Description
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
- 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
- ⅛ teaspoon nutmeg
- ½ cup unsalted butter
- ½ cup white sugar
- ⅓ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup white sugar
- 2 teaspoons cinnamon
- ¼ cup confectioners’ sugar
- 1 tablespoon milk, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
- 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.
- 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.
- Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
- Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
- Stir cinnamon and sugar together in a shallow bowl or plate.
- 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.
- Bake in preheated oven until browned
- 10 to 12 minutes.
- Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture
- if desired. Transfer cookies to cooling rack to cool completely.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 18