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These Spiced Brown Sugar Chocolate Chip Cookies are full of warm fall spices and are made even better with bittersweet chocolate chips.
If you're craving something sweet, spiced, and utterly irresistible, then you'll love these brown sugar cookies. These cookies taste like fall to me. With classic fall flavors like cinnamon, cardamom, nutmeg, and ginger, you'll think of crunchy leaves with every bite.
I can’t stop baking this fall. There's nothing like fall-flavored baked goods to make you feel warm and cozy. These Spiced Brown Sugar Chocolate Chip Cookies are chock-full of warm fall spices and are made even better with bittersweet chocolate chips. Because who can say no to chocolate?! I hope you love these batch of cookies as much as I do!
Why You'll Fall in Love with Spiced Brown Sugar Cookies
- Warm Spice Galore: Imagine the cozy blend of cinnamon, nutmeg, and ginger hugging your taste buds!
- Chewy Goodness: Thanks to the magic of brown sugar, each cookie is perfectly chewy.
- Sweetly Versatile: These cookies are fantastic for any occasion, be it a lazy Sunday or a festive gathering.
- Easy-Peasy Baking: Simple ingredients, straightforward steps, and a whole lot of fun – even for baking newbies!
- Aroma Heaven: Your kitchen will smell like a sweet-spiced paradise – neighbors might just pop over!
Ingredients Needed
- butter
- dark brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking soda
- kosher salt
- ground flaxseed
- ground cinnamon
- ground cardamom
- ground ginger
- ground cloves
- ground nutmeg
- ground pepper
- bittersweet chocolate chips
See the printable recipe card below for exact quantities.
How to Make Spiced Brown Sugar Cookies
- Cream the Wet: Beat brown sugar with butter until fluffy with an electric mixer, then add eggs and vanilla.
- Whisk the Dry: Combine flour, spices, and leavening agents.
- Merge & Mix: Combine wet ingredients and dry ingredients.
- Scoop & Space: Onto the baking sheets they go!
- Bake & Cool: Place into a preheated oven and watch them turn golden, then let them cool.
See the printable recipe card below for exact instructions.
Equipment Needed
Baking sheet, wire racks, mixing bowls
Tips for Baking Perfection
- Room Temperature Ingredients: This ensures even mixing.
- Spice it Up: Feel free to adjust the spices to your taste.
- Chill the Dough: If you've got time, chilling helps with flavor and texture.
Storage Mastery: Keeping Them Fresh & Delicious
- Room Temperature: Store in an airtight container for up to a week.
- Freezing Dough: You can freeze dough balls for up to 3 months. Bake straight from the freezer, adding a couple of minutes to the baking time.
- Freezing Baked Cookies: Freeze in layers separated by parchment paper for up to 3 months. Thaw and enjoy!
Frequently Asked Questions
More brown sugar means chewier and moister cookies, with a deep, caramel-like flavor.
p.s. if you're looking for more delicious fall recipes, try my Chewy Pumpkin Chocolate Chip Cookies, Baked Apple Cider Donuts and Pear Pecan Muffins with Oat Pecan Crumble.
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Spiced Brown Sugar Harvest Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1½ cups firmly packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground flaxseed
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground pepper
- 10 ounces bittersweet chocolate chips
Instructions
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking soda, salt, ground flaxseed, ground cinnamon, ground cardamom, ground ginger, ground cloves, ground nutmeg, and ground pepper.
- Gradually add flour mixture to butter and sugar mixture, beating until combined. Add chocolate chips; beat until combined. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Using a 1 ½ tablespoon scoop (I use this cookie scoop), scoop dough and place cookie dough balls at least 2 inches apart on cookie sheets.
- Bake until browned around edges, about 14 minutes. Let cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely.
Barbara says
My grandkids loved these cookies and so did my husband.