Pumpkin spice snickerdoodles
Snickerdoodles are hard not to love at any time of the year: they’re slightly cakey in the centre, crisp at the edges, cracked on top and rolled in cinnamon sugar; they’re also great as the base for an ice-cream sandwich. Here, we’ve given them an autumnal, pumpkin spice twist. The cookies keep in a sealed jar for up to a week, and can also be baked straight from frozen, in which case add a minute to the baking time.
Prep
15 min
Rest
1 hr
Cook
50 min
Makes
22
Ingredients
For the pumpkin spice mix:
4 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
1 tsp ground nutmeg
50g demerara sugar
For the snickerdoodle dough:
340g plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar 250g unsalted butter, at room temperature
300g caster sugar
Flaked salt
1 tsp vanilla bean paste
1 egg, lightly beaten
Method
1. First make the pumpkin spice mix. Put the cinnamon, ginger, cloves and nutmeg in a small bowl, spoon two teaspoons of the mix into a large bowl, add the flour, bicarb and cream of tartar, and set aside. Add the sugar to the remaining spice mix in the small bowl and set that aside, too.
2. Now for the dough. Put the butter, sugar and half a teaspoon of salt in the bowl of a free-standing mixer with the paddle attachment in place. Mix on a medium-high speed for 10 minutes, until light and fluffy, then add the vanilla and egg, and continue mixing on a medium-high speed for one minute, until everything is well incorporated. With the motor running, add the flour mixture in three batches, scraping down the sides of the bowl as you go. Scrape the dough to the bottom of the bowl, making sure there are no bits stuck to the sides, then cover and refrigerate for an hour, until firm and rollable.
3. Heat the oven to 200C (180C fan)/390F/gas 6. Divide the dough into 40g pieces and roll into firm balls: you should end up with 22. One at a time, roll the balls in the spice and sugar mixture, to coat well (if it doesn’t stick, warm the balls slightly in your hands first). Lay the balls on a large oven tray lined with greaseproof paper, spacing them out well apart – they will spread a lot while baking, so leave at least 5cm between each ball, and if need be use two trays and/or bake them in batches.
4. Bake for nine minutes for a gooier cookie and up to 12 for a firmer one, then remove, transfer to a rack to cool and serve warm or at room temperature.