This is a slightly modified basic sugar cookie recipe. The slice-and-bake instructions here are handy for turning out a lot of cookies quickly, or you can store the log of dough in the freezer for up to two months and slice off just a few cookies at a time as needed.
This dough can also be rolled out and cut with cookie cutters for shaped cookies.
Sift together the flour, baking powder, salt, and spices. 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 vanilla. 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 from freezer and let dough 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.
While cookies are cooling, make the 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 and let air-dry.
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