Description
These Fall Spice Snickerdoodle Cookies are an irresistible treat with a delightful blend of pumpkin pie spice, butter, and sugar. Perfect for gatherings or a cozy night in, this simple recipe will keep your kitchen warm and cheerful with its mouthwatering aroma.
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 together the room temperature butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one by one, mixing thoroughly after each addition, and scrape the bowl as necessary.
- In a separate bowl, combine the all-purpose flour, cream of tartar, baking soda, pumpkin pie spice, and salt, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined.
- Cover the dough with plastic wrap and refrigerate for about 20 minutes.
- Preheat the oven to 350°F (175°C).
- Scoop the chilled dough into 1 1/4 inch balls and roll in a mixture of 1/3 cup sugar and 1 teaspoon pumpkin pie spice.
- Place the rolled dough balls on a lined baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
Chilling the dough helps the cookies maintain their shape while baking.
Feel free to adjust the amount of pumpkin pie spice to suit your taste.
These cookies can be stored in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg