Sugar Spiced Cookies (Printable View)

Crisp buttery cookies infused with cinnamon and nutmeg, ideal for teatime or gifting during holidays.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

07 - 3/4 cup unsalted butter, softened
08 - 1 cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract

→ Sugar Spice Coating

11 - 1/4 cup granulated sugar
12 - 1 teaspoon ground cinnamon

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - Using an electric mixer or whisk, beat softened butter and granulated sugar together until light and fluffy.
04 - Beat in the egg and vanilla extract until fully incorporated.
05 - Gradually add the dry mixture to the wet ingredients, stirring just until combined to form the dough.
06 - In a small bowl, mix together sugar and cinnamon for the coating.
07 - Scoop tablespoon-sized dough portions, roll into balls, then toss in sugar-spice mixture to coat evenly.
08 - Place coated dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
09 - Bake for 10 to 12 minutes until edges turn golden and centers remain soft.
10 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're crispy on the outside and impossibly soft in the middle—no weird cake-like texture.
  • The cinnamon sugar coating makes them look fancy without any extra work.
  • You can have fresh cookies cooling on a rack in under 30 minutes, which somehow feels like cheating.
  • They stay fresh for days in an airtight container, which means guilt-free snacking all week.
02 -
  • Don't overbake them—the moment they look barely done, they probably are, because cookies keep cooking on the hot pan after you remove them.
  • Your butter absolutely has to be softened, not melted, or the cookies spread too thin and bake unevenly.
  • If your spices are more than a year old, buy fresh ones—the difference in flavor is shocking and immediate.
03 -
  • Room temperature butter creams so much easier and faster than cold butter—take it out of the fridge 30 minutes before you start baking.
  • If you're making these for gifting, bake them the day before and let them sit in an airtight container overnight, which mellows the flavors and makes them even more delicious.

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