These snickerdoodles will stand out in the crowd of holiday cookies with their unique flavor. The brown sugar and additional spices give a little extra oomph to this holiday classic. Â
It is my personal opinion that the holidays are not complete without this cookie. Honestly I don’t know which is more my mom’s favorite, these or sugar cookies. Either way you cannot go wrong with these little guys. I have taken them to holiday office gatherings and they don’t make it to lunch.Â
In this recipe
With the addition of brown sugar there are richer hints of caramel in these cookies. Also the nutmeg and allspice is a natural compliment to the cinnamon that is already part of the classic snickerdoodle recipe. I love these cookies because you can take a little liberty with the flavors in your sugar mixture. Head down to the Mix it up section to see a few ideas and additional baking/storage tips.
This is a dough that is best worked with cold. While you can immediately roll the dough into the sugar mixture I would advise against it. This will cause irregular shapes and uneven spreading of the cookies. By leaving it in the refrigerator for a few hours it will become easier to handle and shape correctly.Â
With all cookie dough recipes it is important to work with the flour as little as possible. This will help keep your cookies soft and chewy. By using a cookie scoop versus rolling the dough into a disk or rectangle and then cutting will also help. It will already be in the correct shape.Â
Mix it up
Want to change it up and make it your own? Check out some flavor ideas as well as some tips and tricks.
- Swap out the nutmeg and/or allspice for ginger and/or cardamom.
- Use all brown sugar to roll the cookies in instead of a mixture of brown and white sugar.Â
- Bake the dough in a cast iron skillet instead of on a sheet pan.Â
- This dough can be frozen in an air-tight container for up to 2 months.Â
- If the dough is going to be frozen roll into balls first and freeze on a flat surface for a few hours before transferring to a container. This will help with baking much later.Â
- Use a cookie scoop to get the general shape place in a bag and refrigerate on a flat surface.Â
Brown Sugar and Spiced Snickerdoodles
Equipment
- Stand mixer with paddle attachment
- Mixing Bowl
- Lined sheet pan
- Large bowl
- Cling film
- 2 tablespoon cookie scoop
- Cooling rack
Ingredients
Cookie Dough
- 1 cup butter unsalted, softened
- 1 cup sugar
- ½ cup brown sugar packed
- 2 eggs
- 1 tbsp vanilla
- 2½ cup all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt kosher
Sugar Mixture
- 3 tbsp granulated sugar
- 1 tbsp brown sugar packed
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
Instructions
- In a bowl combine the flour, cream of tartar, salt, and baking soda together. Set aside.
- In a stand mixer with a paddle attachment, on medium-high speed, beat the butter until smooth. Add the sugars and mix until the butter starts to lighten slightly.
- Add the eggs one at a time and beat until combined before adding the next one. Add the vanilla. Reduce the speed to low and add the flour mixture. Mix until just combined, place the dough into the bowl, cover in cling film, and refrigerate for at least 3 hours.
- While the dough is in the refrigerator mix all of the sugar mixture ingredients together.
- Preheat the oven to 350°F or gas mark 4.
- Using the 2 tablespoon cookie scoop roll the dough into a ball and roll in the sugar mixture. Place on lined sheet pan. Bake for 12 minutes or until the sides start turning light brown. Allow to cool for 2 minutes before moving to a cooling rack. Repeat again once the sheet pan is cool.
Notes
- This dough can be frozen in an air-tight container for up to 2 months.Â
- If the dough is going to be frozen roll into balls first and freeze on a flat surface for a few hours before transferring to a container. This will help with baking much later.
Nutrition
