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Spiced Cookies

Inspired by snickerdoodles, these spiced cookies bring out the wintery warming spices and make a delicious snack especially during the holidays!
5 from 1 vote
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 14 cookies

Ingredients

For 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

For Coating

  • 1/2 cup (50g) granulated sugar
  • 1 teaspoon allspice

Instructions

  • 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.

Notes

*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. 
*You can use 1 1/2 teaspoons of allspice/pumpkin spice to replace with all ground spices in the cookie recipe.
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