Sugar & Spice Cookies Makes about 24 cookies

Prep time: 10 min

Bake time: 12-13 min

⦁    1.5 cups all-purpose flour
⦁    1/2 tsp baking soda
⦁    1/2 tsp fine salt
⦁    1 stick unsalted butter, softened to room temperature
⦁    2/3 cup (130g) granulated sugar
⦁    2 tsp fresh grated ginger (or 1 tsp ground)
⦁    1.5 tsp cinnamon
⦁    1 tsp allspice
⦁    Zest of 1/2 orange
⦁    1 large egg
⦁    1 teaspoon vanilla extract
1. Preheat oven to 350°F. Line 1 large or 2 smaller baking sheets with parchment paper. Set aside.
2. In a medium bowl, mix together 1.5 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a larger bowl, use a hand mixer to beat butter and granulated sugar at medium-low speed until the mixture is whipped and fluffy (you can also do this by hand with a whisk but it'll take a little longer).
4. Beat in egg and vanilla extract just until combined.
5. Add 1/2 of the flour mixture, beat the mixture together. Add the rest and beat just until combined. Do not overmix.
6. Using a spoon, scoop out as much mixture as you like for 1 cookie, then place it on the parchment-lined backing tray (you may need to add some flour to the mix if it's too sticky) Space cookies 2-inches apart.
7. Bake for 12-13 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them).
8. Allow cookies to cool on baking sheet for 5-10 minutes or transfer to a wire rack or dish to cool completely. They will be quite soft (and hot!) so handle them carefully!
9. Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.

⦁ When it comes to shape, these aren't "cut out" cookies so much as they are "dump a spoonful on a tray and that's your shape" cookies. If you want to decorate them, let them cool a little first. Then have fun creating an abstract Christmas cookie!
⦁ If you DO want cut out cookies, add more flour at the end of step 5 (start with 1/4 cup increasing as needed) until the dough is no longer sticky and has "firmed up" enough to roll out. I recommend chilling it before rolling out. Form it into a ball, wrap it in plastic, then pop it in the fridge for 15 minutes.
⦁ With 2/3 cup sugar, these cookies aren't super sweet. You can up the sugar to 1/2 cup if you prefer a sweeter sugar cookie.
black and white graphic simple icon drawing of a bubbling cauldron with sparkles, spoon, and herbs floating around it. An illustration with a magical vibe