spiced snickerdoodles

Spiced Snickerdoodles

Yield 2 1/2 dozen cookies


2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1 1/4 cups granulated sugar, divided

1/2 cup brown sugar, packed

1/2 cup (1 stick) butter, softened

1/2 cup vegetable shortening

2 eggs, lightly beaten

1 teaspoon pure vanilla extract


1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon chipotle chile powder


  1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, chipotle chile powder, and salt. Set aside. These are your dry ingredients.
  2. In a large bowl, cream together the sugars, butter, and shortening.
  3. Add the lightly beaten eggs and vanilla extract to the large bowl and stir until combined. These are your wet ingredients.
  4. Slowly add the dry ingredients into the large bowl of wet ingredients and mix until a soft dough forms. 
  5. Use a tablespoon to scoop the cookie dough and form it into balls. You may want to refrigerate the dough for a few minutes to make the soft dough easier to roll into balls. 
  6. In a small bowl, stir together the sugar, cinnamon, and chipolte chile powder coating. 
  7. Roll the cookie dough balls in the coating mixture and place about two-inches apart on greased or parchment-lined baking sheets. 
  8. Bake at 350 degrees for 10 - 12 minutes until the edges of the cookies are set. 
  9. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to finish cooling. 


The cookies will be puffy when you remove them from the oven but will deflate as they cool. 

Courses Dessert

Recipe by Love & Flour at