Chewy Spiced Sugar Cookies

by Michele Pesula Kuegler | December 2nd, 2019 | Desserts, Recipes
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Chewy and full of baking spices. Basically, yum!

Spiced Sugar Cookies

Chewy and full of baking spices. Basically, yum!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Keyword: spice cookies
Servings: 30
Author: Michele Pesula Kuegler

Ingredients

  • Cookie dough
  • 1/2 cup butter softened
  • 1 cup brown sugar
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • Glaze
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1-1/2 tablespoon milk
  • 1/2 teaspoon cinnamon

Instructions

  • Make the cookies
  • Preheat oven to 350.
  • Combine butter and sugar in bowl of stand mixer.
  • Beat for 2 minutes on low speed using paddle attachment.
  • Add yogurt and vanilla, mixing until incorporated.
  • Add baking powder, soda, salt, flour, cinnamon, and nutmeg. Mix on low.
  • Form dough into a ball the size of a walnut. Place on cookie sheet, leaving 2 inches between cookies.
  • Flatten balls of dough slightly.
  • Bake for 12 minutes.
  • Cool completely.
  • Make the glaze
  • Combine powdered sugar, vanilla, milk, and cinnamon; mix well.
  • Add more milk, half a teaspoon at a time, if needed.
  • Using a spoon, pour a small amount of glaze on a cookie, and spread with back of spoon.
  • Glaze will set in 5 minutes.

Notes

This recipe can be made vegan.

Replace butter with dairy-free margarine.

Replace yogurt with dairy-free yogurt. I used coconut milk yogurt.

As I mentioned last month, my daughter is vegan. Although I’ve been vegetarian a number of times in my life, I’ve never been vegan. As someone who enjoys working with food and learning new things, this has been a good experience for me.

It’s amazing what you learn when you look at food preparation through a different lens. As she prepared to return to college in late August, I looked for a few snacks to send with her. To my surprise, it’s even harder to find vegan crackers than I would have imagined.

She came home from college over Columbus Day weekend, and we celebrated a mini-Thanksgiving, as she goes to school in Canada. Being vegan, turkey wasn’t the request; lasagna was. I’m familiar with vegan cheese, so that was easy. What was harder than expected? Finding vegan bread and margarine.

I figured most margarine would be dairy-free. Au contraire! After a bit of searching in the dairy case, I found vegan butter. Searching at the bakery for some Italian bread took a while as well. As someone who makes bread, this surprised me. Most of the French or Italian loves I make are dairy-free; not so much at the grocery store bakery. Oh well, you learn something every day.

Now, on to these cookies, which I made as part of a care package for my daughter. I’ve written the recipe as a “regular” batch of cookies, as it seems that most of my audience eats in that style. However, in the notes I have listed the changes I made to convert this recipe to vegan. It’s pretty darn simple, and maybe even obvious, but I wanted to share.

If you want to make these cookies more festive, just add some pretty sprinkles right after the glaze.

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