Sugar Cookies with Spiced Glaze

Looking to master the art of making cookies? Our Sugar Cookies with Spiced Glaze is the perfect place to start, delivering a perfectly round and delicious batch of cookies every single time. Featuring ground cardamom and vanilla, there is no reason these cookies can’t become a weekend staple in your household. 

Our Insulated Cookie Sheet is all you’ll need to prepare this recipe. Crafted with two layers of heavy-gauge carbon steel, this piece of bakeware ensures even heat distribution, preventing hot spots and scorching. It also comes equipped with a PFOA-free nonstick coating, delivering an easy-release surface for when your cookies are ready to be served. After all, we wouldn’t want to see your hard work undone by a stubborn sheet! 

Our Sugar Cookies with Spiced Glaze makes for a great addition to any dinnertable or countertop, enveloping your kitchen with the fresh aroma of homemade cookies. This recipe takes just over two hours to prepare and can serve up to 10 portions at a time. Feel free to adjust the portions accordingly for smaller or larger batches. Here are all the ingredients you’ll need and the simple steps to follow before you get baking! 

In a medium bowl, whisk together flour and salt. Set aside. In a stand mixer, beat butter and sugar at high speed until combined. Add the egg, cardamom and vanilla and beat until just combined. Reduce speed to low and slowly add the flour and salt mixture, stirring until just combined.

Remove the dough from the mixer and divide in half. Form two disks, wrap each in plastic, and refrigerate at least 1 hour.

Preheat oven to 350 F. On a floured work surface, roll each disk to a 1/4-inch thickness. Using a 2-inch round cutter, cut out cookies and place 1 inch apart on a parchment-lined baking sheet. Gently press edible flower petals into each cookie. Place baking sheets in the refrigerator and chill 20 minutes.

Bake 15-20 minutes or until golden brown, rotating pans halfway through. Transfer baked cookies to a cooling rack to cool completely.

While the cookies are baking, make the glaze. In a small saucepan, heat the orange juice over medium-high heat. Add the Cointreau and reduce for 5 minutes. Whisk in the powdered sugar until smooth. The glaze should be thick enough to coat the back of a spoon; add small amounts of additional powdered sugar if extra thickening is needed.

Spoon a small amount of glaze onto each cookie, making sure the flower petals show through. Cookies may be served immediately, or after the glaze has set. Store refrigerated in an airtight container.

Optional: Combine sanding sugar and orange zest, and sprinkle on top of each cookie before the glaze has set.