Description
These easy, chewy cinnamon brown sugar cookies are perfect for holiday baking!
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 2 eggs
- 240 grams brown sugar (1 packed cup + 2 Tablespoons)
- 300 grams all purpose flour (about 2 ½ cups when measured by scooping and leveling)
- 7 grams ground cinnamon (1 Tablespoon)
- ¼ teaspoon ground cloves (measure this by volume - it’s such a small quantity that most scales won’t register it)
- 3 grams kosher salt (½ teaspoon)
- 6 grams baking soda (1 teaspoon)
Instructions
- Heat oven to 375° Fahrenheit.
- Whisk melted butter, eggs, and brown sugar together in a large mixing bowl until smooth.
- Add flour, cinnamon, cloves, salt, and baking soda. Stir until just combined.
- Use a large cookie scoop to portion out cookie dough. Put each cookie dough scoop on a sheet pan lined with parchment paper or a nonstick baking mat, leaving an inch of space between each cookie (you may need to use two baking sheets or work in batches).
- Bake at 375° F for 9-12 minutes, until cookies have just started to brown on the outer edges. How to know when your cookies are done: Keep an eye on the cookies through your oven window - as they bake, the edges will spread out while the centers puff up, and after 8 minutes or so they'll start developing small, fine cracks across the surface. When these small cracks begin to form, the cookies are just about done! It can be tough to see these cracks through the oven window since the tops of these cookies are a little shaggy; crack the oven door and take a peek towards the end of the bake time if you need to. The cookies may still have slight domes on top when you remove them from the oven; they will settle and flatten a bit as they cool.
- Remove cookies from oven and let cool right on the baking sheet for 10-15 minutes, then move to a wire rack to finish cooling. Cookies may look a bit puffy right out of the oven, but the centers will sink down as they cool to form a beautiful, chewy texture. Serve immediately or store cooled cookies in an airtight container on the counter for up to 4 days.
Notes
Let the eggs come to room temperature for half an hour on the counter if you have the time - they’ll incorporate more smoothly into the batter if they aren’t right-out-of-the-fridge cold. (If you don’t have time to add this step, no worries!)
Use a kitchen scale! Measuring dry ingredients by volume (with cups) is notoriously unreliable; for perfect-every-time measurements, use a kitchen scale to measure by weight and follow the gram measurements in the recipe above. If you don't have a scale, be sure to measure your flour with the scoop and level method for best results.
Substitutions and Additions. Add a few handfuls of mix-ins if you like (chopped walnuts, pecans, or pistachios; dried cranberries; butterscotch chips). Add extra cinnamon or cloves if you like, or add a bit of ground ginger and/or nutmeg for a more spice-forward flavor. Swap melted coconut oil for the melted butter if you like. For extra texture, roll each cookie dough ball in a bit of sugar or turbinado sugar before baking.
What size cookie scoop should I use? We used a 3-Tablespoon cookie scoop to portion the dough in these photos, which gives us 15-17 cookies, each about 3" in diameter. We also tested this recipe with a 1-Tablespoon cookie scoop, which yields 40ish cookies each about 1.5" in diameter (for a 1T scoop, we reduced the bake time to 8 minutes). If you use a different sized cookie scoop, you'll likely need to adjust the bake time: Keep an eye on the cookies as they bake and watch for those telltale surface cracks and brown edges to form!
