Inspired by snickerdoodles, these spiced cookies bring out the wintery warming spices and make a delicious snack especially during the holidays!
Winter is here. It has come at last. Every season has its own sights, sounds and smells. I can feel the fresh cold air opening the window in the morning, the natural inviting aroma of coffee that is boiling in the coffee maker, a minty fresh peppermint scent, mulled wine for holidays.
But it’s not winter without warming spices. Cinnamon and sugar make a combo and they yield the most popular sweet treat recipe – snickerdoodles when it comes to cold weather. As much as I love snickerdoodles, I’ve always wanted to include other spices like nutmeg, cloves, cardamom ginger and allspice in a cookie recipe, and here they are today.
The cookies are easy to make, then they’re rolled in the sugar-spice coating and baked until they’re puffy and beautiful. You don’t want to bake them too long because they taste best if the center is soft. Mine were ready in exactly 11 minutes.
Cream of tartar is the signature ingredient in traditional snickerdoodles. It gives a unique tangy taste and chewy texture so I recommend using it in these spiced cookies. You can substitute the cream of tartar with 2 teaspoons of baking powder or leave it out if you prefer too. The cookies would still be soft, chewy and delicious.
More Holiday Cookies:
- 1 1/2 cups (165g) all-purpose flour
- 1 teaspoon cream of tartar* (see notes for substitution)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/2 cup (1 stick/113g) unsalted butter, at room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 1/2 cup (50g) granulated sugar
- 1 teaspoon allspice
- Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
- Make the cookies: In a medium bowl, whisk together flour, cream of tartar, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and both granulated and brown sugars on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beat until combined. Add dry mixture and beat on low speed just until combined. Do not overmix.
- Make the coating: In a small bowl, toss together sugar and allspice. Set aside.
- Shape the dough into balls, preferably 2 inch round balls. Roll them in the coating mixture, and place on the cookie sheets. Bake for 10-11 minutes until cookies just begin to brown at the edges but the center is still soft. Allow cookies to cool on prepared baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
- Store cookies at room temperature in an airtight container for up to 3-4 days. Cookies can also be frozen for up to 2 months.