If you’re a fan of the classic snickerdoodle but crave a bit more warmth and spice, these Spiced Snickerdoodles are the ultimate cookie upgrade! This recipe infuses traditional snickerdoodles with cozy spices like cinnamon, nutmeg, and cloves, delivering a deliciously soft and chewy cookie with an irresistible crackly sugar coating. Perfect for holiday baking or an anytime treat, these cookies are sure to impress your taste buds and anyone lucky enough to receive a batch!
Ingredients:
Cookie Dough:
1 cup unsalted butter, softened
2 large eggs
1 1/2 cups granulated sugar
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). Line a baking sheet with parchment paper for easy cleanup.
Make the Cookie Dough:
In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Gradually incorporate the dry ingredients into the butter mixture, mixing until just combined.
Prepare the Spice Coating:
In a small bowl, combine sugar, cinnamon, nutmeg, and cloves.
Form and Coat the Dough Balls:
Roll the cookie dough into 1-inch balls. Roll each ball in the spice coating until completely covered.
Bake the Cookies:
Place the coated dough balls 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes or until the edges are set, and the tops have a crackled appearance.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Serving Tips:
Warm from the Oven: For the best flavor, serve spiced snickerdoodles warm. The spices are more aromatic, and the cookies have a soft, chewy center.
With a Beverage: These cookies pair well with a glass of milk, hot cocoa, or spiced chai for a cozy treat.
Holiday Platter: Arrange them on a festive platter with other holiday cookies for parties or gatherings. Their crackly tops and warm spices make them stand out beautifully!
Storage Tips:
Room Temperature: Store in an airtight container at room temperature for up to 5-7 days to keep them soft and chewy. Place a slice of bread in the container to help maintain their moisture.
Refrigeration: If you live in a humid climate, you may want to refrigerate them. Store in an airtight container for up to 2 weeks, but note that refrigeration can make them a bit firmer.
Freezing Baked Cookies: Allow the cookies to cool completely, then layer them in a freezer-safe container with parchment paper between each layer. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Freezing Dough: If you want to bake fresh cookies later, roll the dough into balls and freeze them on a baking sheet until solid. Transfer to a freezer-safe bag or container. Bake directly from frozen, adding an extra minute or two to the bake time.
Related Recipes:
- Soft Pumpkin Snickerdoodles
- Christmas Cheesecake Snickerdoodles
- Cranberry Cream Cheese Snickerdoodles
FAQs:
Can I use salted butter instead of unsalted butter in this recipe?
While it’s best to use unsalted butter for more control over the cookie’s saltiness, you can use salted butter if that’s what you have on hand. Just reduce the added salt in the recipe by about half to balance the flavors.
How can I make my spiced snickerdoodles chewier?
To achieve a chewier texture, try chilling the dough for at least 30 minutes before baking. This helps to firm up the butter and prevents the cookies from spreading too much during baking. Additionally, make sure not to overbake the cookies; they should be set at the edges but still slightly soft in the center when you take them out of the oven.
Can I add nuts or chocolate chips to the cookie dough?
Yes! You can customize your spiced snickerdoodles by adding 1/2 to 1 cup of your favorite mix-ins, such as chopped nuts (like walnuts or pecans) or chocolate chips. Just fold them in gently after combining the dry ingredients with the wet ingredients.
What should I do if my cookies spread too much while baking?
If your cookies spread excessively, it could be due to warm dough or too much butter. To prevent this, ensure that your butter is softened but not melted, and chill the dough for at least 30 minutes before baking. Also, make sure you’re measuring your flour correctly, as too little flour can cause spreading.
Conclusion:
These Spiced Snickerdoodles are a flavorful twist on the classic, bringing warmth and comfort to every bite. Perfectly spiced, soft, and chewy, they’ll quickly become a favorite for holiday gatherings and beyond.
📖 Recipe:
Print
Spiced Snickerdoodles
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Spiced Snickerdoodles take a classic snickerdoodle cookie to the next level with added warm spices like cinnamon, nutmeg, and cloves. Soft, chewy, and coated with a crackly spiced sugar, these cookies are perfect for holiday baking or a comforting treat anytime. Make these delicious spiced cookies for a crowd-pleaser everyone will love!
Ingredients
For Cookies:
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
For 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 to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- In a small bowl, combine the sugar, cinnamon, nutmeg, and cloves for the spice coating.
- Roll the cookie dough into 1-inch balls, then roll each ball in the spice coating until fully covered. Place the coated dough balls 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, or until the edges are set and the tops are crackled. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, chill the dough for 30 minutes before baking.
Adjust spices to taste; if you prefer a milder flavor, reduce the nutmeg and cloves slightly.
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal
