Description
These Fall Spice Snickerdoodle Cookies are a delightful treat with their warm spices and soft texture. With simple ingredients and an easy prep process, they’re ideal for sharing or enjoying alone. Perfectly sweet and aromatic, they are sure to be a favorite for 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 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 continue to cream for another 2-3 minutes until the mixture is fluffy.
- Add eggs one at a time, mixing in between each and scraping the bowl as needed until well combined.
- In a separate bowl, mix together flour, cream of tartar, baking soda, pumpkin pie spice, and salt.
- Mix the flour mixture into the butter mixture on low speed until well incorporated.
- Cover the dough and chill in the refrigerator for about 20 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop and roll the chilled dough into 1 1/4" balls.
- In a small bowl, mix together 1/3 cup sugar and 1 teaspoon pumpkin pie spice; roll each dough ball in this mixture.
- Place the dough balls on a lined baking sheet, spaced 2" apart.
- Bake for 8-10 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Chilling the dough helps to enhance the flavors and can prevent spreading while baking.
These cookies can be stored in an airtight container for up to a week.
For a stronger pumpkin flavor, increase the pumpkin pie spice.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg