Description
These Fall Spice Snickerdoodle Cookies are packed with flavor and offer a simple prep. With a delightful mix of pumpkin pie spice and buttery goodness, they are perfect for any gathering or cozy evening treat.
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 fluffy.
- Add eggs one at a time, mixing well between each addition and scraping down the bowl as necessary. Mix on low until fully combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Combine the flour mixture with the butter mixture, mixing on low speed until the dough is well blended.
- Cover the dough with plastic wrap and refrigerate for about 20 minutes.
- Preheat the oven to 350 degrees F.
- Scoop and roll the dough into 1 1/4 inch balls and place them on a lined baking sheet, leaving 2 inches apart.
- Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl, then roll the cookie balls in this mixture before placing them on the baking sheet.
- Bake for 8-10 minutes in the preheated oven, until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Notes
For even more spice, you can add additional pumpkin pie spice to the dough or the coating.
Chilling the dough is key to achieving the perfect texture, so don’t skip that step!
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg