It’s finally fall! Time to brush the dust off your warm clothes, light up a gingerbread candle, and surround yourself with everything this season has to offer. Snickerdoodle cookies are always great, so here is the classic recipe, with a delicious seasonal twist.
1 cup of butter (softened)
1 1/2 cups of sugar
2 3/4 cups of flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla extract
2 tbsp. sugar
2 tsp. pumpkin spice (if you don’t have pre-mixed spice, use 1/2 tsp. each of cinnamon, clove, nutmeg, and ginger)
Mix together, set aside
In one bowl, combine butter, sugar, eggs, and vanilla extract
In a separate bowl, sift together flour, cream of tartar, baking soda, and salt
Mix the wet and dry ingredients to form the cookie dough.
Separate the dough into 2 inch balls, and roll them in the bowl with the sugar and pumpkin spice until each one is evenly coated.
Place the dough balls on a cookie sheet and bake for 10 minutes at 400 degrees.
Immediately put on a cooling rack, let sit for at least 5 minutes, and enjoy!