These spice cake snickerdoodles {a.k.a. spicerdoodles} are dangerously good with or without the caramel icing. I lose all control when these babies are in sight, my friends. They are that good.
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Hello, hello!
I’m super excited for fall and all of the glorious fall treats.
These spicerdoodles fit into that category nicely. But please don’t pin me down on just one season to eat them.
Actually I’m thinking more along the lines of creating a new food group specific to them so I can eat them every day. Haha.
Are you wondering what a spicerdoodle is?
These delicious cookies were the brain child of my sister Angela. When she told me her idea, we brainstormed together about a cookie she could make that had the same flavor as our Mom’s famous spice cake.
She gave it a try and sent me a picture saying they were amazing. Of course at that point I couldn’t stop thinking about them. So of course I (being me) was not content with just an okay version of this delightful concept. So I’ve experimented with several different cookie varieties.
I knew when I couldn’t stop eating this batch that I had found a true winner.
These spicerdoodles have the texture of a snickerdoodle and the flavor of spice cake. They are soft and chewy inside with just the right amount of crisp as you bite into them.
So basically, to answer the question, a spicerdoodle is a really, really amazing cookie that you need to make ASAP.
How to make these spice cake snickerdoodles
These cookies are not fussy to make. Many of the ingredients are pantry friendly (if you are a baker, you likely have them on hand already–super dangerous prospect, eh?).
If you don’t have cream of tartar, you can substitute baking powder.
Everything gets mixed together in one bowl (hurray for that!). You can use a sturdy hand mixer (I like this one, aff. link) or a stand mixer.
When it’s time to bake, the main thing to remember is not to over bake these cookies. You will know these spicerdoodles are done when the edges just barely start to brown lightly. At that point, don’t wait any longer while you are wondering if they are done. Just pull them out and they will be perfect.
Icing? Or no icing? The choice is up to you.
These spicerdoodle cookies definitely do not need icing to be good. And that’s coming from the person who ate more than her fair share before they got a chance to be iced.
Let’s just say I take my cook’s treat privileges seriously.
But I love them iced. And I love them plain. So I’ll let you decided which way to make them.
The icing comes from our Mom’s spice cake recipe. I just increased the quantity a bit so you could ice them all if you wanted.
The icing comes together quickly by melting butter and brown sugar in a small pan. Whisk in milk, vanilla, and powdered sugar and you’re ready to ice.
The cookies are easier to ice while the icing and the cookies are still warm. As the icing and cookie cools, the icing will set. You can drizzle the icing on top or spread it. There’s really no wrong way of doing things here.
Before I go…
Vanilla snobs like me may notice that there is a surprising absence of vanilla in the cookie recipe. I admit that I questioned the validity of the original snickerdoodle recipe because of that fact. But I later learned, after a bit of research, that many snickerdoodle recipes are absent of vanilla. And that vanilla can actually offset the characteristic flavor of a snickerdoodle. So there ya go. Even us vanilla snobs can learn a thing or two, can’t we?
I hope you enjoy these spice cake snickerdoodles (or spicerdoodles). They have made my future afternoon snacks much more enjoyable that’s for sure.
Spicerdoodles {Spice Cake Snickerdoodles}
These spicerdoodles {a.k.a. spice cake snickerdoodles} are dangerously good with or without the caramel icing. I lose all control when these babies are in sight, my friends.
Ingredients
- 1 cup butter room temperature
- 1 ½ cups (11.25 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons cream of tartar see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 2 ½ cups (12.5 ounces) all-purpose flour
Caramel Icing
- 6 tablespoons butter
- ⅓ cup brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¾ cup (7 ounces) powdered sugar
Instructions
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Preheat oven to 400 degrees F. Line baking sheets with parchment paper and set aside.
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In a large mixing bowl with a hand mixer (or in the bowl of a stand mixer with cookie paddles), cream together the softened butter and sugar until creamy. Add the eggs and mix until combined (about a minute).
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Turn off mixer and sprinkle cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves over the top of the batter. Make sure to sprinkle it so it doesn't just clump together. Mix dough just until incorporated. Then add flour and mix just until dough starts to come together, being careful. not to overmix.
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Scoop the dough into 2-or 3-tablespoon balls (I use a #40 cookie scoop) and place on prepared baking sheets leaving 1 ½ inches between (4 rows of 3 cookies across for a half size baking sheet is perfect).
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Bake cookies in preheated oven for 8-9 minutes or just until edges start to lightly brown (don't over bake). Remove from oven and let sit on baking sheet for 2 minutes before removing to wire rack to cool completely.
For Caramel Icing
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In a small saucepan, melt butter and brown sugar over medium heat. Remove from heat and whisk in milk and vanilla. Add powdered sugar and mix frosting until smooth (see note).
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Acting quickly while cookies are still warm, spread or drizzle frosting on them. Frosting will set as it cools.
Recipe Notes
1. If you don’t have cream of tartar, you can substitute for baking powder.
2. If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn’t get clumps.
Recipe Source: Heather @ The Cook’s Treat, inspired by my sister Angela B.
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
