Pumpkin Pie Spice Snickerdoodles (for two)
Skip the gourmet cookies at the coffee shop and make your own! Bake just two Pumpkin Pie Spice Snickerdoodles at a time to indulge without going overboard.
- 3Tbspbutter (room temperature)$0.39
- 3Tbspgranulated sugar$0.03
- 1large egg yolk$0.32
- ¼tspvanilla extract$0.07
- ⅓cup + 1 Tbspflour$0.07
- ½tspbaking powder$0.02
- 1/4tspground ginger$0.02
CINNAMON SUGAR TOPPING
- 1tspgranulated sugar$0.01
In a medium bowl, whisk together the room-temperature butter, sugar, egg yolk, and vanilla until smooth and creamy.
In a separate bowl, stir together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves, until evenly combined.
Pour the flour and spice mix into the bowl with the butter and sugar, then stir until a solid ball of dough forms. Chill the dough for 15 minutes in the refrigerator.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, stir together the final teaspoon of sugar and 1/2 tsp of cinnamon.
Form the chilled dough into two balls*, then rollin the cinnamon sugar coating. Place the shaped cookies 5-6 inches apart on the baking sheet. If the oven is not fully preheated yet, return the cookies to the refrigerator until the oven is up to temp.
Bake the cookies for 16-18 minutes, or until they are puffed in the center and have cracks on the surface.
*These are large cookies. You can make four smaller cookies if desired, but the cooking time will be shorter.