Last Updated on February 20, 2023 by Kathryn Donangelo
Cinnamon Spice Cookies are sweet, buttery, and perfectly spiced with cinnamon and nutmeg. Enjoy them for any occasion and you can prepare the dough a day ahead!
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Cinnamon Spice Cookies
Cinnamon Spice cookies are similar to a basic sugar cookie except these are extra buttery and spiced with cinnamon and nutmeg. Serve these chewy spice cookies all year round for any occasion, dessert, sweet snack, or with a cup of coffee or tea.
These cookies are slightly crispy on the outside and soft and chewy all through the center. The cinnamon and nutmeg spice that’s baked inside the dough makes these cookies extra delicious and flavorful.
- Flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Sugar: The main ingredient to making these cookies sweet.
- Softened butter: You could use salted or unsalted butter. If you use salted butter, make sure to omit salt from the recipe. The butter will add a buttery flavor to the cookies.
- Whole eggs: You’ll need 2 large eggs. It’s best if the eggs are at room temperature.
- Baking soda: Used as a leavening agent to make sure the cookies rise just a bit.
- Vanilla extract and almond extract: Adds a warm and nutty flavor.
- Nutmeg and cinnamon: Adds the perfect combination of warm spices.
How To Make Cinnamon Spice Cookies
Cream butter mixture: In a large mixing bowl with an electric mixer, or the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, approximately 1-2 minutes. Beat in the eggs, vanilla and almond extracts. Set aside.
Combine dry ingredients: In a separate bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon. Mix flour mixture to the wet ingredients and blend together just until combined. Be sure not to over-mix.
Chill dough: Place the cookie dough into a large piece of plastic wrap, covering fully and slightly flattening. Refrigerate dough for 4 hours to overnight.
Roll out cookie dough: When ready to bake, preheat oven to 325 degrees F and line baking sheets with parchment paper. Lightly flour a rolling mat or clean rolling surface, roll out a quarter of the dough to ¼ inch thickness. Cut using a 2 ½ inch round cookie cutter and transfer to baking sheet, placing them 1-2 inches apart on prepared baking sheets. Alternatively, you could scoop out 1 inch cookie dough balls and use the bottom of a round drinking glass to flatten them into round cookie shapes.
Bake: Bake for 8-10 minutes or until very lightly browned along the edges. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack. Continue with remaining dough. Serve plain, glazed, sprinkled, or frost as desired.
- Use cookie cutters to shape these cookies into different shapes for different occasions.
- Add Chocolate: Add mini chocolate chips to the cookie dough for a chocolate flavor. You could also top the cooled bars with drizzled dark chocolate, milk chocolate, white chocolate, or a combination.
- Add sprinkles: Add a handful of sprinkles to the cookie dough or add it to the tops of frosted cookies for some color.
- Add Crunch: Add a handful of your favorite chopped nuts to the cookie dough or to the top of frosted cookies. Great nut options for these cookie bars are chopped almonds, walnuts, hazelnuts, and pecans.
- Cinnamon cookies: If you want to make these into cinnamon cookies, omit the nutmeg and ad an extra teaspoon of cinnamon in the dough. You could even add some cinnamon chips to the dough if you wanted even more flavor.
- Make these extra fancy: Top unbaked cookies with sparkling sugar or a cinnamon-sugar mixture. These will be extra gorgeous and eye-catching!
Why You’ll Love This Recipe
- Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag. Pack them up for a picnic, party, lunch box treat, or bring them to work.
- Easy recipe: Made with super basic and simple ingredients that you probably already have at home. The dough requires some chilling time but has really easy steps to follow that anyone can do, even kids can help!
- Perfect for any occasion: Make these any time of year, for a cookie swap during the holidays, birthday celebration (add sprinkles), or any time you have a sweet tooth for buttery and spiced cookies.
- Soft and chewy: If you’re craving a soft and chewy cookie, this will satisfy you after one bite. They have the perfect balance of soft and chewy textures with slightly crispy edges that melt in your mouth.
Leftovers & Storage
To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.
To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.
Other Delicious Cookies
- Oatmeal Cookies
- The Best Sugar Cookie Recipe
- Lemon Crinkle Cookies
- Cookies and Cream Cookies
- Peanut Butter Cup Cookies
Can’t Get Enough
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Cinnamon Spice Cookies
- 1 cup unsalted butter softened
- 2 whole eggs
- 1 3/4 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- In a large mixing bowl with an electric mixer, or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, approximately 1-2 minutes.
- Beat in the eggs, vanilla and almond extracts. Set aside.
- In a medium bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon. Add the flour mixture to the wet mixture and blend together just until combined. Be sure not to over-mix.
- Place the cookie dough into a large piece of plastic wrap, covering fully and slightly flattening. Refrigerate dough for 4 hours to overnight.
- When ready to bake, preheat oven to 325 degrees F and line baking sheets with parchment paper. Lightly flour a rolling mat or clean rolling surface, roll out a quarter of the dough to ¼ inch thickness. Cut using a 2 ½ inch round cookie cutter and transfer to baking sheet, placing them 1-2 inches apart on prepared baking sheets. Alternatively, you could scoop out 1 inch cookie dough balls and use the bottom of a round drinking glass to flatten them into round cookie shapes.
- Bake for 8-10 minutes or until very lightly browned along the edges.Remove from oven and allow to cool for 5 minutes before transferring to a wire cooling rack.Continue with remaining dough.Serve plain, glazed, sprinkled, or frost as desired.
These are the perfect cookies! Just the right amount of cinnamon and spice. I love them with a cup of tea!
I loved these cinnamon spice cookies, they had just the perfect balance and the spices weren’t overpowering!
These turned out brilliant! They got absolutely demolished too. Thanks for another great recipe.
Very good recipe for cinnamon cookies- they were just the right amount of spice, and sprinkled with some powdered sugar after cooking made them perfect.
We made these cookies following the instructions to a T and they turned out wonderful. We glazed them with homemade icing and the kids loved them.
My husband loves these! A sugar cookie with cinnamon? YES, please!
Jacqueline Debono says
My new favourite cinnamon spice cookie recipe. So easy to make and absolutely delicious!
I had all intentions to frost these cinnamon spice cookies but they were SO good plain, we just kept them plain. Definitely a keeper recipe!
The almond extract added great flavor and went really well with all the spices in the cookies. We absolutely loved these!
Enriqueta E Lemoine says
Hi Kathryn! I just came by to tell you I’m baking another batch of these cinnamon cookies because the first one didn’t last. That is how delicious they were. Thank you for such an easy-to-make, versatile recipe.