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Desserts

Spiced Christmas Sugar Cookies

Kodiak Cakes makes baking cookies easy with this Christmas spice sugar cookie recipe — not to mention this recipe makes four dozen! That means plenty of blank canvases for your little cubs to decorate however they choose. Mix and match cookie cutter shapes, add icing, sprinkles, or your favorite candies. The options are endless and holiday spirit will be high. Each batch is ready in just 30 minutes.

30 min
Prep Time
8 min
Cook Time
38 min
Total Time
serves 48
Est. Yield

Ingredients

Cookies:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups Kodiak Cakes All Purpose Baking Mix
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves

Royal Icing:

  • 3-3/4 cups powdered sugar
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • Food coloring

DIRECTIONS

  1. In a medium bowl, sift together the Kodiak Cakes All Purpose Baking Mix, salt, and spices. Set aside
  2. In the bowl of an electric mixer, cream together the butter and sugar, on medium speed, till light and fluffy. About 3-5 minutes
  3. Add the egg, yolk, and vanilla, one at a time. Mix well after each addition. Scrape down the bowl when needed
  4. With the mixer on low speed, slowly add the dry mixture. Mix until just combined
  5. Divide the dough in half and flatten into a disk. Wrap separately in plastic. Refrigerate for at least 1 hour and up to 3 days
  6. Preheat your oven to 375°F and adjust oven racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment paper
  7. Take one disk of dough and place on a well-floured surface. Roll the dough to 1/8″ thick. Begin cutting out shapes with cookie cutter, trying to fit as many as possible. Using a large flat spatula, transfer the cookies to parchment lined cookie sheets, about 1/2″ apart
  8. Re-roll the scraps of dough and cut more shapes. Try not to re-roll the dough more than twice, as it results in a slightly tougher cookie
  9. When baking sheets are filled, bake for 6-8 minutes, or until lightly browned
  10. Transfer cookies to a wire rack to cool. Allow to cool completely before glazing
  11. Repeat steps with remaining disk of chilled dough
  12. To make the icing, whisk the powdered sugar, egg whites, and cream of tartar until smooth. Add water 1 tablespoon at a time to thin out if needed
  13. Separate icing into small bowls and add desired food colorings to each
  14. Pipe or spread icing onto cookies

Nutrition Facts

Recipe Makes approx. 48 Servings
Serving Size =

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