Pumpkin Spice Snickerdoodles

- Kristen

READER REVIEW

"These are the best Fall cookies I've ever made! And so easy too!"

3½ tsp. pumpkin spice 3 cups flour 1 tsp. baking soda 2 tsp. cream of tartar 1 large egg 1 large egg yoke ½ tsp. kosher salt  8 oz. unsalted butter 1 cup & 4 tbsp. white sugar ½ cup light brown sugar 1 cup powdered sugar 3 tsp. real vanilla extract 2 tbsp. French Vanilla Chai Tea

INGREDIENTS

FULL RECIPE

Pumpkin Spice Snickerdoodles

YIELD

40 cookies

TYPE

dessert

TIME

1 hr. 10 min

LEVEL

beginner

In a medium mixing bowl, whisk together 3 cups flour, 1 tsp. baking soda, 2 tsp. cream of tartar, 1½ tsp. pumpkin spice and ½ tsp. kosher salt. Set aside.

1.

In a large mixing bowl, combine 1 cup (8 oz.) softened, unsalted butter, 1 cup white granulated sugar, ½ cup brown sugar, 2 tsp. real vanilla extract, 1 egg, and 1 egg yolk.

2.

3.

Add the dry ingredients to the wet ingredients.

4.

Mix thoroughly with your hands until all ingredients are combined into a dough. Either place in a covered container or wrap with cellophane and refrigerate for 30 minutes.

Preheat oven to 350 F. (175 C.). In a small bowl, mix 4 tbsp. white sugar, 1 tbsp. Sugar in the Raw and 2 tsp. pumpkin spice. Roll 1 tbsp. dough and coat in sugar until you have about 16 balls.

5.

6.

Line a baking sheet with parchment paper. Place dough balls on a baking sheet about 1 inch apart. Don’t flatten them, unless you want a thinner cookie.

7.

Bake for 7-12 minutes. Bake cookies in batches, and after each batch, leave them to sit for 5 minutes, then remove them from the pan to cool on a rack for 20 minutes.