Sugar and Spice Cookies
Soft and chewy, these Sugar and Spice Cookies are a cross between a sugar cookie and snickerdoodle cookie. With a blend of spices in the cookie, they are sweet with a touch of spice.
Servings: 36 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.