When it comes to irresistible cookies, Spiced Snickerdoodles top my list every time. These golden treats boast a wonderfully chewy center, crackly edges, and a dreamy spiced sugar coating that’s downright addictive. Swirled through every bite are hints of cinnamon, nutmeg, and cloves, making them perfect for cozying up during the holidays—or anytime you want a little comfort. If you’re new to baking or a seasoned pro, this recipe makes delivering happiness (and a little nostalgia) straight from your oven a cinch!

Spiced Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

This Spiced Snickerdoodles recipe keeps things foolproof with pantry staples, bringing just a touch of magic to every single cookie. Each ingredient adds something special—whether it’s flavor, texture, or a gorgeous golden hue.

Unsalted Butter (1 cup, softened): The base of any chewy snickerdoodle, butter brings richness and that signature soft bite.
Granulated Sugar (1 1/4 cups): Helps create that classic crackly top and perfect sweetness inside.
Brown Sugar (1/2 cup, packed): Adds depth and a hint of caramel to elevate the cookie’s chewy texture.
Eggs (2 large): Bind everything together for a pillowy, moist interior.
Vanilla Extract (2 teaspoons): Rounds out the spices with a heavenly aroma and depth.
All-Purpose Flour (2 3/4 cups): The structure behind our cookies, providing stability and just the right crumb.
Cream of Tartar (2 teaspoons): The secret tang and chew—classic snickerdoodle magic!
Baking Soda (1 teaspoon): Adds just enough lift for soft, fluffy middles.
Salt (1/2 teaspoon): Enhances every note of spice and sweet.
Ground Cinnamon (1 teaspoon): Delivers warmth that makes these cookies sing.
Ground Nutmeg (1/2 teaspoon): Hints of nutty spice for complexity.
Ground Cloves (1/4 teaspoon): A subtle, cozy undertone that lingers.
Cinnamon-Sugar Coating:
- Granulated Sugar (1/4 cup): For rolling, ensuring crisp, sweet exteriors.
- Ground Cinnamon (1 1/2 teaspoons): The star of the coating with bold, toasty flavor.
- Ground Ginger (1/4 teaspoon): A gentle punch of spice for a modern twist.

How to Make Spiced Snickerdoodles

Step 1: Prep Your Oven and Baking Sheets

Let’s get started! Preheat your oven to 375°F (190°C) so it’s piping hot when the dough is ready. Grab a couple of baking sheets and line them with parchment paper for effortless cookie release and easy cleanup.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the softened butter with the granulated and brown sugars. You want the mixture to become light, fluffy, and slightly pale—a key to ultra-tender Spiced Snickerdoodles. An electric mixer on medium speed does the trick, but a little elbow grease and a good old wooden spoon work, too!

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by a splash of vanilla extract. Make sure each egg is fully incorporated before adding the next for a smooth, cohesive batter. This is where your dough picks up even more flavor and structure.

Step 4: Whisk Together Dry Ingredients

In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. This aromatic blend lays the groundwork for the signature spice in these Spiced Snickerdoodles. Don’t skip the sifting or whisking step—it keeps your cookies light and evenly risen.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet, mixing just until combined. Overmixing here can make your cookies tough, so as soon as you see the flour disappear, stop! The dough will be thick, fragrant, and absolutely tempting.

Step 6: Mix the Cinnamon-Sugar Coating

In a small bowl, stir together the granulated sugar, cinnamon, and ground ginger for the ultimate spiced coating. This simple step transforms each cookie with a crackly, caramelized exterior that makes Spiced Snickerdoodles so irresistible.

Step 7: Shape and Coat the Dough Balls

Scoop out tablespoon-sized portions of dough and roll them into balls using your hands. Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated, and place them on the prepared baking sheets, leaving about two inches between for spreading.

Step 8: Bake and Cool

Bake in the hot oven for 9 to 11 minutes. Look for set, slightly golden edges and soft, puffy centers. For extra chewy Spiced Snickerdoodles, pull them a touch early and let them finish on the pan for a couple of minutes before transferring to a wire rack to cool completely.

