Sugar and Spice Cookies

I’m going to let you in on a little secret: cute cookies aren’t just for kids. They’re for adults too!

I’m going to let you in on another little secret: I don’t really consider myself an “adult”.

Maybe its because I got a way to excite Joy The Baker’s recent post.

Maybe its because the other day at work I was feeling really silly and belted out the “HEAD, SHOULDERS, knees and toes, knees and toes!” song.

Or maybe it’s because I’m in life limbo- still living at home, still going to university, and not quite yet out “in the real world”. But I try to make the most of limbo by traveling & other activities.

Anyway. Back to the cute cookies. 

This recipe is another family classic. A neighbor gave it to my mom way back in the day when I was much shorter than I am now (for those of you who know me, I can see how that’s hard to believe).

A little extra spice adds a little extra special.

Un-frosted, these cookies are perfect. They are beautifully beige in color.

I’ve included the frosting instructions to make them extra fun for Easter. But let’s be honest: frosting = fussy.

So if you’ve got kids, I suggest you plop some frosting bowls on the table and let them do the fine-motor work. Give them some marshmallows for bunny tails and assorted sprinkles. It’ll save you some kitchen stress and fuss.

Worried about the mess? If your kids are young enough they might actually like doing the dishes. I know I did. A long time ago. Back in those “short” days.

If you’re veto-ing the frosting but still want a little sparkle, toss on some sprinkles before popping the cookies in the oven.

Finally, a little tip on chilling the dough: it’s actually easier to roll it and cut out shapes when it’s not rock-hard cold. Separating the dough into two dough balls before chilling is handy. Alternatively, roll & cut the dough right away, and chill the cut-outs after you’ve placed them on the baking sheets (before baking in the oven.)

Sugar and Spice Cookies

Prep Time: 15 min (dough) + 30 min (chill) + 30 min (rolling and cutting)

Cook Time: 10-15 min

Total Time: 1 hour 30 min

Yield: 30-50 cookies

{The Cookies}


  • ½ cup butter softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • ½ tsp vanilla
  • 1 and ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch ground cloves


  1. In a mixing bowl, beat butter and sugar until smooth. Beat in egg and vanilla.
  2. In a separate mixing bowl, stir together flour, baking powder, cinnamon, and nutmeg. Gradually stir into batter until blended.
  3. Gather dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 30 min or up to 3 days.
  4. Preheat oven to 350. Line cookie sheets with parchment paper.
  5. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into desired shapes. Transfer to cookie sheet. Chill the dough again for about 10 minutes or until firm.
  6. Bake at 350 for 10-15 minutes or until edges begin to brown. Remove to wire racks immediately and let cool.
  7. Cookies can be stored in an airtight container for 2 weeks.

{The Icing}


  • 2 and ¾ cup icing sugar
  • 2 egg whites
  • food colouring


  1. Place mixing bowl and beaters in the freezer to get very cold, and egg whites on the counter until they are room temperature.
  2. Begin by beating egg whites on low speed, and slowly adding the icing sugar. If your tools are very cold and egg whites at room temperature, the icing will come together very quickly.
  3. When soft peaks begin to form, stop beating, and separate the icing into bowls depending on how many colors you want to make.
  4. Drop food coloring in a couple drops at a time and mix with a knife.
  5. Note: the icing hardens quickly, so when not in use, cover it with a damp paper towel and refrigerate. Make sure cookies are completely cool before decorating.

So go on, lick the bowl…

What’s your favorite “kid food” treat?

Leave a Comment

Your email address will not be published.