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Cut-Out Spice Cookies (with glaze)

(recipe, Katie Hickey)


I got this recipe from Sara Moulton originally and thought it was lost forever until mom found it written in her spiral cookbook. They are the perfect fall cookies.


  1. 4 cups flour
  2. 1½ tsp. ground cinnamon
  3. 1 tsp. ground ginger
  4. ½ tsp. ground nutmeg
  5. ½ tsp. salt
  6. ¼ tsp. ground allspice
  7. ¼ tsp. group cloves
  8. 1½ cups butter, softened
  9. 1 cup sugar
  10. 1 large egg
  11. 1 tsp. vanilla extract


  1. In a large bowl, mix flour, cinnamon, ginger, nutmeg, salt, allspice, and cloves until blended. In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
  2. Best in egg and vanilla. Reduce mixer speed to low and add flour mixture gradually, until blended. Divide dough into theirds. Shape each into a ball and flatten to a 1" thick round. Wrap in plastic wrap and refrigerate one hour or until firm enough to roll.
  3. Heat oven to 375 degrees. Have cookies sheets ready. On a floured surface, roll ⅓ of the dough at a time (keep remainder refrigerated) to ¼" thickness. Cut dough into desired shapes with cookie cutters. Place 1" apart on ungreased cookie sheets.
  4. Bake about 12 minutes or until cookies are golden or undersides and edges are just starting to turn brown. Cool completely on the cookie sheet set on a wire rack.
  5. Make glaze of vanilla extract, confectioners sugar and milk. Coat with glaze and sprinkle with fall-colored sugars.