Description
These Spiced Snickerdoodles are a delightful twist on the classic cookie, featuring warm cinnamon, nutmeg, and cloves for a cozy, spiced flavor. Soft and chewy with a crackled top, these cookies are perfect for holiday treats or any time you crave a comforting, sweet snack.
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 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, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for your cookie dough. Then beat in the eggs one at a time to incorporate air, followed by 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. This ensures even distribution of leavening agents and salt in the dough.
- Mix dry and wet ingredients: Gradually add the dry flour mixture to the butter mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Prepare spice coating: In a small bowl, mix together the sugar, cinnamon, nutmeg, and cloves, which will give the cookie coating its signature warm spiced flavor.
- Form and coat dough balls: Roll the cookie dough into 1-inch balls. Then roll each ball in the spice coating until evenly covered. Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are set and the tops develop a lovely crackled appearance.
- Cool cookies: 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 softer cookies, take them out at the shorter baking time, around 9 minutes.
- Make sure the butter is properly softened to cream well with the sugar for the best texture.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Store cookies in an airtight container at room temperature for up to a week.
- Feel free to adjust the spice mix to your preference by increasing or decreasing the amounts of cinnamon, nutmeg, or cloves.
