Spiced Snickerdoodle Cookies
Preheat oven to 350 degrees F.Advertisement
Whisk flour, cream of tartar, baking soda, ginger, 1/2 teaspoon cinnamon, allspice, nutmeg and salt in a medium bowl. Beat butter and 1 1/4 cups sugar in a mixing bowl with an electric mixer on high speed until creamy; add eggs and beat until combined. With the mixer on low speed, beat in the flour mixture until just combined.
Combine the remaining 1/4 cup sugar and 1 teaspoon cinnamon in a shallow dish. Roll the dough into 1-inch balls (about 1 tablespoon each, using damp hands if necessary). Roll each ball in the cinnamon-sugar. Place the cookies 2 inches apart on an ungreased baking sheet.
Bake, one pan at a time, until light brown on the edges, 9 to 11 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough.
Make Ahead Tip: Store in an airtight container between sheets of parchment paper for up to 5 days.
1/2 other carbohydrate, 1 fat