Description
Classic spiced snickerdoodles with a delightful twist of warm cinnamon, nutmeg, and cloves. These soft, chewy cookies are coated in a fragrant spice sugar mixture and baked to perfection, offering a cozy, comforting treat perfect for any occasion.
Ingredients
Scale
Dough Ingredients
- 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 and Prepare: 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 the mixture is light and fluffy, which helps create a tender cookie texture. Then, beat in the eggs one at a time to incorporate air and add moisture, followed by mixing in the vanilla extract for enhanced flavor.
- 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, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Prepare Spice Coating: In a small bowl, combine granulated sugar with ground cinnamon, nutmeg, and cloves. This mixture will coat the cookie dough balls and add a delicious spiced aroma and flavor.
- Shape and Coat Dough: Roll the cookie dough into 1-inch balls, then thoroughly roll each ball in the prepared spice coating mixture until fully covered. This step gives the cookies their signature spiced exterior. Place the coated dough balls spaced about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake and Cool: Bake the cookies for 9 to 11 minutes, or until the edges are set and the tops have developed a crackled texture. After removing from the oven, allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely for best texture and flavor development.
Notes
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to one week.
- You can add a pinch of ground ginger for an extra layer of warmth in the spice blend.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
