Description
These Fall Spice Snickerdoodle Cookies are a delightful treat with their irresistible flavor and easy preparation. Perfect for sharing during the fall season, they’re made with simple ingredients like butter and pumpkin pie spice, bringing warmth and comfort to any occasion.
Ingredients
Scale
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon Cream of Tarter
- 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
- Cream the butter in a stand mixer until light and fluffy, about 2 minutes.
- Add sugar and continue creaming for another 2-3 minutes until fluffy.
- Mix in the eggs one at a time, ensuring each is well incorporated.
- In a separate bowl, combine flour, cream of tartar, baking soda, pumpkin pie spice, and salt; mix well.
- Gradually add the dry mixture to the butter mixture, mixing on low until combined.
- Cover the dough with plastic wrap and chill in the fridge for 20 minutes.
- Preheat your oven to 350 degrees Fahrenheit.
- Scoop the chilled dough into 1 1/4" balls and roll in a mixture of sugar and pumpkin pie spice.
- Arrange the dough balls on a baking sheet lined with parchment paper, spaced 2" apart.
- Bake for 8-10 minutes until the edges are golden brown.
- Allow cooling on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
For a stronger spice flavor, increase the amount of pumpkin pie spice.
Make sure to chill the dough to prevent the cookies from spreading too much during baking.
Store leftover cookies in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg