Sugar and Spice and Everything Nice... Sugar Cookies and Spice Doodles

Sugar and spice and everything nice...that's what little girls are made of.  That is also what my sugar cookies are made of, and since it is nearly Christmas, I thought it was time to dig out my sugar cookie recipe.

 Afterall you have to have some cute little frosted cookies with nonpareils somewhere in your Christmas cookie selection.  I have been making these frosted sugar cookies since highschool, and they have always been a hit with whoever was lucky enough to recieve them from me.  My Grandma always had a vanilla based cookie with vanilla almond buttercream frosting and I am the same way.  I followed her recipe to the letter up until last year when I decided to revamp it using some coconut products in place of the corn oil and milk.  They did not lose their deliciousness in the process even with the recipe changes. 

As I was making them this weekend, I felt like a little girl again frosting the cute little pink cookies and sprinkling on the nonpareils!  Their appearance makes you happy, but their flavor and texture as you bite into them will create a party in your mouth.  

As long as I was making one type of sugar cookie, I thought I might as well bust out a batch of another as well.  Since my boyfriend Dave is a big fan of snickerdoodles, and since this sugar cookie base is what I use to make my snickerdoodles those ended up being made as well! 

However this time I wanted to tweak the recipe slightly and make them even tastier.  So I created "spicedoodles"!  I added cardamom and nutmeg to the cinnamon in the coating, and the result was pure deliciousness!  They smelled like cinnamon toast crunch when they were baking, and as soon as they were just cool enough to sample I had to have one!  I immediately decided that I like these better than regular snickerdoodles.  They have far more flavor due to the additional spices!  Definately an easy cookie to make, so you must try them even if you only have a little patience...you will be rewarded when you bite into one! 

Both cookie recipes are included below if you would like to expirience them first hand...which I strongly reccomend!

makes about 4 dozen+

1 cup coconut oil

1 cup powdered sugar

1 Tbsp pure vanilla extract

seeds of one vanilla bean

1/4 tsp sea salt

1 stick of organic butter

3-4 cups powdered sugar

beet based red food coloring

nonpareils or sprinkles for decorating

In a large bowl, beat together butter, coconut oil, vanilla sugar, and powdered sugar until fluffy, creamy, and well blended. Add vanilla, vanilla seeds, and eggs, and beat until incorporated. Add sea salt, soda, cream of tartar, and beat until blended. Beat in flour until well blended, and cover dough. Chill until very cold, a few hours in the fridge. When ready to bake, line baking sheets with parchment, and preheat oven to 350 degrees with the rack set on the middle position. In a small bowl, place 1/4 cup granulated sugar. Roll dough into 1 1/2 inch balls, and roll in sugar. Place on baking sheet at least 2 inched apart, and flatten slightly with the bottom of a glass (but not too much). Bake for 6-8 minutes, until set and just barely starting to brown at the edges. Let cool on the pan a few minutes, then remove to a parchment lined wire rack.  Let cool completely.  To make frosting, whip butter and coconut milk with vanilla and almond extracts until fluffy.  Slowly beat in powdered sugar until well combined, and spreadable consistency, adding more if needed.  Beat in food coloring, then spread frosting on cooled cookies and top with nonpareils!

makes about 4 dozen+

2 sticks organic butter

1 cup coconut oil

1 cup granulated vanilla sugar (or granulated sugar if unavailable)

1 cup powdered sugar

1 Tbsp pure vanilla extract

1/4 tsp sea salt

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp nutmeg

In a large bowl, beat together butter, coconut oil, vanilla sugar, and powdered sugar until fluffy, creamy, and well blended. Add vanilla and eggs, and beat until incorporated. Add sea salt, soda, cream of tartar, and beat until blended. Beat in flour until well blended, and cover dough. Chill until very cold, a few hours in the fridge. When ready to bake, line baking sheets with parchment, and preheat oven to 350 degrees with the rack set on the middle position. In a small bowl, whisk together 1 Tbsp cinnamon, 1 tsp cardamom, 1/2 tsp nutmeg, and 1/4 cup granulated sugar. Roll dough into 1 1/2 inch balls, and roll in spiced sugar. Place on baking sheet at least 2 inched apart, and flatten slightly with the bottom of a glass (but not too much). Bake for 6-8 minutes, until set and just barely starting to brown at the edges. Let cool on the pan a few minutes, then remove to a parchment lined wire rack.