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About the Recipe: What a great idea! We loved the crisp, soft snickerdoodles as larger bakery-size cookies. Tara flavored her cookie with delicious cinnamon, but we added a fall twist by using pumpkin pie spice. No matter how you spice them up, everyone loves the super soft texture and crispy edges of snickerdoodle cookies.
Recipe Inspired by: Tara Teaspoon, Tara Bench, Delicious Gatherings, p. 237.
Shadow Mountain Publishing
When ready to bake cookies, remove from refrigerator; roll balls in your hand too smooth the shape, then toss in pumpkin pie sugar again to coat. Place on baking sheets about 2 inches apart.
Bake until edges are golden, and centers are puffed and just set, 12 to 14 minutes. To get the wrinkled edge, bang the baking sheet on the countertop once or twice to settle the cookies. Lightly sprinkle warm cookies with remaining sugar if desired. Slide the parchment with the cookies onto a cooling rack and let cool completely. Cookies can be stored airtight for up to 3 days.
Note from Tara Teaspoon: To make 26 standard sized cookies, scoop dough into 2 Tablespoon balls using a #24 sized cookie scoop. Bake 9 to 10 minutes.
Cook’s Note: We found that the cookies baked better on parchment lined cookie sheets rather than on Silpat nonstick silicone baking mats.
Yield: about 13 large cookies
pdf for Copy of Recipe – NYC Snickerdoodles – Autumn Style
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