What makes a snickerdoodle a snickerdoodle? It is not just the cinnamon sugar, albeit the most appealing part. It’s the cream of tartar, a small, unassuming ingredient that gives the cookie a soft chew and faint tang. It is what separates it from the ordinary sugar cookie. Here’s what you can make with it:
Homemade Pumpkin Snickerdoodle Butter Cookie
Ingredients:
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- 10 tsp smooth lotus biscoff butter
- 100g (½ cup) brown sugar
- 50g (¼ cup) caster sugar
- one egg
- 240g (2 cups) of flour
- one tsp vanilla extract
- ¼ tsp baking soda
- ½ teaspoon salt
- ¾ tsp cinnamon*
- ¼ tsp ginger*
- one tsp cream of tartar
- 113g (½ cup) unsalted butter, softened
*These act as a simple pumpkin spice blend. If you do not have ginger on hand, you can substitute it for nutmeg or allspice.
Instructions:
Butter filling:
- Use a teaspoon to scoop out the biscoff butter and place on a plate or tray in (10) dollops.
- Place in the freezer until needed.
Pumpkin Snickerdoodle Cookie:
- In a mixing bowl, cream the butter and caster and brown sugar until light and fluffy.
- Add the egg and vanilla extract, only mix until combined.
- Add the spices, baking soda, salt, and cream of tartar, and mix.
- Add flour and mix until dough forms.
- Cover the dough and set to the side.
- Prepare thirty pieces of cooking twine, nine inches each.
- Prepare a baking tray with parchment paper.
- Scoop 50-60g (¼ cup) of the dough, roll it with your hands until smooth, then flatten on the tray for the biscoff butter to be placed on top.
- Gently dollop the biscoff butter from the freezer in the center of each cookie.
- Form a ball around the biscoff butter using the dough and roll into a smooth ball.
- Criss-cross three pieces of twine beneath each cookie ball and tie them lightly to form the shape of a pumpkin.
Cinnamon sugar topping:
- Mix a scoop of sugar and one tsp of cinnamon in a small bowl.
- You have the option to either sprinkle a cinnamon sugar mixture on top, or roll each cookie ball around in the bowl until it is coated.
- Preheat your oven to 180°C and bake for thirteen minutes or until browned on the edges.
- Let cool.
- Cut the strings off and place a chocolate chip on the center of the cookie like a pumpkin stem.
Share them at your next ‘banging’ dinner party: the easiest way to become everyone’s favorite host.
