Description
These Spiced Snickerdoodles are a delightful twist on the classic cookie, featuring a warm blend of cinnamon, nutmeg, and cloves. Soft and chewy on the inside with a lightly crackled top, they’re rolled in a fragrant spiced sugar coating that adds a burst of cozy flavor perfect for any season.
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 the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating the perfect base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract, blending all the wet ingredients smoothly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough and ensuring tender cookies.
- Prepare Spice Coating: In a small bowl, combine granulated sugar, ground cinnamon, ground nutmeg, and ground cloves, mixing well to create the aromatic spiced sugar for rolling.
- Form and Coat Dough Balls: Roll the cookie dough into 1-inch balls, then roll each ball thoroughly in the spice coating so they are fully covered with the mixture.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet spaced 2 inches apart to allow spreading. Bake for 9-11 minutes until the edges are set and tops crackled.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely, preserving texture and flavor.
Notes
- For a softer cookie, bake closer to 9 minutes; for a slightly crispier edge, bake for up to 11 minutes.
- Cream of tartar is key for the classic tangy flavor and chewy texture of snickerdoodles.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze the unbaked dough balls before rolling in spice coating for up to 3 months.
- Make sure butter is softened but not melted for best creaming results.
