SPOOKY PUMPKIN- SPICED SNICKERDOODLE COOKIES
Makes: 12-14
■ 1 cup (250 mL) unsalted butter, room temperature
■ 1 1/4 cups (310 mL) granulated sugar
■ 1 large egg, room temperature
■ 2 tsp (10 mL) pure vanilla extract
■ 2 1/4 cups (560 mL) all-purpose flour
■ 1 1/4 tsp (6 mL) cream of tartar
■ 1/2 tsp (2.5 mL) baking soda
■ 1/2 tsp (2.5 mL) pumpkin pie spice
■ 1/2 tsp (2.5 mL) salt
■ 1/4 cup (60 mL) granulated sugar
■ 2 tsp (10 mL) cinnamon
■ Candy eyes, for decorating
1. Preheat the oven to 350 F (175 C). Line a large baking sheet with parchment paper. Set the baking sheet aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed until mixture is smooth, about 30 seconds. Add the egg and vanilla and beat to combine.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice and salt.
4. Add the flour mixture to the butter mixture and mix on low speed until just combined and no more streaks of the flour mixture remain. This should take about 45 seconds.
5. Using a standard ice-cream scoop, portion out dough balls and place them onto a small baking sheet. If at this point the cookie dough is very tacky and soft, cover the dough balls with plastic wrap and chill them in the refrigerator for 20-30 minutes.
6. In a small bowl, whisk together 1/4 cup (60 mL) granulated sugar and the cinnamon. Set aside.
7. Roll the scooped dough between the palm of your hands until dough balls are round. Toss each dough ball in the cinnamon-sugar mixture until fully coated.
8. Place 6 dough balls on the prepared baking sheet, leaving 2 inches between each ball. Bake the cookies for 10-13 minutes, until the edges of the cookies are light golden brown. Do not overbake the cookies.
9. Repeat until all dough balls are baked.
10. Optional: before removing the cookies from the oven, give the tray a few taps on the oven rack to create the “crinkles” around each cookie.
11. Immediately place candy eyes on the hot cookies. Gently push the eyes in for them to adhere.
12. Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.