I love the holiday season and all the baked goods that come with it. I especially love the smell of cinnamon and sugar baking up in the kitchen. Which is one reason I loved these spiced cookies! And although the title calls them “crisps”, they were a bit chewy, which is just how I love my cookies!
Spiced Sugar Crisps
adapted from Betty Crocker Christmas Cookies Jan/Dec 2009
makes 4 to 5 dozen cookies
3/4 cup butter, softened
3/4 cup packed brown sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
3 tablespoons granulated sugar
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
Heat oven to 350F. In a medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, pumpkin pie spice and cinnamon. Refrigerate dough about 1 hour or until firm.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
In small bowl, combine powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies.
