Stars and Spice and Everything Nice

These are the ingredients to make the perfect little cookies…

Not sorry about that reference. Or these babies.
When you look at a typical sugar cookie coming into the holiday season, you imagine a crisp, yet soft, icing covered cookie. Probably decorated by your mom who was expecting you to help, or your overly eager 9 year old cousin who just wanted an excuse to eat more icing.

These? These are sophisticated. They’re soft as hell (because one might say I baked them “wrong” – BUT since there’s no egg there’s no WORRY!). I frosted them like cupcakes. They have just a hint of spice to them, which is perfect with an earl grey tea.

You ready? Welcome to WINTER SPICE.


Winter Spice Cookie Sandwiches (adapted from One Girl Cookies)

HEADS UP: These are a little involved, since you have to roll them out and cut them, but you don’t have to chill the dough overnight, so this can easily be done in a school night, if you will.

What You’ll Need:
For the Cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cups water, separated

For the Filling – I went standard buttercream, they went orange cream cheese in the book. I toyed with going chocolate, but I’m glad I didn’t because that would’ve overwhelmed the soft subtle flavor of the cookie.

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners sugar
  • 2-3 tbsp milk/cream/whatever you have
  • 1/2 tsp vanilla


The How-To:

  1. In a mixer, mix the butter & sugars until combined/fluffy.
  2. In another bowl, whisk the flour, ginger, cinnamon, baking soda & salt.
  3. Turn your mixer on. Add a third of the flour mixture and 1/4 cup of water. Scrape down the sides and repeat 2x until all the flour is gone.
  4. On a floured surface, knead the dough a little (I forgot this part). Wrap half the dough in saran wrap, flattening it out so it will chill more evenly, and pop it in the fridge for 30m.
  5. The other half, roll out onto parchment paper and put it on a pan in the fridge to chill.
  6. Preheat your oven to 350° and go binge a half hour show on Netflix. I recommend Bob’s Burgers or Archer.
  7. Pick a dough half, roll it out to whatever size you want your cookies, cut them out with a sweet cookie cutter and put on a cookie sheet to bake for ~8 minutes.

    OH NO. So. Okay. I just read the rest of this recipe right now. Turns out I was supposed to bake these cookies for an additional 8-10 minutes, turning the trays around in the oven at the halfway point. Guess what I didn’t do. Guess what though, I wouldn’t change how I made these. If you like soft as hell cookies, make them this way. If you want crunchy sugar cookies, bake them longer. The Rhi has spoken.

  8. Let the cookies cool down before frosting – but also make the frosting. Whip up the softened butter, add the sugar, vanilla and a little milk and whip until soft and fluffy.
  9. Pick two halves, frost and eat. Boom done.


FYI, my directions are always super direct because I don’t feel the need to put in a bunch of fluffy language. If you want more detail or believe that you cannot accomplish what you’ve set out to do without excruciating detail, please refer to the book. It’s an awesome book anyway, so go buy it. *not a sponsor*

My husband has never eaten so many of my baked goods. I think the last time he did might have been when I made cookies and cream cupcakes, or maybe the duffins… either way, he’s in love. He’s not a crunchy cookie guy, and since these are crazy soft he’s all in.

I think these are really wonderful and not overwhelming. I hope you do too! Eat them all!!

<3 Rhi

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