Makes about 3 dozen cookies, depending on the size of the cutter
These lightly spiced brown sugar cookies are just the thing for your Pinterest-worthy Halloween (or Thanksgiving!) party. Easy to make, easy to glaze, and even easier to enjoy, they’ll look perfect on a platter alongside warm mulled cider (or tucked into your lunchbox the next day!).
Ingredients
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Icing
- 2 cups confectioners’ sugar
- 1/2 teaspoon cinnamon
- Pinch kosher salt
- 3 tablespoons whole milk, plus more as needed
- 1 tablespoon honey or light corn syrup
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Combine the butter and sugar in the bowl of a mixer fitted with the paddle attachment. Beat on medium speed, scraping the sides as needed, until light and fluffy, about 3 minutes. Add the egg and vanilla, and beat until well-combined. Add the flour and beat just until combined.
- On a floured surface, roll the dough to about 1/4-inch thick and cut out using any cookie cutter. Transfer to the prepared baking sheet and bake until firm and just beginning to brown around the edges, about 8 minutes. Transfer to a cooling rack and cool completely.
- Meanwhile, for the icing: in a medium bowl, stir together the confectioners’ sugar, cinnamon, and salt. Add the milk and stir until the mixture is smooth and the texture of honey. Add more milk 1 teaspoon at a time to thin, if needed.
- Holding the cookie by the edges, dip the face of each cookie into the icing. Let excess icing fall back into the bowl, then set on a cooling rack to settle. Use a toothpick to pop any bubbles, if you’d like. Stir the icing every few cookies to keep a crust from forming on top.
- Let the cookies rest for at least 4 hours, ideally overnight, until the icing is firm.