How to Serve Spiced Snickerdoodles

Garnishes

Try sprinkling fresh-baked cookies with an extra dusting of cinnamon-sugar or a pinch of flaky sea salt right after they come out of the oven for sparkle and a flavor punch. For special occasions, a drizzle of white chocolate or a dip in melted caramel makes Spiced Snickerdoodles truly over the top!

Side Dishes

Pair your cookies with a cozy mug of spiced chai latte, hot cocoa, or a scoop of vanilla bean ice cream. Even a platter of fresh fruit or a bowl of toasted nuts will complement the warming flavors of Spiced Snickerdoodles perfectly for dessert spreads or afternoon snacks.

Creative Ways to Present

Stack them high on a rustic cake stand, bundle in pretty cellophane bags for gifts, or tuck them in jars with a ribbon and a little handwritten tag. For entertaining, try sandwiching ice cream between two Spiced Snickerdoodles for a show-stopping treat!

Make Ahead and Storage

Storing Leftovers

Once completely cooled, stash your Spiced Snickerdoodles in an airtight container at room temperature. They’ll stay soft and chewy for up to five days—if they last that long!

Freezing

The dough freezes beautifully. Roll dough balls and freeze them on a baking sheet until firm, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two to the baking time. Baked cookies can also be frozen between sheets of wax paper for up to three months.

Reheating

If you love your cookies warm, give them a quick zap in the microwave for 10 seconds or pop in a low oven for 3-4 minutes. They’ll taste oven-fresh with gooey centers and that signature snickerdoodle aroma wafting through your kitchen.

FAQs

What makes Spiced Snickerdoodles different from classic snickerdoodles?

The addition of nutmeg, cloves, and ginger in both the dough and the sugar coating adds depth and warmth, giving these cookies a spiced twist that sets them apart from traditional recipes.

Can I make Spiced Snickerdoodles without cream of tartar?

Cream of tartar gives these cookies their nostalgic tang and soft chew, but if you’re in a pinch, you can substitute with 2 teaspoons of fresh lemon juice or white vinegar. The texture may change slightly but they’ll still be delicious!

Why chill the dough, and is it necessary?

Chilling is optional but highly recommended if you want thicker, puffier Spiced Snickerdoodles. It helps stop the cookies from spreading too much and intensifies the spice flavor, too.

How do I get perfectly soft centers?

For cookies with irresistibly soft, chewy centers, bake just until the edges are set and the centers still look a tad underdone—they’ll set up as they cool on the pan.

Can I double this recipe for a crowd?

Absolutely! This recipe scales up easily. Just use a large bowl and mix in batches if your mixer can’t handle it all at once. Spiced Snickerdoodles are a hit at potlucks, parties, or as edible gifts!

Final Thoughts

Nothing brings people together like a plate of fresh Spiced Snickerdoodles. Their cozy spices and melt-in-your-mouth texture make every bite comforting and utterly memorable. I hope you’ll give this recipe a whirl and share it with those you love—there’s really nothing quite like the smile these cookies deliver!

Spiced Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

These Spiced Snickerdoodles are a delightful twist on the classic cookie, with warm spices like cinnamon, nutmeg, and cloves lending a cozy flavor. Coated in a sweet cinnamon-sugar mix, these cookies are perfect for holiday baking or anytime you crave a chewy, spiced treat.

Ingredients

Scale

Cookies:

1 cup unsalted butter (softened)
1 1/4 cups granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Cinnamon-Sugar Coating:

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger

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Instructions

Preheat the oven: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla and mix until smooth.
Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.
Mix the dough: Gradually add dry ingredients to the wet ingredients, mixing just until combined.
Prepare cinnamon-sugar coating: In a small bowl, stir together the cinnamon-sugar coating.
Form and coat dough: Scoop tablespoon-sized portions of dough, roll into balls, and coat each in the spiced sugar mixture.
Bake: Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 9–11 minutes until edges are set and centers are soft and puffy.
Cool and serve: Let cookies cool on the pan for 2–3 minutes before transferring to a wire rack.