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Spiced Snickerdoodle Cookies

  • 1 h
  • 1 h
Virginia Willis
“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.”

Ingredients

    • 2¼ cups white whole-wheat flour or all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cinnamon, plus 1 teaspoon for rolling
    • ½ teaspoon ground allspice
    • ¼ teaspoon freshly grated nutmeg
    • ½ teaspoon salt
    • 1 cup unsalted butter (2 sticks), at room temperature
    • 1¼ cups granulated sugar, plus ¼ cup for rolling
    • 2 large eggs

Directions

  • 1 Preheat oven to 350°F.
  • 2 Whisk flour, cream of tartar, baking soda, ginger, ½ teaspoon cinnamon, allspice, nutmeg and salt in a medium bowl. Beat butter and 1¼ 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.
  • 3 Combine the remaining ¼ 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.
  • 4 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.
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