There are some foods that in and of themselves pretty much sum up why I got into cooking/baking. Sugar cookies are one of them.

I’m being completely honest when I admit that one of the main reasons I learned how to bake, was entirely selfish.

I wanted to learn how to bake the kinds of sugar cookies that I like, so that I could have them whenever I wanted.

It took me a couple of years, and a few different tries, but I eventually found and learned how to make the sugar cookies of my dreams.

A thick, iced, soft bakery-style sugar cookie that to this day for me, is bliss, personified.

I shared the recipe for that sugar cookie several years ago on the blog, and to this day it’s still (rightfully so) one of my most popular posts.

Last year for the 12 Days of Christmas, I made a holiday modification to my favorite, tried and true chocolate chip cookie recipe by adding a number of ‘festive’ spices to the dry ingredients. It was an experiment that had really great results.

For this year’s series, I decided to see what would happen if I did something similar to my sugar cookies.

Long story short, I loved it. This is yet more proof for working theory of mine that there’s nothing a little holiday spirit/spice can’t improve. The dough for these cookie is very pliable and easy to work with once chilled, and such, these cookies are perfect for a cookie decorating party or get-together. They’re sturdy enough to hold up to shipping/travel.

And, of course, they taste fantastic.

Only 3 more days left of the 12 Days of Christmas; stay tuned…

Day 1: Cranberry Sourdough Muffin Tops

Day 2: Pesto Chicken Rolls

Day 3: Pfeffernüsse Spice Cookies

Day 4: Chunky Cranberry Apple Sauce

Day 5: Mini Iced Gingerbread Cakes

Day 6: Spiced Spritz Butter Cookies

Day 7: Pecan Shortbread Linzer Cookies

Day 8: Gingerbread Scones

Day 9: Winter Spice Sugar Cookies


Winter Spice Sugar Cookies

Recipe Adapted from a Previous Recipe on Cooking is My Sport


  • 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


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.

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