Description
These Spiced Snickerdoodles combine the classic cinnamon-sugar coating with warm spices like nutmeg and cloves, creating a cozy twist on the traditional cookie. Perfectly soft and chewy with a crackled top and a delightful spiced sugar crust, these cookies are ideal for festive occasions or anytime you crave a comforting treat.
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 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, use a mixer to cream the softened butter and 1 1/2 cups granulated sugar together until the mixture is light and fluffy. This step helps incorporate air for a soft cookie texture. Then, beat in the eggs one at a time to fully combine, followed by adding 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 to the butter and sugar mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Mix Spice Coating: In a small bowl, combine 1/4 cup granulated sugar with ground cinnamon, nutmeg, and cloves. This mixture will coat the exterior of the cookies, giving them their signature spiced crunch.
- Form and Coat Dough Balls: Roll the cookie dough into 1-inch diameter balls. Then roll each ball in the spice sugar coating until fully covered to ensure each cookie has a flavorful crust. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake and Cool: Bake the cookies for 9 to 11 minutes, or until the edges are set and the tops develop characteristic crackles. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them firm up and retain the perfect texture.
Notes
- For softer cookies, avoid overbaking—watch for edges to be set but centers still soft.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding a pinch of salt to the spice coating can enhance flavor balance.
- These cookies freeze well—freeze baked cookies or dough balls for up to 3 months.
