Winter Spice Sugar Cookies

Recipe Adapted from a Previous Recipe on Cooking is My Sport

Ingredients

• For Cookies
• 6 egg yolks
• 4 eggs
• 2 cups unsalted butter, softened
• 2 1/8 cups white sugar
• 7 cups all purpose flour
• 1 tablespoon baking power
• 1/2 teaspoon salt
• 1 1/2 tablespoons of ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon vanilla extract

For Icing

• 4 cups confectioner’s sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• About 2 tablespoons light corn syrup
• 1 tablespoon hot water, or more as needed
• Sprinkles, optional

Directions

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs yolks, then the whole eggs, one at a time and mixing well after each. Add the extracts, mixing just until combined.

Combine flour, baking powder, spices and salt in a medium sized bowl; stir into the butter-sugar mixture in about 1 cup increments. Cover dough and chill for at least one hour. I usually let this dough sit overnight for best results.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets. Refrigerate the cut out cookies on the baking sheets for about 10 minutes.

Bake for 8 to 10 minutes in the preheated oven. (My ‘magic’ number is 8 minutes, 35 seconds.) Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

For Icing

Mix together the confectioners’ sugar, oil, vanilla and corn syrup until smooth. Gradually add enough hot water to achieve a spreadable consistency, but keep it thick enough so that it sticks on the spoon. Spread icing over tops of cookies, then decorate with sprinkles.

Allow cookies to remain uncovered on wire racks until icing it completely set and dried.