If you’re looking for a cookie that truly captures the warm, comforting flavors of the season, look no further than Spiced Snickerdoodles. This classic recipe gets a cozy update with a blend of aromatic spices, resulting in irresistibly soft, chewy cookies with crisp, sugary edges. They’re perfect for holiday gatherings, after-school treats, or simply satisfying your sweet tooth with something special. You’ll love the way these cookies fill your kitchen with a scent that’s as inviting as their taste!
Ingredients You’ll Need
Pulling off the perfect Spiced Snickerdoodles is all about starting with the best, most essential ingredients. Each item here has a specific role, from creating a tender crumb to delivering that iconic cinnamon-cozy snap.
- Unsalted butter (softened): Ensures a rich, creamy base and that coveted soft-baked texture.
- Granulated sugar: Brings just the right sweetness and helps achieve those beautiful, crisp edges.
- Brown sugar (packed): Adds a touch of moisture and depth of flavor for that perfect chewiness.
- Large eggs: Give the cookies structure and richness; don’t skip these for a proper rise.
- Vanilla extract: Rounds out the spice blend with a mellow, sweet undertone.
- All-purpose flour: The sturdy backbone, providing substance without making the cookies dense.
- Cream of tartar: The secret to that classic tang and the distinct crackled surface of Spiced Snickerdoodles.
- Baking soda: Gives lift and airiness, balancing the spread during baking.
- Salt: Just a touch to enhance every other flavor in the mix.
- Ground cinnamon: The signature spice; makes every bite warm and aromatic.
- Ground nutmeg: Adds a gentle, earthy warmth that deepens the spice profile.
- Ground cloves: Lends a subtle, almost mysterious spike for extra depth.
- Cinnamon-Sugar Coating: For that iconic finish!
- Granulated sugar (for coating): Sweet, sparkly exterior is a must.
- Ground cinnamon (for coating): Doubles down on the spicy-sweet aroma.
- Ground ginger (for coating): Tiny hit of fierce flavor makes these truly spiced snickerdoodles.
How to Make Spiced Snickerdoodles
Step 1: Prep Your Tools and Oven
Start by preheating your oven to 375°F (190°C). Line two baking sheets with parchment paper, which prevents sticking and guarantees those beautifully golden bottoms. Get your bowls, a whisk, a mixer, and your measuring tools ready—it’s go time!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until pale and fluffy. This step is crucial for aerating the dough, which helps ensure your Spiced Snickerdoodles are extra soft inside and ever-so-slightly crisp outside. Give it a few minutes; fluffy is the goal here.
Step 3: Add Eggs and Vanilla
Crack in your eggs one at a time, mixing well after each addition. Add the vanilla extract and beat again until your batter is silky-smooth. This creamy base sets the stage for the rich, nuanced flavors to come.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Make sure the spices are evenly distributed for consistent, full-bodied flavor in every bite—this is what sets Spiced Snickerdoodles apart from ordinary cookies!
Step 5: Mix Wet and Dry Together
Gradually add your dry mixture to the wet ingredients, stirring just until a soft dough forms. Overmixing can make the cookies tough, so mix until you barely see streaks of flour. Chilling the dough at this point (for 30-60 minutes) can make the cookies thicker and more flavorful, if you have the patience!
Step 6: Make the Spiced Sugar Coating
In a small bowl, stir together the granulated sugar, ground cinnamon, and ground ginger for your coating. This naughty-sweet mix gives Spiced Snickerdoodles their signature spark—don’t skimp on rolling the dough balls thoroughly!
Step 7: Shape, Coat, and Bake
Scoop tablespoon-sized portions of dough and roll into balls. Toss each ball generously in the cinnamon-sugar-ginger coating, then arrange 2 inches apart on your prepared baking sheets. Bake for 9–11 minutes, watching for set edges and soft, puffy centers. Pull them out at the earlier side for extra chewiness—they’ll finish cooking as they rest on the pan.
