In this healthy snickerdoodle cookie recipe, ginger, allspice and nutmeg combine with cinnamon to make this the best snickerdoodle you've ever had. The cookies get their signature look and texture from a little food science--baking soda makes them rise and cream of tartar prevents the sugar from binding together and causes the cookies to collapse and wrinkle.

Virginia Willis
Source: EatingWell Magazine, November/December 2014


Recipe Summary

1 hr
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F.

  • 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.

Nutrition Facts

80 calories; protein 1.1g 2% DV; carbohydrates 10.4g 3% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 6g; fat 4g 6% DV; saturated fat 2.5g 13% DV; cholesterol 17.9mg 6% DV; vitamin a iu 129.9IU 3% DV; vitamin cmg; folate 1.1mcg; calcium 3.3mg; iron 0.8mg 5% DV; magnesium 0.5mg; potassium 33.3mg 1% DV; sodium 54.1mg 2% DV; thiaminmg; added sugar 6g.