Soft and chewy, these Sugar and Spice Cookies are a cross between a sugar cookie and a snickerdoodle cookie. With a blend of spices in the cookie, they are sweet with a touch of spice.
Easy to make, these cookies combine spices that give the cookies a distinct flavour of cinnamon with a hint of nuttiness, yet they are just sweet enough to satisfy a craving for something sweet and spiced.
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Ingredients For Sugar and Spice Cookies
To make this recipe, the following ingredients are needed:
- All-purpose flour.
- Baking soda.
- Cornstarch.
- Cinnamon.
- Allspice.
- Nutmeg.
- Ginger.
- Salt.
- Butter.
- Brown sugar.
- Egg.
- Vanilla extract.
The cookie dough is rolled in a combination of cinnamon and white sugar.
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Why Chill The Cookie Dough?
Chilling the cookie dough is essential for achieving a soft and chewy texture for the cookies. If the dough is not chilled, the cookies will spread and become crispy rather than soft and chewy.
A minimum of two hours in the fridge is needed to get the right texture. But the cookies can stay in the fridge for up to 24 hours before baking.
Can The Cookie Dough Be Frozen?
The short answer is yes. After chilling the dough, it can be rolled into balls and coated with the cinnamon sugar. Then place them on a tray or baking sheet and freeze for about an hour.
After freezing for an hour, place the cookie dough balls in a freezer bag or airtight container and freeze for up to three months.
No need to thaw before baking. Just place frozen cookie dough on a parchment-lined baking sheet and bake as per the instructions in the recipe card, but add 2-3 minutes to the baking time.
Storing Sugar and Spice Cookies
Store Sugar and Spice Cookies in an airtight container at room temperature for up to 3 days.
Or pack in a freezer bag and freeze for up to 3 months. Thaw cookies at room temperature before serving.
For a lighter-tasting cookie, try our Soft Cinnamon Cookies.
Sugar and Spice Cookies
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp cinnamon
- ¾ tsp ground allspice
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup butter, melted
- 1-1/4 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
Cinnamon Sugar for Rolling Dough In
- ⅓ cup white sugar, for rolling
- ½ tsp ground cinnamon, for rolling
Instructions
- In a large bowl, whisk flour, baking soda, cornstarch, cinnamon, allspice, ginger, nutmeg and salt. Set aside.
- In a medium bowl, stir melted butter into brown sugar. Stir until completely combined and smooth.
- Add egg and vanilla extract to butter and sugar and mix thoroughly.
- Slowly add the butter and sugar mixture into the flour and mix until well blended.
- Cover and refrigerate for minimum 2 hours.
- After chilling, preheat oven to 325°F. Line cookie sheets with parchment paper.
- Mix white sugar with 1/2 tsp cinnamon in a small shallow bowl. This will be used to roll the cookie dough in before baking.
- Roll dough into 1 inch balls and cover with cinnamon sugar before placing on cookie sheets. Place cookies 2 inches apart.
- Bake in preheated oven for 10-12 minutes. Do not over bake. Cookie will still look a little uncooked in the center, but will continue to bake once removed from the oven.
- Cool on pan for 2-3 minutes before transferring to wire rack to cool completely.
- Store in an air tight container.
OMG! These cookies were so good. I made a test batch to see if the family liked them, and they loved them! Saving this recipe for sure.