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Spice cookies are the perfect treat to bake during the cooler months, filling your home with the warm and inviting aroma of cinnamon, ginger, and cloves.
These spice cookies are a must-make for the holiday season! I don’t know exactly what it is, but for me these cookies are like the taste of home.
They’re better than any sugar cookie. These golden brown little treats are really high on my favorite cookie recipe list. And they’re easy!
All you need are some basic pantry staples like flour, sugar, and butter, plus a few special ingredients like molasses and spices.
The best thing about these cookies is that they come together quickly, so you can have a warm, freshly baked chewy cookie in no time.
This combo of flavors is what I crave in the fall. Ginger, Cinnamon, cloves and nutmeg? It’s like a dream come true!
Another great way to enjoy these cookies is with a cup of tea or coffee, making them the perfect snack for the colder months.
The soft center and chewy texture of these Spice Cookies give you good reason to keep coming back for more!
Some of our other favorite cookie recipes we have on our site include: Soft Gingerbread Cookies Recipe with Chocolate Chips, The BEST Almond Cookies (Easy Recipe), and Soft & Chewy Old Fashioned Oatmeal Raisin Cookies.
WHY THIS RECIPE WORKS:
- Balanced Spice Blend: The combination of cinnamon, ginger, nutmeg, and other warm spices creates a flavor that’s perfect for the holiday season.
- Chewy and Soft Texture: These cookies have a chewy center with a slightly crisp edge, making them irresistible.
- Simple Ingredients: You only need basic pantry ingredients and a few spices to make these cookies, making them an easy recipe to whip up any time.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Cornstarch
- Cinnamon
- Ginger
- Baking soda
- Salt
- Nutmeg
- Baking powder
- Cloves
- Allspice
- Salted butter
- Brown sugar
- Granulated sugar
- Egg
- Molasses
- Vanilla extract
- Sugar (for rolling)
- Cinnamon (for rolling)
HOW TO MAKE SPICE COOKIES:
- Preheat the oven to 350°. Line a baking sheet with parchment paper and lightly spray with baking spray. Set aside.
- In a large bowl, combine flour, cornstarch, ginger, baking soda, salt, nutmeg, baking powder, cloves, and allspice and set aside.
- Combine butter, brown sugar, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed for 2 minutes.
- Add the eggs, molasses, and vanilla to the butter mixture and mix to combine.
- Add the flour mixture and mix on low speed until just incorporated.
- In a small bowl, combine sugar and cinnamon.
- Portion the dough into 16 sections.
- Roll each portion into a dough ball and roll it in the sugar/cinnamon until well coated.
- Place 6 dough balls onto the prepared large baking sheet, placing each one 3” apart.
- Place the baking sheet into the preheated oven on the center rack.
- Bake for 8 minutes, then remove the pan from the oven and bang it against the counter to slightly flatten the cookies.
- Place it back into the oven and continue baking for an additional 5 minutes, until the edges are just set.
- Once baked, remove the cookies from the oven and let them sit on the pan for 5 minutes to allow them to set up.
- Once slightly set, transfer them to a wire rack to let cool completely.
- Repeat with the remaining dough balls.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE MOLASSES?
Molasses is essential for getting that deep, rich flavor that makes these spice cookies so special.
It does a lot for that warm spice flavor we’re looking for.
However, if you’re out of molasses, you can substitute it with honey or pure maple syrup.
Just remember that the flavor will be slightly different, but still delicious!
WHAT IS THE TEXTURE OF THESE COOKIES?
These spiced cookies are soft and chewy in the center, with a slightly crisp edge.
The combination of warm spices and molasses gives them a rich flavor, perfect for enjoying during the holiday season.
ANY ADDITIONS?
Change the flavor of these cookies if you’re up for it. It’s a great recipe for experimenting.
These ingredients should get you moving in the right direction.
- Chopped nuts: Add a crunchy texture with chopped pecans or walnuts.
- Dried fruit: Raisins or dried cranberries for a sweet and tart contrast.
- Chocolate chips: Dark chocolate chips add a rich, indulgent flavor.
- Orange zest: A bit of citrus zest brightens up the cookie’s flavor.
- Cream cheese frosting: Spread on top for an extra indulgent treat.
- Sprinkles: Add festive sprinkles on top for holiday cheer.
- White chocolate drizzle: Drizzle melted white chocolate over the cooled cookies.
- Candied ginger: Add a spicy kick with finely chopped candied ginger.
- Coarse sugar: Roll the dough balls in coarse sugar for a crunchy exterior.
- Pumpkin spice: Add a teaspoon of pumpkin pie spice for a seasonal twist.
ANY SUBSTITUTIONS?
Chewy molasses spice cookies really hit the spot.
Just what I’m craving in the winter months.
That cakey texture with a crisp edge is hard to beat!
