Autumn Spice Cookies #SundaySupper
This week my Sunday Supper family is all about celebrating fall flavors. Perfect timing, don’t you agree? When I think of Fall, I think of leaves changing, temperatures dropping and warm spices accenting foods.
Here in South Florida we will not see cooler temperatures for quite some time and our leaves will stay vibrant and green. All that I really need to do to remind myself that the season has changed is open up my spice cabinet and take a whiff of cinnamon, cloves and nutmeg. I get transported in time to childhood memories of crisp Cleveland fall weather.
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I love butter cookies and decided to make a batch of Autumn Spice Cookies. I added my three favorite fall spices to both the dough and the glaze.
Truth be told, I was very tempted to skip the glaze after tasting the baked cookies. I posted a picture of the plain cookies on Facebook and asked for feedback. My friend Reneé from Kudos Kitchen with Reneé suggested drizzling the glaze rather than painting the tops. I loved this idea because I prefer to keep things simple.
As wonderful as the Autumn Spice Cookies are just plain, they are even better with the glaze. It gives another pop of fall to the cookies.
Whichever way you go in terms of glazing, you have to make this recipe. It may very well end up being on your fall favorites list!
|Autumn Spice Cookies #SundaySupper
- 1 cup (4.75 ounces) all purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 8 tablespoons unsalted butter, softened
- ½ cup (2.35 ounces) confectioners sugar
- ½ teaspoon vanilla extract
- ¾ cup (3.20 ounces) confectioners sugar
- ⅛ teaspoon ground cinnamon
- dash of ground cloves
- dash of ground nutmeg
- 2 tablespoons milk
- For the cookies:
- Whisk together the flour, cornstarch, salt, cinnamon, cloves and nutmeg. Set aside.
- Place the butter, confectioners sugar and vanilla in a large mixing bowl. Beat until creamy.
- Add the dry ingredients and blend until mixed together.
- Form into a log roughly 2" in diameter and wrap in waxed paper. Refrigerate until the dough is firm, several hours or overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Slice the dough into ¼" rounds. Place the cookies slices onto the prepared pan.
- Bake at 350° for 16 - 18 minutes. Remove from the oven and cool completely.
- For the glaze:
- Combine the confectioners sugar, cinnamon, cloves, nutmeg and milk into a bowl. Stir until smooth.
- Pour the glaze into a quart size freezer bag. Seal the bag and cut a small piece off one of the bottom corners.
- Drizzle the glaze over the cookies.
Many thanks to Sunday Supper Movement for hosting this week’s Fall Flavors event. Please be sure to check out all of the tempting fall recipes from my fellow Sunday Supper bloggers.
Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Chocolate Chip Pumpkin Bread by Party Food and Entertaining
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Pumpkin Cornbread Muffins by Pancake Warriors
- Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
- Roasted Veggie Tart by Books n’ Cooks
- Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
- Butternut Squash Lentil Curry Soup by Food Done Light
- Curry Beef Pies by Jane’s Adventures in Dinner
- Fantasy Rice by The Petit Gourmet
- King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
- Pasta with Creamy Butternut & Bacon by Cooking Chat
- Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
- Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
- Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
- Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
- Sweet Potato French Bean Lentil Salad by Food Lust People Love
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Thai Curry Pumpkin Soup by Eating in Instead
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Apfelkuchen by Curious Cuisiniere
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Bellini by An Appealing Plan
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Cupcake
- Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
- Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
- Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
- Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
- Dutch Apple Pie by That Skinny Chick Can Bake
- Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Crisp by Cosmopolitan Cornbread
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Pecan Bundt Cake by Flour On My Face
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
- Roasted Maple Pears by Amee’s Savory Dish
- Spiced Pear Cake by Simply Healthy Family
- Spiced Pumpkin Bread by Renee’s Kitchen Adventures
- Sweet Apple Skillet Cake by Nosh My Way
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