Description
Classic spiced snickerdoodle cookies with a warm cinnamon, nutmeg, and clove coating. These soft and chewy cookies have a delightful crackled top and a perfect balance of sweet and spice, making them an ideal treat for any occasion.
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 Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which ensures a tender cookie texture. Then, incorporate the eggs one at a time, followed by the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing just until all ingredients are incorporated to avoid overworking the dough.
- Prepare Spice Coating: In a small bowl, mix together granulated sugar, ground cinnamon, nutmeg, and cloves to create the warm, spiced coating that gives these snickerdoodles their signature flavor.
- Shape and Coat Cookies: Roll the dough into 1-inch balls, then coat each ball thoroughly by rolling it in the prepared spice mixture. Space the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake and Cool: Bake the cookies for 9 to 11 minutes until the edges are set and the tops develop a charming crackled appearance. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For softer cookies, slightly underbake by removing them at 9 minutes.
- Make sure butter is properly softened to achieve a creamy dough.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- Optional: Add a pinch of ground ginger for extra warmth in the spice mix.
