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.
