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My review
Chef John's Pumpkin Spice Snickerdoodles
Chef John
"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
30 m servings 144Original recipe yields 18 servings (18 to 20 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
- 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.
Footnotes
- 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
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Reviews
Read all reviews 2227 Ratings
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Most helpful positive review
12/16/2016
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 turn...
Most helpful critical review
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.
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12/16/2016
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 turn...
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.
11/3/2016
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...
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 pure...
1/28/2017
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!
12/18/2016
I am not a huge snickerdoodle fan but I really enjoyed these cookies!!
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.
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...
7/20/2018
I added the glaze and the sugar on top! Husband's job is requesting more!