Soft Frosted Brown Sugar Spice Cookies

Soft Frosted Brown Sugar Spice Cookies

Sugar and spice and everything nice- that’s what these cookies are made of. It’s true. Soft pillowy Brown Sugar Spice Cookies that have crisp edges and chewy centers,are topped with creamy brown sugar frosting and a dash of spice. They are truly autumn cookie perfection. I love cookies like this, because what would otherwise be a plain jane brown cookie (albiet a delicious one,) is instantly made to look like something fancy with the pillowy swirled frosting.

Soft Frosted Brown Sugar Spice Cookies

These cookies seem perfect for the (promise of,) cooler weather to come, and will last all through the holidays where a spiced cookie just hits the spot. If you haven’t noticed- I really have a thing for the cooking frosting combo, I think it just makes an otherwise simple cookie so beautiful and special. I hope you think so too!

PS- Posting my final Sling Diaries entry tomorrow morning and it’s a good one- I promise you don’t want to miss it!!!

Soft Frosted Brown Sugar Spice Cookies

Soft Frosted Brown Sugar Spice Cookies

Yield: 3 dozen cookies


  • For the Cookies:
  • 1 and 2/3 cup unsalted butter- softened.
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of cloves

For the Frosting:

  • 1 1/2 sticks butter, softened (3/4 cup)
  • 1 cup brown sugar
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • cinnamon & nutmeg for sprinkling


For the Cookies:

  1. Preheat oven to 350 degrees F. Prep cookie sheets with parchment or a Sil-pat. Set aside.
  2. In a medium bowl, cream together the butter, and sugars. Beat in the eggs and vanilla. Combine the flour, baking powder, salt, and spices, and stir into the creamed mixture until dough comes together. Roll dough into 1 1/2 inch balls and place them on the cookie sheet 2- inches apart. Gently press the dough balls with your finger tips just slightly.
  3. Bake for 10-12 minutes or until the edges are slightly golden. Allow to cool on a wire rack and repeat with the rest of the dough.

For the Frosting:

  1. Cream together the butter and brown sugar on high until smooth, creamy, and airy. Add the powdered sugar- a little at a time and mix until smooth. Add the vanilla extract and continue to beat until whipped and creamy.
  2. Use an off-set spatula or spoon to frost the cooled cookies. Sprinkle with spices.


Base recipe adapted from: All Recipes

Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. How the hell do you store these? I know I don’t have room to lay cookies in a single layer…

    1. Once the frosting dries it does harden a bit so I can stagger them a little bit- overlapping the edges. I find stacking cookie sheets works well for transporting too!

  2. Haha hoping tomorrow’s post is what I think it is!! AND OMG these cookies…I am so ready for cinnamon spice and everything nice..especially if it’s in cookie form!

  3. Hi Audra! These cookies are AMAZING and I haven’t even made the frosting yet! Every recipe of yours that I try turns out so good! Keep posting!!!

  4. Honestly I had high hopes for this recipe because it sounds delicious. When I made it, however, the amount of butter required made it difficult to bake properly (the ends were burnt and the middle was undercooked). If I were to make this recipe again I would definitely alter the ratio of butter to sugar and maybe add some ginger for added spice

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