Sugar and Spice Cookies


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Cook Time:

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Makes about 15
Freshly grated nutmeg tastes best here (and everywhere). You can purchase a single nutmeg in the bulk spice aisle at most natural foods stores, and they last indefinitely. Grate the nutmeg into a small bowl with a rasp style grater or over the smallest holes of a box grater, then measure.

Beat with an electric mixer until light, about 1 minute:
1 cup unsalted butter, softened

Add and beat until fluffy:
3/4 cup sugar

Add and mix until completely incorporated:
1 egg
1 teaspoon vanilla

Whisk together and add:
2 1/2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves

Mix just until all ingredients are well blended; do not overmix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Sprinkle with granulated sugar or colored sugar, if desired. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.