Recipe

Spiced Traditional Cookies

Crisp edges, tender centers, and a cozy swirl of cinnamon, ginger, and cardamom. These classic spiced cookies are simple, reliable, and dangerously snackable with coffee or tea.

By Matt Campbell

•

4.8

A plate of golden-brown spiced cookies with crackly tops on a wooden table beside a mug of tea

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Some cookies are loud. These are the kind that pull you in with a warm, spiced perfume before you even take a bite. Think crisp edges that shatter just a little, centers that stay tender, and that old-school holiday tin vibe, except you do not have to wait for December.

This recipe is my go-to when I want something traditional but still exciting. The spice blend is bold without going potpourri, and the dough comes together with normal pantry stuff. No specialty flours, no obscure extracts, no drama. Just a very good cookie that tastes like you meant to make it on purpose.

Cookie dough being rolled into balls and tossed in cinnamon sugar on a baking sheet

Why It Works

Big flavor, simple method: Blooming the spices briefly in melted butter wakes them up fast, so every bite tastes intentional.
Texture you can trust: Slightly underbaking keeps the centers soft while the edges set up crisp.
Accessible ingredients: Pantry spices plus brown sugar and butter do the heavy lifting.
Make ahead friendly: The dough actually gets better after a chill, which is great news for future-you.

Pairs Well With

Hot chai or black tea
Vanilla ice cream
Cold milk, dairy or oat
Strong coffee or latte

Storage Tips

Keep Them Fresh

Room temp: Store in an airtight container for 5 to 7 days. Toss in a small slice of bread for 24 hours if you want to keep them softer.
Freeze baked cookies: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp for 20 to 30 minutes.
Freeze the dough: Roll into balls, freeze on a sheet pan, then transfer to a bag for up to 2 months. Bake from frozen and add 1 to 2 minutes to the bake time.
Heads up: Spices mellow over time. If you are baking the next day, the flavor gets even cozier.

Common Questions

What makes these “traditional”?

They are built like classic spice cookies you see across a lot of family recipe boxes: butter, brown sugar, warm spices, and a simple sugar coating. The cardamom is optional, but it gives a subtle bakery-style twist.

Can I skip molasses?

Yes. Molasses deepens the flavor and color, but if you do not have it, replace it with the same amount of honey or maple syrup. The cookies will be a little lighter and less “gingerbread-adjacent,” still excellent.

Why did my cookies spread too much?

Usually it is warm dough or a too-hot pan. Chill the dough 30 to 60 minutes, and let your baking sheet cool between batches. Also make sure your butter is melted but not screaming hot when you mix.

How do I get that crackly top?

Roll generously in cinnamon sugar and do not overbake. Pull them when the edges look set and the centers still look slightly underdone.

Can I make them gluten-free?

For best results, use a 1:1 gluten-free baking flour blend that includes xanthan gum. Texture will be slightly more delicate, so let them cool fully before moving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Whisk and rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper
Cookie scoop (optional but helpful)
Wire rack for cooling

I started making these when I wanted a cookie that felt like a tradition even if you are not the kind of person who does matching pajamas and coordinated dessert spreads. The first batch was for a “bring something sweet” hangout, and I watched people do that quiet little mid-bite pause, the one where they are deciding if they need a second cookie immediately. That is the energy I want in my kitchen. Warm spices, zero fuss, and a cookie that makes the house smell like you have your life together, even if your sink disagrees.

Spiced Traditional Cookies

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 10 to 12 minutes

Total Time 1 hour 15 minutes

Servings About 24 cookies

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking soda
1/2 tsp kosher salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamom (optional, but highly recommended)
3/4 cup unsalted butter
1 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tsp vanilla extract
2 Tbsp molasses (not blackstrap)

For the coating

1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
Pinch of salt

Instructions

Prep your pans. Heat oven to 350°F. Line two baking sheets with parchment.
Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Bloom the spices in butter. In a small bowl, stir together the cinnamon, ginger, cloves, and cardamom (if using). Melt the butter in a small saucepan over medium-low heat until just melted. Remove from heat, stir in the spices, and let cool for 5 minutes. This quick warm-up helps the spices taste louder and more aromatic in the final cookie.
Make the dough. In a large bowl, whisk the spiced melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the egg, egg yolk, vanilla, and molasses until fully combined. Fold in the dry ingredients with a spatula just until no dry streaks remain.
Chill. Cover and chill the dough for 45 minutes. If you are short on time, 30 minutes works, but you will get less spread and better texture with a longer chill.
Coat. In a small bowl, mix the coating sugar, cinnamon, and a pinch of salt. Scoop dough into 1 1/2-tablespoon balls (about 30 g each) and roll generously in the cinnamon sugar.
Bake. Place dough balls 2 to 3 inches apart. Bake 10 to 12 minutes, until edges are set and the centers look slightly soft and puffed.
Cool like a pro. Let cookies cool on the sheet for 5 minutes to finish setting, then transfer to a wire rack. If you want extra crisp edges, let them cool fully uncovered.

Baker’s tip: Want a slightly thicker cookie with a softer center? After coating, chill the rolled dough balls on the baking sheet for 10 minutes before baking.

Nutrition information is estimated.

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