pumpkin chai snickerdoodles
Tuesday, May 12, 2020
pumpkin chai snickerdoodles
These yummy cookies are an essential holiday cookie and should be in every Christmas cookie gift box
INGREDIENTS
2 cups all-purpose
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
1 stick (8 tablespoons) salted butter, at room temperature
1 cup granulated sugar
1/2 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
CHAI SPICE SUGAR
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon all-spice
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda, salt and nutmeg.
Using an electric mixer, in a large bowl beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.
Make the chai spice sugar. In a small bowl, combine the sugar, cinnamon, ginger, all-spice, cardamom, and cloves.
Roll the dough into 1 tablespoon size balls and then generously roll through the chai sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart.
Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center.
Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Source: https://www.halfbakedharvest.com/pumpkin-chai-snickerdoodles/#bo-recipe