Spice Cookies


Spice Cookies

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Spice cookies topped with white icing and clear sprinkles

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Recipe Data


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Servings and Ingredients

Serves 12
½ c.Hy-Vee unsalted butter, softened
¾ c.packed Hy-Vee brown sugar
½ tsp.Hy-Vee ground cinnamon
¼ tsp.Hy-Vee allspice
¼ tsp.Hy-Vee ground ginger
¼ tsp.Hy-Vee ground cloves
¼ tsp.Hy-Vee ground nutmeg
½ tsp.Hy-Vee baking powder
tsp.Hy-Vee salt
1Hy-Vee large egg
1 ⅓ c.Hy-Vee all-purpose flour
2 c.Hy-Vee powdered sugar
½ tsp.Hy-Vee vanilla extract
2 ½ tbsp.Hy-Vee half-and-half


  1. Preheat oven to 375 degrees.
  2. In large mixing bowl, beat butter with an electric mixer until smooth. Beat in brown sugar, cinnamon, allspice, ginger, cloves, nutmeg, baking powder and salt. Beat in egg until well combined. Beat in as much flour as you can with mixer. Stir in remaining flour with a spoon. Chill, if necessary, until easy to handle.
  3. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out with 4-inch star-shaped cookie cutter. Place 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until edges just begin to brown. Remove to a wire rack to cool.
  4. To make icing, in a medium bowl, whisk together powdered sugar, vanilla extract and half-and-half. When cookies are cooled, use a small spatula to spread icing.

Nutrition facts


260 Calories per serving

Amounts Per Serving

  • Total Fat: 9g
  • Cholesterol: 35mg
  • Sodium: 55mg
  • Total Carbohydrates: 44g
  • Protein: 2g

Daily Values

Vitamin A 6%
Vitamin C 0%
Iron 4%
Calcium 4%

Recipe Source:

Hy-Vee Seasons Holiday 2011.