Pumpkin spice snickerdoodles

dessert · ⏱ 65 min · 22 portions · 48.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v4 · rb0e705f985 20260727Z1751 🌀 make pumpkin spice mix 🌀 mix demerara sugar into pumpkin spice mix 🌀 combine flour, bicarbonate of soda, and cream of tartar 🌀 ⏱ 10 min mix butter and sugar with half a teaspoon of salt until light and fluffy 🌀 ⏱ 1 min mix in vanilla and egg 🌀 fold in dry mix in three batches until dough forms ⏳ ⏱ 1 h refrigerate dough until firm and rollable 🔥 heat oven to 200°C 🌀 divide dough into balls and roll into spice and sugar coating place coated balls on lined trays, spacing 5cm apart 🔥 ⏱ 9-12 min bake until set and cracked ⏳ cool cookies on a rack until ready to serve Pumpkin Spice Snickerdoodles 🎉 4 tsp cinnamon 2 tsp ginger ¼ tsp clove 1 tsp nutmeg 50 g demerara sugar 340 g flour 1 tsp bicarbonate of soda 1 tsp cream of tartar 250 g butter 300 g sugar salt to taste 1 tsp vanilla bean paste 1 piece egg flour, bicarbonate of soda, cream of tartar butter, sugar, salt vanilla bean paste, egg
http://flowcooking.food/en-us/recipe/552/pumpkin-spice-snickerdoodles/