We take this snickerdoodle cookie recipe in a slightly different direction by adding pumpkin pie spice!
Ingredients:
240g ( 250 mL / 1 cup) unsalted butter, room temp
200g (250 mL / 1 cup) granulated sugar
385g (675 mL / 2 ¾ cups) all-purpose flour
25g (60 mL / ¼ cup) cake and pastry flour
7 mL (1 ½ tsp) cream of tartar
3 mL (3/4 tsp) baking soda
2 mL (½ tsp) coarse salt
10 mL (2 tsp) pumpkin spice
1 large egg yolk
1 large egg
10 mL (2 tsp) pure vanilla extract

For the coating:
(60 mL / ¼ cup) superfine sugar
10 mL (2 tsp) pumpkin spice

Our Pumpkin Pie Spice Recipe: https://youtu.be/e24r5vNMewY

Method:

Preheat the oven to 200ºC (400ºF) .
Cream the butter and sugar together on medium-high speed until very pale and fluffy.
While the butter and sugar are creaming; in another bowl mix together the dry ingredients - A-P flour, cake flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
Scrape down the mixing bowl, and then add the egg yolk, beating until smooth.
Beat in the egg and vanilla until incorporated.
On medium-low speed mix the dry ingredients into the butter mixture.
Combine the coating ingredients: superfine sugar and pumpkin spice in a shallow dish.
Shape balls of dough and roll in the coating mixture.
Place coated dough balls on baking sheets and bake for 6 to 10 minutes, until set around the edges but still soft in the centre.

Music By - Dj Quads:
https://soundcloud.com/aka-dj-quads

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