Spiced Sugar Cookie Dough
This dough relies on chilled butter and warm spices to create a base that keeps its shape in the oven. By incorporating cinnamon, cardamom, and ginger directly into the flour, you ensure the flavor is distributed evenly, while the chilling stage prevents the cookies from spreading into thin, shapeless disks on your baking sheet.
Temperature is your primary tool
If the butter is too soft when you cream it with the sugar, the dough will be greasy and impossible to roll. Keep your butter cool but malleable.
- Stand mixer with paddle attachment
- Rolling pin
- Parchment paper
- Baking sheets
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspground cinnamon
- 1/2 tspground cardamom
- 1/2 tspground ginger
- 1/4 tspfine sea salt
- 1 cupunsalted butter, room temperature
- 3/4 cupgranulated sugar
- 1large egg
- 1 tspvanilla extract
Respect the rest
Do not skip the refrigeration. This firming process re-solidifies the butter, which is the only way to ensure the cut-out shapes stay crisp and sharp after baking.
The method.
Whisk the dry
Sift flour, cinnamon, cardamom, ginger, and salt into a medium bowl. Set aside.
Cream the fats
Beat butter and sugar on medium-high until the mixture looks pale and grainy, about 3 minutes. Scrape down the sides.
Incorporate the liquids
Add the egg and vanilla. Mix on low until just combined; do not over-aerate.
Form the dough
Add the flour mixture in two batches. Mix on the lowest speed until the flour is just barely incorporated. Stop before it forms a solid ball.
Chill
Press the dough into a flat disk, wrap tightly in plastic, and refrigerate for at least 90 minutes.
Roll and cut
Roll the dough between two sheets of parchment to 1/4 inch thickness. Cut your shapes and place on cold baking sheets before transferring to the oven.
Other turns to take.
Black Pepper Zest
Add 1/2 teaspoon of freshly cracked black pepper and the zest of one orange for a sharper, citrus-forward profile.
Brown Butter
Brown the butter first and let it solidify to room temperature before creaming; it adds a deep, nutty base note.
When it doesn't go to plan.
Work on a cool surface; if your kitchen is hot, place a bag of ice on your rolling station for 5 minutes before you begin.
If the dough becomes too sticky while cutting, slide the parchment back into the fridge for 10 minutes to firm up.
Rotate your baking sheets halfway through the bake to account for hot spots in the oven.
The ones that keep coming up.
Can I use salted butter?
Yes, but omit the added sea salt from the dry ingredients to keep the flavor balanced.
How long can the dough stay in the fridge?
It will hold its quality for up to 3 days. After that, wrap it in a second layer of plastic to prevent it from absorbing fridge odors.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe