Get the Recipe:
Sugar and Spice Cookies
Soft, chewy, and full of cozy flavor, these sugar and spice cookies are made with brown sugar, warm spices, and a touch of ginger. Top them with a simple orange glaze for a festive twist or enjoy them just as they are. Simple, comforting, and perfect for the holidays.
Ingredients
For the cookies:
- 3 cups (360 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (226 g) unsalted butter, softened
- 4 ounces (113 g) cream cheese, softened
- 1 cup (200 g) firmly packed brown sugar, light or dark, or a mix
- 1 large egg
- 1 teaspoon vanilla extract
- coarse sugar or cinnamon-sugar, for rolling
For the orange glaze:
- 1 cup (110 g) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 ml) fresh orange juice, start with less, add more to desired consistency
- 1 teaspoon orange zest
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Instructions
To make the cookies:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
- Scoop 2 tablespoons (#30 scoop) of dough per cookie, rolling into balls. If desired, roll in coarse sugar or cinnamon-sugar. Place on a lined, rimmed baking sheet and refrigerate for at least 1 hour (up to overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Place the cookie dough balls 2 inches apart on the baking sheets.
- Bake one pan at a time for 12–14 minutes, or until the edges are lightly browned. Cool on the pans on wire racks for 5 minutes, then transfer the cookies to wire racks to cool completely. If you like, flatten the tops slightly with a spatula or bottom of a glass.
To make the glaze:
- Whisk together confectioners’ sugar, orange juice, and zest until smooth.
- Drizzle over cooled cookies and let set before storing.
Notes
- Cinnamon: Use the higher amount if you love a stronger cinnamon flavor.
- Brown sugar: Use light or dark brown sugar, or a mix for a little extra depth of flavor.
- Cinnamon-sugar coating: For a simple alternative (or in addition) to the glaze, roll the dough balls in cinnamon-sugar before baking. You'll need about ½ cup for this many cookies. To make your own, use a 4:1 ratio of sugar to cinnamon (1 tablespoon cinnamon per ¼ cup sugar).
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Make ahead: Dough can be made up to 2 days in advance and chilled until ready to bake.
- Freezing: Freeze baked cookies or unbaked dough balls for up to 3 months. For best results, freeze the cookies without glaze and add it after thawing.
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