Christmas Spice Cookie

For an extra-crispy crunch, we like to finish these spice cookies with a sprinkle of white and raw sugar.

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  • Makes: 15 servings
  • Prep: 20 mins
  • Freeze: 1 hr
  • Bake: 14 mins to 16 mins 350°F

Christmas Spice Cookie

Directions

  1. In a medium bowl stir together 1/4 teaspoon of the cinnamon, ginger, cloves, and allspice. Add dough and stir to combine. Working between sheets of parchment paper or waxed paper, roll the dough out to 1/4-inch thickness. Slide onto a cookie sheet and freeze at least 1 hour or chill at least 3 hours.
  2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a small bowl combine the white sanding sugar, raw sugar, and the remaining 1/4 teaspoon cinnamon.
  3. Peel the paper from the top of the dough. Use a 2-inch round cutter to cut circles from dough (if dough is too firm, let stand a few minutes before cutting). Arrange 1 1/2 inches apart on prepared cookie sheets. Gather scraps, roll, and chill as above. Sprinkle tops of cutouts with sugar-cinnamon mixture.
  4. Bake for 14 to 16 minutes or until golden around the edges and on the bottom. Cool on cookie sheets for 5 minutes. Remove and cool on wire racks.

Vanilla Cookie Dough Base

Directions

  1. In a very large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar and salt; beat on medium speed 3 minutes or until smooth and creamy. Add egg whites and vanilla; beat until combined. Gradually add flour, beating until combined.
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Nutrition Facts (Christmas Spice Cookie)

  • Per serving:
  • 112 kcal ,
  • 6 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 16 mg chol. ,
  • 95 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 1 g pro.
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