Soft Brown Sugar Spice Cookies

These Soft Brown Sugar Spice Cookies are perfect for anyone who loves snickerdoodles. They’re soft, buttery and perfectly spiced with cinnamon and nutmeg!

Image of Soft Brown Sugar Spice Cookies

These cookies are so delicious you guys! They have the perfect amount of nutmeg, ginger and cinnamon to make them interesting, but not too much to be overwhelming. Plus, they are all brown sugar and soft soft soft.

I am not a huge fan of spice cookies, generally because they are crunchy…problemo solved.

AND I happened to drizzle them with a cinnamon sugar glaze, which makes them as pretty as they are tasty!!! These will for sure be a hit in your house, just like they were in mine!

 

Cozy and comforting, these soft sugar cookies will be a permanent fixture in your cookie rotation!

This post was made in partnership with Imperial Sugar!!

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Soft Brown Sugar Spice Cookies

  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description:

These Soft Brown Sugar Spice Cookies are perfect for anyone who loves snickerdoodles. They’re soft, buttery and perfectly spiced with cinnamon and nutmeg!


Ingredients:

  • Cookies
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup Imperial Sugar Light Brown Sugar
  • 1 egg, plus 1 yolk
  • 2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 2 1/4 cup all-purpose flour*
  • Glaze
  • 1 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 tablespoon milk
  • 1/4 teaspoon cinnamon

Instructions:

  1. Preheat oven to 350 and cream together butter and sugar with a stand mixer
  2. Add egg yolk and beat until mixed, then add vanila
  3. Beat in baking soda, baking powder, salt, cinnamon, ginger and nutmeg on medium power for 30 seconds or until combined
  4. Turn mixer power to low and mix in flour
  5. Scoop tablespoon-sized balls of dough onto a parchment lined baking sheet
  6. Bake for 9-11 minutes or until edges are golden
  7. Allow cookies to cool for 3 minutes before transferring them to a wire rack. Let cool completely
  8. Whisk together glaze ingredients in a small bowl and transfer to ziploc bag once combined
  9. Cut the corner off the bag and squeeze glaze accross the cookies. Allow to set for about 20 minutes
  10. Enjoy or store in an airtight container for up to 3 days

Notes:

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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9 Responses
  1. jodi

    these were wonderful. they baked up soft with a slight crisp on the outside, and the spice mixture was just perfect! a delicious addition to our easter brunch. thanks!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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