Ingredients
Units
Scale
- 4 cups of all purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup of butter (2 sticks) at room temperature
- 1 cup of packed light brown sugar
- 3/4 cup of white sugar
- 2 room temperature eggs
- 1/4 cup of milk (I like to use 1/2 and 1/2)
- 1 teaspoon of vanilla
- For rolling the cookie before baking
- 3 tablespoons of white sugar
- 1 teaspoon of cinnamon
Instructions
- First, measure and whisk together in a medium bowl the flour, pumpkin pie spice, baking soda, and cream of tartar and set aside.
- Next, mix the topping of cinnamon and sugar and set aside.
- In a stand mixer cream together the butter and the sugar until light and fluffy.
- Add the eggs one at a time and cream.
- Next, add the vanilla to the sugar and butter mixture.
- With the mixer on low add the flour mixture and the milk alternating one at a time.
- When the dough comes together and is too thick for the mixer, stop the mixer and mix by hand.
- Refrigerate for 30 to 45 minutes just until you can form into balls.
- Preheat the oven to 350° F.
- Roll about a 1-inch ball and roll in the cinnamon-sugar mixture to coat the outside of the cookie
- Place cookies on a silicone baking mat or parchment paper about 2 inches apart.
- Bake for 8 to 10 minutes. You want the cookies to be cooked but still soft in the middle. It is ok to undercook a minute or so.
- After you take the cookie sheet out of the oven set the cookies still on the cookie sheet to rest for about 2 minutes.
- Place the cookies on a cooling rack.
- Prep Time: 20 minutes
- Additional Time: 45 minutes
- Cook Time: 8 minutes
