These warm spice cookies are full of flavor with a thin, soft, and chewy texture. They’re so easy to make, require zero chill time, and are baked right away! It’s the perfect cozy treat to make in the chilly fall and winter months.
What are spice cookies?
Spice cookies are like a mix between a sugar cookie, snickerdoodle, and a chewy molasses cookie. They’re baked with tons of warm spices, so they have more flavor than a snickerdoodle, but have just a touch of molasses to add that chew. The molasses doesn’t outshine the spices, but it is there to help accentuate their flavors.
To me, they taste a lot like cinnamon teddy grahams. They have a slightly sweet graham cracker-like taste with a blend of cinnamon, ginger, nutmeg, and cloves. The cookies are then rolled in cinnamon sugar for some added sweetness and spice!
Why make this recipe?
Not only are these cookies SO delicious with the perfect soft and chewy texture, but they’re also very easy to make. They can be baked right after mixing, so there’s not wait time.
They are also a very unique cookie as they aren’t quite a snickerdoodle, not quite a molasses cookie, and not quite a sugar cookie. With the perfect blend of spices and sweetness, these cookies are sure to impress!
Tips for making spice cookies
While these cookies are easy to make, here are my top tips to ensure they turn out just right:
- Properly measure the flour – I say this in almost every post, and for good reason. It’s the number one reason why most baking recipes fail. If there’s too much flour, the cookies will not spread properly. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
- Butter temperature – Make sure the butter is at room temperature before starting. The butter must be soft in order to mix into a creamy consistency. The process of creaming will whip small air pockets into the butter. These pockets allow the heat from the oven to easily flow throughout the entire cookie. Without them, the cookies will not bake or spread properly.
- Mixing speeds – The recipe starts by creaming together the butter and sugar. This means that the two should be fully mixed for at least 2 minutes on high speed. The mixture should turn pale and fluffy. Then, mix in the eggs on high speed for another 2 minutes. This is the emulsification process with brings together the oil and water within the dough – creating a stronger structure. Once the dry ingredients are added, this is when we turn the speed down and mix low and slow. Stop RIGHT when all of the ingredients come together as over mixing can lead to a tough cookie.
- Baking – Make sure to scoop LARGE cookies as these will bake much nicer. With big cookies, it takes longer for the heat to reach the center so you get chewy and baked edges with a soft center. Also pull the cookies from the oven when the edges are golden and wrinkled but the center is pale and puffed. The cookies will flatten and darken as they cool outside of the oven.
Spice Cookies FAQs
I have not tested it, but I would assume that using gluten free flour would yield a thicker and less chewy cookie. It’s definitely worth a try! Especially if you just want that delicious warm spice flavor. I would recommend using a good quality gluten free baking flour and to weight it rather than measure by cups. This just ensures you use the right amount, as gluten free flour tends to be a bit more dense than regular flour.
I do not recommend replacing the dark brown sugar with light brown sugar or regular sugar. The purpose of dark brown sugar is to add extra chewiness, which is something the other two types of sugar cannot replicate as well.
I would suggest swapping the butter with vegan butter baking sticks. The cookies may spread a bit different, but should yield a similar result.
If you want to keep some cookies on hand and bake on a later day, you can scoop and chill or freeze the dough without the cinnamon sugar coating. I suggest storing the cookie dough balls in an air tight container or freezer safe bag to prevent them from drying out. Then roll in the sugar and bake from chilled at 340F for about 2 extra minutes.
The dough should keep in the refrigerator for about 3 days, and in the freezer for a couple months.
Once baked, store the cookies in an air tight container or a ziplock bag. Due to the molasses, the cookies will continue to get chewier and softer over time so they last a bit longer than traditional cookies. They keep for about a week! This makes them a great cookie to ship to friends and family.
For more cozy cookie recipes, check out my:
- Brown Butter Maple Chewy Pumpkin Cookies
- Butter Pecan Chocolate Chip Cookies
- Maple Snickerdoodles
- Brown Butter Oatmeal Cookies
- Pumpkin Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these Chewy Spice Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
PrintChewy Spice Cookies
- Total Time: 55 minutes
- Yield: 13 large cookies
Description
These chewy spice cookies are bursting with flavor, baked with warm spices and rich molasses.
Ingredients
Spice Cookies
- 2 2/3 cup (350g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter, room temp
- 3/4 cup (180g) dark brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1/4 cup (80g) unsulphured molasses
- 1 tsp vanilla extract
Coating
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, salt, and spices in a medium sized bowl and set aside.
- In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars on medium-high speed for 2-3 minutes or until smooth, light and fluffy.
- Scrape down the bowl and add the egg, molasses, and vanilla and mix again on the same speed for another 2-3 minutes. The mixture should be silky, light and creamy.
- Pour in half of the dry ingredients and mix on medium-low speed until barely combined. Scrape down the bowl and then pour in the rest of the dry ingredients. Mix again on that same low speed until just combined.
- Use a rubber spatula to manually mix together the dough, working in any dry ingredients that may have settled to the bottom of the bowl.
- Off to the side, add the sugar and cinnamon to a bowl and mix to combine.
- Using a 2 oz ice cream scoop, or 1/4 measuring cup, scoop out the dough and toss in the cinnamon sugar mixture.
