Description
These Spiced Snickerdoodles are a delightful twist on the classic cookie, featuring a warm and aromatic blend of cinnamon, nutmeg, and cloves. Soft and chewy with a crackled top, these cookies are coated in a spicy sugar mixture that adds a perfect balance of sweetness and spice. Perfect for holiday gatherings or a cozy treat any time of year.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Spice Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy. This creates a smooth base for the cookies. Then beat in the eggs one at a time, incorporating fully before adding the next. Finally, mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the butter and sugar bowl, blending just until combined to avoid overmixing which can toughen the cookies.
- Make Spice Coating: In a small bowl, combine 1/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. This mixture will coat the cookie dough balls, delivering the signature warm spice flavor.
- Shape and Coat Dough: Roll the dough into 1-inch diameter balls. Roll each dough ball thoroughly in the prepared spice sugar mixture to coat all sides. Arrange the coated dough balls spaced about 2 inches apart on the parchment-lined baking sheet to allow room for spreading during baking.
- Bake and Cool: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops display crackles. Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature butter for easier creaming and better cookie texture.
- Do not overmix the dough to keep cookies soft and tender.
- If you like a stronger spice flavor, you can increase the cinnamon or cloves slightly.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- For a thicker cookie, chill the dough for 30 minutes before rolling and coating.
