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Spiced Snickerdoodles

Enjoy these warm, spiced cookies with a delightful cinnamon and ginger flavor, perfect for cozy occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Dough

  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar see notes for substitution
  • 1 teaspoon baking soda see notes for substitution
  • 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
  • 1.5 teaspoons pure vanilla extract
  • ½ cup granulated sugar for coating
  • 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 just until combined.
  • If dough is soft, chill for at least 1 hour. Preheat oven to 350°F/180°C and line pans with parchment.
  • Mix cinnamon, ginger, cardamom, cloves, and nutmeg for coating. Shape dough into balls, roll in spice mixture, and place on pans. Bake for 10-11 minutes until edges brown.
  • Cool cookies on baking sheet for 5-10 minutes, then transfer to wire rack to cool completely. Store in an airtight container for up to 4 days or freeze for 2 months.

Notes

Chilling the dough helps cookies spread less and become thicker, but it's optional.
Keyword cookies