Decorated Spice Cookies
Transform your holiday baking with these delightful Decorated Spice Cookies, a perfect melding of rich molasses, warm spices, and artistic flair. Featuring a fragrant blend of cinnamon, ginger, nutmeg, and cloves, these cookies deliver classic seasonal flavors wrapped in a chewy, slightly crisp texture. The dough rolls out beautifully for cutting into festive shapes, while the royal icing—easy to customize with vibrant food coloring—makes them a canvas for creative designs. Ideal for cookie swaps, gifts, or simply adding a touch of handcrafted charm to your dessert table, these spice cookies are as fun to decorate as they are to eat. With simple step-by-step directions and make-ahead storage options, they promise a stress-free baking experience for any level of baker.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams brown sugar
- 60 ml molasses
- 1 unit large egg
- 1 teaspoon vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 200 grams powdered sugar
- 15 grams meringue powder
- 60 ml water
- as desired food coloring (optional)
Instructions
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture, and mix until well combined.
In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Divide the dough in half, flatten each half into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm.
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
On a floured surface, roll out one disk of dough to about 0.5 cm (1/4 inch) thickness. Use cookie cutters to cut out shapes, re-rolling scraps as needed.
Arrange the cookies 2-3 cm apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just starting to brown.
Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To make the royal icing, whisk together the powdered sugar, meringue powder, and water in a mixing bowl until smooth and thick. Add more water a teaspoon at a time if the icing is too thick, or more powdered sugar if it's too thin.
If desired, divide the icing into smaller bowls and mix in food coloring to achieve your preferred palette.
Transfer the icing to piping bags fitted with small round tips or use a small spoon to decorate the cooled cookies as desired. Let the icing set for 1-2 hours before storing.
Store the decorated cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 17.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
