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
Scale
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
