Description
These fall snickerdoodle cookies are soft, chewy, and packed with warm spices. A perfect treat for the season.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 cup sugar for rolling
- 2 teaspoons cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- In a small bowl, combine the rolling sugar and cinnamon.
- Roll dough into balls and then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to one week.
- For extra flavor, add chopped nuts or chocolate chips.
- Adjust the amount of cinnamon based on your preference.
- Prep Time: 15 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: 25mg
Keywords: fall snickerdoodle cookies