Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat 1 cup (2 sticks) unsalted butter on medium speed for 1 minute until pale and fluffy.
- Sift 3/4 cup powdered sugar into the bowl and beat for 2 to 3 minutes until light and nearly white, scraping down the sides as needed.
- Add 1 large egg yolk and beat on medium speed for 1 minute until fully incorporated and smooth.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon ground cloves.
- Gently fold the dry ingredients into the butter mixture with a rubber spatula until just combined and no streaks of flour remain.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Using about 1 teaspoon of dough, roll into small balls and place 1.5 inches apart on prepared baking sheets.
- Mix 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon in a small bowl, then press the top of each cookie into the cinnamon sugar mixture.
- Bake on the upper and middle racks for 10 to 12 minutes, rotating the sheets halfway through, until cookies are set but still pale.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.