Spicy Snickerdoodle Cookies
Turn up the heat on a timeless classic with these Spicy Snickerdoodle Cookies, a bold twist on the beloved cinnamon-sugar treat. Perfectly soft and chewy, these cookies combine the comforting warmth of ground cinnamon with a daring kick of cayenne pepper for a sweet and spicy flavor explosion. A quick 15-minute prep makes them an easy yet impressive option for any occasion, whether you're spicing up a holiday cookie platter or craving a unique afternoon indulgence. Rolled in a sugar-cinnamon-cayenne mixture for a perfectly caramelized crust, these crowd-pleasers deliver just the right balance of sweetness and heat in every bite. Serve them with a cold glass of milk or a latte for the ultimate treat.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon (for dough)
- 0.25 teaspoon cayenne pepper
- 0.25 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- 0.125 teaspoon cayenne pepper (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of cayenne pepper.
Gradually add the dry ingredients to the wet mixture, mixing until combined. Do not overmix.
In a shallow bowl, prepare the rolling mixture by combining 0.25 cup granulated sugar, 1 teaspoon ground cinnamon, and 0.125 teaspoon cayenne pepper.
Scoop about 1.5 tablespoons of dough (or use a cookie scoop) and roll it into a ball. Roll the dough ball in the sugar-cinnamon-cayenne mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers are still soft. Do not overbake; the cookies will continue to set as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
4416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 125.0 g | 625% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 611.8 g | 222% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 351.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 193 mg | 15% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1571 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
