Spiced Snickerdoodle Cookies (Eating Well)

By zircon50

Ingredients

• 2 1/4 cups white whole-wheat flour or all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon, plus 1 teaspoon for rolling
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks), at room temperature
• 1 1/4 cups granulated sugar, plus 1/4 cup for rolling
• 2 large eggs

Details

Servings 48
Preparation time 60mins
Cooking time 60mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat oven to 350°F.

Whisk flour, cream of tartar, baking soda, ginger, 1/2 teaspoon cinnamon, allspice, nutmeg and salt in a medium bowl. Beat butter and 11/4 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.

Combine the remaining 1/4 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.

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.