I’ve never made sugar cookies before. But when looking for a fun, new cookie recipe for a cookie exchange, I found these in Dorie Greenspan’s book, Dorie’s Cookies. I combined a couple of Dorie’s recipes for a delicious spiced sugar cookie rolled in pearl sugar which provides a sweet, crunchy exterior. These are wonderfully unique, providing a crispy exterior with a fragrant center that tastes like all the best flavors of the season.
What’s your favorite Christmas cookie? Have you ever done a cookie exchange?
Be sure to check out my other cookies in the archives if you’re looking to do some holiday baking.
Spiced Polka Dot Cookies
Makes about 3 dozen cookies
Adapted from Dorie’s Cookies (pages 492, 236, 178)
- 1 lb (4 sticks) unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 tsp salt
- 2 large egg whites, room temperature
- 1 Tbsp vanilla extract
- 4 cups all purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 cup Swedish pearl sugar
Preheat the oven to 350 degrees F.
In a stand mixer with the paddle attachment, beat the butter, sugar and salt together until well blended. Beat in one egg white at a time. Be sure to use a spatula to scrape down the sides and bottom. Beat in the vanilla extract.
Beat the flour into the mixture in several batches on low until just combined. Beat the spices in on low until just combined. Pour about 1/2 cup of the pearl sugar into a small bowl. Using a cookie scoop, scoop the dough into balls, and roll in the sugar. Place cookies on a greased or parchment paper-lined cookie sheet about 2″ apart. Press down slightly on the cookies to flatten them a bit. (If you don’t want to bake them all, this would be a good point to freeze them on a baking sheet until hardened, then store in a ziplock freezer bag.)
Bake for 20-22 minutes, rotating the pan halfway through, or until just beginning to brown around the edges. Let cool for 5 minutes before moving to a cooling rack to cool completely.