Hands-On Time
20 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 40 cookies
Levi Brown

How to Make It

Step 1

Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, cinnamon, nutmeg, and ginger; set aside.

Step 2

Using an electric mixer, beat the butter and granulated sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla and salt.

Step 3

Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.

Step 4

Heat oven to 350° F. On a floured surface, roll the dough ¼ inch thick. Using lightly floured 2- to 3-inch cookie cutters, cut the dough into shapes, flouring the cutters and rerolling the scraps as necessary. Place the cookies 1 inch apart on the prepared baking sheets. Sprinkle with decorating sugar, if using.

Step 5

Bake, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Ratings & Reviews

/5
Reviews
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