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
- ½ cups all-purpose flour: 1 piece
- kosher salt: 0.5 tsp
- baking soda: 0.5 tsp
- cream of tartar: 0.25 tsp
- ground cinnamon: 0.5 tsp
- ginger: 0.5 tsp
- allspice: 0.25 tsp
- ground cloves: 0.25 tsp
- nutmeg: 0.125 tsp
- unsalted butter: 0.5 cup
- white sugar: 0.5 cup
- light brown sugar, packed: 0.33333 cup
- vanilla extract: 1 tsp
- egg: 1 piece
- white sugar: 0.25 cup
- cinnamon: 2 tsp
- confectioners' sugar: 0.25 cup
- milk: 1 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
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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.
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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.
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Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
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Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
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Stir cinnamon and sugar together in a shallow bowl or plate.
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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.
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Bake in preheated oven until browned, 10 to 12 minutes.
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Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
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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. Chef John