Sugar and Spice Cookies
Sugar and Spice cookies are soft and chewy, and pair well with a cup of coffee or tea.
I was going through recipes looking for cookies to bake for Christmas when an idea came to me. I couldn’t find a recipe that matched what I was looking for, though. So I took some notes on what I wanted to create and went to work on creating a cookie that was soft and had the flavor I was looking for.
I mixed this batch of cookies and placed a dozen in the oven to bake. Then I let the family know they would be testing a new cookie. There was some enthusiasm and some groans, since a new recipe is hit or miss.
The cookies turned out to be a hit and were enjoyed by everyone in the house. They went back for seconds when the next batch was ready.
The dough has to chill for at least two hours before baking so it can be made in advance and baked later. I divided the dough in half and baked half the recipe after 2 hours of chilling. The other half was baked after 4 hours in the fridge, with the same results.
Of course, these cookies are great for winter months but they also taste great with an iced coffee during hot summer months.
Storing the 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.
Sugar and Spice Cookies
- 2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp cinnamon
- 3/4 tsp ground all-spice
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup butter, melted
- 1-1/4 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup white sugar, for rolling
- 1/2 tsp ground cinnamon, for rolling
- In a large bowl, whisk flour, baking soda, cornstarch, 1 tsp cinnamon, all-spice, 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.