- Place about 5 cookies on the large baking sheet, evenly and well spaced apart. Bake for 13-15 minutes, or until the edges are a light golden brown and the center is pale and puffed. The cookies will darken, flatten, and settle as they cool.
- If the cookies spread a bit too much, use a fork to nudge in the sides right when you pull the cookies from the oven.
- Allow the cookies to rest on the baking sheet for about 3 minutes before transferring to a cooling rack. Continue to bake the rest of the cookies and then enjoy!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Keywords: spice cookies, chewy spice cookies, spice cookie recipe, chewy molasses cookies, cinnamon cookies
Monique says
These cookies are like a warm hug. They are ao good that just the smell of the uncooked batter is worth making.
Absolute perfection. Thank you so much for yet another perfect recipe Jenna
★★★★★
Dani says
These are sooooo good! I only made half a batch, but now I wish I had made a full or even double recipe. Perfect cookies for fall. Thanks for the recipe!
★★★★★
Cindy says
What kind of all-purpose gluten free flour do you recommend?
Jenna says
I love bob’s red mill 1-to-1 gluten free baking flourr!
Ali says
These cookies are to die for! Soft & chewy in the middle, slightly crisp around the outside, and a flavor that’ll make you want to curl up in a blanket with a cup of hot chocolate. No fuss, and very easy to make.
Might be my favorite fall/holiday cookie recipe ever!
Ali says
These cookies are to die for! Soft & chewy in the middle, slightly crisp around the outside, and a flavor that’ll make you want to curl up in a blanket with a cup of hot chocolate. No fuss and really easy to make.
Might be my favorite fall/holiday cookie recipe ever!
★★★★★
Jen says
Deeee-liscious!!! Wow! I made the first batch giant but the others smaller because it seems everyone is watching their weight (or sugar intake). These were easy to make and they are perfect for a fall day!
★★★★★
Brenda Lawson says
I made these today and they are amazing. Absolutely perfect! Thanks for this great recipe!!
★★★★★
SAP says
These are the perfect cookies for fall! I made them exactly as the recipe states and they turned out so well. Everyone loved them – they’re so soft and delicious and the flavor is amazing
★★★★★
Sarah says
made for a halloween party. everyone loved them!
★★★★★
Chantel says
This recipe is phenomenal!! I followed it to a tee, and it couldn’t be any better! Everything about these is spot on. They’re already a family favorite! Thanks for the perfect recipe Jenna, well done!!
★★★★★
Eileen says
Made these this weekend, they are delicious ♡ the only thing I did differently was I used less ginger. Mine came out thicker than yours so I think I will flatten them out more. Thank you for a delicious recipe.
★★★★★
Peggy says
Hello,
I was wondering if I can use this recipe to make Gingerbread cookies? Would they be too thin to use a cookie cutter?
Thank you in advance!
Jenna says
Unfortunately the dough is too sticky to make cut outs
Hayley says
These cookies are the perfect amount of spice and have an amazing texture. I love gingersnaps, but I was looking for a recipe that gave me a chewier cookie with similar flavor. This cookie is it! And thank you so much for providing weights for the ingredients that are more easily weighed. I used King Arthur’s Measure for Measure Gluten Free flour and a smaller cookie scoop (#100) for a Friendsgiving party, and the cookies still maintained a chewy texture in the center (recipe yielded 52 at this size). They taste GREAT dunked in warm, spiced apple cider, coffee, and hot chocolate. I plan on making a ton of these cookies through the holiday season as gifts. Thank you for this recipe!
★★★★★
Sherry says
5 STARS! Excellent flavor and texture. The directions were very clear and even this non-baker didn’t screw it up. Wow! Thank you for this recipe!
★★★★★
Jenna says
Yay! Thanks for sharing!
Annette Meiners says
Delicious mix of spices – very good cookies. I did lessen the amount of sugar by 1/4 cup each for both brown and white sugar. I might even cut it by another 1/8th cup each.
★★★★★
Shannon says
I never leave comments on recipes, but for these cookies I had to. This recipe is amazing! I have made it 3 or 4 times now, and anyone who tries these spice cookies raves about them. For anyone reading these comments and unsure whether to make them or not, yes! Make them! You will not be disappointed! This is hands down my favorite cookie recipe ever. Perfect as is, no need to tweak it. Making 2 more batches as Christmas gift this weekend. Thank you so much, Jenna!
★★★★★
Jenna says
Ah thank you so much!!
Yvonne says
Best cookies I’ve EVER made, from scratch! Thanks for the recipe!
★★★★★
Cheryl says
My son and I made a double batch of these yesterday, and I have to say, they were everything I hoped they would be. They are crispy along the edges, chewy in all the right places, and the flavor is amazingly perfect. I’ve been buying pre-made spice cookies at WholeFoods, but no more. This is exactly the cookie for us. Thank you Jenna and happy holidays!
★★★★★
Summer says
These cookies are soooo good! My boyfriend and I are obsessed with them! 😍
★★★★★
Beatrice L says
These spice cookies were absolutely amazing! They were crispy on the outside and melt in the mouth soft on the inside. They had the perfect amount of spice and sweetness. I substituted the molasses for maple syrup which caused them to be soft and thick instead of thin and chewy, but still delicious!
★★★★★