Have you ever tried snickerdoodle cookies?
Similar to sugar cookies, snickerdoodles are a New England tradition that has spread in popularity. While I am a die-hard chocolate chip cookie fan, these pumpkin snickerdoodle cookies are perfect for fall.
What distinguishes a snickerdoodle from a sugar cookie is mostly the incorporation of cinnamon – sometimes into the cookie batter, or sometimes the cookie is rolled in a cinnamon-sugar mixture.
This is also one of the few modern baked goods that still uses cream of tartar – to give snickerdoodle cookies that soft, pillowy effect.
For our recipe, we incorporated the traditional “pumpkin spice” flavours, but no actual pumpkin. (If you’re looking for a pumpkin cookie, check out our pumpkin chocolate chip cookies or pumpkin breakfast cookies.)
The cookies are delicious without any embellishments, but if you’re making them for a party, dipping them in white chocolate, and adding on some icing pumpkins and vines will make these tasty cookies total showstoppers! I’ll explain how I decorated them below the recipe.
If adding on the extra embellishments, wait until the white chocolate dip has cooled, and then add the pumpkin first.
Basically, I made an orange heart shape without the “peak” at the bottom – so a heart with a rounded bottom. I outlined the shape, let it set on each cookie for a couple minutes while I outlined the shape on the others, and then went back and filled it in. By the time I filled in the last pumpkin, the pumpkins were ready for some vines!
You can do the vine as one continual motion, or start at the top of the pumpkin and do two separate vine swirls. Flick your wrist upwards to end a stream of icing.
I loved the delicious combination of white chocolate with the pumpkin spice flavouring, but of course, this recipe will work beautifully if you leave out the other spices and stick to cinnamon.
What are your favourite fall cookies?