Step 8: Cool and Enjoy
Let your Spiced Snickerdoodles rest on the baking sheets for 2–3 minutes before transferring to a wire rack. This pause sets the shape and keeps them ultra-tender inside. Try not to eat them all at once—the aroma alone is irresistible!
How to Serve Spiced Snickerdoodles
Garnishes
While Spiced Snickerdoodles are lovely on their own, a light dusting of extra cinnamon-sugar just as they come out of the oven adds an eye-catching sparkle and intensifies that warm spiced flavor. If you’re feeling playful, a drizzle of white chocolate or a pinch of edible gold dust can turn these cookies into true show-stoppers.
Side Dishes
Pair Spiced Snickerdoodles with a steaming mug of chai, spiced hot chocolate, or classic black coffee for the ultimate cozy combo. On a dessert platter, bring them alongside vanilla ice cream or fresh fruit for a refreshing balance to their sweet warmth.
Creative Ways to Present
For parties or gifting, stack your Spiced Snickerdoodles in clear cellophane bags tied with a cinnamon stick for holiday flair. Or, sandwich two cookies with marshmallow fluff or cinnamon frosting for an over-the-top treat that’s sure to impress kids and grownups alike.
Make Ahead and Storage
Storing Leftovers
Keep Spiced Snickerdoodles super soft by storing them in an airtight container at room temperature. Slip a slice of bread into the container—the bread will absorb any excess moisture and help maintain that perfect chewy texture for several days.
Freezing
If you want to make these cookies ahead, you can freeze both the raw dough balls and the fully baked cookies. For dough, roll balls and freeze on a tray before transferring to a freezer bag. When ready to bake, just coat in spiced sugar (no thawing needed) and add an extra couple of minutes to the baking time.
Reheating
To revive that fresh-from-the-oven taste, warm Spiced Snickerdoodles in a 300°F (150°C) oven for 3–5 minutes or in the microwave for 5–10 seconds. This brings back their soft centers and fills your kitchen (again) with that irresistible spiced aroma.
FAQs
Can I make Spiced Snickerdoodles without cream of tartar?
Cream of tartar gives classic snickerdoodles their signature tang and chewy texture. If you don’t have it, the cookies will come out a bit different in flavor and may be less tender, but you can substitute with an equal amount of lemon juice or omit it in a pinch.
Do I have to chill the dough?
Chilling the dough isn’t strictly necessary, but it helps prevent the cookies from spreading too much and gives you a thicker, chewier result. Even 30 minutes makes a noticeable difference!
Can I use salted butter instead?
Yes! If you use salted butter, just reduce the added salt in the recipe to about 1/4 teaspoon to keep everything balanced. The cookies will still turn out absolutely delicious.
Why are my Spiced Snickerdoodles turning out flat?
If your cookies are spreading too much, your butter may be too soft or melted, or you may need to chill the dough longer. Also, double-check your baking soda and cream of tartar for freshness—older leaveners can prevent proper rise.
How long do Spiced Snickerdoodles stay fresh?
Stored properly in an airtight container, these cookies stay soft and flavorful for 4–5 days. For longer freshness, freezing is a fantastic option.
Final Thoughts
These Spiced Snickerdoodles are more than just cookies—they’re a celebration of everything warm, cozy, and joyful about baking. Give them a try and let their aromatic, chewy goodness become a new favorite in your home. Happy baking!
Print
Spiced Snickerdoodles Recipe
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Enjoy the warm, comforting flavors of cinnamon, nutmeg, and cloves in these delightful Spiced Snickerdoodle cookies. Soft, chewy, and coated in a sweet cinnamon-sugar mixture, they are perfect for the holiday season or any time you crave a delicious treat.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add dry ingredients to the wet ingredients, mixing just until combined.
- Prepare Cinnamon-Sugar Coating: In a small bowl, stir together the cinnamon-sugar coating.
- Shape and Bake: Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the spiced sugar mixture. Place on prepared baking sheets and bake for 9–11 minutes until done. Cool on pan before transferring to a wire rack.
Notes
- For extra chewy cookies, slightly underbake and let them finish on the pan.
- Dough can be chilled for a thicker texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
