Easy Cinnamon Egg Cookies Recipe – Brown Sugar & Spice Biscuits

Last Updated on 6 months ago by Neha Deshmukh

Easy Cinnamon Egg Cookies Recipe – Brown Sugar & Spice Biscuits

Hey everyone! If you’re anything like me, the smell of warm spices baking in the oven instantly feels like home. These Cinnamon Egg Cookies are exactly that – a little bit of comfort, a whole lot of flavour, and surprisingly easy to make. I first stumbled upon a version of this recipe from my nani (grandmother), and I’ve been tweaking it ever since to get it just right. They’re perfect with a cup of chai, or just as a little sweet treat with your evening coffee. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re wonderfully soft, with a delicate crumb and a beautiful warmth from the cinnamon, cloves, and ginger. The brown sugar adds a lovely molasses-like flavour that complements the spices perfectly. Plus, they come together pretty quickly – perfect for when you need a little something sweet and don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 1 1/4 cup maida (all-purpose flour) – about 150g
• 1/3 cup butter – about 75g
• 1/2 cup brown sugar – about 100g
• 1/4 cup granulated white sugar – about 50g
• 1/4 teaspoon cinnamon powder – about 1.25g
• 1/8 cup honey – about 30ml
• 1 egg
• 1 teaspoon baking powder – about 4g
• 1/4 teaspoon dry ginger powder – about 1.25g
• 1/4 teaspoon cloves powder – about 1.25g
• 1/8 teaspoon salt – about 0.6g

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the standard flour for Indian baking, giving these cookies a lovely tender texture. If you’re looking for a healthier option, you can substitute up to 1/2 cup with whole wheat flour, but the texture will be slightly denser.

Butter – Salted vs. Unsalted & Regional Variations

I prefer using unsalted butter so I can control the salt level, but if you only have salted, just reduce the added salt to a pinch. In some parts of India, using desi ghee (clarified butter) is common for a richer flavour – feel free to experiment!

Brown Sugar – Dark vs. Light & Flavor Impact

Both dark and light brown sugar work well here. Dark brown sugar will give you a more intense molasses flavour, while light brown sugar is a bit milder. I usually go with light brown sugar for a more balanced spice profile.

Spices – The Significance of Cinnamon, Cloves & Dry Ginger in Indian Baking

These spices aren’t just delicious, they’re deeply rooted in Indian culinary traditions! They’re known for their warming properties and are often used in festive treats. Don’t skimp on them – they’re what make these cookies special.

Honey – Sourcing & Alternatives

A good quality honey adds a lovely subtle sweetness and helps keep the cookies soft. If you don’t have honey, you can substitute with maple syrup or even a little extra brown sugar.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, in a bowl, sieve together the maida, cloves powder, cinnamon powder, dry ginger powder, salt, and baking powder. This ensures everything is nicely combined and there are no lumps. Set this aside for now.
2. In a separate, larger bowl, cream together the butter and brown sugar until it’s light and fluffy. This takes a bit of elbow grease (or a good electric mixer!).
3. Add the egg and honey to the butter mixture and whisk until everything is well combined.
4. Now, gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Don’t overmix – we want tender cookies, not tough ones!
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps it firm up and makes it easier to handle.
6. Preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper.
7. Roll the dough into small balls, about 1 inch in diameter. Then, coat each ball in granulated sugar and gently flatten it slightly with your fingers.
8. Place the cookies on the prepared baking sheet, leaving a little space between each one.
9. Bake for 8-10 minutes, or until the edges are golden brown and the cookies have a few cracks on top.
10. Let the cookies cool on a wire rack before storing.

Expert Tips

• Don’t overbake! These cookies are best when they’re still slightly soft.
• Chilling the dough is crucial. It prevents the cookies from spreading too much.
• For extra flavour, let the spices bloom in the melted butter for a few minutes before adding the other ingredients.

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right consistency.
• Spice Level Adjustment – Increasing the Warmth: Add a pinch of nutmeg or cardamom for an extra layer of warmth. My friend, Priya, loves adding a tiny bit of black pepper – it sounds strange, but it works!
• Festival Adaptations – Christmas & Diwali Cookie Ideas: Add a sprinkle of edible glitter for Christmas, or decorate with silver varak (edible silver leaf) for Diwali.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a lovely addition to a festive cookie platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month.

FAQs

What type of flour is best for these cookies?

Maida (all-purpose flour) gives the best texture, but you can experiment with whole wheat flour for a healthier option.

Can I make this dough ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the refrigerator.

How do I prevent the cookies from spreading too much during baking?

Chilling the dough is key! Also, make sure your baking sheet is cool before placing the cookies on it.

What is the best way to store these cookies to keep them fresh?

Store them in an airtight container at room temperature.

Can I add nuts or chocolate chips to this recipe?

Definitely! Feel free to add a handful of chopped nuts (like almonds or walnuts) or chocolate chips to the dough.