We’ve featured snickerdoodle recipes before, but really with such a fantastic cookie who can stop with just one version?
These snickerdoodles are another soft version with a crunchy edge. They get an extra vanilla kick from adding vanilla bean to them, and before baking they’re rolled in sugar and pumpkin pie spice for a bit of extra snap. Ultra Gel is added for tenderness and to help them stay soft longer and, as always, it does this job fantastically. Even if I had to hide cookies from my family to prove it!
1 cup butter, softened
1 1/2 cups sugar
2 Tablespoons Ultra Gel
2 Tablespoons water
1 teaspoon vanilla extract
scrapings from one vanilla bean (vanilla bean paste)
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
2 tsp pumpkin pie spice
In a large mixing bowl, or bowl for a stand mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, until completely mixed. Beat in Ultra Gel, water, vanilla and vanilla bean paste. In a separate bowl combine flour, cream of tartar, baking soda and salt.
Scrape down the side of the bowl of creamed ingredients. Add dry intgredients and mix until just combined.
Preheat oven to 350. In a small, shallow bowl combine sugar and pumpkin pie spice. Scoop dough by the tablespoon and roll in sugar mixture. Place on baking sheets and bake for about 13-15 minutes until edges are golden brown. Remove from oven and try to resist eating until cool.