Description
Fall-inspired snickerdoodle cookies with warm spices.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, mix flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture.
- Chill the dough for 30 minutes.
- Form dough into balls and roll in cinnamon sugar.
- Place on a baking sheet and bake for 10-12 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- Adjust cinnamon and nutmeg to taste.
- For softer cookies, do not overbake.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: fall snickerdoodle cookies, autumn cookies, spiced cookies