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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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New twist on snickerdoodles from . sounds incredible. the yield is a guess. Ingredients:
8 ounces butter, softened |
1 1/2 cups granulated sugar |
3/4 cup canned pumpkin |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 teaspoons vanilla extract |
1 large egg |
3 3/4 cups all-purpose flour |
1/2 cup granulated sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon allspice |
Directions:
1. Cream butter until fluffy.
2. Add granulated sugar and pumpkin, and beat well.
3. Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
4. Beat in all purpose flour, little bit at a time.
5. Preheat oven to 350*.
6. Cover dough with plastic and chill very well.
7. Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
8. Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
9. Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
10. Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time – this really increases the nice sugary crispiness on the baked cookies. Trust me here – it is worth doing.
11. Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.
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