Chef John's Pumpkin Spice Snickerdoodles

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon nutmeg
  • ½ cup unsalted butter
  • ½ cup white sugar
  • ⅓ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1large egg
  • ¼ cup white sugar
  • 2 teaspoons cinnamon
  • ¼ cup confectioners’ sugar
  • 1 tablespoon milk, or as needed
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.

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  • Step 2

    Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.

  • Step 3

    Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.

  • Step 4

    Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.

  • Step 5

    Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.

  • Step 6

    Stir cinnamon and sugar together in a shallow bowl or plate.

  • Step 7

    Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.

  • Step 8

    Bake in preheated oven until browned, 10 to 12 minutes.

  • Step 9

    Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.

  • Step 10

    If you’d like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners’ sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

  • Cook's Notes:

    1 1/2 cups flour, if weighed, should equal 6 1/2 ounces. If using fine salt instead of kosher, reduce to 1/4 teaspoon.

    You can add a few pinches of the pumpkin spices to the rolling sugar, if desired.

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