These fragrant sugar and spice cookies are easy to make and totally irresistible! Coat with cinnamon sugar for extra crunch.
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5 from 1 vote

Easy sugar and spice cookies

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 12 -18 depending on size
Author: Lucy Parissi | Supergolden Bakes


  • 225 g | 2 1/8 cups light brown sugar
  • 130 g | 1 stick + 1 tbsp softened unsalted butter
  • 1 medium egg lightly beaten
  • 2 tbsp honey
  • 300 g | 2 cups plain all purpose flour
  • plus more for rolling
  • 2 tbsp wheatgerm
  • 2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground cardamom
  • 1/4 tsp salt
  • pinch baking powder
  • _
  • 3 tbsp butter melted
  • 5 tbsp granulated sugar
  • 2 tsp ground cinnamon


  • Preheat the oven to 170C | 340F. Line 3 trays with baking paper.
  • Beat the butter and sugar together using the paddle attachment until well combined. Stop the mixer and scrape down the sides of the bowl midway through.
  • Gradually add the beaten egg and honey and beat until well incorporated.
  • Add the flour, wheatgerm, spices and salt and briefly beat together until just combined – do not overbeat or the cookies will be tough. You can use a spatula to fold everything together if you prefer.
  • Tip the dough onto a lightly floured worktop and gather into a ball. Flatten to form adisk, wrap in clingflirm and chill for at least 30 minutes.
  • Dust your worktop and rolling pin with flour. Roll out the dough to 3mm ( 1/8in) thick and cut shapes using floured cookie cutters.
  • Transfer the cookies to the trays, spacing them slightly apart.
  • Bake for 12-15 minutes, in batches if necessary, until cookies are just starting to colour at the edges. Transfer to a wire rack to cool.
  • Mix the sugar and cinnamon together in a little bowl. Brush the cookies with a little melted butter and sprinkle with the cinnamon sugar.