Autumn Spiced Sugar Cookies Recipe
Are you looking for a delicious treat to enjoy during the autumn season? Look no further than these mouth-watering autumn spiced sugar cookies.
I'm one of those people that loves finding recipes online but hates scrolling for three hundred years to find the actual recipe. So here it is!
I adapted a recipe I found online and uses grams instead of cups. Please use scales. They give more accurate quantities.
Ingredients:
- 280g of plain (all purpose) flour
- 1/2 tsp of Baking Powder
- 1/4 tsp of Salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 Mixed Spice
- 170g unsalted butter (room temperature)
- 150g Granulated Sugar
- 1 Egg
- Vanilla extract to taste
Method:
- You will need a flat baking sheet, two large bowls, a whisk, electric whisk or wooden spoon, cling film and scales
- Combine the dry ingredients in a bowl, put to one side
- In a large bowl beat the butter until soft and then add the sugar, beat until fluffy and creamy
- Beat in the egg and vanilla extract (it might go a bit weird but keep beating the egg and it'll combine with no problem)
- Add the dry ingredients to the butter and sugar mixture and make sure it's fully combined.
- If the mixture is still a little bit too sticky then add a small amount of flour
- On a flat sheet of clingfilm, tip out the mixture and then flatten slightly. Place another piece of cling film over the top and roll out until flat (but still thick).
- Chill for a couple of hours
- Preheat the oven to 180° C and prepare your flat baking sheet with a sheet of baking parchment.
- Take out the chilled biscuit dough and whilst still wrapped in the clingfilm, roll out until the thickness of a pound coin.
- Use cookie cutters to cut out shapes (put them in flour to prevent sticking)
- And place on the baking sheet with space between each one as they will expand a little
- Bake in the oven for 10-12 minutes until slightly browned on the edges
- Allow to cool slightly before transferring the biscuits to a cool tray
- When cool you can decorate or you can leave them plain
- Keep them stored in an air tight container
- For plant based alternatives replace the egg with a little oil and plant based milk and the butter with a plant based alternative.
