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Spiced Christmas Sugar Cookies with Warm Winter Spices

Soft, chewy sugar cookies loaded with cinnamon, ginger, nutmeg, and cloves, perfect for a cozy holiday treat.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course best christmas cookie recipe, Dessert
Cuisine American
Servings 24 servings

Ingredients
  

  • 2 1/2 cups 315g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup 2 sticks, 226g unsalted butter, softened
  • 3/4 cup 150g packed brown sugar (light or dark)
  • 1/2 cup 100g granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk any kind

Instructions
 

  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
  • Add brown sugar and granulated sugar. Beat for 3 minutes until light and fluffy, scraping down the sides as needed.
  • Beat in the egg and vanilla extract until combined. Then mix in the milk.
  • Gradually add the dry ingredients to the wet mixture, mixing on low just until no streaks of flour remain. Do not overmix.
  • Wrap the dough in plastic wrap or divide into two discs. Refrigerate for at least 1 hour (or up to 3 days).
  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Roll dough into 1-inch balls (about 1.5 tablespoons each) or use a cookie scoop. Place 2 inches apart on prepared sheets.
  • Bake for 10–12 minutes, until edges are set and lightly golden. Centers will look slightly soft.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
2. Add a slice of bread to keep them soft.
3. Freezing dough: Shape dough into logs, wrap tightly, and freeze for up to 3 months.
4. Slice and bake from frozen, adding 2–3 minutes.
5. Freezing baked cookies: Layer cooled cookies between parchment in a freezer-safe container.
6. Freeze for up to 3 months.
7. Thaw at room temperature.
8. Substitution for eggs: Use 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) for a vegan version.
9. Dairy-free: Use vegan butter (stick form) and your favorite plant-based milk.
10. The texture will be slightly different but still delicious.
11. Gluten-free: Use a 1:1 gluten-free baking blend that contains xanthan gum. Do not overmix.
12. Spice adjustment: Feel free to swap the individual spices with 2 teaspoons of pumpkin pie spice.