Sometimes the easiest cookies are the best ones. This recipe uses melted butter and a quick mixing method, so there’s no creaming, no mixer, and no chilling required. The result is a chewy, cinnamon-spiced cookie that’s ready from bowl to oven in about 20 minutes total, perfect for whenever you want a quick batch of holiday baking.
Quick facts
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Makes: 15 to 17 cookies
- Diet: Vegetarian
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
- 3 grams kosher salt (½ teaspoon)
- 6 grams baking soda (1 teaspoon)
How to Make Cinnamon Brown Sugar Cookies
1. Preheat the oven. Heat it to 375°F.
2. Whisk the wet ingredients. In a large mixing bowl, whisk together the melted butter, eggs, and brown sugar until smooth.
3. Add the dry ingredients. Add the flour, cinnamon, cloves, salt, and baking soda, stirring until just combined.
4. Portion the dough. Use a large cookie scoop to portion the dough onto a parchment-lined or nonstick baking mat-lined sheet pan, leaving about an inch between each cookie. You may need two pans or to work in batches.
5. Bake. Bake at 375°F for 9 to 12 minutes, until the cookies just start to brown around the edges.
6. Cool. Remove the cookies from the oven and let them cool right on the baking sheet for 10 to 15 minutes, then transfer to a wire rack to finish cooling.
How to Tell When They’re Done
These cookies give a clear visual cue when they’re ready. As they bake, the edges spread out while the centers puff up, and after about 8 minutes, small, fine cracks start to form across the surface. Once those cracks appear, the cookies are just about finished. Since the tops are a little shaggy, the cracks can be hard to spot through the oven window, so don’t hesitate to crack the door open and take a closer look toward the end of the bake time. The cookies may still look slightly domed when you pull them out, but they’ll settle and flatten a bit as they cool, which is exactly what you want.
Tips for the Best Cookies
Let your eggs come to room temperature if you have time. Setting them out for about 30 minutes helps them blend more smoothly into the batter, though it’s not essential if you’re short on time.
Watch for the cracks, not just the color. The fine surface cracks are the best indicator of doneness, even more than edge color alone.
Don’t worry if they look puffy right out of the oven. The centers will sink down as they cool, which is what gives these cookies their chewy texture.
Give them the full cooling time on the pan. Moving them too soon can cause them to fall apart, since they’re still soft and settling.
Measure your flour carefully. Use the scoop-and-level method, or weigh it, to avoid dense or dry cookies.
Storing
Serve the cookies right away, or store them in an airtight container on the counter for up to 4 days.
Final Thoughts
These cinnamon brown sugar cookies are proof that a simple, quick recipe can still deliver serious flavor and a great chewy texture. With no mixer and no chilling needed, they’re an easy option whenever you want a fast batch of cookies for the holidays or any time at all. Give them a try and let me know how yours turn out.