Imagine the cozy aroma of warm cinnamon swirling through your kitchen — that’s exactly what you get when you bake a batch of Spiced Snickerdoodles. These classic cookies, amped up with a trio of comforting spices, deliver a soft, chewy center and just enough crisp around the edges, all dusted in a sparkling cinnamon-sugar crust. They’re the ultimate treat for chilly evenings, cookie swaps, or whenever you crave something unforgettable and fragrant.
Ingredients You’ll Need
Ingredients You’ll Need
Spiced Snickerdoodles come together using a handful of pantry staples, but it’s those carefully chosen spices and the creamy butter that create their signature flavor. Each ingredient pulls its delicious weight, ensuring every bite is warm, aromatic, and perfectly textured.
- All-purpose flour: Gives structure and the classic cookie crumb.
- Cream of tartar: Helps these cookies achieve that signature tang and supremely chewy bite.
- Baking soda: Provides reliable lift for a pillowy texture.
- Salt: Balances sweetness and deepens the overall flavor profile.
- Ground cinnamon: The main spice note — warm, sweet, and totally comforting.
- Ground nutmeg: Adds gentle nutty warmth for a richer flavor dimension.
- Ground cloves: A little goes a long way, lending a deep, spicy backbone to the cookies.
- Unsalted butter (softened): Makes the dough creamy and the cookies rich; using unsalted gives you more control.
- Granulated sugar: For sweetness in both the dough and that irresistible sparkly finish.
- Large eggs: Bind everything together and keep the cookies moist.
- Vanilla extract: Infuses every bite with classic, aromatic flavor.
- For rolling: granulated sugar & ground cinnamon: This duo creates the iconic Spiced Snickerdoodles crust with a sweet, spiced crunch.
How to Make Spiced Snickerdoodles
Step 1: Preheat Your Oven and Prep Pans
Set your oven to 375°F (190°C) so that it’s hot and ready when your dough balls are. Line baking sheets with parchment paper to prevent sticking and make clean-up a breeze — parchment also helps those edges keep from getting too dark.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. This step ensures every bite of your Spiced Snickerdoodles is gently spiced and perfectly uniform.
Step 3: Cream the Butter and Sugar
Using a large bowl and either a hand mixer or stand mixer, cream the softened butter together with the sugar until it’s light in color and fluffy in texture. This step traps air in the dough, helping your cookies rise and giving them a gorgeous, soft crumb.
Step 4: Add Eggs and Vanilla
Beat the eggs in one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix again. This brings moisture and rich flavor, setting the stage for those warm, spiced notes.
Step 5: Mix Dry and Wet Together
Gradually add your spiced dry mixture to the wet ingredients. Stir on low speed or by hand until just combined and you have a soft, cohesive dough. Take care not to overmix — this keeps your Spiced Snickerdoodles tender.
Step 6: Roll in Cinnamon Sugar
In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon cinnamon. Scoop the dough into 1-inch balls, then roll each one in the cinnamon-sugar blend, ensuring they’re thoroughly coated for that classic sparkly finish.
Step 7: Bake and Cool
Arrange the dough balls about 2 inches apart on the prepared baking sheet. Bake for 8 to 10 minutes, just until the edges are set and the centers look slightly puffy and soft. Let the cookies rest on the sheet for 5 minutes before moving them to a wire rack — they’ll firm up perfectly!
How to Serve Spiced Snickerdoodles
Garnishes
A sprinkle of extra cinnamon sugar right after baking adds shimmer and even more spice, or try a dusting of powdered sugar for a wintry look. For an extra-special touch, pair them with a drizzle of melted white chocolate or a cinnamon glaze.
Side Dishes
Serve Spiced Snickerdoodles alongside a steaming mug of cocoa, fresh apple cider, or your favorite coffee for a cozy snack. They’re also wonderful plated with sliced fruit or a scoop of vanilla ice cream for dessert with a twist!
Creative Ways to Present
Stack cooled Spiced Snickerdoodles in clear cellophane bags tied with a ribbon for festive homemade gifts. For parties, arrange them in a circle on a platter with a dipping bowl of caramel or chocolate sauce in the center, or create a cookie sandwich with a scoop of cinnamon ice cream between two cookies.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Spiced Snickerdoodles in an airtight container at room temperature for up to a week. Their flavor actually develops even more as they sit, so enjoying them over a few days is a real delight. Just be sure to keep the lid tight so they don’t dry out.
Freezing
Both baked cookies and unbaked dough balls freeze beautifully. Flash-freeze the dough balls on a tray, then transfer to a zip-top bag — when the craving hits, just bake straight from the freezer, adding a minute or two to the bake time. Baked cookies should be wrapped tightly and enjoyed within three months for best flavor.
Reheating
To restore that fresh-from-the-oven warmth, pop a Spiced Snickerdoodle in the microwave for just 8–10 seconds, or place a few on a baking sheet and warm gently in a 275°F (135°C) oven for 5 minutes. This revives their soft center and releases those dreamy spices all over again.
FAQs
Can I make Spiced Snickerdoodles without cream of tartar?
Cream of tartar is what gives classic Snickerdoodles their tangy flavor and soft, chewy texture. If you’re in a pinch, substitute with 2 teaspoons of lemon juice or white vinegar, but the flavor and texture will be slightly different.
What makes Spiced Snickerdoodles different from regular Snickerdoodles?
The addition of nutmeg and cloves, along with a generous dose of cinnamon, creates a deep, well-rounded spice profile that takes these cookies far beyond the standard recipe. They’re a cozier take on a beloved classic!
Can I use margarine instead of butter?
Butter adds richness and flavor that’s tough to beat, but margarine can work in a pinch. Just know that the texture might be slightly less tender, and the buttery flavor will be reduced.
How do I keep Spiced Snickerdoodles extra soft?
For maximum softness, don’t overbake — pull the cookies from the oven while the centers still look just slightly underdone. Also, store them in an airtight container with a slice of bread to keep them moist.
Can I double this recipe?
Absolutely! Spiced Snickerdoodles are ideal for sharing. Simply double all the ingredient amounts, and be sure to use a large enough bowl for mixing. Bake in batches for best results.
Final Thoughts
If you’re ready for a new tradition or just crave the nostalgia of old-fashioned cookies with a fragrant twist, you have to give these Spiced Snickerdoodles a try! They’re a little bit magic, a lot delicious, and just might become your new seasonal favorite.
Print
Spiced Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Spiced Snickerdoodles are soft, pillowy cookies with a warm blend of spices, perfect for holiday baking or any time you crave a comforting treat.
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Prepare dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine ingredients: Gradually mix in the dry ingredients until a soft dough forms.
- Prepare cinnamon-sugar mixture: In a small bowl, mix the ¼ cup sugar with 1 tablespoon cinnamon for rolling.
- Shape and bake: Scoop dough into 1-inch balls and roll each in the cinnamon-sugar mixture. Place dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 8–10 minutes, or until the edges are set and the centers are slightly soft.
- Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For crispier cookies, bake 1–2 minutes longer.
- Store in an airtight container for up to 1 week.
- You can freeze the dough balls and bake straight from frozen—just add 1–2 minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
