Happy Tuesday! Thanksgiving is coming up and it’s the perfect time to celebrate all of the delicious fall flavors. I usually go for pumpkin, but these Chocolate Dipped Spiced Sugar Cookies might be my new favorite! These spiced brown sugar cookies are perfectly sweet with a dash of cinnamon and nutmeg. And they’re made even better when dipped in chocolate!
When thinking about bakes for Thanksgiving, I wasn’t really sure what I wanted to do. I love pumpkin pie (and have some recipes for regular and chocolate swirl) but wanted to do something different. I was visiting a vintage shop and came across a tiny turkey cookie cutter and thought it was so cute. So I decided to revisit one of my previous bakes (Colors of the Wind Cookies) and give them a chocolate twist!
To make the dough for these Chocolate Dipped Spiced Sugar Cookies, start by combining the flour, baking powder, salt, cinnamon, and nutmeg in a small bowl. In a separate bowl, beat the brown sugar and butter together until light and fluffy. Add in the egg and vanilla and beat until combined.
Gradually add the flour mixture into the butter mixture, beating just until combined. The dough will be a bit crumbly. Pour the dough out onto a piece of plastic wrap. Press it into a flat disc and wrap it with remaining plastic wrap. Place the dough in the refrigerator to chill for 30 minutes.
On a lightly floured surface, roll out the dough to ¼ inch thickness. Cut into shapes using cookie cutters. For these, I used the vintage turkey cookie cutter and a small Mickey Mouse cutter. I also cut out some triangle shapes.
Place the cut cookies onto the prepared baking sheets. Transfer the baking sheets to the refrigerator to chill for 15 minutes. This will help them keep their shape while baking.
Bake the cookie at 350 F for 9-12 minutes or until cookies are lightly golden brown. Let the cookies cool for a 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Once the cookie are completely cool, they’re ready to be dipped! Melt the milk chocolate melting wafers in the microwave. I used Ghirardelli Milk Chocolate Melting Wafers for this, but dark chocolate would also be good! Dip half of each cookie into the chocolate. Gently tap off the excess and place on a piece wax paper to set. Once set (about 15 minutes), enjoy!
Enjoy these Chocolate Dipped Spiced Sugar Cookies! Let me know what you’re baking for Thanksgiving!
Chocolate Dipped Spiced Sugar Cookies
Ingredients
Spiced Brown Sugar Cookies
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, room temperatrue
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Decoration
- ½ cup milk chocolate melting wafers
Equipment
- cookie cutters (ex: Mickey Mouse, turkey)
Instructions
Spiced Brown Sugar Cookies
-
In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
-
In a separate bowl, beat the brown sugar and butter together until light and fluffy. Add in the egg and vanilla and beat until combined.
-
Gradually add the flour mixture into the butter mixture, beating just until combined. The dough will be a bit crumbly.
-
Pour the dough out onto a piece of plastic wrap. Press it into a flat disc and wrap it with remaining plastic wrap. Place the dough in the refrigerator to chill for 30 minutes.
-
Preheat oven to 350 F. Line two baking sheets with parchment paper.
-
On a lightly floured surface, roll out the dough to ¼ inch thickness. Cut into shapes using cookie cutters.
-
Place the cut cookies onto the prepared baking sheets. Transfer the baking sheets to the refrigerator to chill for 15 minutes.
-
Bake for 9-12 minutes or until cookies are lightly golden brown. Let the cookies cool for a 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Assembly
-
Place the milk chocolate melting wafers in a small microwave safe bowl.
-
Heat the chocolate in the microwave, stirring every 30 seconds, until melted.
-
Dip half of each cookie into the chocolate. Gently tap off the excess and place on a piece of wax paper to set.
-
Let the chocolate set for 15 minutes before serving.