpose flour
• ¼ tsp salt
• ½ tsp baking powder
• 2 tsp cinnamon powder
• 1 tsp ginger powder
• ¼ tsp ground clove
• ¼ tsp freshly grated nutmeg
• ¾ cup (170g) unsalted butter, at room temperature
• 3/4 cup (150g) sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
For the icing
1 ½ cup (180g) icing sugar
• 1 large egg white
• ½ tsp lemon juice
In a large bowl, whisk together the flour, salt, baking powder, and spices (cinnamon, ginger, clove, and nutmeg.)
In a separate bowl, use a spatula to cream the butter and sugar together. Add the egg and vanilla extract and stir to combine. Add the dry ingredients and mix until you get a rough ball of dough.
Wrap the dough in plastic film and chill for at least 1 hour.
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
Line a large baking sheet with parchment paper.
On a lightly floured working surface, roll the dough out to about ¼-inch thickness. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all the dough is used.
Carefully place cookies on baking sheet. Bake for about 12 minutes until lightly browned around the edges. Allow cookies to cool on the baking sheet for 2 minutes and transfer onto a cooling rack to cool completely.
For the icing, mix the icing sugar with the egg white and lemon juice, until you get a thick, creamy consistency. Transfer the icing into a piping bag or freezer bag to which you cut a tiny hole in the corner.
Draw decorations onto the cookies and allow them to dry for at least 2 hours before serving.
Table accessories made from 100% recycled sail
