Sugar and Spice Cookies

If you love cookies that taste like the holidays, these sugar and spice cookies are for you. They’re buttery, soft, and perfectly balanced between sweet and spiced. Just the kind of cookie that feels right at home on any cookie tray. And as they bake, your kitchen will smell like pure holiday cheer — warm, cozy, and just a little nostalgic.

This recipe has been part of my collection for a while, but I’ve recently given it a few small tweaks to make it even better. A touch of ginger and all brown sugar bring out the warmth of the spices, and a simple orange glaze gives them a fresh, festive finish. They’re just as good without the glaze, too. Either way, they’re simple, cozy, and endlessly snackable.

Looking for even more ideas to fill your holiday cookie trays? Check out my Christmas Cookies Roundup for plenty of festive favorites.

Why You’ll Love These Spice Cookies

• Warm and cozy flavor. Cinnamon, ginger, and a mix of spices make every bite taste like the holidays.
• Soft and chewy texture. Cream cheese and brown sugar keep the cookies tender for days.
• Pretty and versatile. A drizzle of orange glaze dresses them up, but they’re lovely plain, too.
• Make-ahead friendly. The dough chills beautifully, and the cookies freeze well.

Key Ingredients

Here’s a quick look at the key ingredients that make these cookies shine. (You’ll find the full list and measurements in the recipe card below.)

• Brown sugar – Using all brown sugar gives these cookies a deeper flavor and extra chewiness. You can use light or dark brown sugar, or even a mix of the two, depending on how rich you’d like the flavor.
• Cream cheese – Adds richness and helps keep the cookies soft even after a couple of days.
• Warm spices – Cinnamon, ginger, allspice, nutmeg, and cloves bring that cozy, classic holiday warmth.
• Orange glaze (optional) – A simple mix of confectioners’ sugar, orange juice, and zest adds brightness and a little sparkle for the holidays.

How to Make Spice Cookies

Making these cookies is simple and straightforward, with a few little touches that make them extra good.

Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, salt, and all those wonderful spices. This step ensures the spices are evenly distributed so every bite has that perfect balance of warmth.

Cream the butter, cream cheese, and sugar.
Beating the butter, cream cheese, and brown sugar together adds air to the dough, giving you cookies that are soft but not dense. The cream cheese also keeps the texture tender long after baking.

Add the egg and vanilla.
These bring everything together, adding moisture and flavor depth before the dry ingredients go in.

Combine with the dry ingredients.
Mix the dry ingredients in gradually on low speed just until combined. Over-mixing will toughen the cookies, so stop as soon as there are no streaks of flour left.

Scoop and chill the dough.
Scoop the dough and roll in sugar or cinnamon-sugar before chilling to make your life easier later. The dough firms up in the fridge, which helps the cookies hold their shape and bake up evenly chewy instead of spreading too much.

Bake the cookies.
Bake until the edges are just set and lightly golden. They’ll still look a little soft in the center, but that’s what keeps them chewy once cooled.

Glaze or sugar-coat.
Once the cookies have cooled completely, drizzle with orange glaze for a pretty, citrusy finish.

Variations

• Citrus twist: Try a lemon glaze instead of orange for a brighter flavor.
• Spiced sugar coating: If you love all things spiced, don’t skip rolling the cookies in a cinnamon-sugar mix before baking for extra crunch and color. It works well with or without the glaze.
• Add-ins: Stir in a handful of white chocolate chips or chopped pecans for a festive touch.

How to Store

These cookies keep their soft texture really well, thanks to the brown sugar and cream cheese.

At room temperature: Store the baked cookies in an airtight container for up to 3 days. If your kitchen runs warm, separate layers with parchment paper to prevent sticking.

In the refrigerator: They’ll stay fresh for up to 5 days when stored in an airtight container. Let them come to room temperature before serving so the texture softens again.

To freeze baked cookies: Let the cookies cool completely before freezing. If you’re adding the orange glaze, it’s best to freeze them without it. The glaze can become sticky as it thaws. Instead, freeze the plain cookies and add the glaze after they’ve thawed. Arrange cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag, separating layers with parchment paper. They’ll keep for up to 3 months. Thaw at room temperature or warm briefly in a low oven for that fresh-baked feel.

To freeze the dough: Scoop the dough into balls and arrange them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer bag or airtight container. Label and date for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and bake straight from frozen. Just add a minute or two to the bake time.

A Little Spice Makes Everything Nice

These sugar and spice cookies are the kind of treat that quietly steals the show. Simple, cozy, and just a little special. The mix of warm spices, brown sugar sweetness, and that optional orange glaze makes them perfect for everything from cookie swaps to quiet evenings with a cup of tea.

Whether you serve them plain or dress them up, they’re proof that a small twist on a classic can make something truly memorable.

If you love warm, spiced treats, you might also enjoy my ginger molasses cookies, pfeffernusse cookies, and gingerbread truffles for more cozy holiday inspiration.