By: Ava Leeney
Recipe by Dorothy Kern: at Crazyforcrust.com
Do you love baking?
Do you love fall?
Why not combine the two?
This fall try a new twist on a classic dessert. “Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. A snickerdoodle is a spiced cookie rolled in cinnamon sugar.
But, how about shaking it up a little. Pumpkin spice is a beloved fall food. Try uniting the season's best flavors into groundbreaking autumn treat you can share with family and friends, or just eat yourself.
INGREDIENTS:
¾ cup (170g) unsalted butter
¾ cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon pumpkin pie spice
½ teaspoon salt
2 cups (248g) all-purpose flour
FOR TOPPING:
2 teaspoons pumpkin pie spice
⅓ cup (67g) granulated sugar
INSTRUCTIONS:
Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
Cream butter and ¾ cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, pumpkin spice, and salt. Slowly mix in flour until the mixture is just combined.
Place remaining ⅓ cup sugar and pumpkin spice in a small bowl and stir.
Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2” apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than overdone). Cool for at least 5 minutes on a cookie sheet before removing.
Recipe by Dorothy Kern: at Crazyforcrust.com
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