Bready or Not Original: Pumpkin Spice Snickerdoodles
This fresh take on Snickerdoodles uses pumpkin spice mix, not pumpkin, to create delicious cookies. Pumpkin spice is associated with autumn, but these are so good, you'll want to make them year-round! Makes about 50 teaspoon-sized cookies.
Course: Dessert, Snack
Keyword: cookies, snickerdoodle
Author: Beth Cato
2 3/4cupsall-purpose flour
2teaspoonscream of tartar
1cupunsalted butter (2 cubes) room temperature
1 1/2cupwhite sugar
Preheat an oven at 350-degrees. Line a large baking sheet with parchment paper. In a small bowl, mix together the three topping ingredients. Set aside.
In another bowl, combined the flour, cream of tartar, baking powder, and salt. Set aside.
In a large bowl, beat together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, followed by the vanilla extract. Gradually work in the flour mixture until it's just combined.
Use a teaspoon scoop to form small bowls of dough. Roll the dough in the topping spices, one at a time, and place spaced out on the baking sheet.
Bake for 8 to 10 minutes, until the tops are crackled and just set, but not browning. Let them cool at the sheet for a few minutes, then transfer them to a rack to fully cool.
Store cookies in a sealed container at room temperature for up to 3 days.