Snickerdoodles 3-Ways



Ingredients

Cookies

1 cup Butter

1 1/2 cups Sugar

2 eggs

2 1/2 cups Flour

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/2 teaspoon Kosher Sea Salt


Sugar Coating

Classic: 1 Tablespoon Sugar + 1 teaspoon Cinnamon

Pumpkin Spice: 1 Tablespoon Sugar + 1 teaspoon Pumpkin Spice (1/2 teaspoon Cinnamon, 1/8 teaspoon Ginger, 1/8 teaspoon cloves, 1/8 teaspoon Allspice, 1/8 teaspoon Nutmeg)

Chai Spice: 1 Tablespoon Sugar + 1/2 teaspoon Cardamom, 1/4 teaspoon Allspice, 1/4 teaspoon Cinnamon



Prepare

  • Preheat the oven to 350.

  • In 3 bowls whisk together sugar and spice blends. Set aside.

  • In a bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.

  • In a stand mixer (or by hand) beat butter until creamy. Add sugar to butter and beat until fluffy. Scrape the bowl sides as necessary, to ensure all is well mixed.

  • By hand, stir the dry ingredients.

  • Refrigerate dough for at least 1 hour.

  • Form dough into 36 balls.

  • Roll 12 dough balls in the first sugar and spice blend.

  • Bake for 10-11 minutes.

  • Remove from oven and transfer to a cooling rack to cool.

  • Roll next 12 dough balls in the second sugar and spice blend.

  • Bake for 10-11 minutes.

  • Remove from oven and transfer to a cooling rack to cool.

  • Roll last 12 dough balls in the second sugar and spice blend.

  • Bake for 10-11 minutes.

  • Remove from oven and transfer to a cooling rack to cool.

Recipe makes 36 cookies.