Clove Sugar Cookies

Name: Clove Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: Middle Eastern
Ingredients: ½ cup (113 g) unsalted butter, at room temperature; ¾ cup (150 g) granulated sugar; 1 (50 g) large egg, at room temperature; ½ tsp (2½ ml) vanilla extract; 1¾ cup (219 g) all-purpose flour; ½ tsp (2½ g) baking powder; ¼ tsp (1½ g) fine sea salt; ¾ tsp (1½ g) ground cloves; ½ tsp (1 g) ground cinnamon; 3 tbsp (38 g) coarse sanding sugar, for topping

From the MyKitchenBank Kitchen

Tender, fragrant sugar cookies infused with warm cloves and cinnamon, finished with a sparkly sugar crust. These Middle Eastern–inspired treats have a delicate crumb and complex spice profile that lingers on the palate. Perfect for tea time or as gifts during the holidays.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 24 cookies

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Steps

Before you start

Bring butter to room temperature (about 1 hour ahead)
Preheat oven to 375°F (190°C)
Line two baking sheets with parchment paper

1
Cream butter and sugar
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and granulated sugar together for 2–3 minutes until light, fluffy, and pale.
- Scrape the bowl frequently to ensure even creaming.
- The mixture should look like soft frosting.
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Ready when: mixture is pale and fluffy
Tip: Do not skip this step; creaming incorporates air for a tender cookie crumb.
2
Add egg and vanilla
- Add the egg and vanilla extract to the butter mixture.
- Beat on medium speed for 1 minute, stopping to scrape the bowl halfway through.
- The mixture will look slightly thinner and more homogeneous.
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Ready when: mixture is smooth and incorporated
Tip: Room-temperature egg blends in faster and prevents lumps in the dough.
3
Mix dry ingredients
- In a small bowl, whisk together the flour, baking powder, salt, ground cloves, and cinnamon until evenly distributed.
- This prevents clumping of the spices.
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Ready when: spices are evenly dispersed throughout the flour
Tip: Whisk the spices into the dry ingredients so they distribute evenly; direct addition to wet ingredients can leave bitter pockets.
4
Combine wet and dry
- Add the dry mixture to the butter mixture in two additions, beating on low speed after each addition just until combined.
- Stop when no dry streaks remain.
- Avoid overmixing, which toughens the cookies.
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Ready when: no visible dry flour streaks in the dough
Tip: Overmixing develops gluten and makes cookies dense; mix only until combined.
5
Chill dough
- Cover the dough bowl with plastic wrap and refrigerate for 30 minutes.
- Chilled dough is easier to scoop and spreads less during baking.
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Tip: Don't skip chilling; it prevents excessive spreading and ensures even doneness.
6
Shape cookies
- Remove the dough from the fridge.
- Using a 1½-tablespoon cookie scoop or measuring spoon, drop rounds of dough onto the prepared baking sheets, spacing them 2 inches (5 cm) apart.
- You should have 24 cookies total.
- Slightly flatten each mound with the bottom of a glass or your fingertips.
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Ready when: cookies are evenly spaced and lightly flattened
Tip: Use a scoop for uniform size and even baking; hand-shaped cookies vary and bake inconsistently.
7
Add sugar topping
- Sprinkle about ½ teaspoon of coarse sanding sugar onto the center of each cookie, gently pressing it in so it adheres.
- The sugar will create a sparkly, crunchy topping.
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Ready when: each cookie has sugar crystals pressed into the surface
Tip: Press sugar gently but firmly so it doesn't fall off during baking.
8
Bake cookiesOven 375°F / 190°C
- Bake at 375°F (190°C) for 11–13 minutes, until the edges are set and lightly golden but the centers still look barely soft to the touch.
- Rotate the baking sheets halfway through (about 6 minutes in) for even browning.
- The cookies will firm up as they cool.
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Ready when: edges are light gold and set; centers are still slightly soft
Tip: Remove cookies slightly underbaked; they continue to set on the warm pan and stay tender inside.
9
Cool on pan
- Let the cookies cool on the baking sheets for 5 minutes.
- They will continue to firm up.
- Transfer them to a wire rack to cool completely, about 10 minutes.
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Ready when: cookies are firm enough to lift without breaking but still warm
Tip: Moving cookies too soon will cause them to break; waiting briefly firms them without cooling them too much.

Good to know

Tips

Ground cloves and cinnamon should be fresh for the best flavor; old spices taste dusty and flat.
If the dough seems sticky after chilling, dust your scoop with a little flour to prevent sticking.
These cookies are tender by design—don't overbake or they will become hard and lose their delicate crumb.
For a special gift, pair these with strong coffee or tea; the spice profile is perfect for afternoon service.

Storage & reheating

Room temperature in an airtight container for up to 5 days. Freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes before serving.

Substitutions

ground cloves → ground nutmeg. Use ½ teaspoon nutmeg for a warmer, slightly different spice profile.
vanilla extract → rosewater or orange extract. Use ¼ teaspoon rosewater or orange extract for a more floral or citrus twist; reduce slightly as these are potent.
coarse sanding sugar → pearl sugar or crushed pistachios. Pearl sugar gives a bumpy texture; finely crushed pistachios add color and a nutty flavor, honoring Middle Eastern tradition.
ground cinnamon → ground cardamom. Use ¼ teaspoon cardamom for an aromatic, slightly floral spice note common in Middle Eastern baking.