Sift together the flour, baking powder, salt, and spice and set aside. In the bowl of a stand mixer, cream together softened butter and sugar until light and fluffy, scraping down the bowl as needed. Beat in egg and extract. Reduce mixer to low and gradually add flour mixture.
Knead dough to remove any air pockets. Using wax paper or plastic wrap, roll dough into a log about 2" thick and freeze at least two hours (can be frozen up to 2 months).
Preheat oven to 350. Remove dough from freezer and let it warm for 10 minutes, then use a very sharp knife to slice dough into 1/4" thick rounds. Bake 10 minutes or until bottoms of cookies are golden brown. Cool on wire racks.
For optional glaze: Whisk together confectioners sugar, cream and salt until smooth. Add vanilla and food coloring if using. Use a fork to drizzle glaze over cooled cookies, sprinkle with maple or colored sugar, and let air-dry.
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