Sugar and Spice Cut Out Cookies
These Sugar and Spice Cut Out Cookies are a nostalgic favorite, bringing the warm aroma of cinnamon, nutmeg, allspice, and cloves into your kitchen. The secret to their tender texture is the combination of shortening and butter, which creates a soft dough that holds its shape beautifully. Ideal for festive occasions, these cookies are sturdy enough to handle intricate cut-out shapes and generous layers of royal icing. They make perfect gifts, party favors, or a sweet treat to share with family during the holidays. With a balanced spice profile that isn't overwhelming, they offer a comforting, aromatic bite that pairs wonderfully with a cup of hot cocoa or coffee.
Description
These Sugar and Spice Cut Out Cookies are a nostalgic favorite, bringing the warm aroma of cinnamon, nutmeg, allspice, and cloves into your kitchen. The secret to their tender texture is the combination of shortening and butter, which creates a soft dough that holds its shape beautifully. Ideal for festive occasions, these cookies are sturdy enough to handle intricate cut-out shapes and generous layers of royal icing. They make perfect gifts, party favors, or a sweet treat to share with family during the holidays. With a balanced spice profile that isn't overwhelming, they offer a comforting, aromatic bite that pairs wonderfully with a cup of hot cocoa or coffee.
Ingredients
- 5 All Purpose Flour
- 3.75 Granulated Sugar
- 2 Baking Powder
- 2.25 Salt
- 1.5 Shortening
- 2 Butter (salted)
- 4 Basic Cookie Mix (from above)
- 1 Cinnamon
- 1 Nutmeg
- 0.5 Allspice
- 0.5 Ground Cloves
- 1 White Vinegar
- 1 Egg (beaten)
Directions
- 1 In a large bowl, mix the flour, sugar, salt, and baking powder together until well blended.
- 2
Add the shortening and butter. Use your hands or a pastry blender to work the fats into the dry ingredients until the mixture resembles coarse cornmeal.- 3
Store this basic mix in an airtight container in the refrigerator until ready to use.- 4
To make the cookies, take 4 cups of the basic mix from the refrigerator and let it come to room temperature.- 5
In a separate bowl, combine the room-temperature mix with cinnamon, nutmeg, allspice, cloves, white vinegar, and the beaten egg. Blend thoroughly until a soft dough forms.- 6
If the dough is too soft to roll, shape it on wax paper into an oval, wrap tightly in plastic, and chill for one hour. If chilled longer, let it sit out for 30 minutes before rolling.- 7
Roll half of the dough at a time on a floured surface to about 1/8 inch thickness.- 8
Cut into desired shapes using cookie cutters and transfer to greased baking sheets.- 9
Bake at 375°F (190°C) for about 6 minutes. Do not let them brown.- 10
Cool on the baking sheet for one minute, then remove to a wire rack to cool completely.- 11
Store in an airtight container.NoteDo not use unbleached, cake, or self-rising flour for this recipe.
If you choose to use margarine instead of shortening/butter, do not use whipped or soft types.
If using butter, use regular salted butter only.
Have all ingredients at room temperature before mixing for best results.
These cookies are perfect for decorating with frosting, candies, sprinkles, etc.
The basic mix keeps for a long time in the refrigerator, allowing you to make cookies in batches.
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