Something about the holidays makes us crave our favorite comfort foods. That means it's time to get into the kitchen and whip up some delicious baked goods. Crystal Horton aka The Cookie Queen shared with an us her update take on your grandma's classic snickerdoodles. We can't wait to try.
Check out her recipe below.
This recipe makes about 2 dozen cookies
1 1/3 cup of AP flour
1/3 cup pumpkin puree
½ teaspoon pure vanilla extract
1/3 cup white sugar
1/3 cup light brown sugar
¼ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ cup vegetable shortening
1 large egg
4 tablespoons unsalted butter (1/2 stick at room temperature)
½ cup sugar
½ teaspoon cinnamon
1/8 all spice
- Preheat the oven to 400 degrees.
- Line cookie sheet with parchment paper.
- Sift together flour, cream of tartar, baking soda, salt and spices; set aside.
- Set up electric mixer with the paddle attachment and combine butter, shortening, white and brown sugar. Beat on medium until light and fluffy, for about 2 minutes.
- Scrape down sides of bowl; add eggs and pumpkin puree until combined.
- Put electric mixer on the lowest speed and slowly add the dry ingredients.
- In a small bowl, combine sugar, cinnamon, ginger and all spice.
- Using a small ice cream scooper form balls of dough, and roll in the spiced sugar mixture.
- Place cookies on lined cookie sheets 2 inches apart.
- Bake until the cookies are set in the center and begin to crack 10 minutes. Cookies will not brown!
- Wait 5 minutes for before removing cookies from cookie sheet. Transfer cookies to cooling rack.