Description
These Soft Brown Sugar Spice Cookies are perfect for anyone who loves snickerdoodles. They’re soft, buttery and perfectly spiced with cinnamon and nutmeg!
Ingredients
Scale
- Cookies
- 1/2 cup (1 stick) butter, room temperature
- 1 cup Imperial Sugar Light Brown Sugar
- 1 egg, plus 1 yolk
- 2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 2 1/4 cup all-purpose flour*
- Glaze
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 and cream together butter and sugar with a stand mixer
- Add egg yolk and beat until mixed, then add vanila
- Beat in baking soda, baking powder, salt, cinnamon, ginger and nutmeg on medium power for 30 seconds or until combined
- Turn mixer power to low and mix in flour
- Scoop tablespoon-sized balls of dough onto a parchment lined baking sheet
- Bake for 9-11 minutes or until edges are golden
- Allow cookies to cool for 3 minutes before transferring them to a wire rack. Let cool completely
- Whisk together glaze ingredients in a small bowl and transfer to ziploc bag once combined
- Cut the corner off the bag and squeeze glaze accross the cookies. Allow to set for about 20 minutes
- Enjoy or store in an airtight container for up to 3 days
Notes
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition
- Serving Size:
- Calories: 121
- Sugar: 10.1 g
- Sodium: 80.7 mg
- Fat: 4.2 g
- Carbohydrates: 19.4 g
- Protein: 1.6 g
- Cholesterol: 17.9 mg
