Get excited. Some steamy snickerdoodles are coming at ya! This is the classic snickerdoodle recipe, with a slight spin on it. By kicking up the cinnamon sugar coating with some pumpkin spice, these snickerdoodles truly come alive…and leave you with the reminiscent taste of the holidays. What could possibly be better? I don’t know about you, but I am obsessed with all things spice. For example, I am really not a fan of fru fru drinks at Starbucks–normally I stick with the Americano or drip coffee–but as soon as the holiday season comes around and the Pumpkin Spice Latte and Gingerbread Latte hit the menu, I can’t help but to drag myself in there and order the ridiculously overpriced, and over-caloried drink. Why? Because they are just so darn delicious, end of story. Anyways, as I put an end to my tangent, I do love the holiday spice, which is why these snickerdoodles are near and dear to my heart…or should I say sweet tooth?
Here’s the method:
First, combine all the wet and dry ingredients, as described in the directions below. The dough should be firm, before rolling into balls. If it’s not, just cover it with plastic wrap and throw it in the fridge for an hour.
Next, combine the sugar and spice, and drop the dough ball into the heavenly mixture.
Now, get the ball rollin’. As Spongebob Squarepants would say, “bring it arrrround town.” Yes, that show is still a favorite.
Completely coat the dough with sugar and spice. Sometimes, I even dip it twice to make sure every inch is covered. But shhhhhh that’s a secret. No one has to know.
Finally, place on the cookie sheet and pop in the oven for 8-10 minutes and look just how lovely they will turn out!
Just an FYI, these little beauties may tempt you to eat them all up right off the spatula, so brace yourself. Snickerdoodles are always the best right out of the oven! However, the great thing about this recipe is that even after a few days they stay soft and chewy, so they will be tasty up until the last one in the jar.
- 2 3/4 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
1 tsp pure vanilla extract
- 1/3 cup sugar
- 2 tsp pumpkin pie spice
*Little Yellow Note: I halved this recipe to make a small batch so I would have half as many reasons to eat junk food. I just made sure to keep the same amount of vanilla, because it is such a lovely ingredient.
1. preheat oven to 400 degrees F
2. In a bowl mix together the flour, salt, and baking powder. Sifting these into the bowl is a grand idea, to chase away those clumps!
3. Beat the softened butter and sugar until smooth, a couple minutes will do. Add each egg one at a time, beating well. Add the vanilla extract. Add the flour mixture and beat until the dough is smooth. If the dough is soft, cover and refrigerate until firm (about an hour)
4. Shape the dough into 1 inch round balls, or whatever size you would like them to be, just make sure that they are consistent, to ensure even baking.
5. Once shaped, drop them into the bowl with the combined sugar, cinnamon, and pumpkin spice.
6. Roll the dough balls in the sugar spice mixture and place on the cookie sheet, spacing them an inch or two apart.
7. Bake the cookies for about 8 – 10 minutes, or until the edges are golden brown. The edges will be firm and the centers will be a little soft, this is what you will want. Remove from oven and place on a torn open brown paper bag (or wire rack, if you are fancy and have one of these).
From the Little Yellow Kitchen