- Mace for nutmeg: Mace is a great substitute for nutmeg with a similar flavor.
- Unsalted butter for salted butter: If using unsalted butter, add an extra 1/2 teaspoon of salt.
- Honey or maple syrup for molasses: Use these if you don’t have molasses on hand.
- Gluten-free flour: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Coconut sugar for granulated sugar: Coconut sugar is a lower glycemic option that works well in this recipe.
- Almond extract for vanilla extract: Swap in almond extract for a nutty flavor twist.
HOW TO STORE:
Refrigerator: To keep these chewy spice cookies fresh, store them in an airtight container at room temperature for up to 5-6 days.
If you want them to last longer, you can refrigerate them.
Just make sure to bring them to room temperature or warm them slightly before serving to maintain their chewy texture.
Freezer: They freeze beautifully, making them perfect for making ahead of time.
To freeze, place the baked cookies in a single layer on a baking sheet and freeze until solid.
Then, transfer the cookies to a freezer bag or airtight container.
They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Always use room temperature butter and egg for the best results. This helps the ingredients combine smoothly and ensures a better texture in the final cookie.
- Don’t Overmix: Mix the dry ingredients just until combined to avoid tough cookies. Overmixing can develop the gluten in the flour, leading to a less desirable texture.
- Chill the Dough: If your cookie dough is too soft, chill it in the refrigerator for 20-30 minutes before baking. This will help the cookies keep their shape during baking.
- Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop to portion out the dough. This makes sure that all cookies bake evenly and have the same chewy texture.
- Bang the Pan: Halfway through baking, bang the baking sheet on the counter to help the cookies spread and create that signature chewy center.
- Use Parchment Paper: Line your baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking and make cleanup easier.
Spice cookies are timeless, chewy cookies that never fail to bring warmth and joy, especially during the colder months.
Pull these out of your recipe box next time you’re looking for that perfect holiday cookie!
If you like this recipe, you might also like:
If you’ve tried these SPICE COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Soft & Chewy Spice Cookies Recipe
Ingredients
Cookies:
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 2 1/4 teaspoon ground cinnamon
- 1 3/4 teaspoon ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 cup + 3 tablespoons salted butter room temperature
- 1 cup light brown sugar packed
- 2/3 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 cup molasses
- 2 teaspoons vanilla extract
For rolling:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly spray with baking spray. Set aside.
- In a large bowl, combine flour, cornstarch, cinnamon, ginger, baking soda, salt, nutmeg, baking powder, cloves, and allspice and set aside.3 cups all-purpose flour, 1 tablespoon cornstarch, 2 1/4 teaspoon ground cinnamon, 1 3/4 teaspoon ground ginger, 1 teaspoon baking soda, 3/4 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon baking powder, 1/4 teaspoon ground cloves, 1/4 teaspoon allspice
- Combine butter, brown sugar, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed for 2 minutes.1 cup + 3 tablespoons salted butter, 1 cup light brown sugar, 2/3 cup granulated sugar
- Add the eggs, molasses, and vanilla to the butter mixture and mix to combine.1 large egg, 1 large egg yolk, 1/4 cup molasses, 2 teaspoons vanilla extract
- Add the flour mixture and mix on low speed until just incorporated.
- In a small bowl, combine sugar and cinnamon.1 cup granulated sugar, 1 tablespoon ground cinnamon
- Portion the dough into 16 sections.
- Roll each portion into a dough ball and roll it in the sugar/cinnamon until well coated.
- Place 6 dough balls onto the prepared large baking sheet, placing each one 3” apart.
- Place the baking sheet into the preheated oven on the center rack.
- Bake for 8 minutes, then remove the pan from the oven and bang it against the counter to slightly flatten the cookies.
- Place it back into the oven and continue baking for an additional 5 minutes, until the edges are just set.
- Once baked, remove the cookies from the oven and let them sit on the pan for 5 minutes to allow them to set up.
- Once slightly set, transfer them to a wire rack to let cool completely.
- Repeat with the remaining dough balls.
Notes
- Room Temperature Ingredients: Always use room temperature butter and egg for the best results. This helps the ingredients combine smoothly and ensures a better texture in the final cookie.
- Don’t Overmix: Mix the dry ingredients just until combined to avoid tough cookies. Overmixing can develop the gluten in the flour, leading to a less desirable texture.
- Chill the Dough: If your cookie dough is too soft, chill it in the refrigerator for 20-30 minutes before baking. This will help the cookies keep their shape during baking.
- Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop to portion out the dough. This makes sure that all cookies bake evenly and have the same chewy texture.
- Bang the Pan: Halfway through baking, bang the baking sheet on the counter to help the cookies spread and create that signature chewy center.
- Use Parchment Paper: Line your baking sheets with parchment paper or a silicone baking mat to prevent the cookies from sticking and make cleanup easier.
Nutrition
Love This Recipe?
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