Brown Sugar Spice Star Cookies
There is something about the smell of warm spices filling the kitchen that makes it feel like the holiday season has officially arrived. These Brown Sugar Spice Cookies are buttery, tender, and filled with the cozy flavors of cinnamon, nutmeg, ginger, and cloves. They are the kind of cookies that make you want to put the kettle on, grab a cup of coffee, and settle in for a little dunking.
Why I love these cookies so much
I first made these cookies years ago because I wanted to recreate a favorite bakery cookie—one that was crisp, buttery, and wonderfully spiced. After several batches (and a few that ended up in the trash!), I finally landed on this recipe. The result is a simple cookie dough that is easy to work with, holds its shape beautifully, and makes the most delicious cutout cookies.
I am usually a drop-cookie kind of girl because cutout cookies can feel a little fussy, but these are worth pulling out the cookie cutters for. They are especially fun to make with kids, grandkids, friends, or anyone who enjoys a little flour on the work surface and a kitchen that looks like a sugar storm blew through it. And because the dough doesn’t need to be refrigerated, you can mix, roll, cut, and bake without a lot of waiting around.
There is a bakery where I live called the Royal Dutch Bakery. They make a cookie called the St Claus Cookie (or Windmill Cookies). These cookies are epic. They are buttery, and crunchy, and spicy, and perfect for dunking in coffee.
Gather these ingredients
How to Make Brown Sugar Spice Cookies
These Brown Sugar Spice Cookies are surprisingly easy to make, especially for cutout cookies. The dough comes together quickly and doesn’t require chilling, which means you can go from mixing bowl to cookie sheet without waiting for the dough to firm up.
1. Make the cookie dough
Start by beating the softened butter and dark brown sugar together in a large bowl until light and fluffy. This takes about 3 minutes and gives the cookies their wonderfully buttery texture. Add the vanilla extract and egg and mix until combined.
2. Combine the dry ingredients
In a separate bowl, whisk together the flour, cinnamon, ground cloves, nutmeg, ginger, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.
3. Roll out the dough
You don’t need to chill this cookie dough before rolling. Divide dough into manageable pieces and place one piece on a lightly floured surface. Lightly flour the top of the dough and use a rolling pin to roll it to about ¼-inch thick.
4. Cut out the cookies
Use your favorite cookie cutter to cut the dough into shapes. Transfer the cookies to a parchment paper-lined cookie sheet. Gather the scraps, gently press them together, and roll them again. This dough holds up well through several rounds of rolling, making it especially nice for cutout cookies.
5. Decorate and bake
For a simple finish, sprinkle the cookies with cinnamon sugar or turbinado sugar before baking. If you prefer powdered sugar, wait until the cookies come out of the oven and dust them while they are still warm.
Bake according to the recipe card until the cookies are lightly golden and set. My original recipe calls for about 8-10 minutes, but keep an eye on them because baking time can vary depending on the size and thickness of your cookies.
6. Cool and enjoy
Let the cookies cool briefly on the cookie sheet before transferring them to cooling racks. Once completely cool, store them in an airtight container. These are wonderful alongside a cup of coffee and are especially fun to make and share during the holiday season.
Note: You do not need to chill the dough before rolling and cutting these cookies, but you certainly can if it works better for your schedule. You can also freeze the dough for up to two weeks before baking. This is especially handy if you’re hosting a holiday cookie-making party—you can get the dough mixed and ready ahead of time, then simply thaw, roll, cut, and bake when your guests arrive.
Frequently Asked Questions
Do I need to chill the cookie dough?
No! One of the things I love about these Brown Sugar Spice Cookies is that the cookie dough does not need to be refrigerated before rolling. You can mix the dough, divide dough into pieces, roll it out, and start cutting cookies right away. However, you can make ahead and refrigerate or even freeze up to 2 weeks before baking.
What makes these good cutout cookies?
The dough is easy to roll and holds its shape well when baked. The cookies also have very little spread, so the shapes you cut with your cookie cutter stay recognizable after baking. This makes them a great choice when you want pretty, perfect cookies without a fussy dough.
Can I reroll the scraps?
Absolutely. This dough holds up well to being rolled more than once. Gather the scraps, gently press them together, and roll the piece of dough out again on a lightly floured surface.
How thick should I roll the dough?
I recommend about ¼-inch thick. Keeping the dough relatively even helps the cookies bake at the same rate and gives you a nice balance of crisp edges and a tender, buttery center.
Can I use powdered sugar to decorate the cookies?
Yes! For a simple finish, dust the warm cookies with powdered sugar as soon as they come out of the oven. You can also sprinkle the unbaked cookies with turbinado sugar or cinnamon sugar before baking.
Can I make these cookies ahead of time?
Yes. These are a great addition to your holiday baking list because the baked cookies can be stored in an airtight container. You can also prepare the cookie dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it if that works better for your baking schedule.
What is the best way to store cutout cookies?
Once the cookies are completely cool, place them in an airtight container. Keeping them sealed helps maintain their texture and buttery flavor throughout the holiday season.
What spices are in Brown Sugar Spice Cookies?
These cookies get their warm, cozy flavor from cinnamon, a teaspoon ground cloves, nutmeg, and ginger. Together with the dark brown sugar and vanilla extract, the spices give these cookies their distinctive holiday flavor.
Can I use this dough for other cookie shapes?
Definitely! Use whatever cookie cutter fits the time of year or occasion. Stars, trees, hearts, snowflakes, and simple round cookies all work beautifully. Just remember that smaller or larger shapes may need a slightly different baking time.
How do I keep cutout cookies from sticking to my work surface?
Lightly flour your work surface and the top of the dough before using your rolling pin. You don’t need a lot of flour—just enough to keep the dough from sticking. Parchment paper is also helpful when transferring the cut cookies to the cookie sheet.
How long should I bake Brown Sugar Spice Cookies?
The original recipe calls for 12 minutes at 325°F, although smaller cookies may be ready in 8-10 minutes. Keep an eye on your first batch and adjust the baking time based on the size and thickness of your cookies.
When is the best time of year to make these cookies?
Christmas and the holiday season are definitely my favorite time to make them, but there is no reason to save them for December. Change the cookie cutter and these cookies work for fall gatherings, Valentine’s Day, or any time you are craving a buttery, warmly spiced cookie.
I may still prefer a simple drop cookie most days, but these Brown Sugar Spice Cookies have earned their place in my holiday baking rotation. There is just something special about rolling out the dough, pulling out the old cookie cutters, and watching a pile of little spiced cookies appear on the baking sheet. And if your kitchen ends up covered in flour and powdered sugar in the process, consider that part of the fun.
Make a batch for your Christmas cookie tray, package some up for a neighbor, or put them on a plate next to the coffee pot and invite someone over. After all, the best cookie recipes aren’t just about the cookies—they’re about giving us a reason to gather around the table. From my table to yours with love, Sheila
Brown Sugar Spice Cookies
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 tsp pure vanilla extract
- 1 whole egg
- 2 cups all-purpose Flour + more for rolling out dough
- 1 tsp ground clove
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- natural cane turbinado and powdered sugar for decorating
Instructions
- Cream butter and brown sugar together. Beat on high scraping down sides of mixing bowl at least once, beat until butter and sugar appear whipped, approximately 3 minutes. Add in vanilla and egg mix to combine.
- Measure flour into separate bowl add spices, baking soda and salt to the flour. Gradually add flour mixture to butter sugar mixture. Scrape down bowl several times.
- Dust clean flat surface with flour, place cookie dough on floured surface dust with more flour. Using a rolling-pin roll dough out to 1/4 inch thick. Cut into preferred shapes. Place cookies on parchment lined baking sheets bake at 325 degrees for 12 minutes.
- Decorating: Sprinkle natural can turbinado sugar on before baking. If using powdered sugar, remove cookies from cookie sheet to a cooling rack and dust with powdered sugar while still hot/warm.
These look and sound wonderful, can’t wait to try 🙂
I hope you have time to make them! Enjoy, Sheila and PS Merry Christmas xoxo
Yum! I’m a dunker too
I love the sound of these cookies!!
Thank You!
Butter.
I love how simple these are and that you dusted them with powdered sugar! Butter make everything better, doesn’t it? Ps I just added these to my Christmas cookie to-make list!
Laurie, How are ya gal?! You are gonna love these cookies my buttah lovin’ friend 😉 Thanks for stopping by! Sheila