Spiced Snickerdoodles
Enjoy these warm, spiced cookies with a delightful cinnamon and ginger coating, perfect for cozy moments.
Ingredients
Dough
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar (see notes for substitution)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 1 cup granulated sugar
- ½ cup light or dark brown sugar
- 2 large eggs (at room temperature)
- 1 ½ teaspoons pure vanilla extract
Coating mixture
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Whisk flour, cream of tartar, baking soda, and salt. Beat butter and sugars until fluffy, then add eggs and vanilla. Mix in dry ingredients.
- If soft, chill dough for at least 1 hour. Preheat oven to 350°F/180°C, line pans with parchment.
- Mix coating ingredients. Shape dough into balls, roll in coating, and place on pans. Bake 10-11 minutes until edges brown.
- Cool cookies on baking sheet 5-10 minutes, then transfer to wire rack. Store in airtight container for up to 4 days.
Notes
Chilling the dough helps cookies spread less and become thicker.