If there’s a cookie that bridges the gap between nostalgic comfort and cozy spice, it’s Spiced Snickerdoodles. These pillowy cookies are rolled in a sugar mixture laced with cinnamon, nutmeg, and just a whisper of cloves, making every bite warmly aromatic and lightly crisp on the outside with a tender, chewy middle. They’re wonderful for holiday trays, bake sales, or just when you want your kitchen to smell like a bakery! The balance of sweet and spice is truly irresistible—so let’s dive into how you can make your own batch of magic.
Ingredients You’ll Need
The best Spiced Snickerdoodles come together with a handful of classic pantry staples, each playing a simple but crucial role. From the rich, creamy butter to aromatic spices, every ingredient helps create the perfect blend of soft texture and unmistakable flavor.
- All-purpose flour: Provides the necessary structure for a chewy yet tender crumb.
- Cream of tartar: The secret to that signature tang and those classic crackly tops.
- Baking soda: Gives the cookies their lift, ensuring puffiness and softness.
- Salt: Rounds out the sweetness and enhances the spice notes.
- Unsalted butter, softened: Lends richness and keeps the centers perfectly gooey.
- Granulated sugar: Sweetens the dough and forms that irresistible crunchy, spiced crust.
- Large eggs: Bind everything together and keep the cookies moist.
- Vanilla extract: Adds warmth and rounds out all the flavors.
- Ground cinnamon: Essential for the classic snickerdoodle flavor with an added spicy kick.
- Ground nutmeg: Introduces warmth and a deeper layer of spice.
- Ground cloves: A little goes a long way—this aromatic spice gives the cookies their unique twist.
- Extra granulated sugar (for rolling): Helps form that sparkling, spiced exterior everyone loves.
How to Make Spiced Snickerdoodles
Step 1: Prep Your Baking Sheets and Preheat
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step saves you time on clean-up and guarantees that your cookies won’t stick or overbake on the bottom. It also helps them bake evenly for that perfect, golden underside.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Sifting or whisking ensures the raising agents are evenly distributed, making your Spiced Snickerdoodles bake up soft and uniform every time.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and visibly paler—usually about two minutes. This step whips air into the butter and sets the stage for a tender, melt-in-your-mouth crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. The eggs provide structure and moisture, while vanilla perfectly complements the warm spices, heightening that homey aroma we all love.
Step 5: Combine Wet and Dry Ingredients
Gradually incorporate the dry ingredient mixture into the butter mixture, mixing just until a soft dough forms. Be mindful not to overmix at this stage to keep your Spiced Snickerdoodles extra tender.
Step 6: Mix the Spiced Sugar for Rolling
In a small bowl, stir together 1/4 cup of granulated sugar with the cinnamon, nutmeg, and cloves. This is where the “spiced” in Spiced Snickerdoodles really shines. Each cookie gets a flavorful crust that bakes up beautifully aromatic.
Step 7: Shape and Roll
Using a tablespoon or small cookie scoop, portion out the dough and roll each piece into a ball. Roll the balls thoroughly in the spiced sugar mixture for a generous coating—this not only adds crunch but ensures a gorgeously crackled exterior.
Step 8: Bake to Perfection
Arrange the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes, just until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes (this helps them finish setting up) before transferring to a wire rack.
How to Serve Spiced Snickerdoodles
Garnishes
Dusting the warm cookies with a little extra cinnamon sugar right out of the oven is a simple way to amp up their sparkle and spice. For a festive touch, add a light drizzle of white chocolate or sprinkle with a tiny pinch of flaky salt to create an irresistibly balanced bite.
Side Dishes
Pair Spiced Snickerdoodles with a mug of chai, spiced hot cocoa, or even a scoop of cinnamon or vanilla ice cream. The spiced notes also complement apple slices or a warm fruit compote if you’re looking for an elegant dessert plate.
Creative Ways to Present
Stack cooled cookies in a cellophane bag tied with a pretty ribbon for sweet edible gifts, or arrange them on a tiered tray for cookie swaps. Consider sandwiching two cookies with cinnamon buttercream or caramel for a bakery-worthy spin on traditional Spiced Snickerdoodles.
Make Ahead and Storage
Storing Leftovers
Once completely cool, place your Spiced Snickerdoodles in an airtight container at room temperature. They stay fresh for up to five days and somehow become even more delicious as the flavors meld, making them fantastic for prepping ahead.
Freezing
For longer storage, freeze baked cookies in a single layer before transferring to a zip-top bag or airtight container. Or freeze the shaped, unbaked dough balls (skip the sugar coating until just before baking) for fresh, oven-warm cookies anytime cravings hit.
Reheating
If your cookies have been stored for a while, revive them by popping a few on a baking sheet in a 300°F oven for 2 to 3 minutes. This brings back that just-baked softness and perks up the fragrant, spiced exterior.
FAQs
Can I substitute the cream of tartar?
Cream of tartar gives traditional Spiced Snickerdoodles their unique tang and texture, but if you don’t have it, try using 2 teaspoons of baking powder instead and omit the baking soda. The flavor and rise will be slightly different but still tasty.
Why did my snickerdoodles turn out flat?
If your cookies spread too much, it usually means your butter was too warm or you used too little flour. Try chilling the dough for 30 minutes before baking or double-checking your flour measurements for fluffier snickerdoodles.
Can I make Spiced Snickerdoodles gluten-free?
Absolutely! Use a good quality 1:1 gluten-free flour blend in place of all-purpose flour. The texture may vary a bit, but the spiced sugar coating keeps them delicious and true to the original spirit.
How do I make the cookies chewier?
For chewier Spiced Snickerdoodles, bake until the edges are just set but the centers are still soft, and allow them to finish setting on the baking sheet after removing from the oven. Slightly underbaking is the secret to that perfect chewy bite.
Can I adjust the spice levels?
Yes! Feel free to increase the cinnamon, nutmeg, or cloves for a bolder flavor profile or scale back anything for a milder taste. The recipe is wonderfully flexible—customize the spice blend to match your mood or occasion.
Final Thoughts
If you’re searching for the perfect excuse to turn on your oven, whip up a batch of Spiced Snickerdoodles—the comfort, spice, and nostalgia are unbeatable, and your kitchen will smell incredible. I can’t wait for you to try these, share them with friends, and create your own delicious memories. Happy baking!
Print
Spiced Snickerdoodles Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These spiced snickerdoodles are a delightful twist on the classic cookie, with warm flavors of cinnamon, nutmeg, and cloves adding a cozy touch. They are soft, chewy, and perfect for holiday baking.
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Spiced Sugar Coating:
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until fully combined.
- Mix in dry ingredients: Gradually mix in the dry ingredients until a soft dough forms.
- Prepare spiced sugar coating: In a small bowl, combine the rolling sugar with cinnamon, nutmeg, and cloves.
- Shape and coat dough: Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the spiced sugar mixture.
- Bake: Place on prepared baking sheets, bake for 10–12 minutes until edges are set and centers are soft.
- Cool and serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them set on the sheet.
- These cookies freeze well and taste even better the next day.
- Adjust spice levels to your taste for a bolder flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
