Wild Roots Spiked Sugar Cookies



3 cups all-purpose flour
1-1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1 cup sugar
1 egg, beaten
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon vanilla
2 tablespoons Wild Roots Apple & Cinnamon Vodka


6 tablespoons butter 

1 1/4 cups powdered sugar
1 tablespoon Wild Roots Apple & Cinnamon Vodka



Sift flour, baking powder, nutmeg, cinnamon, and salt, then set aside. In a mixing bowl, place butter and sugar. Beat until well combined.

Add in vanilla and Apple & Cinnamon Vodka. Continue to mix.

Once combined, turn mixer to a low setting and slowly add in flour mixture. After mixed, combine dough in half and refrigerate for 2 hours. 

Preheat the oven to 350°F.

Prep the surface for rolling out the dough by sprinkling a thin layer of powdered sugar. Remove 1 half of the dough from refrigerator, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.


Cut dough into desired shape, place at least 1-inch apart on a greased baking sheet and put in oven for 9 - 10 minutes.

Rotate cookies halfway through baking process.

When done, let cookies sit on baking sheet for 2 minutes then transfer to cooling rack to cool completely.


Beat butter in a large bowl for a minute or two, then sift in powdered sugar and continue to mix for a few minutes more.


Add Vodka and beat until the frosting is smooth.


Generously spread each cookie with frosting and top each with a sprinkle of nutmeg.