Another guest post with another dessert, these bloggers are girls after my own heart. Today’s guest post is from Jessica at Sunny Side Up in San Diego. Jessica took a brief hiatus from blogging, and came back with a new blog, I am so happy she did. I have been drooling over some of her recipes like this Cookies and Cream Oreo Cake and this Pull-Apart Pumpkin Cinnamon Sugar Bread. She doesn’t just do desserts either, she has some great main dishes and appetizers on her blog as well. I am so happy she is sharing a recipe with you guys today, make sure to check her out!
Hey everyone! I’m Jessica, from Sunny Side Up in San Diego! Over on my blog I post both sweet and savory recipes, but on Fridays I almost always share something sweet. Gotta start the weekend off right! When Krissy told me my guest post day landed on a Friday, I knew right away I would stick with that tradition and share something sweet and festive. It really didn’t take me long to decide what I wanted to do, Spiced Roll-Out Sugar Cookies.
So what do these cookies taste like? Well, they taste like a richer version of pie crust that has soaked up the spicy flavors of a pumpkin pie. Some of the dough has just a little bit of cocoa powder added to it, and that creates a whole new layer of flavor. In fact I think those parts of the cookie might be my favorite!
These cookies are not difficult to make at all, but the rolling of the dough can take a little persistence. Keep your surface well floured (the dough is pretty sticky) and don’t be afraid to re-roll the scraps. The more you roll, the cooler the color effect gets. Wouldn’t these be fun to give to guests at Thanksgiving?!
Spiced Roll-Out Sugar Cookies
1 1/2 cups (3 sticks) unsalted butter, room temperature
3/4 cup brown sugar
1 tsp vanilla
3 1/2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp salt
heaping 1/8 tsp ground cloves*
heaping 1/8 tsp ground ginger
2 Tbsp unsweetened cocoa powder
Yellow, orange, and red food colorings
1/3 cup semisweet chocolate chips
*You can also substitute 1 tsp pumpkin pie spice for the cinnamon, cloves, and ginger
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a large bowl, beat the butter and brown sugar with an electric mixer (or you can use a standing mixer) until light and fluffy. Beat in eggs and vanilla. Add flour, cinnamon, salt, ginger, and cloves; beat at low speed until blended.
Divide the dough into 5 equal sections; reserve one section. Stir cocoa into 1 section (adding up to a tablespoon of water the dough becomes too dry), stir until evenly combined. Add yellow food coloring to another section and stir until blended. Repeat with orange and red food coloring.
Grab chunks of each color and layout in a random pattern on a well floured surface (I would recommend doing this on a piece of parchment). Press the colors together and roll out to 1/4 inch thickness. Cut dough with leaf-shaped cookie cutters. Place cutouts 2 inches apart on prepared cookie sheets. Repeat with remaining dough. If it starts to get too soft pop it in the fridge for a few minutes.
Bake 10-15 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
Melt the chocolate chips and fill a pastry bag fitted with a small round tip, or a Ziploc bag with the corner just barely snipped. Pipe onto cookies in vein patterns.