Spice Cookies
These warm and cozy spice cookies are the perfect blend of softness and aromatic flavor, making them an irresistible treat for any occasion. Infused with a trio of classic spices—cinnamon, ginger, and cloves—these cookies are heightened by the deep richness of molasses and a subtle hint of vanilla. They bake to perfection with a delightfully crackled surface that can be rolled in turbinado sugar for an extra touch of sparkle and crunch. Quick and easy to prepare in just 20 minutes, these cookies are ideal for holiday gatherings, afternoon tea, or a simple snack with your favorite cup of coffee. With their soft centers, crisp edges, and a comforting spice profile, these cookies will have everyone coming back for seconds. Perfect for cookie lovers searching for seasonal desserts or homemade gifts, this recipe is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 Egg
- 0.25 cup Molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Optional: Turbinado sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter-sugar mixture, and beat until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Avoid overmixing.
If desired, pour the turbinado sugar into a shallow bowl. Scoop tablespoon-sized portions of dough, rolling each into a ball, and then roll them in the turbinado sugar to coat the outside.
Place the dough balls at least 2 inches apart on the prepared baking sheets to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops crack slightly. Do not overbake—the cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 17.5 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
