Description
These Fall Spice Snickerdoodle Cookies feature a delightful blend of pumpkin pie spices and a soft, chewy texture. Perfect for fall gatherings and a cozy treat, they are simple to prepare and guaranteed to satisfy your sweet tooth.
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 butter until light and fluffy, about 2 minutes. Add sugar and cream together for another 2-3 minutes.
- Add the eggs one at a time, mixing well between each addition, and scrape the bowl as needed. Mix on low until fully incorporated.
- In another bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Gradually mix the flour mixture into the butter mixture on low speed until well combined.
- Cover the dough with plastic wrap and chill in the fridge for 20 minutes.
- Preheat your oven to 350°F (175°C).
- Use a scoop or spoon to form dough into 1 1/4" balls after removing from the fridge.
- In a small bowl, mix the 1/3 cup sugar with 1 teaspoon pumpkin spice, then roll each dough ball in this mixture. Place onto a lined baking sheet, spaced 2 inches apart.
- Bake in the oven for 8-10 minutes until the edges are golden brown.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter is at room temperature for easier mixing.
For chewier cookies, do not over-bake them; keep an eye on them during the last few minutes.
You can store cookies in an air-tight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg