Spiced Snickerdoodle Cookies
ACTIVE: 1 hour TOTAL: 1 hour
TO MAKE AHEAD: Store in an airtight container between sheets of parchment paper for up
to 5 days.
In this healthy cookie recipe, ginger, allspice and nutmeg combine with cinnamon to
make this the best snickerdoodle you’ve ever had.
21/4 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 cup unsalted butter ( 2 sticks), at room temperature
11/4 cups granulated sugar, plus 1/4 cup for rolling
2 large eggs
1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
SERVES 48: 1 cookie each
Calories 80, Fat 4g (sat 3g, mono 1g), Cholesterol 18mg, Carbs 10g, Total sugars 6g (added
6g), Protein 1g, Fiber 1g, Sodium 54mg, Potassium 33mg.