The Holiday (read: Baking) Season is in full swing. Whether you’re attending a holiday cookie exchange or looking for something fun to do with your kids or grandkids (or if you just have a sweet tooth), we found the ultimate spiced sugar cookie recipe that pairs beautifully with none other than our Jimmy D’s Red Blend.
This recipe was originally published in the December 2016 Bon Appetit under the title “Simple Christmas Cookies”. Now anytime we see the word “simple” in Bon Appetit they immediately have our attention. So we tried the recipe, and it has been a favorite ever since. The spicy cardamom, cloves and ginger really bring out the deep fruit in Jimmy D’s Red Blend and the nutty, spicy finish of the wine makes for a delightful dessert pairing.
Our favorite way to finish the cookies is to sprinkle a little bit of coarse raw cane sugar for an added crunch. Try it for yourself. Of course milk is the children’s pairing of choice, you can serve it in a wine glass if you are brave.
Spiced Sugar Cookies
Recipe by Claire Saffitz, Bon Appetit, December 2016
Makes 24 Cookies
1 cup (2 sticks) unsalted butter, cut into pieces, chilled
½ cup granulated sugar
¼ cup (packed) light brown sugar
2 large egg yolks (room temp.)
2 tsp. vanilla extract
1 tsp. kosher salt
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. ground cardamom, cloves, or nutmeg
¼ tsp. baking powder
2 cups plus 2 tablespoons all-purpose flour, plus more for surface
Coarse raw cane sugar for decorating
Food processor, Assorted cookie cutters
Process butter in a food processor until smooth. Add granulated sugar and brown sugar and process until thoroughly blended into butter, about 1 minute. Add egg yolks and vanilla; process until mixture is smooth and looks glossy, about 30 seconds. Add salt, cinnamon, ginger, cardamom, baking powder, and 2 cups plus 2 Tbsp. flour; pulse until dough comes together around the blade. Turn out onto a work surface and knead a couple of times to incorporate any floury bits. Divide dough in half; pat into two ½”-thick disks. Wrap in plastic and chill until firm, 45–60 minutes.
Let dough sit 5 minutes at room temperature to soften slightly.
Preheat oven to 350°. Working with 1 disk at a time, roll out dough on a lightly floured surface to ¼” thick. Punch out cookies with cookie cutters and transfer to parchment-lined baking sheets, spacing at least 1″ apart. Sprinkle with cane sugar, if using, and press in lightly to adhere. Gather up scraps and reroll once. Chill cookies on baking sheets until firm, 5–10 minutes, then bake until edges are golden brown, 12–18 minutes. Let cool 5 minutes on baking sheet; transfer to a wire rack and let cool completely.