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I think there’s no better cookie for fall than the snickerdoodle. Cinnamon-sugar-nutmeg-y goodness great for snacking on while you make Thanksgiving dinner and perfectly paired with a warm cup of apple cider.

A lot of snickerdoodles rely on their coating for flavor, but I’ve got a recipe for you that incorporates those cozy flavors throughout for the perfect seasonal treat!

Start by creaming your butter and sugar, then add in your egg and vanilla.

In a separate bowl, sift together your flour, salt, cinnamon, nutmeg, baking soda, and cream of tartar.

Slowly add your dry ingredients to your wet ingredients until they’re thoroughly mixed. Pop your dough in the refrigerator for an hour.

When your dough is ready, mix together a little more cinnamon, sugar, and nutmeg and pour it onto a little dish or bowl. (Something wide enough for you to squish your cookies into.) Roll your dough into little balls and then slightly flatten each ball in the sugar mixture. Make sure you fully coat the dough ball in sugar before moving it to a greased baking sheet.

Bake your cookies for about 10 minutes at 400°. Once out of the oven, let them cool on the baking sheet for a minute before transferring them to a cooling rack. Select one cookie to enjoy while the rest cool because nothing is better than a warm, freshly baked snickerdoodle!

Happy baking and happy fall!


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