Description
These Fall Spice Snickerdoodle Cookies are the perfect treat for autumn lovers. With their delightful pumpkin spice flavor and simple preparation, they make a fantastic addition to any gathering or a cozy night in.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- In a stand mixer, cream the room temperature butter until light and fluffy, about 2 minutes.
- Add sugar and continue to cream for another 2-3 minutes until the mix is light and fluffy.
- Incorporate the eggs one at a time, mixing thoroughly and scraping down the bowl as needed.
- In a separate bowl, combine flour, cream of tartar, baking soda, pumpkin pie spice, and salt; mix well.
- Add the dry mixture to the butter mixture, mixing on low speed until fully combined.
- Cover the dough with plastic wrap and chill in the fridge for about 20 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop and roll the chilled dough into 1 1/4" balls.
- In a bowl, mix 1/3 cup sugar with 1 teaspoon pumpkin pie spice, and roll each cookie ball in this mixture.
- Place on a baking sheet lined with parchment paper, spaced 2" apart.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Allow cooling on the baking sheet briefly before transferring to a wire rack.
Notes
Chilling the dough helps maintain the shape of the cookies while baking.
For extra flavor, add a pinch of nutmeg to the sugar mixture for rolling.
These cookies store well in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg