For the Pumpkin Spice Snickerdoodles
3
cups
flour
1
tsp.
baking soda
2
tsp.
cream of tartar
1½
tsp.
pumpkin spice
½
tsp.
kosher salt
8
oz.
unsalted butter
- softened
1
cup
white granulated sugar
½
cup
light brown sugar
2
tsp.
real vanilla extract
- 1
large
egg
- 1
large
egg yolk
For the Sugar Coating
4
tbsp.
white granulated sugar
- 1
tbsp.
Sugar in the Raw
- optional - 2
tsp.
pumpkin spice
For the French Vanilla Chai Glaze
For the Pumpkin Spice Snickerdoodles
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.
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 yoke. Add the dry ingredients to the wet ingredients.
Mix thoroughly with hands until all ingredients are combined into dough. Either place in a covered container, or wrap with cellophane and refrigerate for 30 minutes.
Preheat oven to 350 F. (175 C.) Line a baking sheet with parchment paper and remove the dough from the fridge. In a small bowl, mix 4 tbsp. white granulated sugar, 1 tbsp. Sugar in the Raw (optional - if not adding, simply add another tbsp. white granulated sugar) and 2 tsp. pumpkin spice. Roll 1 tbsp. of dough in your hands and coat in sugar/pumpkin spice until you have about 16 balls.
Place dough balls on baking sheet about 1 inch apart. Bake for 7-12 minutes (checking the bottom of a cookie after 7 minutes to see if it’s golden brown – if not, place it back in the oven). 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.
For the French Vanilla Chai Glaze
Add 1 tea bag of Twinings French Vanilla Chai Tea to 4 oz. of hot water and let it steep for 10 minutes.
In a small bowl, combine 1 cup powdered sugar, 2 tbsp. French Vanilla Chai Tea, 1 tsp. real vanilla extract and a sprinkle of cinnamon.
Gently glaze the cookies with a pastry brush. If you don’t have a pastry brush, you can dip them in the glaze, but make sure to let it drip off a lot of glaze, otherwise it will be too thick. You want just a thin layer. Place cookies in the refrigerator for 20-30 minutes to quickly dry the glaze.