Another great variation on the classic sugar cookie, this version is just a little deeper and richer than its inspiration.
Ingredients
About 4 dozen cookies
Step 1
• Preheat the oven to 375°F.
Step 2
• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
Step 3
• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.
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Reviews (55)
Back to TopBest cookies I've ever made!!
Sarah Young
Dayton, OH
11/24/2021
Tasted like eating a box of baking soda. I have no idea how this recipe is rated highly. We made these and had to throw them away.
storypixel9467
Austin, TX
12/20/2020
As others have mentioned the recipe has way too much baking soda. I’m shocked it recipe hasn’t been altered changed. Most sugar cookies with similar quantities have at least half of baking soda. My cookies puffed up and were not flat like regular cookies.
Anonymous
4/27/2020
Oops! That should have been a #20 cookie scoop for a yield of 11 big cookies!
acanadiancook
5/1/2019
These cookies are excellent. They're buttery crisp on the bottom and edges and chewy inside. They bake up uniformly round. I chilled half the dough for 30 minutes and baked half without chilling, and the cookies all looked and tasted the same. The only change I made to the recipe was to add 1 cup of Callebaut caramel white chocolate chips and 1 teaspoon of instant espresso, but that wouldn't have altered the texture of the cookie. My yield was 11 cookies with a #40 cookie scoop. Delicious!
acanadiancook
5/1/2019
On another reviewer’s advice I used 1 cup regular flour and 1 cup bread flour. Used 1 1/2 cups brown sugar instead of 1 1/4, then added an extra tablespoon of butter. Used 1 1/2 tsp baking powder instead of 2 tsp baking soda. Used pumpkin pie spice blend instead of cinammon & ginger. Rolled the balls of dough in decorative sparkling sugar. With those modifications, delicious!!!
mals2006
Idaho
12/20/2017
哇这是美味的。我调整e flavors- mix of cinnamon, allspice and clove- and followed epicurious's tip of rolling the cookies in a sugar-spice mix: Penzy's Pie spice. Just be warned- they spread a LOT.
hartmankj
New Rochelle, NY
12/19/2017
I just made these and find them wonderful. I made one small sub, in that I didn't want crunchy cookies (although I could see subbing some clove or nutmeg to make them more like sugar snaps) -- instead of 2 cups all purpose flour I did 1 cup all purpose and 1 cup bread flour. Delish!
arobinsonneal
San Bernardino, CA
9/20/2017
Made these tonight; too much baking soda. Will have to reduce to 1 tsp next time. Otherwise a good basic cookie when you are out of white sugar!
bamomma
Oakland, CA
7/19/2017
Easy recipe, but result was surprisingly good. I like this gentle ginger taste!
Anonymous
Latvia
3/9/2017
This was fantastic, though I made a couple tweaks out of necessity. First, I discovered at the last minute that I was out of ginger. I substituted freshly ground cardamom in its place. Second, I was also short on time so I made a giant cookie and baked for about 20 minutes. The result? Phenomenal. Served it at a work event and people went nuts over it. I'll make it again for a different group this weekend. Maybe as cookies this time.
Anonymous
Washington, DC
1/30/2017
Foolproof. And pretty with sprinkles.
tidmeow
Colebrook, CT
12/26/2016
Just made a double batch of these for a cookie exchange. Found the dough was easier to roll in balls by hand, it wasn't really wet enough to drop by spoonful. Very lovely cookie right out of the oven, not too sweet and just the right amount of spice. Might try with some nutmeg next time, or molasses. Wonder how much they'll harden up over the next day or so... but, such an easy recipe, I'll definitely make this again!
ellen_mi
Aliso Viejo, CA
12/21/2016
Yum! These were so easy and delicious! I used fresh grated ginger. I think it could actually use a little more of the spices than it calls for (I used exact measurements), but still delicious. The shape of these come out smoother if you gently push down with a crisscross fork pattern before baking. Next time I'm going to try topping with orange frosting.
Sorizzle
Phoenix, AZ
12/8/2016
These were just lovely. So easy to make and simple, classic flavors. Definitely something to keep in the baking rotation.
leslita_amorcita
Bay Area, California
11/23/2016
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