Soft and Chewy Spice Cookies

These soft and chewy spice cookies are full of warm cinnamon, ginger, and molasses and rolled in cinnamon sugar for the coziest treat.

Course Dessert

Cuisine American

Keyword Spice Cookies

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 349kcal

Author Jason Decker

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.

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