Spiced sugar cookies

American blogger Sarah Kieffer’s recipe is pure perfection! We’ve added our own twist with warming spices.

10-12 minutes

Makes about 35 


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  • 1 cup (250g) butter, softened  
  • 2 cups (400g) demerara sugar (or light brown sugar
  • 1 large egg 
  • 1 large egg yolk 
  • 1 tsp (5ml) caramel or vanilla essence 
  • 2½ cups (375g) self-raising flour 
  • ½ tsp (3ml) ground ginger 
  • 2 tsp (10ml) cinnamon 
  • Pinch of ground allspice 
  • ½ tsp (3ml) fine salt
  • ½ cup (100g) white sugar 



  1. Preheat oven to 200°C. Line two baking trays with baking paper. 
  2. Cream butter and demerara sugar together for 5-8 minutes using an electric whisk until pale yellow. 
  3. Add egg, egg yolk and caramel or vanilla essence, mixing well. 
  4. Add self-raising flour, spices and salt, and mix to create a dough. 
  5. Roll into 3-4cm dough balls in the palm of your hand, then dust in white sugar to coat. 
  6. Place balls 5-6cm apart on baking trays. 
  7. Bake for 10-12 minutes until golden. 
  8. Remove from oven, cool cookies in trays until firm, then cool completely on a wire rack. 
  9. Repeat with leftover dough. 
  10. Store cookies in an airtight container.


Browse more Easter treats here.


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