Get ready to fill your kitchen with the irresistible scent of Spiced Snickerdoodles! These crave-worthy cookies take everything you love about the classic favorite and turn the dial way up, thanks to a warming blend of cinnamon, nutmeg, and cloves. The result? Buttery, pillowy cookies with an unforgettable punch of autumn flavor and the perfect sugary-crisp exterior. Whether you’re baking for a holiday, sharing with friends, or just treating yourself, Spiced Snickerdoodles are about to become your new go-to.
Ingredients You’ll Need
The magic behind Spiced Snickerdoodles lies in a handful of pantry staples combined with a few special spices that make every bite truly memorable. Each ingredient has a purpose, offering either tenderness, flavor, or that iconic crackly top. Start with quality basics and these cookies will practically bake themselves!
- All-purpose flour: The foundation that gives structure and a chewy bite to your cookies.
- Cream of tartar: Essential for that signature tangy note and the unique texture of classic snickerdoodles.
- Baking soda: Ensures your cookies puff up perfectly while baking.
- Salt: Just a bit sharpens and balances the sweet and spicy flavors throughout.
- Ground cinnamon: The dominant spice, lending warmth and that unmistakable snickerdoodle aroma.
- Ground nutmeg: A dash deepens the spice profile with fragrant earthiness.
- Ground cloves: Adds a little mysterious, heady flavor that makes these snickerdoodles truly special.
- Unsalted butter (softened): For that melt-in-your-mouth, rich texture in every cookie.
- Granulated sugar: Sweetens the dough and creates the classic crackly crust.
- Large eggs: Bind the dough together and help achieve the perfect cookie rise.
- Vanilla extract: Adds depth and rounds out the spice with a hint of mellowness.
- For rolling—Granulated sugar: Creates the signature crunchy, sparkly coating.
- For rolling—Ground cinnamon: Boosts the aroma and delivers that extra cinnamon-kissed finish.
How to Make Spiced Snickerdoodles
Step 1: Prep Your Oven & Pans
Kick things off by preheating your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper—the secret to easy cleanup and perfectly golden bottoms. While the oven heats, your ingredients get to room temperature, setting you up for best-ever cookie texture.
Step 2: Whisk Together the Dry Ingredients
In a medium mixing bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves until everything looks even and speckled. This little spice trio is what sets Spiced Snickerdoodles apart—don’t be tempted to skip the nutmeg or cloves!
Step 3: Cream the Butter and Sugar
Next, grab a large bowl and an electric mixer (or some serious elbow grease) and cream together the softened butter and sugar until the mix looks pale and fluffy. This step makes your cookies super light and cookieshop-worthy.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure the first is fully mixed before adding the next. Pour in the vanilla extract and beat again for a moment to make sure everything is beautifully blended.
Step 5: Bring the Dough Together
Gradually add your spiced flour blend to the butter mixture, mixing just until no dry streaks remain. The dough will be thick and softly fragrant—resist overmixing for the most tender cookies.
Step 6: Mix the Cinnamon Sugar for Rolling
Stir together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon in a small, shallow bowl. This is the finishing touch that makes every Spiced Snickerdoodle sparkle and snap at the edges.
Step 7: Shape and Roll the Cookie Dough
Scoop out dough by the tablespoon (a cookie scoop makes this breezy!), roll into generous 1-inch balls, then roll each in the cinnamon-sugar mixture until completely coated. Place them at least 2 inches apart on your prepared baking sheets—they’ll spread perfectly as they bake.
Step 8: Bake to Perfection
Bake your Spiced Snickerdoodles for 8 to 10 minutes. Keep a close eye—the edges should set while the centers remain soft. If you love a crunchier cookie, leave them in for another minute or two. Let the cookies rest on the pan for 5 minutes before moving to a wire rack. This brief pause helps them set up and makes transferring a breeze.
How to Serve Spiced Snickerdoodles
Garnishes
After cooling, give your Spiced Snickerdoodles a light extra sprinkle of cinnamon sugar for more sparkle and punch, or even a whisper of powdered sugar for a snowy effect that makes them instantly festive.
