I’m usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.
Ingredients
Glaze (Optional)
- ¼ cup confectioners' sugar
- 1 tablespoon milk, or as needed
Rolling Sugar
- ¼ cup white sugar
- 2 teaspoons cinnamon
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- 1/8 teaspoon nutmeg
- ½ cup unsalted butter
- ½ cup white sugar
- 1/3 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
Step 2
Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
Step 3
Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
Step 4
Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
Step 5
Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
Step 6
Stir cinnamon and sugar together in a shallow bowl or plate.
Step 7
Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
Step 8
Bake in preheated oven until browned, 10 to 12 minutes.
Step 9
Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
Step 10
If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.
Cook’s Notes:
1 1/2 cups flour, if weighed, should equal 6 1/2 ounces. If using fine salt instead of kosher, reduce to 1/4 teaspoon.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 144 | |
% Daily Value * | |
Total Fat6g | 7% |
Saturated Fat3g | 17% |
Cholesterol24mg | 8% |
Sodium95mg | 4% |
Total Carbohydrate22g | 8% |
Dietary Fiber1g | 2% |
Total Sugars14g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium13mg | 1% |
Iron1mg | 3% |
Potassium33mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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