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–+ servings
Best Holiday Spiced Cookies.

Holiday Spiced Cookies

Angela Milnes
These deliciously soft and chewy cookies are infused with a blend of aromatic spices like cinnamon, ginger, and nutmeg, making them the perfect treat for chilly days.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 436 kcal

Ingredients
  

  • 1 cup Unsalted Butter cold sliced
  • 1 cup White Sugar
  • ¾ cup Packed Light Brown Sugar
  • 2 Eggs room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cup Flour
  • 1 ½ cup Cake Flour
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Allspice
  • 1 teaspoon Ginger
  • ¾ teaspoon Kosher Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • ½ teaspoon Baking Soda
  • 1 cup Chocolate Sprinkles

Instructions
 

  • Prep the Baking Sheet: Preheat the oven to 410°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
  • Beat the Wet Ingredients with an Electric Mixer: In the medium bowl of a stand mixer with a paddle attachment, cream butter, and sugars on medium-high speed for 2-3 minutes. Add eggs and vanilla and mix until combined. Scrape down the sides of the bowl as needed.
  • Whisk the Dry Ingredients: In a large bowl add flour, cake flour, ginger spice, nutmeg, allspice, cinnamon, baking soda, cornstarch, and salt. Whisk to combine.
  • Combine Both Ingredients: Add the dry ingredients to the butter mixture. Mix and combine using a rubber spatula.
  • Make Dough Balls: Use a large cookie scoop and scoop 4.0 oz dough. Using your hands, roll into a ball.
  • Coat with Chocolate Sprinkles: Add the chocolate sprinkles to a small bowl. Take the dough ball and lightly press it down in the chocolate sprinkles.
  • Arrange on a Cookie Sheet & Bake: Place the dough on a parchment or silicone-lined baking sheet, 2 inches apart. Bake for 14-15 minutes or until the dough ball is just barely set and no longer shiny.
  • Cool Completely and Add the Toppings: Remove from the oven and set to the side to let cookies cool. Drizzle the caramel on top and sprinkle sea salt on top.

Notes

I've used granulated sugar for this recipe, but if you want to bring in a depth of flavor, you can use dark brown sugar or even some light brown sugar.
I would recommend using granulated sugar as opposed to coarse sugar or raw sugar since it is much easier to incorporate into the cookie dough.
Remember to line your baking sheets with parchment paper before you add the cookie dough balls to them. This will help keep the cookie dough from sticking to the surface of the baking sheet.
Make sure you allow the baked cookies to rest on a cooling rack before you serve them. If you let them rest on the baking sheets for too long, they'll end up getting overcooked and dry. Using a cooling rack is much better because it helps the cookies cool down faster.
I've used unsalted butter to make these spice cookies, but if you want, you can also choose to use salted butter instead.
Remember to allow the cookie dough to chill in the refrigerator for a few hours before you bake them. This will help the cookies spread just right.

Nutrition

Serving: 1gCalories: 436kcalCarbohydrates: 67gProtein: 5gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 300mgPotassium: 70mgFiber: 1gSugar: 42gVitamin A: 514IUVitamin C: 0.1mgCalcium: 28mgIron: 1mg
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