Friday, October 29, 2010
Hubby loves snickerdoodles. I think snickerdoodles are his favorite cookie. He also loves all things pumpkin, so when I saw this recipe, I knew I had to make it. That was confirmed when I showed it to Nick and he drooled all over my new computer. Then I had to kick him out of my kitchen. Anyway, back to the cookies. I have only tried a handful of other cookie recipes, as they intimidate me a little bit. It seems like a lot of work to make cookies if they aren't going to turn out delicious. These were a little bit of work, nothing overwhelming though, and they turned out to be very yummy. Technical term there: yummy. Meaning I had 4 for a breakfast appetizer this morning. The best part about baking cinnamon-y cookies: the way the house smells! Oh fall, how I love thee!
*From Just Cook Already
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
3/4 cups pure pumpkin purée
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I added a couple extra shakes too!)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin purée and beat well. Mix in egg and vanilla, scraping down the sides of the bowl to incorporate all of the ingredients. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Beat flour into liquid mixture a little at a time until fully incorporated. Cover dough with plastic and chill for at least an hour, or until the dough becomes slightly firm. When you're ready to bake, preheat the oven to 350 degrees. Remove dough from refrigerator and mix rolling sugar ingredients in a small bowl.
Line a baking sheet with parchment paper or spray with cooking spray (I used my Silpat-I love that thing!). Using a medium cookie scoop, or a large spoon, scoop out the dough and roll it into small balls. Roll the balls in the cinnamon and sugar mixture, making sure they are well coated. Place 2 inches apart on the baking sheet.
Use a flat-bottomed glass to dip in sugar and flatten the balls. Bake for 10-14 minutes or until the cookies are slightly firm to the touch. If you would like them to stay a little more crisp, allow them to cool on the cookie sheet for an additional 5 minutes. If you like them soft, like I do, transfer immediately to cooling racks. This step also prevents the bottoms of the cookies from burning. Then eat with a cup of coffee or hot chocolate and enjoy!