Description
These Fall Spice Snickerdoodle Cookies are a delightful treat featuring pumpkin pie spice that offers irresistible flavor and simple preparation, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/2 cup 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 for rolling
- 1 1/2 teaspoon pumpkin pie spice for rolling
Instructions
- Cream the butter in a stand mixer until light and fluffy, about 2 minutes.
- Add sugar and continue to cream for another 2-3 minutes until fluffy.
- Incorporate eggs one at a time, mixing well and scraping the bowl as you go.
- Mix flour, cream of tartar, baking soda, pumpkin pie spice, and salt in a separate bowl.
- Combine dry mixture with the creamed mixture on low speed until well incorporated.
- Chill the dough in the fridge for about 20 minutes after covering it.
- Preheat the oven to 350°F (177°C).
- Scoop and roll the dough into 1 1/4" balls after chilling.
- Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl, then roll each dough ball in this mixture.
- Arrange the cookie dough balls on a parchment-lined baking sheet, spaced 2 inches apart.
- Bake for 8-10 minutes until golden brown on the edges, then cool on a wire rack.
Notes
For best results, chill the dough as instructed to enhance the flavor and texture.
Feel free to add chopped nuts or chocolate chips for extra flavor.
Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg