This is a very unlikely post, considering the fact I’m not a
big fan of snickerdoodles, and generally loathe adding pumpkin spice to non-pie
things, such as coffee and beer. Despite that, I had a feeling the pumpkin
spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.
Unfortunately, a quick Google search showed I hadn’t
invented it, and there were thousands of variations; from thin and chewy,
featuring crisp edges, to much taller, pillowy versions. I decided to go thin,
and adapted this snicker doodle recipe, from Averie Cooks.
One common denominator was the use of baking soda, plus
cream of tartar, instead of baking powder. Since that’s pretty much what baking
powder is, I don’t see what the big difference would be either way, but I
thought I would mention in case you refuse to go out and buy cream of tartar.
Either way, I really hope you give these a try soon. Enjoy!
Ingredients for about 18-20 Pumpkin Spice Snickerdoodles:
1 1/2 cups all-purpose flour (6 1/2 ounces by weight)
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon kosher salt (1/4 teaspoon fine salt)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon nutmeg
1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 large egg
For the rolling sugar:
1/4 cup white sugar
2 teaspoons cinnamon
*plus a few extra pinches of the pumpkin spices, if so
desired
For the icing:
1/4 cup powdered
sugar
stir in enough milk, lemon juice, or other liquid to achieve
brushing consistency
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