Sugar and Spice Snickerdoodles

Pumpkin Pie Spiced Snickerdoodles

I have always been a huge fan of  snickerdoodles. They are easy and just so delicious that they rarely last more than a day.  Snickerdoodles are the first cookie I learned to make as a child, so they have a special place in my heart. And as you know from previous stories I have shared with you all, I used to like to "play" around with recipes and change them up. It really shouldn't be much of a surprise that one of my first cookie recipes it one that has been changed and "updated" over the years. These are my favorite snickerdoodles!

Pumpkin Pie Spiced Snickerdoodles are my absolute favorite. Sweet and spicy with tons of flavor. They have such great texture and are so delicious that eating one little cookie can easily turn into ... 10 little cookies or even..... a dozen little snickerdoodles cookies. And poof... all the cookies have disappeared. The addition of pumpkin pie spice makes the sugar coated snickerdoodle irresistible!

Nutmeg and Cinnamon Snickerdoodles

When you take a simple little cookie and make it with some of my favorite spices, oh it is just delicious. Nutmeg is the best, but when you add in the cinnamon and sugar, the flavors just explode and The addition of nutmeg and cinnamon make the flavor of the cream of tarter more pronounced. I recommend trying both combinations and see what you prefer! 
I loved both!  
Spiced Snickerdoodles

adapted from Martha Stewart's Cookies 2005

Makes 4 dozen

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 1/2 cups sugar, plus more if needed
1 teaspoon ground cinnamon
2 large eggs

Pumpkin Spice Topping
2 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1 cup sugar

Pumpkin Pie Spiced Snickerdoodles

Sugar and Spice Topping
1 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons ground nutmeg

Sugar and Spice Snickerdoodles

Preheat the oven to 400 degrees, with the rack in top of the oven. Line the baking sheet with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, cinnamon, and salt; set aside. 

In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

Pumpkin Spice Topping:
In a small bowl, combine 1 cup sugar, cinnamon and the ground pumpkin pie spice mix  and. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in pumpkin pie spiced sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 9-10 minutes, rotating the baking sheets after 4 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. 

Pumpkin Pie Spiced Snickerdoodles

Sugar and Spice Topping:

In a small bowl, combine 1/2 cup sugar and the ground cinnamon and nutmeg. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon nutmeg sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 9-10 minutes, rotating the baking sheets after 4 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

Sugar and Spice Snickerdooldles