Sugar and Spice Coins {Cookies}

Sugar and Spice Coins {Cookies}

I love making little cookies, ones that you can just pop guilt-free, right? They are small, so they don’t count as calories!! These Sugar and Spice Coins might be small but they have loads of flavor of a great gingersnap but also have the extra crunch of a sugar sprinkle topping!!

These Sugar and Spice Coins are a great icebox cookie, I make at least one of these a year. You make the dough a day or two ahead of time and when you have time you quickly slice them, sugar, and bake. If you want them for longer storage you just pop them into the freezer in logs and then thaw, slice, sugar, and bake.

They are crunchy, crispy, sweet, and spicy, the perfect holiday cookie, and will be gobbled down by all, young and old!! Santa would love to see a little plate of these cookies with some ice-cold milk!!

Sugar and Spice Coins {Cookies}

Tara Noland

Sugar sprinkles make the tops of these little spice cookies festive and fun.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Course Dessert

Cuisine American

Servings 60 -80 cookies

Ingredients

 

• 1/3 cup butter softened
• 1/2 cup brown sugar packed
• 1 egg yolk
• 2 Tbsp. fancy molasses
• 1/2 tsp. vanilla
• 1 1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. ground ginger
• 1/2 tsp. cinnamon
• 1/2 tsp. all spice or English mixed spice
• 1/4 tsp. salt
• Sugar sprinkles

Instructions

 

• In a large bowl, cream together the butter and sugar, beat in the egg yolk, molasses and vanilla. Whisk the dry ingredients, flour, baking soda, ginger, cinnamon, all spice and slat together in a separate bowl. Stir into the butter mixture gradually, and mix until incorporated.
• Divide the dough into thirds. Make each third into a long 1" log in waxed paper. Wrap the waxed paper with plastic wrap. Store in the fridge for up to 3 days or freeze up to 3 weeks until ready to bake.
• Preaheat oven to 350F. Slice each log into small 1/4" discs and press each disc into the sugar sprinkles. Place on parchment lined or ungreased cookie sheets about 1 1/2" apart. Bake for 8 min. Let cool on trays for 5 min. then move to cooling racks. When cooled place in an airtight container, keeps well for 1 week or freezes up to 1 month.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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