Side Dishes
Serve your Spiced Snickerdoodles with a cold glass of milk, a warm mug of chai, or hot apple cider if you’re in full fall mode. They’re also perfect on a holiday cookie plate with chocolate chunk cookies and gingerbread treats.
Creative Ways to Present
Dress up a holiday dessert board, stack them in a cellophane bag with a ribbon for homemade gifts, or sandwich a scoop of cinnamon or vanilla ice cream between two cookies for decadent Spiced Snickerdoodle ice cream sandwiches. No one can resist a little extra flair!
Make Ahead and Storage
Storing Leftovers
Store your Spiced Snickerdoodles in an airtight container at room temperature and they’ll stay soft and flavorful for up to one week. Slip a slice of bread into the container to help keep them extra moist if you like.
Freezing
Both the cookie dough and the baked cookies freeze beautifully. For make-ahead magic, roll the dough into balls and freeze on a baking sheet, then transfer to a sealed bag for up to two months—just bake directly from frozen, adding a minute or two to the bake time. Baked cookies can also be frozen and thawed at room temperature as needed.
Reheating
Craving that fresh-baked taste? Warm cookies in the microwave for 10 seconds or in a low oven for 5 minutes to revive their bakery-soft magic. They’ll taste as if you just pulled them out of the oven!
FAQs
What makes Spiced Snickerdoodles different from traditional snickerdoodles?
Spiced Snickerdoodles use a medley of warming spices like nutmeg and cloves, in addition to the usual cinnamon, creating a cookie that’s both familiar and wonderfully complex. Each bite carries a deeper, cozier flavor that’s perfect for autumn or winter baking.
Can I make Spiced Snickerdoodles gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. Make sure it contains xanthan gum or add a little to ensure softness. The texture might be slightly different, but you’ll still get plenty of spice and that classic crinkle.
Do I need to chill the dough before baking?
For this recipe, chilling isn’t strictly necessary, but it can help if your kitchen is especially warm or if you like a thicker, puffier cookie. A quick 20-minute chill deepens the flavor and helps the cookies hold their shape.
Why use cream of tartar in Spiced Snickerdoodles?
Cream of tartar is what gives snickerdoodles their classic tang and chewy-yet-tender crumb. It reacts with the baking soda, setting these cookies apart from standard sugar cookies. Don’t skip it—it’s their secret signature!
Can I double the recipe for a crowd?
Definitely! Spiced Snickerdoodles are fantastic for sharing, and the recipe scales up perfectly. Just be sure to mix the dry and wet ingredients in large bowls and scrape the sides often for even results. Bake in batches so every tray gets the same golden edges.
Final Thoughts
I hope you’re as excited as I am to welcome Spiced Snickerdoodles into your baking lineup. The extra layer of cozy spices transforms them into something truly special and guaranteed to brighten any cookie platter. Don’t wait for a holiday—make a batch anytime you want to wow your friends, treat the kids, or simply savor the joy of fresh, warm cookies at home!
Print
Spiced Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These spiced snickerdoodles are a delicious twist on the classic cookie, with a perfect balance of cinnamon, nutmeg, and cloves. Soft and chewy on the inside, with a slightly crisp exterior, they are a must-have for holiday baking.
Ingredients
Cookies:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine wet and dry ingredients: Gradually mix in the dry ingredients until a soft dough forms.
- Prepare cinnamon-sugar mixture: In a small bowl, mix the ¼ cup sugar with 1 tablespoon cinnamon.
- Roll the dough: Scoop the dough into 1-inch balls and roll each in the cinnamon-sugar mixture.
- Bake: Place dough balls 2 inches apart on a parchment-lined baking sheet. Bake for 8–10 minutes, or until the edges are set and the centers are slightly soft.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For crispier cookies, bake 1–2 minutes longer.
- Store in an airtight container for up to 1 week.
- You can freeze the dough balls and bake straight from frozen—just add 1–2 minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
