These Soft and Chewy Spice Cookies are the ultimate holiday treat, combining the best flavors of molasses, gingersnap, and snickerdoodle cookies. With a crisp edge and a soft, chewy center, every bite is packed with warm, spiced goodness. A delightful twist on classic cookie recipes, they’re perfect for cozy fall days and make a festive, irresistible addition to your holiday baking!
What Are Spice Cookies, Anyway?
Spice cookies are like a mashup of sugar cookies, gingersnap cookies, snickerdoodle cookies, and molasses cookies (yes, all of the heavy hitters, lol) but are a dessert that’s completely unique. They are chewy and soft, and they’ll soon be a staple at Thanksgiving, Christmas, and every family gathering! Infused with warm spices, rolled in sugar and baked until puffy, these spice cookies offer all the best flavors of fall and are oh-so comforting.
Seriously, if you’ve never had a spice cookie, you’ve been missing out! Luckily, we can change that with this easy recipe. It does require a bit of planning, but the results are so delicious they’re beyond worth the effort.
More Delicious Fall Dessert Recipes
- Banana Bars with Chocolate Chips
- Delicious Apple Turnover Recipe with Puff Pastry
- Delicious Pumpkin Bars with Chocolate Chips
- Honey Bun Cake
- The Best Apple Crisp
- Biscoff Cheesecake with Biscoff Whipped Cream
Recipe Ingredients
Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options.
Baking Soda: This is a leavener that gives the cookies a little lift, creating the soft, chewy consistency we want.
Spices: We use salt, cinnamon, cloves, ginger, and nutmeg to create the best warm, spiced flavor.
Browned Butter: Adds a rich, deep, nutty flavor that adds depth to the cookies and works so well with the rest of the ingredients.
Molasses: This is what truly sets this recipe apart from other cookies, adding a smokey, caramelly taste and creating a chewy bite.
Egg: We’re using a whole egg and an egg yolk to give the cookies structure and deepen the rich flavor.
Brown Sugar: Plays an important role in this cookie recipe. Brown sugar contributes to the rich, complex flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies. Feel free to use either light or dark brown sugar.
Granulated Sugar: Using a combination of granulated sugar and brown sugar helps sweeten the cookie dough and gives it a little extra texture, creating slightly crisp edges once baked. Use additional white sugar for rolling the cookies before baking.
Vanilla Extract: Use pure vanilla extract to add depth and a delicious vanilla flavor.
How to Make the Best Spice Cookies Recipe
Step 1. Make the brown butter: To do so, cut the butter into small pieces to ensure even melting. Then, add it to a small skillet, and warm over medium heat. The butter will start to melt as the skillet heats up. Stir the butter as it melts to ensure it cooks evenly, and allow it to cook for about 3-5 minutes or until it turns amber in color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once the butter is browned and the popping slows, it’s ready! Scrape the butter and any browned bits from the pan, and transfer them to a heat-safe bowl. Let it rest for about 15-20 minutes.
Step 2. Sift the flour, baking soda, and salt in a medium mixing bowl, and set it aside.
Step 3. Next, add the brown sugar, cooled browned butter, spices, and vanilla to a medium-large mixing bowl, and beat with a hand mixer for 2 minutes. Then, add your egg and egg yolk, and beat again until combined.
Step 4. Add your “sifted flour mixture” to your bowl of wet ingredients, and mix with a wooden spoon or spatula until well combined. Be sure not to overmix!
Step 5. Transfer the cookie dough to the fridge, and let it chill for at least 1.5 hours. This allows the batter to stiffen and the flour to hydrate and obtain the browned butter and spiced vanilla flavors. Pro-Tip: If possible, allow your dough to refrigerate for 4 hours or up to overnight for the best flavor!
Step 6. Remove your chilled cookie dough from the fridge, and preheat your oven to 350 degrees. Line a nonstick baking sheet with parchment paper.
Step 7. Next, use a medium-large cookie scoop (3 tablespoons in size) to portion the dough. Roll the cookie dough balls in sugar, and place them on the parchment paper-lined baking sheet, leaving 3 inches between each cookie.
Step 8. Bake for 12-14 minutes or until the edges are set and the center is slightly puffed. Let the cookies rest at room temperature for about 15 minutes or until set. I know it’s going to seem like a lifetime but trust me. It’s worth the wait and ensures the perfect texture!
Tips & Tricks
- Avoid overmixing the cookie dough, or your spice cookies will turn out dense and tough, which we definitely don’t want!
- Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let your dough chill for at least 1.5-2 hours, as the dough will need to stiffen. The wait time also helps with a tastier cookie. We want to ensure we can taste all those spices!
- Be sure to use room-temperature eggs.
- Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be at room temperature. Creaming your butter will ensure you have the best texture.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake and set a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
How to Measure Flour for These Spiced Cookies
- Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
- Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
- Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
- Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.
More Incredible Cookie Recipes
- Brown Sugar Cookies
- Soft and Chewy Pumpkin Spice Cookies
- Sweet Potato Cookies
- The Best Cinnamon Cookies Recipe
- Pumpkin Chocolate Chip Cookies
- Soft and Chewy Sugar Cookies
- Old Fashioned Chewy Peanut Butter Cookies
- Hot Chocolate Cookies with Marshmallows
- White Chocolate Dipped Chocolate Peppermint Cookies
How long does this spice cookie recipe last?
Can I freeze these spiced cookies?
Freeze baked cookies for up to 1 month. Or, follow the instructions below to freeze unbaked cookie dough:
1. Shape the Dough: Combine the ingredients, and portion the dough into balls.
2. Freeze: Arrange the cookies on a baking sheet, and freeze (without the extra sugar) for 1-2 hours or until the balls are solid.
3. Store: Transfer the cookies to a sealable bag or airtight container, and freeze for up to 3 months.
4. Bake: When you’re ready to bake, thaw the cookies at room temperature for 30 minutes. Then, roll them in the sugar topping, and bake as normal. You may need to add a few minutes to the baking time. So, keep a close eye on the cookies, and adjust as needed!
What does brown butter do to cookies?
I hope you are love this Soft and Chewy Spice Cookies recipe! It is amazing no matter the season. It’s soft, chewy, and infused with sweet, warm flavor! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Spice Cookies
Ingredients
- 2 1/4 c all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c unsalted butter browned
- 1/4 cup molasses
- 1 large egg
- 1 egg yolk
- 3/4 c brown sugar
- 1/4 c granulated sugar
- 2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 tsp ginger
- 1/8 tsp nutmeg
- 1/4 cup sugar for topping
Instructions
- Make the brown butter: Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the brown bit are what you want!) into a heat-safe bowl and let rest for about 15-20 minutes or until somewhat solidified.
- In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.
- In a medium-large mixing bowl, add the sugars, cooled browned butter, molasses, spices, and vanilla extract and beat with a hand mixer for 2 minutes. Then, add your egg and egg yolk, and beat until combined.
- Next, add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix.
- Transfer the cookie dough to a fridge and let chill for at least 1.5 hours to allow the batter to stiffen and the flour to hydrate and obtain that brown butter, spiced vanilla flavors (Pro tip: Allowing your dough to refrigerate for 4 hours or overnight will result in the best flavored cookie; however, 1.5 hours works just fine. If you choose to bake your cookies without chilling them, they will be flat and will spread a lot).
- Remove your chilled dough and preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.
- Use a medium-large cookie scoop (3 tablespoons cookie scooper) to scoop the dough. Then, roll your ball of cookie dough in the sugar and place the dough onto a parchment lined baking sheet. The dough should be about 3 inches apart.
- Bake the cookies at 350 degrees for 12-14 minutes or until edges are set and the center is slightly puffed. Let rest for about 15 minutes or until set — I know it’s going to seem like a lifetime, but it’ll be worth it. We want to ensure we get the perfect texture!
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Notes
- Avoid overmixing the cookie dough, or your spice cookies will turn out dense and tough, which we definitely don’t want!
- Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let your dough chill for at least 1.5-2 hours, as the dough will need to stiffen. The wait time also helps with a tastier cookie. We want to ensure we can taste all those spices!
- Be sure to use room-temperature eggs.
- Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be at room temperature. Creaming your butter will ensure you have the best texture.
- Avoid overbaking. Every oven is different. So, keep a close eye on your cookies, and remove them as soon as the dough is set and the edges are lightly golden. Remember, they’ll continue to bake and set a bit as they cool on the pan!
- Make sure you review the tips on measuring your flour.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
Yum!
Brown butter directions were really helpful. I couldn’t see the brown bits until after I poured it from the pan. But I could tell when the bubbles slowed down that it was supposed to be done, and it was.
Loved how soft these are and the sugary coating. Perfect flavor.
I’ve made lots of Ashlea’s recipes and now I’ll be trying some of yours too! Thank you!
So happy you liked this recipe! I can’t wait for you to try more recipes! 🙂
These came out SO amazing! I’ve never made this type of cookie before and they were a hit. Soft, chewy, and thick with a perfect sugar coating. A great way to use molasses! Thank you 🙂
Of course! I am so glad you liked this recipe!
Not going to lie, I had my doubts during this baking process, but let me tell you, it was worth trusting Chavez’s expertise! These cookies have the perfect flavor and are the best balance of crispy on the outside and soft and chewy on the inside.
Hahaha! So glad you liked this recipe!
these were absolutely delicious. Tasted a bit like gingerbread cookies but with more emphasis on the spices – were a bit hit!
So glad you liked them!