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There is nothing better in Autumn than spice cookies with buttercream frosting to brighten up your day! Read this easy-to-follow recipe to make delicious Autumn spice cookies, so you can sit back and enjoy the crisp Autumn air—with a cookie in your hand!
Yields: 2 dozen (24) medium cookies.
Ingredients
- ½ cup butter (1 stick, softened at room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon cream of tartar
- 1 tablespoon coconut oil
- 1 cup butter (2 sticks, softened at room temperature)
- 4 teaspoons vanilla extract
- 4 cups powdered sugar
- About 4 tablespoons milk
- A few drops of gel food coloring (optional)
Steps
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1Preheat the oven to 350°F (180°C/gas 4). It is always best to preheat the oven before you begin baking so that the cookies can go directly into it.
- Make sure that the oven rack is in the middle.
- While the oven is preheating, grease a few cookie sheets with the coconut oil, about half a teaspoon per cookie sheet.
- Ensure that the oil is completely spread across the cookie sheets.
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2Cream the softened butter and sugar. In a large mixing bowl, place the butter and the sugar.
- Start mixing on medium speed with a standard electric mixer. Continue mixing until the butter and sugar are light and fluffy. Alternatively you can use a pair of butter knives held in one hand to do the mixing.
- Make sure that your butter is softened at room temperature. Do not use warm or melted butter. This will cause your cookies to not rise properly.
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3Add the eggs, extract, and spices to the creamed butter and sugar. Mix on low speed with the mixer until smooth and well-blended.
- Stop the mixer occasionally to scrape down the sides of the mixing bowl with a rubber spatula. This way, all the ingredients will get well-distributed throughout the cookie dough.
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4Combine the dry ingredients. Sift the flour into a separate mixing bowl. Add the salt and cream of tartar to it. Mix with a wire whisk until the salt and cream of tartar are well-combined with the flour.
- When measuring the ingredients, remember to level off the top with a butter knife. This ensures exact measurements.
- Avoid stirring very fast or the dry ingredients may fly out of the bowl and make a mess. This would unbalance the ingredient measurements, ruining the recipe so you'd have to start over.
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5Combine the dry ingredients with the creamed ones. Mix on low speed until a soft, slightly sticky dough forms in the bowl.
- Add the flour mixture—half a cup at a time—so that everything gets evenly combined.
- Pause the mixer once or twice at this point to scrape down the sides of the bowl again before resuming your mixing.
- Wrap the dough in a large piece of plastic wrap. Then place it in the refrigerator for about 30 minutes.
- Chilling the dough makes it easier to shape.
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6Form a 1-inch dough ball. To do this, roll about a tablespoon of the cookie dough between your clean hands.
- Repeat until you have no dough left in the bowl.
- Place the dough balls on the pre-greased cookie sheets about 2 inches apart. This gives the cookies a good amount of space to expand while they bake.
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7Place the cookie sheets in the preheated oven. Let the cookies bake for 8 minutes.
- When checking to see if the cookies are done, make sure the edges of the cookies are a little bit darker than the rest of the cookie.
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8Remove the cookies from the oven and let them cool on the trays for 5 minutes before moving to cooling racks. Using a metal spatula, carefully lift each cookie and transfer them one at a time to the wire cooling racks.
- Allow the cookies to cool completely before frosting.
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1Cut the butter into the powdered sugar. In a medium-sized mixing bowl, add the softened butter and powdered sugar. Mix on medium speed with the mixer until well mixed.
- Make sure that your butter is at room temperature.
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2Add the wet extract and milk. Mix until all the ingredients are well and fully mixed.
- Use a spoon or butter knife for this to prevent the sugar from flying out of the bowl and making a mess.
- Powdered sugar sticks easily and is very difficult to clean up.
- If the frosting appears clumpy, add 1-2 teaspoons more of vanilla extract and/or milk.
- If it appears too runny, add 2-3 teaspoons more of powdered sugar.
- Keep going until your buttercream frosting reaches the right consistency.
- Add a few drops of gel food coloring if desired.
- Use a spoon or butter knife for this to prevent the sugar from flying out of the bowl and making a mess.
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Warnings
- Never leave a hot oven unattended.Thanks
- When removing the cookie sheets from the oven, be sure to use oven mitts to avoid burns.Thanks
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Things You'll Need
- 2 large mixing bowls
- 1 medium mixing bowl
- Measuring cups and spoons
- Butter knife
- Spoon
- Plastic wrap
- Wire whisk
- Cooling racks
- Cookie sheets
- Piping bag
- Rubber spatula
- Metal spatula
- Oven mitts
About This Article
Thanks to all authors for creating a page that has been read 299 times.
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