Christmas spice cookies are a fast and fun way to get into the holiday spirit. We love making this holiday cookie recipe in the fall but our kid ask for them all year long.
Read on and I'll show you how to make easy cookies for holiday cookie exchange!
What are these?
These Christmas spice cookies are sweet little baked crinkles, made with warm spices and a hint of molasses.
If you're wondering what's in these easy Christmas cookies, open your pantry door. Chances are very good that everything you need is right before your eyes!
Aside from a few common spices, you'll just need basic ingredients for a simple sugar cookie. Plus some molasses and colored sugar for the coating.
You can use any combination of the spices shown in the photo, plus or minus all-spice. Tailor these spice cookies to your taste!
How to make these
(See the full recipe at the end of this post.)
Like most cookie recipes, you'll start by mixing the dry ingredients and then combine those with the wet ones.
Then, you'll chill the dough for a minimum of two hours which makes it easier to shape and form the cookies. Next, you roll the cookies into little balls, roll them in some sugar.
Then bake, cool, and dunk!
My Baking Tips for Making these Cookies
- Use butter that is softened to room temperature.
- Chilling the cookie dough does more than help to shape them. It will make them spread less, enhance the flavor, and change their texture! Here's some great information on why you should chill cookie dough when baking cookies.
- Use a cookie scoop so your cookies are uniform in size.
- Line your baking sheet with parchment paper for easy cleanup.
Store these spice cookies in an air-tight container. They will last for up to a week at room temperature. You can also store them up to 3 months in your freezer, using a zip-lock bag with all the air removed.
These cookies have a festive, holiday flavor thanks to the cinnamon, cloves, nutmeg, and ginger. You could also add in allspice for even more flavor, but I’ve found they are quite flavorful as they are.
More Favorite Christmas Cookies
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- Mixing bowls
- 2.5 cups All-purpose flour
- ¾ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ¾ tsp Ground ginger
- 1 tsp Ground cloves
- ½ tsp Ground nutmeg
- 2 tsp Ground cinnamon
- 1 cup Brown sugar Packed
- ¾ cup Butter 1 ½ sticks, softened
- 3 tbsp Molasses Light
- 1 Egg
- ½ cup Sugar Course (And optional colored sugar)
- In a medium bowl, combine dry ingredients: flour, baking powder, baking soda, salt, ginger, cloves, nutmeg, and cinnamon. Set aside.
- In a large bowl, use an electric mixer to cream together the sugar and butter. Mix in the molasses and egg.
- Gradually add the dry ingredients to the wet, stirring with a wooden spoon or a spatula until just combined. Cover and chill in the fridge for at least two hours, or overnight if possible.
- When ready to bake, preheat your oven to 325°F. Line 2 baking sheets with parchment paper.
- Roll the chilled dough into balls about 1 inch in diameter. A cookie scoop really helps here. Roll balls in the coarse sugar (or colored sugar) to coat. Place cookies on baking sheet about 2 inches apart.
- Bake these cookies for 9 to 11 minutes. They should be slightly cracked and crisp on the outside but soft on the inside. Cool on wire racks
- For the best cookies, allow them to chill for at least two hours in the refrigerator.
- Use colored sugar to roll them in to make these as Christmas cookies.
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