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Spiced Snickerdoodles

Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at

Snickerdoodles with a twist!

Everyone loves snickerdoodles, so how about spicing up this classic cookie with cardamom and ginger? These delectable snickerdoodles cookies are simple to prepare and a great twist on a seasonal cookie.

Spiced Snickerdoodles

Yields about 48 cookies Snickerdoodles with a twist!


  • 2 3/4 cups all-purpose flour
  • 2 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1 cup margarine; softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon


  1. Mix together the flour, cream of tartar, salt, baking soda, cinnamon, cardamom, and ginger; set aside.
  2. Cream together the margarine and sugar until well blended, mix in vanilla. Add in the eggs one at a time and fully incorporated.
  3. Add dry mixture to the creamed mixture and mix until combined.
  4. In a separate bowl mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon.
  5. Form into balls and roll in the cinnamon-sugar mixture.
  6. Place the dough balls on an ungreased cookie sheet about 2 inches apart.
  7. Bake 350 degrees F for 10-12 minutes.

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