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. Source: EatingWell Magazine, November/December 2014

Virginia Willis


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; 4 g total fat; 2.5 g saturated fat; 18 mg cholesterol; 54 mg sodium. 33 mg potassium; 10.4 g carbohydrates; 0.6 g fiber; 6 g sugar; 1.1 g protein; 130 IU vitamin a iu; 1 mcg folate; 3 mg calcium; 1 mg iron; 1 mg magnesium; 6 g added sugar;