What’s Cooking? | Pumpkin Spice Snickerdoodles

On this episode of our “What’s Cooking?” Chef Riley makes pumpkin spice snickerdoodles! The holidays are a perfect time to do some baking, and these cookies are great for any gathering.

I know, I know…”pumpkin spice is everywhere“. I’ve never been a fan of pumpkin spice, but this cookie makes it work very well.

INGREDIENTS

• 1.5 cups – All-purpose flour
• 1/2 cup – White sugar
• 1/3 cup – Brown sugar, packed
• 1 large egg
• 1/2 cup – Unsalted butter, at room temp
• 1 teaspoon – Vanilla extract
• 1/2 teaspoon – Baking soda
• 1/3 teaspoon – Cream of tartar
• 1/2 teaspoon – Kosher salt
• 1/2 teaspoon – Cinnamon
• 1/2 teaspoon – Ginger
• 1/4 teaspoon – Allspice
• 1/4 teaspoon – Clove
• 1/8 teaspoon – Nutmeg

Note: You will need additional white sugar & cinnamon for the rolling sugar.

INSTRUCTIONS

1. Preheat oven to 350˚
2. Whisk together flour, baking soda, cream of tartar, kosher salt, cinnamon, ginger, clove, allspice, & nutmeg in a medium bowl. Set aside.
3. Cream together the butter, white sugar, & brown sugar using a rubber spatula in a large bowl.
4. Add in egg & vanilla, then mix together.
5. Combine the dry ingredients into the wet and mix until just combined. Chill in fridge for at least 1 hour before using.
6. In a small bowl, combine 1/4 cup of white sugar & 2 teaspoons of cinnamon.
7. After 1 hour, create small balls from the dough & roll around in the sugar mixture to coat. Push down slightly onto a cookie sheet, then put in the oven for 10-12 minutes.
8. Let sit for 5 minutes before transferring to a wire rack to cool. Optionally, you can sprinkle some cinnamon sugar while hot.