Fall is a time for everything pumpkin, warm colors and tasty treats. Satisfy your fall cravings with this delectable recipe for snickerdoodle ginger snap cookies. We promise you won’t be able to eat just one!
Yields: 2 dozen
- 1 stick butter, melted but allowed to cool
- 1 cup sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon ground clove
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
Step 1: Preheat oven to 375 degrees Fahrenheit.
Step 2: In a medium bowl, whisk together the flour, salt, baking soda, cream of tartar, ginger, allspice and clove.
Step 3: In a separate bowl, whisk the melted butter, pumpkin puree and sugar until well combined. Then, whisk in the egg, vanilla and honey until well combined.
Step 4: Add the wet mixture to the flour mixture and stir until well combined, for about 2 minutes.
Step 5: In a small bowl, whisk together the coating ingredients (sugar, cinnamon and allspice).
Step 6: Form small balls of dough, one at a time, and drop the individual balls into the coating mixture. Roll around until the balls of dough are fully coated.
Step 7: Place the coated balls of dough on parchment-lined baking sheets at least 3 inches apart. Flatten gently to 1/2-inch thickness and sprinkle generously with additional coating.
Step 8: Bake for 10-12 minutes, until lightly golden, and transfer to a wire rack to cool.
This recipe is best served during the fall season alongside a tall, cold glass of milk.