Description
Cozy up with these delicious sugar cookies and a warm mug of golden milk. A perfect treat for a chilly evening!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 2 cups milk (dairy or non-dairy)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- Pinch of black pepper
- 1–2 tablespoons honey or maple syrup, to taste
- 1 tablespoon coconut oil or ghee (optional)
- Royal icing (recipe follows)
- Sprinkles
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 5–7 tablespoons warm water
- Food coloring (gel or liquid)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
- Beat in the egg, then stir in the vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 2 hours, or preferably overnight.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes.
- Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, combine the milk, turmeric, ginger, cinnamon, cardamom (if using), and black pepper.
- Heat the mixture over medium heat, stirring constantly, until it is warm but not boiling.
- Remove from heat and stir in the honey or maple syrup to taste. If using, stir in the coconut oil or ghee for extra richness.
- For a smoother texture, you can whisk the golden milk vigorously or blend it in a blender.
- Pour the golden milk into mugs and serve immediately.
- In a large bowl, whisk together the sifted powdered sugar and meringue powder.
- Gradually add the warm water, one tablespoon at a time, mixing on low speed with an electric mixer until a smooth icing forms.
- If the icing is too thick, add a little more water, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Divide the icing into separate bowls, depending on how many colors you want to use. Add food coloring, a drop at a time, until you reach your desired shade. Mix well.
- Transfer the icing to piping bags or squeeze bottles. Decorate the cooled sugar cookies as desired.
- Allow the icing to set completely before storing the cookies. This usually takes several hours.
- If you made royal icing, now is the time to decorate your cooled sugar cookies. Get creative with your designs!
- Follow the steps above to prepare your golden milk.
- Serve the sugar cookies alongside the warm golden milk. The sweetness of the cookies pairs perfectly with the warmth and spice of the golden milk.
- Take a moment to savor the delicious combination of flavors and textures. This is a perfect treat for a cozy night in.
Notes
- Cookie Dough Variations: You can add different extracts to the cookie dough, such as lemon extract or orange extract, for a different flavor profile. You can also add sprinkles or chocolate chips to the dough before baking.
- Golden Milk Variations: For a spicier golden milk, add a pinch of cayenne pepper. You can also add other spices, such as nutmeg or cloves. For a creamier golden milk, use full-fat coconut milk.
- Vegan Option: To make this recipe vegan, use plant-based butter for the cookies and plant-based milk for the golden milk. Make sure your honey substitute is also vegan-friendly (maple syrup is a great option).
- Gluten-Free Option: To make the cookies gluten-free, use a gluten-free all-purpose flour blend. You may need to add a little xanthan gum to help bind the dough.
- Storage: Store the sugar cookies in an airtight container at room temperature for up to 5 days. Store the golden milk in the refrigerator for up to 2 days. Reheat gently before serving.
- Freezing: You can freeze the sugar cookie dough for up to 3 months. Thaw it in the refrigerator overnight before rolling out and baking. You can also freeze the baked cookies for up to 2 months.
- Royal Icing Tips: To prevent the royal icing from hardening too quickly, cover the bowl with a damp cloth while you’re working with it. If the icing becomes too thick, add a little more water, a teaspoon at a time.
- Cookie Cutter Shapes: Feel free to use any cookie cutter shapes you like! Holiday-themed shapes are always fun.
- Spice Level: Adjust the amount of spices in the golden milk to your liking. If you prefer a milder flavor, use less turmeric, ginger, and cinnamon.
- Sweetness Level: Adjust the amount of honey or maple syrup in the golden milk to your liking.
- Prep Time: 30 minutes
- Cook Time: 8 minutes