Spiced Snickerdoodles

This riff on Snickerdoodles adds a little bit of spice and some fall flair. This all butter dough comes together in one bowl and makes 3 dozen cookies, perfect for a crowd, or the freezer.

Spiced Snickerdoodles

These cookies have a slightly crisp exterior but a chewy, buttery interior that will keep you coming back for more. I am a huge fan of snickerdoodles but I like them on the chewy and soft side, not on the crisp side. I actually feel that way about most cookies.

The Flour&Finch blog is about a year old and I am surprised to see that most of the recipes I have pumped out this year are cookies. I would not have thought a year ago that cookies are my favorite thing to make but yup, I love cookies and am unashamed about it. I’m glad my blog has made this clear to me. Cookies are customizable, crowd pleasers, and relatively easy.

Spiced Snickerdoodles
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Spiced Snickerdoodles
An autumn version of the cinnamon sugar cookie, chewy and buttery!
Ingredients
  • 1 C salted butter, room temperature
  • 1 1/2 C granulated sugar
  • 2 eggs
  • 2 t vanilla extract
  • 2 t cream of tartar
  • 1 t baking soda
  • 1/4 t kosher salt
  • 2 3/4 C all purpose flour
  • 2 T granulated sugar
  • 2 t pumpkin pie spice
  • 1/4 t ground cinnamon
  • 1/8 t ground ginger
Instructions
1. In the bowl of a standing mixer with the paddle attachment, cream the butter and 1 1/2 cups sugar. Add the eggs and vanilla. 2. Beat in the cream of tartar, baking soda, and salt. Slowly add the flour. Beat until the mixture comes together, scraping the sides down if necessary. 3. Place the dough in the fridge for at least 30 minutes*. 4. Preheat oven to 350 F5. In a small, shallow bowl, mix the 2 T of sugar, pumpkin pie spice, cinnamon, and ginger. Roll tablespoons of the dough into balls and roll into the sugar and spice mixture. 6. Place cookies, at least 2 inches apart, onto ungreased cookie sheets. Bake for 8-10 minutes. Allow cookies to cool on the cookie sheets for 5 minutes then move to cooling racks. *The dough can sit in the fridge overnight. If making ahead, only complete through step 3. Take out of the fridge, scoop and roll, then bake. If the dough is very hard, baking time may vary.
Details
Prep time: Cook time: Total time: Yield: 3 dozen
Spiced Snickerdoodles

Listening to: The Black Keys

Pumpkin Spice Biscotti

Here's a pumpkin spice item that you might not have tried yet! Biscotti are so fun to play with because they take the flavors in and come out crunchy and the perfect buddy for coffee! These crunchy Italian cookies and I go way back. I remember as a small child going to our local coffee shop in Pacific Grove, CA and my mom would get coffee and a biscotti and my siblings and I would get Martinellis apple juices. The biscotti would be broken up and we would all munch. 

The first time I made a biscotti was last fall after my boss at the time brought in some homemade ones in. My love rekindled and I attempted a few different times. Now that fall is back I look forward to experimenting more! They make such a great gift because, if made and stored properly, they stay crunchy for weeks! Yay for homemade Christmas gifts!

pumpkin spice biscotti

This recipe is heavily adapted from King Arthur Flour's recipe

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Pumpkin Spice Biscotti
A perfect fall treat for your coffee! Adapted from King Arthur Flour
Ingredients
  • 4 T salted butter, room temperature
  • 1/3 C granulated sugar
  • 1/3 C brown sugar
  • 1/2 t ground ginger
  • 1/2 t freshly ground nutmeg
  • 1/8 t ground cloves
  • 1 t ground cinnamon
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1 large egg
  • 1/2 t vanilla extract
  • 1/2 C pumpkin puree
  • 2 C all purpose flour
  • 1/4 C chopped pecans
Instructions
1. Preheat oven to 350 F. Prepare a baking sheet with parchment.2. In a standing mixer, mix butter, sugars, spices, baking powder, and salt. Beat until creamed.3. Add egg, vanilla, and pumpkin puree and beat until combined. 4. Slowly add in flour until smooth. The dough will be sticky but it should be able to be handled. 5. Divide dough into two and place one half of dough onto prepared sheet. Pat mixture into a flat log approximately 10" x 2.5". Repeat with second half of dough.6. Bake for 25 minutes and remove from oven. Reduce oven to 325 F. 7. Wait for logs to cool for at least 5 minutes, then place one log onto a cutting board. Carefully cut crosswise into 1/2" slices. Place cut pieces, standing up, back on pan. Repeat with second log.8. Bake for 40 minutes, turning pans halfway, until slightly browned. Turn off the oven and crack the oven door to allow the cookies to dry out more and crisp up, while leaving them to cool in the oven. Remove once cooled. Place in airtight container!
Details
Prep time: Cook time: Total time: Yield: 24-30 biscotti
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Watching: Harry Potter and the Sorcerer's Stone