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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin Chai Snickerdoodles Recipe

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This recipe for Pumpkin Chai Snickerdoodles is from The Kipnis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour
½ tsp baking soda
½ tsp kosher salt
¼ tsp nutmeg
1 stick salted butter, room temperature
1 cup granulated sugar
½ cup pumpkin puree
1 egg
1 tsp vanilla extract

Chai Spice Sugar
⅓ cup granulated sugar
2 tsp cinnamon
½ tsp ground ginger
½ tsp all-spice
½ tsp cardamom
¼ tsp ground cloves
Directions:
Directions:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the flour, baking soda, salt and nutmeg.

3. Using an electric mixer, in a large bowl beat together the butter and sugar until light and fluffy, about 2 minutes. Add the pumpkin, egg, and vanilla and beat until combined.

4. Gradually add the flour mixture, mixing until just fully combined.

5. Make the chai spice sugar. In a small bowl, combine the sugar, cinnamon, ginger, all-spice, cardamom, and cloves.

6. Roll the dough into 1 tablespoon size balls and then generously roll through the chai sugar. Place on the prepared baking sheet, spacing the cookies 2 inches apart. Transfer to the oven and bake for 8 minutes.

7. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again.

8. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Number Of Servings:
Number Of Servings:
24 cookies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Recipe from: https://www.halfbakedharvest.com/pumpkin-chai-snickerdoodles/

 

 

 

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