Last week's rain and cooler temperatures had me thinking about fall, and the warm, comforting flavors that go with it in my mind. In the mood to bake, I wanted something sweet and spiced, but gingerbread seemed too heavy- it wasn't that cool out. These spiced sugar cookies were a great compromise, light and crisp but with enough warmth from the cinnamon, ginger and allspice to make the transition to fall.
These are slice and bake sugar cookies, but I'm looking forward to incorporating the spices into a roll-out sugar cookie recipe for some pretty autumn leaf cut out cookies!
Cinnamon Spice Sugar Cookies
adapted from Food & Wine
What's in them:
1 1/4 c all-purpose flour
1/4 tsp baking soda
Large pinch of salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 stick (4 oz) unsalted butter, at room temperature
1/4 c granulated sugar
1/2 c (lightly packed) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 tsp cinnamon extract
1/4 c turbinado sugar
How to make them:
Sift together the flour, baking soda, salt and spices. Using an electric mixer, in a large bowl, beat the butter with the granulated sugar and the brown sugar at medium speed until fluffy. Add the egg and extracts and beat until pale. Stir in the dry ingredients just until combined. Shape the dough into an 8" log and refrigerate or freeze until firm.
Preheat the oven to 350°. Unwrap the log and slice 1/4" thick. Arrange the slices 1 inch apart on 2 large cookie sheets, sprinkle with turbinado sugar and bake for 15-17 minutes, or until golden. Transfer the cookies to a rack to cool and bake the remaining cookies. Serve the cookies when they have cooled.