Spiced Snickerdoodles

This riff on Snickerdoodles adds a little bit of spice and some fall flair. This all butter dough comes together in one bowl and makes 3 dozen cookies, perfect for a crowd, or the freezer.

Spiced Snickerdoodles

These cookies have a slightly crisp exterior but a chewy, buttery interior that will keep you coming back for more. I am a huge fan of snickerdoodles but I like them on the chewy and soft side, not on the crisp side. I actually feel that way about most cookies.

The Flour&Finch blog is about a year old and I am surprised to see that most of the recipes I have pumped out this year are cookies. I would not have thought a year ago that cookies are my favorite thing to make but yup, I love cookies and am unashamed about it. I’m glad my blog has made this clear to me. Cookies are customizable, crowd pleasers, and relatively easy.

Spiced Snickerdoodles
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Spiced Snickerdoodles
An autumn version of the cinnamon sugar cookie, chewy and buttery!
Ingredients
  • 1 C salted butter, room temperature
  • 1 1/2 C granulated sugar
  • 2 eggs
  • 2 t vanilla extract
  • 2 t cream of tartar
  • 1 t baking soda
  • 1/4 t kosher salt
  • 2 3/4 C all purpose flour
  • 2 T granulated sugar
  • 2 t pumpkin pie spice
  • 1/4 t ground cinnamon
  • 1/8 t ground ginger
Instructions
1. In the bowl of a standing mixer with the paddle attachment, cream the butter and 1 1/2 cups sugar. Add the eggs and vanilla. 2. Beat in the cream of tartar, baking soda, and salt. Slowly add the flour. Beat until the mixture comes together, scraping the sides down if necessary. 3. Place the dough in the fridge for at least 30 minutes*. 4. Preheat oven to 350 F5. In a small, shallow bowl, mix the 2 T of sugar, pumpkin pie spice, cinnamon, and ginger. Roll tablespoons of the dough into balls and roll into the sugar and spice mixture. 6. Place cookies, at least 2 inches apart, onto ungreased cookie sheets. Bake for 8-10 minutes. Allow cookies to cool on the cookie sheets for 5 minutes then move to cooling racks. *The dough can sit in the fridge overnight. If making ahead, only complete through step 3. Take out of the fridge, scoop and roll, then bake. If the dough is very hard, baking time may vary.
Details
Prep time: Cook time: Total time: Yield: 3 dozen
Spiced Snickerdoodles

Listening to: The Black Keys