Description
These Spiced Snickerdoodles are classic cinnamon sugar cookies with a delightful twist of warm spices like nutmeg and cloves, perfectly crispy on the outside and soft on the inside. Ideal for holiday baking or anytime you crave a comforting, aromatic treat.
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
Instructions
- Preheat Oven: 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, cream the softened butter and granulated sugar together until light and fluffy, which helps to create a tender cookie texture. Beat in the eggs one at a time, then add the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients into the butter mixture, mixing just until combined to avoid overworking the dough.
- Prepare Spice Coating: In a small bowl, mix together the sugar, ground cinnamon, nutmeg, and cloves to create the aromatic spice coating that will give these snickerdoodles their signature flavor.
- Form and Coat Dough Balls: Roll the cookie dough into 1-inch balls, then roll each ball in the prepared spice coating thoroughly to ensure every bite is bursting with spice. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake the cookies for 9-11 minutes, or until the edges are set and the tops appear crackled. This indicates the perfect balance of a crispy exterior with a soft, chewy center. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- For best results, use room temperature butter and eggs to ensure proper creaming and incorporation.
- You can substitute ground cloves with ground allspice if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you prefer softer cookies, reduce baking time slightly and monitor closely.
- These cookies freeze well; freeze the dough balls before coating and baking for fresh cookies later.
