These easy and versatile cookies are guaranteed to please! Super adaptable by swapping the spice, extract, inclusions and coating sugar – go crazy and make them your own! Scroll to the bottom to see some of our favorite variations.
Basic Dough:
• 1½ cups (7 oz) all-purpose flour
• Spice of Choice
• ½ cup (3.5 oz) granulated sugar
• 2 TBS (1 oz) packed light brown sugar
• 12 TBS (6oz) good quality salted butter cut into 1” cubes
• Extract of Choice
• 1 large egg yolk
• Inclusion(s) of Choice
Coating:
• 1/3 cup (2.5 oz) Sugar of Choice
• 1 egg, beaten
• Optional Topping
In a medium bowl whisk together the flour and Spice. Set aside.
In the bowl of a food processor, combine both sugars, butter, Extract, and yolk (can also be made in a stand mixer, but be sure butter is softened). Process until smooth and creamy, about 30 seconds. Scrape down sides of work bowl, add flour mixture, and Inclusion(s) and pulse until dough forms.
Turn out dough onto parchment paper and roll into 12-inch log. Wrap tightly and refrigerate until firm, at least 2 hours or up to 3 days. (Dough can be frozen for up to 1 month. Move to refrigerator one day before baking.)
When ready to bake, line baking sheet with parchment. Remove dough from refrigerator and unwrap. Brush all over with beaten egg and roll in Coating Sugar, pressing lightly as you roll to adhere sugar to dough. Slice log into chubby 1/4-inch thick rounds and place 1 inch apart on prepared baking sheets. Sprinkle cookies with Topping if using. Place baking sheet in freezer while oven preheats.
Heat oven to 350 degrees. Bake one sheet at a time, until edges are just golden, about 15 minutes, rotating sheet halfway through baking. Let cool 10 minutes on sheets, then transfer to wire rack and cool completely.
Cookies can be stored in an airtight container at room temperature for up to 1 week.
Makes about 30 cookies
Some of Our Favorite Variations
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Chai Spice |
Chocolate Studded |
Spiced Almond |
Citrus |
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½ tsp Cardamom Extract |
1 tsp Vanilla Extract |
½ tsp Almond Extract |
½ tsp Lemon Extract |
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1 ½ tsp Apple Pie Spice |
¼ to ½ tsp Cayenne or other Chile Powder |
2 tsp Speculaas |
1 TBS grated citrus peel of choice |
|
2 oz Diced Crystallized Ginger |
1 oz cacao nibs and 2 oz semi-sweet chocolate, both finely chopped |
2 oz toasted slivered almonds, finely chopped |
2 oz diced candied citrus peel of choice |
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Chai Spice Sugar |
Mexican Mocha Sugar |
Smoked Bourbon Sugar |
Sunbeam Sugar |
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Cyprus Flake Salt |
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