Pumpkin Snickerdoodles
Yield: about 3-4 dozen cookies
Original recipe from Annie's Eats
INGREDIENTS:
For the cookies:
- 3 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 tsp. vanilla extract
For the coating:
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- Dash of all spice
DIRECTIONS:
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend and set aside.
- In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.
- With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350˚ F. Line baking sheets with parchment paper.
- Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2 1/2 tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.
- Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Re-coat the bottom of the glass in the sugar-spice mixture as needed.
- Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
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