Chewy Spiced Sugar Cookies

by Michele Pesula Kuegler | December 2nd, 2019 | Desserts, Recipes
Chewy and full of baking spices. Basically, yum!

Spiced Sugar Cookies

Michele Pesula Kuegler

Chewy and full of baking spices. Basically, yum!

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins

Course Dessert

Servings 30



  • Cookie dough
  • 1/2 cup butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • Glaze
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1-1/2 tablespoon milk
  • 1/2 teaspoon cinnamon



  • Make the cookies
  • Preheat oven to 350.
  • Combine butter and sugar in bowl of stand mixer.
  • Beat for 2 minutes on low speed using paddle attachment.
  • Add eggs, one at a time, mixing until fully incorporated.
  • Add yogurt and vanilla, mixing until incorporated.
  • Add baking powder, soda, salt, flour, cinnamon, and nutmeg. Mix on low.
  • Form dough into a ball the size of a walnut. Place on cookie sheet, leaving 2 inches between cookies.
  • Flatten balls of dough slightly.
  • Bake for 12 minutes.
  • Cool completely.
  • Make the glaze
  • Combine powdered sugar, vanilla, milk, and cinnamon; mix well.
  • Add more milk, half a teaspoon at a time, if needed.
  • Using a spoon, pour a small amount of glaze on a cookie, and spread with back of spoon.
  • Glaze will set in 5 minutes.


This recipe can be made vegan.

Replace butter with dairy-free margarine.

Replace yogurt with dairy-free yogurt. I used coconut milk yogurt.

Keyword spice cookies

As I mentioned last month, my daughter is vegan. Although I’ve been vegetarian a number of times in my life, I’ve never been vegan. As someone who enjoys working with food and learning new things, this has been a good experience for me.

It’s amazing what you learn when you look at food preparation through a different lens. As she prepared to return to college in late August, I looked for a few snacks to send with her. To my surprise, it’s even harder to find vegan crackers than I would have imagined.

She came home from college over Columbus Day weekend, and we celebrated a mini-Thanksgiving, as she goes to school in Canada. Being vegan, turkey wasn’t the request; lasagna was. I’m familiar with vegan cheese, so that was easy. What was harder than expected? Finding vegan bread and margarine.

I figured most margarine would be dairy-free. Au contraire! After a bit of searching in the dairy case, I found vegan butter. Searching at the bakery for some Italian bread took a while as well. As someone who makes bread, this surprised me. Most of the French or Italian loves I make are dairy-free; not so much at the grocery store bakery. Oh well, you learn something every day.

Now, on to these cookies, which I made as part of a care package for my daughter. I’ve written the recipe as a “regular” batch of cookies, as it seems that most of my audience eats in that style. However, in the notes I have listed the changes I made to convert this recipe to vegan. It’s pretty darn simple, and maybe even obvious, but I wanted to share.

If you want to make these cookies more festive, just add some pretty sprinkles right after the glaze.

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