Pumpkin Spice Snickerdoodle Cookies
We take this snickerdoodle cookie recipe in a slightly different direction by adding pumpkin pie spice!
Ingredients
| Unsalted butter | 240 Gram (250 mL / 1 cup, room temp) | |
| Granulated sugar | 200 Gram (250 mL / 1 cup) | |
| All purpoase flour | 385 Gram (675 mL / 2 ¾ cups) | |
| Cake and pastry flour | 25 Gram (60 mL / ¼ cup) | |
| Cream of tartar | 7 Milliliter (1 ½ tsp) | |
| Baking soda | 3/4 Teaspoon (3 mL) | |
| Coarse salt | 1/2 Teaspoon (2 mL) | |
| Pumpkin spice | 2 Teaspoon (10 mL) | |
| Egg yolk | 1 Large | |
| Egg | 1 Large | |
| Pure vanilla extract | 2 Teaspoon (10 mL) | |
| For the coating: | ||
| Superfine sugar | 1/4 Cup (4 tbs) (60 mL) | |
| Pumpkin spice | 2 Teaspoon (10 mL) |
Directions
GETTING READY:
1. Preheat the oven to 200ºC (400ºF).
MAKING:
2. Cream the butter and sugar together on medium-high speed until very pale and fluffy.
3. While the butter and sugar are creaming; in another bowl mix together the dry ingredients - A-P flour, cake flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
4. Scrape down the mixing bowl, and then add the egg yolk, beating until smooth.
5. Beat in the egg and vanilla until incorporated.
6. On medium-low speed mix the dry ingredients into the butter mixture.
7. Combine the coating ingredients: superfine sugar and pumpkin spice in a shallow dish.
8. Shape balls of dough and roll in the coating mixture.
9. Place coated dough balls on baking sheets and bake for 6 to 10 minutes until set around the edges but still soft in the center.
SERVING:
10. Serve and enjoy!
Recipe Summary
