There’s something undeniably magical about a batch of Spiced Snickerdoodles coming fresh from the oven—the way cinnamon mingles with notes of nutmeg, cloves, and ginger fills the kitchen with cozy anticipation. These cookies perfectly balance soft, chewy centers with crisp, sugary edges, all wrapped in a spiced sugar coating that delivers holiday vibes any day of the year. Whether you’re baking for a cookie exchange, serving friends with coffee, or just craving a nostalgic treat, Spiced Snickerdoodles will quickly become a favorite you’ll revisit time and again.
Ingredients You’ll Need
Spiced Snickerdoodles rely on a handful of classic baking staples that work together to create their unmistakable flavor and irresistible texture. Each ingredient in the list below pulls its weight, providing structure, flavor, or a little something extra to make these cookies shine.
- All-purpose flour: The backbone of the cookie, providing structure and subtle chewiness.
- Cream of tartar: Adds the signature tang and chewy texture that sets Snickerdoodles apart from other cookies.
- Baking soda: Gives rise and lightness so your cookies don’t end up dense.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): For rich flavor and a tender crumb; make sure it’s at room temperature for easy creaming.
- Granulated sugar: Provides sweetness and the perfect crisp coating after rolling.
- Brown sugar: Deepens the flavor and adds extra moisture for chewiness.
- Large eggs: Bind everything together and contribute to the cookies’ soft centers.
- Vanilla extract: Rounds out the spice flavors with cozy warmth.
- Granulated sugar (for rolling): Forms that sparkling, crackly crust outside.
- Ground cinnamon: The iconic spice that perfumes and flavors every bite.
- Ground nutmeg: Adds complexity and warmth beyond cinnamon alone.
- Ground cloves: Brings an aromatic depth and gentle heat that lingers.
- Ground ginger: A hint of zing that brightens and elevates all the other spices.
How to Make Spiced Snickerdoodles
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper—this is your secret weapon to prevent sticking and to ensure those soft-centered cookies have golden, not burnt, bottoms. Taking a few minutes to prep now means smooth sailing (and easy cleanup) later!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Mixing these harmoniously beforehand guarantees you won’t end up with clumps of leavening in your dough, and every bite of your Spiced Snickerdoodles will have just the right texture and little pop of tang.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, start beating together the softened butter, granulated sugar, and brown sugar until everything is beautifully light and fluffy. This step aerates the dough, resulting in cookies with tender, pillowy insides—not heavy or dense. Don’t skimp on mixing time here; it’s worth it.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing thoroughly after each addition. Follow up with a splash of vanilla extract. The eggs keep your cookies moist and cohesive, while vanilla wraps everything in a warm, familiar flavor hug.
Step 5: Bring the Wet and Dry Together
Gradually add your dry mix to the wet ingredients, either by hand or on the lowest mixer speed. Stir just until everything is combined—overworking can toughen the dough. Your Spiced Snickerdoodle batter should look plush and creamy.
Step 6: Make the Spiced Sugar for Rolling
In a small bowl, stir together the rolling sugar, cinnamon, nutmeg, cloves, and ginger. Rolling each dough ball in this mixture is what gives Spiced Snickerdoodles their sparkly, craggy surface and signature tingle of spice with every bite.
Step 7: Portion, Roll, and Coat
Scoop out tablespoon-sized pieces of dough and gently roll them into balls—don’t be shy, this is fun! Roll each one in the spiced sugar mixture so they’re fully coated. Those fragrant spices are where all the magic happens.
Step 8: Bake to Perfection
Space the dough balls about 2 inches apart on your prepared baking sheets, and bake for 9 to 11 minutes. You’re looking for set edges but slightly soft centers when you pull them out. Let them rest for five minutes right on the tray to finish setting before transferring to a wire rack to finish cooling.
How to Serve Spiced Snickerdoodles
Garnishes
A classic Spiced Snickerdoodle really shines as is, but if you want to dress them up, a dusting of powdered sugar or a drizzle of vanilla glaze makes them extra inviting. For an elegant touch, a tiny sprinkle of extra cinnamon or even a pinch of edible glitter for the holidays catches the eye and amplifies their charm.
Side Dishes
Pair Spiced Snickerdoodles with a steaming mug of coffee, hot cocoa, or chai tea—anything with rich, creamy notes marries beautifully with the cookies’ warm spices. They also do well alongside a scoop of creamy vanilla ice cream or a fruit salad for a playful dessert platter.
Creative Ways to Present
Stack these cookies high for an irresistible cookie tower at parties, or tuck them into little bakery boxes as sweet, homemade gifts. For a special touch, tie a stack with red and white bakers’ twine, or serve on a vintage plate for pure comfort-food nostalgia. On a cookie tray with gingerbread and shortbread, Spiced Snickerdoodles always steal the show!
Make Ahead and Storage
Storing Leftovers
Once your Spiced Snickerdoodles are completely cooled, slip them into an airtight container and store at room temperature. They’ll stay soft and delicious for up to five days—if they last that long! To maximize freshness, adding a slice of bread to the container helps keep the cookies moist.
Freezing
Both baked cookies and unbaked dough balls freeze beautifully. To freeze the cookies, stack with parchment between layers and seal tightly for up to three months. For dough, freeze after rolling and coating in spiced sugar, then bake straight from the freezer—just add an extra minute or two to the baking time.
Reheating
To revive room-temperature or thawed cookies, pop them in a 300°F oven for two to three minutes. The edges will crisp up and the centers turn soft and chewy again, just like fresh-baked Spiced Snickerdoodles. Avoid microwaving, which can make them rubbery instead of perfectly tender.
FAQs
Can I substitute margarine for butter in Spiced Snickerdoodles?
You can use margarine, but the cookies won’t have quite the same rich flavor or tender crumb as those baked with real butter. For the best results, stick with unsalted butter.
Why do my Spiced Snickerdoodles sometimes turn out flat?
Flat cookies typically result from butter that’s too warm or expired baking soda or cream of tartar. Make sure your butter is softened but not melted and your leavening agents are fresh for thick, chewy results.
What makes Spiced Snickerdoodles different from regular snickerdoodles?
Traditional snickerdoodles use just cinnamon for the coating, while Spiced Snickerdoodles get an aromatic upgrade from nutmeg, cloves, and ginger, making them warmer and more fragrant—like fall and winter in each bite.
Can I double the recipe for a crowd?
Absolutely! Just be sure to mix the dough in two batches if your mixer isn’t large enough, and rotate your baking sheets halfway to ensure even baking when you have lots in the oven at once.
Do I need to chill the dough before baking?
No chilling is strictly necessary for these Spiced Snickerdoodles, but if your kitchen is very warm or you want thicker cookies, a quick 30-minute chill in the fridge will help the dough hold its shape.
Final Thoughts
If you’re craving a cookie that’s as cozy as a hug and bursting with flavor, don’t hesitate to try these Spiced Snickerdoodles. They’re irresistibly soft, dusted with just enough spice to keep things interesting, and perfect for sharing (or keeping all to yourself). Happy baking!
Print
Spiced Snickerdoodles Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These spiced snickerdoodles are a delightful twist on the classic cookie, with warm flavors of cinnamon, nutmeg, cloves, and ginger. Perfectly soft and chewy, these cookies are a must-have for your holiday baking.
Ingredients
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream the butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Prepare the spiced sugar coating: In a small bowl, combine the rolling sugar with cinnamon, nutmeg, cloves, and ginger.
- Shape and bake: Scoop tablespoon-sized portions of dough, roll into balls, coat in the spiced sugar mixture, and place on baking sheets. Bake for 9–11 minutes until set.
- Cool and enjoy: Allow cookies to cool on the baking sheet before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the tray.
- These cookies freeze well for up to 3 months.
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