Autumn Spice Decorated Sugar Cookies
Fall flavours featuring pumpkin spice and gingerbread.
Ingredients
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 2 teaspoons cinnamon
- ½ teaspoon cardamom
- 1 cup butter softened
- 1 ¾ cups sugar
- ¼ cup fancy molasses
- 1 teaspoon vanilla
- 2 eggs
Instructions
- In a medium bowl combine the flour, salt, baking soda, and the spices. Stir to combine.
- In the bowl of the stand mixer, with the paddle attachment, cream the butter and sugar until light.
- Add the molasses, mix.
- Add the vanilla, mix.
- One at a time, add the eggs. Beat after each addition.
- Mix in the dry ingredients, until they just come together. If they are too dry, add a little milk. If they seem to wet, add more flour.
- Separate into two discs, cover with cling-film, and place in the refrigerator to chill for a few hours or over night.
- Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out and cut with cookie cutters.
- Contiue to put the dough back together, roll, and cut, until all of the dough is used up.
- Place the cut out dough, onto lined cookie sheets. Place in the freezer for 30 mins.
- Preheat your oven to 350 ℉ (175 ℃).
- Bake the cookies for 9-12 mins.
- Allow the cookies to cool. Then decorate!