Description
These Easy Spiced Snickerdoodle Cookies are the perfect fall and winter cookie. Plus, they come together in only 15 minutes start to finish!
Ingredients
Units
Scale
COOKIES
- 2 2/3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/2 teaspoon all spice
- 1/4 teaspoon salt
- 1 1/3 cups sugar
- 1 cup butter, softened
- 2 eggs
TOPPING
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Whisk dry ingredients: In a large bowl whisk together the flour, cream of tartar, baking soda, spices, and salt. Set aside.
- Mix wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, and eggs until fully combined.
- Combine: Add the dry ingredients one cup at a time to the wet ingredients and mix to combine.
- Coat: In a small bowl, combine cinnamon and sugar. Using a cookie scoop, scoop dough and roll into a ball. Roll ball in cinnamon sugar mixture and place on a cookie sheet lined with parchment paper.
- Bake: Bake at 400° for 8 minutes. Allow to cool and set for about 5 minutes before handling.
Notes
To store: Keep tightly wrapped in plastic wrap or a sealed container for up to 3 days.
To freeze: Baked cookies freeze well up to 3 months. Allow to come to room temperature before serving.
- Prep Time: 10
- Cook Time: 8