Description
Spiced Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, infused with warm spices like nutmeg, cloves, and ginger. These soft and chewy cookies are perfect for holiday baking or any cozy occasion, offering a flavorful blend of aromatic spices and a satisfying texture.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For Rolling
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets 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 granulated sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully and achieve a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which could lead to tough cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, stir together the 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon to create the rolling mixture for the dough balls.
- Shape and Roll Dough Balls: Scoop tablespoon-sized portions of the dough and roll them into balls. Then roll each ball in the cinnamon-sugar mixture to coat thoroughly for that classic snickerdoodle flavor and sugary crust.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers appear slightly soft, signaling they are perfectly baked with a tender center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely for optimal texture and to prevent sogginess.
Notes
- For softer cookies, slightly underbake them and allow to finish cooking on the baking sheet as they cool.
- You can freeze the dough balls for future baking; simply thaw slightly before baking.
