Cinnamon Spice Cookies
Cinnamon Spice Cookies are sweet, buttery, and perfectly spiced with cinnamon and nutmeg. Enjoy them for any occasion and you can prepare the dough a day ahead!
Ingredients
- 1 cup unsalted butter softened
- 2 whole eggs
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Instructions
- In a large mixing bowl with an electric mixer, or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, approximately 1-2 minutes.
- Beat in the eggs, vanilla and almond extracts. Set aside.
- In a medium bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon. Add the flour mixture to the wet mixture and blend together just until combined. Be sure not to over-mix.
- Place the cookie dough into a large piece of plastic wrap, covering fully and slightly flattening. Refrigerate dough for 4 hours to overnight.
- When ready to bake, preheat oven to 325 degrees F and line baking sheets with parchment paper. Lightly flour a rolling mat or clean rolling surface, roll out a quarter of the dough to ¼ inch thickness. Cut using a 2 ½ inch round cookie cutter and transfer to baking sheet, placing them 1-2 inches apart on prepared baking sheets. Alternatively, you could scoop out 1 inch cookie dough balls and use the bottom of a round drinking glass to flatten them into round cookie shapes.
- Bake for 8-10 minutes or until very lightly browned along the edges.Remove from oven and allow to cool for 5 minutes before transferring to a wire cooling rack.Continue with remaining dough.Serve plain, glazed, sprinkled, or frost as desired.
Notes
Recipe adapted from: Savory Experiments