Spiced Sugar Cookies

Michele Pesula Kuegler

Chewy and full of baking spices. Basically, yum!

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Course Dessert

Servings 30

Ingredients

  

• Cookie dough
• 1/2 cup butter softened
• 1 cup brown sugar
• 2 eggs
• 1/2 cup plain yogurt
• 1 teaspoon vanilla
• 1-1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2-1/2 cups flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• Glaze
• 1 cup powdered sugar
• 1/4 teaspoon vanilla
• 1-1/2 tablespoon milk
• 1/2 teaspoon cinnamon

Instructions

 

• Make the cookies
• Preheat oven to 350.
• Combine butter and sugar in bowl of stand mixer.
• Beat for 2 minutes on low speed using paddle attachment.
• Add eggs, one at a time, mixing until fully incorporated.
• Add yogurt and vanilla, mixing until incorporated.
• Add baking powder, soda, salt, flour, cinnamon, and nutmeg. Mix on low.
• Form dough into a ball the size of a walnut. Place on cookie sheet, leaving 2 inches between cookies.
• Flatten balls of dough slightly.
• Bake for 12 minutes.
• Cool completely.
• Make the glaze
• Combine powdered sugar, vanilla, milk, and cinnamon; mix well.
• Add more milk, half a teaspoon at a time, if needed.
• Using a spoon, pour a small amount of glaze on a cookie, and spread with back of spoon.
• Glaze will set in 5 minutes.

Notes

This recipe can be made vegan.

Replace butter with dairy-free margarine.

Replace yogurt with dairy-free yogurt. I used coconut milk yogurt.

Keyword spice cookies

As I mentioned last month, my daughter is vegan. Although I’ve been vegetarian a number of times in my life, I’ve never been vegan. As someone who enjoys working with food and learning new things, this has been a good experience for me.

It’s amazing what you learn when you look at food preparation through a different lens. As she prepared to return to college in late August, I looked for a few snacks to send with her. To my surprise, it’s even harder to find vegan crackers than I would have imagined.

She came home from college over Columbus Day weekend, and we celebrated a mini-Thanksgiving, as she goes to school in Canada. Being vegan, turkey wasn’t the request; lasagna was. I’m familiar with vegan cheese, so that was easy. What was harder than expected? Finding vegan bread and margarine.

I figured most margarine would be dairy-free. Au contraire! After a bit of searching in the dairy case, I found vegan butter. Searching at the bakery for some Italian bread took a while as well. As someone who makes bread, this surprised me. Most of the French or Italian loves I make are dairy-free; not so much at the grocery store bakery. Oh well, you learn something every day.

Now, on to these cookies, which I made as part of a care package for my daughter. I’ve written the recipe as a “regular” batch of cookies, as it seems that most of my audience eats in that style. However, in the notes I have listed the changes I made to convert this recipe to vegan. It’s pretty darn simple, and maybe even obvious, but I wanted to share.

If you want to make these cookies more festive, just add some pretty sprinkles right after the glaze.