I'm usually not a big fan of snickerdoodles, but I had a feeling the pumpkin spice would work perfectly with the buttery, cinnamon sugar cookie, and it did.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Rolling Sugar:
Glaze (Optional):

Directions

Instructions Checklist
  • 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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  • 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.

  • 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.

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

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

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

  • 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.

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

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

  • 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.

Nutrition Facts

144 calories; protein 1.5g; carbohydrates 22.4g; fat 5.5g; cholesterol 24mg; sodium 94.8mg. Full Nutrition
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Reviews (46)

Most helpful positive review

Rating: 5 stars
12/17/2016
In all my years of baking, I have never made snickerdoodles but when I saw this recipe, I decided to try it. I followed the recipe exactly (who can argue with Chef John's recipes) and they turned out just about the best sugar-type cookies I have ever made. My husband is very fond of spicy desserts and this really made his day. They were soft the day they were made and a little crunchy the following days. No matter what, they were very good and I am sure to make them again. Very easy to make. Read More
(10)

Most helpful critical review

Rating: 2 stars
11/11/2017
Very disappointing. Followed recipe to the letter but they did not come out like the snickerdoodles I have had before. They were cake-y and did not have much flavor. Read More
64 Ratings
  • 5 star values: 56
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/17/2016
In all my years of baking, I have never made snickerdoodles but when I saw this recipe, I decided to try it. I followed the recipe exactly (who can argue with Chef John's recipes) and they turned out just about the best sugar-type cookies I have ever made. My husband is very fond of spicy desserts and this really made his day. They were soft the day they were made and a little crunchy the following days. No matter what, they were very good and I am sure to make them again. Very easy to make. Read More
(10)
Rating: 4 stars
10/30/2016
I had a hard time deciding whether to give this 4 or 5 stars...and finally went with 4. To be honest, I felt the recipe title was misleading. I was expecting the recipe to have some pumpkin puree in it. It is instead just your average snickerdoodle cookie, with some extra spices thrown in. Don't get me wrong, it tastes great, as nearly everything from Chef John does! Read More
(9)
Rating: 5 stars
11/24/2016
These were so good! I loved the mix of spices & that they're made with all butter, not shortening. My family loved them. The cookies spread more than I was expecting, so just be aware of that. Read More
(8)
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Rating: 5 stars
11/03/2016
I love snickerdoodles and have been making them for over 40 years. I read the recipe and immediately whipped up a batch. They were delicious! My husband, who does not normally eat snickerdoodles, was drawn in by the smells filling my kitchen. Unfortunately, it looks like I will have to share my snickerdoodles. LOL Read More
(7)
Rating: 5 stars
12/18/2016
I am not a huge snickerdoodle fan but I really enjoyed these cookies!! Read More
(3)
Rating: 5 stars
01/28/2017
I made these exactly as the recipe ordered. I live at a higher altitude so I had to bake them for about 14 minutes and they came out more fluffy and cakey. Overall a wonderful cookie! Read More
(2)
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Rating: 5 stars
12/04/2018
Every time I make these, they're gone before you know it. I skip the cloves since I hate the taste and add a little extra of the other spices to give a stronger flavour. Read More
(2)
Rating: 5 stars
10/10/2017
Delicious!!! I was not expecting them to be this good. I made them with King arthurs gluten free flour earths balance margarine and organic sugar. My gluten loving husband said they were the best snickerdoodles he ever had - which is saying a lot since his mother bakes all the time. I haven't baked in ages so it was a nice surprise. Kids had fun baking too. Read More
(1)
Rating: 5 stars
10/15/2017
I thought these would have pumpkin puree in them and was surprised they didn't. But they are wonderfully delicious without it. Chef John always comes through. Read More
(1)
Rating: 2 stars
11/11/2017
Very disappointing. Followed recipe to the letter but they did not come out like the snickerdoodles I have had before. They were cake-y and did not have much flavor. Read More