Soft Spice Cookies Recipe

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5 from 1 vote

These soft spice cookies with raisins and eggnog icing are one of my favorite Christmas cookies.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Keyword: glazed spice cookies, holiday cookies with icing, holiday spice cookies

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

4 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup plain Greek yogurt
1/2 cup cold milk
3/4 cup unsalted butter, softened
2 cups packed brown sugar
2 large eggs
2 1/2 cups raisins

For the Icing:

1/2 cup confectioner's sugar
3 to 4 teaspoons light cream or eggnog

Instructions

In a medium size bowl stir the flour, baking powder, spices, and salt together with a whisk until well blended and set aside.
In a small bowl stir the yogurt and milk together with a whisk until well blended and set aside.
In a large bowl beat the butter and sugar together with an electric mixer on medium high speed until really light and fluffy. This should take about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
Beat the eggs in one at a time with the mixer on low speed.
Add the yogurt mixture and beat on low speed until well incorporated, scraping down the sides of the bowl as necessary.
Gradually stir in the flour mixture, just until incorporated and then stir in the raisins.
Cover the dough with plastic wrap and refrigerate it until chilled, at least one hour.
When you are ready to bake the cookies, position one of your oven racks in the center of the oven and preheat your oven to 350F degrees. Line your baking sheets with parchment paper, nonstick foil, or silicone liners. Alternatively lightly spray your baking sheets with nonstick spray.
Drop the cookie dough by teaspoonfuls onto the prepared baking sheets about 2 inches apart. Bake the cookies on the center rack of the oven for 10 to 12 minutes, or until the cookies are puffed, light golden brown, and no longer look wet.
Remove the baking sheet from the oven and place on a wire rack for 1 to 2 minutes until the cookies cool slightly then transfer the cookies with a metal spatula to the wire racks to cool completely. (They will fall a little as they cool.)
Once the cookies have cooled, in a small bowl combine the cream or eggnog and confectioner's sugar with a whisk until smooth. Use a pastry brush or back of a spoon to ice the top of each cookie.
Once the icing has firmed up, store the cookies in an airtight container, separating each layer with wax paper so they don't stick together.

Notes

Serving size: 1 iced cookie

WW Points: 6

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

6 SmartPoints (Green plan)

6 SmartPoints (Blue plan)

6 SmartPoints (Purple plan)

3 PointsPlus (Old plan)

Although not absolutely necessary, I think this dough works best when allowed to chill for an hour or so before baking.

I recently made these cookies with Greek-style yogurt instead of sour cream and don't think there was a discernible difference. I also used eggnog instead of light cream in the icing for a little extra touch of Christmas.

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