Description
These Spiced Snickerdoodles are a delightful twist on the classic cookie, featuring a warm blend of cinnamon, nutmeg, and cloves. Soft, chewy, and coated in a spiced sugar mixture, these cookies are perfect for any cozy occasion or holiday 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: 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 1 1/2 cups sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
- Mix 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 mixture and stir gently until just combined to avoid overmixing.
- Prepare Spice Coating: Combine the 1/4 cup sugar, ground cinnamon, ground nutmeg, and ground cloves in a small bowl, mixing thoroughly to create the spiced sugar coating.
- Form and Coat Dough Balls: Roll the cookie dough into 1-inch balls. Then, roll each ball in the prepared spiced sugar mixture until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake the cookies for 9 to 11 minutes or until the edges are set and the tops have crackled. This ensures a chewy center with a slightly crisp exterior.
- 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. This prevents sogginess and helps the cookies hold their shape.
Notes
- For softer cookies, avoid overbaking; take them out as soon as the edges set.
- You can store baked cookies in an airtight container at room temperature for up to one week.
- To intensify the spice flavor, lightly toast the cinnamon, nutmeg, and cloves before mixing.
- If you prefer a stronger vanilla flavor, use pure vanilla extract rather than imitation.
