These Spice Cookies are a delightful blend of warmth and sweetness, perfect for any occasion. With a prep time of just 15 minutes and a quick 11-minute bake, they’re surprisingly easy to make. The dough chills for 30 minutes, ensuring a soft, chewy center and a slightly crisp edge. Each bite is a symphony of rich spices, buttery richness, and a hint of caramelized sugar, making them irresistible.
At 176 calories per serving, these cookies are a guilt-free indulgence that won’t weigh you down. The aromatic spices create a cozy, comforting flavor, while the texture is perfectly balanced—soft yet firm. Whether enjoyed with a cup of tea or shared with loved ones, these cookies are sure to become a cherished treat. Ready in under an hour, they’re a simple way to bring joy to your day.
Ingredients for Spice Cookies
- 1 cup (226 g) unsalted butter (cut into Tablespoon-sized pieces)
- 1 ¼ teaspoons ground ginger
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon allspice
- 1 cup (200 g) dark brown sugar (firmly packed)
- ¾ cup (150 g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 2 Tablespoons cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
For the Glaze:
- 1 cup (125 g) powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 Tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Melt the butter and spices: Cut butter into Tablespoon-sized pieces and place in a large, microwave-safe bowl. Heat in 15-second intervals until melted. Stir in ginger, cinnamon, cloves, nutmeg, and allspice. Let cool until no longer warm to the touch.
- Combine wet ingredients: Add dark brown sugar, granulated sugar, egg, egg yolk, and vanilla to the cooled butter mixture. Stir until completely combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Stir until fully incorporated.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (preferably 60 minutes). Meanwhile, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Shape the cookies: Scoop the dough by level 1 ½ Tablespoon portions, roll into balls, and place on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake: Bake for 11-12 minutes or until the edges are lightly golden brown. Let cool completely before glazing.
- Make the glaze: In a small bowl, whisk together powdered sugar, vanilla, and 1 Tablespoon of milk. Add more milk as needed until the glaze is smooth and ribbons off the whisk, holding its shape briefly before dissolving.
- Decorate and serve: Drizzle the glaze over the cooled cookies and allow it to harden. Serve and enjoy!
Creative Glaze and Topping Ideas
While the vanilla glaze is delicious, you can easily customize it to match your taste. Try adding a teaspoon of lemon zest or a pinch of cinnamon for a zesty or spiced twist. For a richer flavor, swap the milk with heavy cream or add a tablespoon of maple syrup. If you’re feeling adventurous, sprinkle crushed nuts, coconut flakes, or edible glitter on top before the glaze sets.
Perfect Pairings for Spice Cookies
These cookies pair wonderfully with a warm beverage. Enjoy them with a cup of chai tea, hot cocoa, or spiced apple cider for a cozy treat. They also make a great dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve them on a platter with other holiday treats like gingerbread or shortbread cookies.
Storage Tips for Freshness
Store your spice cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a slice of bread in the container—it helps retain moisture. For longer storage, freeze the cookies (unglazed) in a freezer-safe bag for up to 3 months. Thaw at room temperature and add the glaze just before serving.
Time-Saving Tricks for Busy Bakers
Short on time? Skip the chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread slightly more but still taste delicious. Alternatively, prepare the dough ahead of time and chill it overnight, so it’s ready to bake the next day. You can also double the batch and freeze half for a quick treat later!
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt by half to avoid over-salting.
What if I don’t have cornstarch?
You can omit it, but the cookies may be slightly less tender.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free blend for equally delicious results.
Spice Cookies
Ingredients
- 1 cup unsalted butter
- 1 ¼ teaspoons ground ginger
- 1 ¼ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon allspice
- 1 cup dark brown sugar firmly packed
- ¾ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 2 Tablespoons cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
Glaze
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 Tablespoons milk
Instructions
- Cut butter into Tablespoon-sized pieces and place in a large, microwave-safe mixing bowl. Heat in 15-second intervals until butter is melted then immediately stir in ginger, cinnamon, cloves, nutmeg, and allspice. Stir well and allow butter to cool before proceeding.
- Once butter is cooled (no longer warm to the touch) add sugars, egg, egg yolk, and vanilla and stir until completely combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet. Stir until completely combined.
- Cover cookie dough with plastic wrap and chill in the refrigerator for at least 30 and preferably 60 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough has finished chilling, scoop by level 1 ½ tablespoon-sized scoop and roll into a ball between your palms. Place cookie dough balls on prepared baking sheet, spacing at least 2 inches apart.
- Bake at 350F (175C) for 11-12 minutes or until edges are beginning to turn a light golden brown. Allow to cool completely before decorating with glaze.
- Glaze: In a small mixing bowl, whisk together powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed, glaze should be smooth and ribbon of your whisk, holding its shape for several seconds before dissolving into the bowl.
- Drizzle glaze over cookies and allow to harden. Serve and enjoy.