Description
These Fall Spice Snickerdoodle Cookies are a delightful mix of buttery flavor and warm pumpkin spices, making them an ideal treat for any occasion. With a simple preparation method and mouthwatering taste, they are perfect for gatherings or snacks.
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 butter until light and fluffy for about 2 minutes. Then, add sugar and cream for an additional 2-3 minutes.
- Add eggs one at a time, mixing well after each addition and scraping the sides as necessary. Mix on low until incorporated.
- In another bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Combine the flour mixture with the butter mixture, mixing on low until the dough is well blended.
- Cover dough with plastic wrap and refrigerate for about 20 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop and roll the dough into 1 1/4-inch balls.
- Mix 1/3 cup sugar with 1 teaspoon pumpkin spice in a small bowl, and roll each ball in the mixture before placing them 2 inches apart on a lined baking sheet.
- Bake in the preheated oven for 8-10 minutes, or until edges are golden brown.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
For added flavor, consider drizzling with a glaze of your choice after baking.
These cookies can be stored in an airtight container for up to a week.
Experiment with adding nuts or chocolate chips for a different twist.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg