Description

Spiced Snickerdoodles are a delightful twist on the classic cinnamon sugar cookie, enhanced with warm spices like nutmeg and cloves for an extra cozy flavor. These soft, chewy cookies have crackled tops and a perfect balance of sweetness and spice, making them an irresistible treat for any occasion.

Ingredients

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

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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 ensure even baking.
Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 1/2 cups granulated sugar until the mixture is light and fluffy. This incorporates air for a tender cookie.
Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate, followed by the vanilla extract to add flavor.
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 salt.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture, stirring just until combined to avoid overworking the dough.
Create the Spice Coating: In a small bowl, mix the 1/4 cup granulated sugar with ground cinnamon, ground nutmeg, and ground cloves for the flavorful coating.
Form and Coat Dough Balls: Roll the dough into 1-inch balls, then roll each ball in the spice coating until fully covered to ensure every bite is infused with spice.
Arrange on Baking Sheet: Place the coated dough balls 2 inches apart on the prepared baking sheet to allow room for spreading.
Bake Cookies: Bake for 9-11 minutes until the edges are set and the tops develop crackles, indicating perfect doneness.
Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

For best results, use room temperature butter for easier creaming.
Do not overmix the dough to keep the cookies tender.
Adjust spices according to your preference for a milder or stronger flavor.
Cookies can be stored in an airtight container at room temperature for up to one week.
These cookies freeze well; freeze unbaked dough balls coated with spice for up to three months and bake directly from frozen, adding a couple minutes to baking time.