Last but not lease on the pumpkin baking marathon!
Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!
This makes a really big batch so share them with friends and family! I had enough to share with two families!
I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^
Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice
Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F. Line baking
sheets with silicone baking mats or parchment paper. Combine the sugar
and spices for the coating in a bowl and mix to blend. Scoop the dough
(about 2½ tablespoons) and roll into a ball. Coat the dough ball in the
sugar-spice mixture and place on the prepared baking sheet. Repeat
with the remaining dough to fill the sheets, spacing the dough balls 2-3
inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass
in water, then in the sugar-spice mixture, and use the bottom to flatten
the dough balls slightly. Recoat the bottom of the glass in the
sugar-spice mixture as needed.
Bake the cookies for 10-12 minutes, or
until just set and baked through. Let cool on the baking sheets about 5
minutes, then transfer to a wire rack to cool completely. Repeat with
the remaining dough. Store in an airtight container.
Source: you can find this on Annies Eats
Enjoy!
These cookies look uh-amazing as do your pie and flan!! Thanks for the recipes =D
ReplyDeleteGod, I love Snikerdoodles!!!!!!!!!! =D
ReplyDelete