Perfectly spiced cookies with a nice dollop of icing on top.
Everything looks (and let’s admit it…tastes) better with sprinkles.
They hide so many of life’s imperfections (or at least, make them irrelevant).
Like my living floor, for instance. Where once there was dust, now there are little rainbow candied dots. Yum.
I’d like to say it was an accidentally-on-purpose situation or some kind of new feng shui we’re trying out, but actually I am just incapable of cleaning anything up without making even more of a mess.
And sprinkles are like glitter in that they get everywhere all the time, no matter how much you try to contain them.
They just will not be held down.
It was worth it, though, because just a light dusting turned my vaguely contorted speculoos cookies into something you might care to decorate your life with.
Sigh. Sprinkles = smiles.
In addition to being a 10/10 in the CUTE department, these also happen to be the best spice cookies I’ve ever had. And while I could have waited until Christmas to tell you about them (when they’d be more seasonally appropriate), I got assigned to Ruthy of Omeletta for this month’s The Leftovers Club and when I found out she was moving this past week, I thought she could use a little cookie comfort to get her through.
Check out what everyone else made for this month’s event! And if you’re interested in taking part next month, be sure to head on over to The Leftovers Club facebook page to check it out and sign up!
- 2 cups all purpose flour
- 1 tbsp cinnamon
- ¾ tsp ginger
- ½ tsp fine sea salt
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 2 tbsp molasses
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 large egg white
- sanding or other decorative sugar
- 2 cups confectioner's sugar
- 2-3 tbsp cold water
- sprinkles, dragees, or colored sanding sugar for decoration
- Whisk together the flour, cinnamon, ginger, salt, nutmeg, and cloves in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add in the brown sugar, sugar, and molasses. Beat until creamy, about 3 minutes, scraping down the side of the bowl, as needed. Add in the egg and vanilla extract. Stir together for 2 minutes. Reduce the speed to low and add the dry ingredients, mixing until just combined.
- Divide the dough into thirds. Roll each piece of dough into an 8-inch log. Wrap tightly in plastic wrap or saran wrap and freeze for at least 3 hours.
- Arrange racks on the top and bottom thirds of the oven. Heat to 375. Line 3 baking sheets with parchment paper or silicone mats.
- Whisk the egg white in a small bowl just to loosen it up. Remove one of the dough logs from the freezer and brush with the egg white. Roll in sanding sugar. Slice off a sliver of dough from each end to make ends flat. Cut the log into ¼-inch thick rounds and set on the parchment-lined sheets, leaving ½-inch between them. Repeat with remaining dough.
- Bake, 2 sheets of cookies at a time, for 11-13 minutes, rotating once halfway through. Cook until cookies are golden brown and almost firm in the center. Let cool on a wire rack.
- Once cookies are cool, whisk together the confectioner's sugar and cold water, as necessary until icing is desired consistency. Pipe or spoon onto the tops of the cookies in ½-tsp increments. Sprinkle with decorative sugars and/or sprinkles.