Sugar and Spice Cookies

 Sugar cookies seem to be a fairly standard treat at Christmas, and this one, with just the hint of cinnamon, nutmeg, and cloves, is just perfect for Christmas.  As with many of my favourite Christmas recipes, I have adapted this one to be gluten-free and include a link for a gluten-free flour blend.  If you are not on a gluten-free diet, simply use regular flour.  

If you have been following my blog for a while or have been a regular at our annual Christmas Open House, you will know that I have made "ninjabreadmen" for a few years.  As my husband is a karate instructor, it seemed very fitting.  What I did notice, however, is that with the gluten-free version, the cookie was not as hard and many of the ninjabreadmen lost their limbs before they were eaten (this is serious, people!).  This year it was time to try something new and I have returned to this tried and true recipe from the Canadian Living Christmas book.

 In bowl, beat together 1/2 cup butter (softened) and 1 cup packed brown sugar until smooth;

 Beat in one egg and 1/2 tsp. pure vanilla

 Stir together 1 3/4 cups flour (g.f. * or regular), 1 tsp. baking powder (gf or reg.), 1 tsp. cinnamon,  1/4 tsp. nutmeg, and a pinch of cloves.  If you are using gluten-free flour, be sure to include xanthan gum.  Your mix may already have it; if not, use 1/2 tsp.

 Gradually stir into batter until blended

 

Gather dough into a ball; wrap and refrigerate for at least 1 hour or for up to 3 days

 

On lightly floured surface, roll out dough to 1/8-inch (3mm) thickness

 

Cut into 2-inch (5 cm) round cookies or desired shapes.  Transfer to parchment paper-lined baking sheets.

I like to use miniature cookie cutters. It offers people a little taste when there are already so many things to eat.  Also, it means that children can eat lots of little ones.  It is always fun to see the little ones walk around the table, laden with treats and goodies, looking for something familiar, and finally stopping by the tray of sugar cookies.  

 Bake in 350 degree oven for 10-12 minutes or until edges begin to brown.  Remove to racks immediately and let cool.

 I took this photo to show how forgiving the dough is.  This is after rolling all of the scraps together.

 Makes about 50 cookies

 This is a great time to gather your friends and/or family to help with the decorating.  I like to use Royal Icing, which hardens very quickly, so it is essential that I have a team following me with the much loved smarties or other candy.  On this particular day, we had our niece Sophie helping us.

 Putting all of the cookies on trays can help with mess and clean up as well as keeping everyone on their own tray.

 

 Many hands make light work!

 

 This is a fun tradition to start and/or continue.  We began doing this with our daughter when she was under two.  This year when I considered leaving out sugar cookies, she was the first one to remind me that it was a tradition and we needed to make them.  I think this is great!

 Cookies can be stored in airtight containers for up to 2 weeks

 Ingredients

1/2 cup butter, softened

1 cup packed brown sugar

1 egg

1/2 tsp. pure vanilla

1 - 3/4 cups flour (gluten-free flour blend or regular)

1 tsp. baking powder (gluten-free or regular)

1 tsp. cinnamon

1/4 tsp. nutmeg

Pinch ground cloves

Method 

•  In bowl, beat together 1/2 cup butter (softened) and 1 cup packed brown sugar until smooth;  Beat in one egg and 1/2 tsp. pure vanilla. 
•   Stir together 1 3/4 cups flour (g.f. * or regular), 1 tsp. baking powder (gf or reg.), 1 tsp. cinnamon,  1/4 tsp. nutmeg, and a pinch of cloves. Gradually stir into batter until blended.
•  Gather dough into a ball; wrap and refrigerate for at least 1 hour or for up to 3 days.
• On lightly floured surface, roll out dough to 1/8-inch (3mm) thickness.  Cut into 2-inch (5 cm) round cookies or desired shapes.  Transfer to parchment paper-lined baking sheets.
• Bake in 350 degree oven for 10-12 minutes or until edges begin to brown.  Remove to racks immediately and let cool.