Description
These Fall Spice Snickerdoodle Cookies are a delightful treat, combining rich flavors with simple preparation. Made with butter, sugar, and pumpkin pie spice, each bite is a burst of autumn goodness. Perfect for gatherings or a cozy day at home!
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 cream for another 2-3 minutes until light and fluffy.
- Turn off the mixer, add eggs one at a time, mixing well and scraping down the bowl in between.
- In a separate bowl, mix flour, cream of tartar, baking soda, pumpkin pie spice, and salt well.
- Gradually add the flour mixture to the butter mixture and mix on low until combined.
- Cover the dough with plastic wrap and chill in the fridge for about 20 minutes.
- Preheat the oven to 350 degrees F.
- Scoop and roll the dough into 1 1/4" balls and set aside.
- In a small bowl, combine 1/3 cup sugar and 1 teaspoon pumpkin pie spice, then roll each dough ball in the mixture.
- Place the coated dough balls on a lined baking sheet, spaced 2" apart.
- Bake in the preheated oven for 8-10 minutes until golden brown on the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Ensure the butter is at room temperature for easy creaming.
Chilling the dough helps prevent the cookies from spreading too much during baking.
Experiment with dusting the cookies with different spices for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg