Holiday Cookies

The end of the year is always crazy, and this year is no exception. Between holiday parties, shopping, and decorating, throw in a job in an industry that has a lot to get done at the end of the year, plus end of semester school-work, and you’ve got one busy lady. But enough about me, this post is about cookies!

This past Sunday I had the pleasure of attending the second annual cookie exchange party hosted by my co-worker’s sister. Last year, I made yummy choco-hazelnut cookies that were a huge hit. This year, I decided to make something a little more simple, but still different. I’ve had RecipeGirl’s Pumpkin Snickerdoodle Cookies recipe hanging around in my recipe folder for over a year. Since I still had a can of pumpkin left, and am not yet ready to say goodbye to pumpkin season, I figured these cookies would be a perfect last hurrah. Not to mention, until only a few weeks ago I had never had a snickerdoodle cookie (I don’t like sugar cookies – they’re boring). So, the idea of adding pumpkin flavors to a cinnamon and sugar cookie seemed perfect. Maybe next year I’ll get creative and make my very own cookies. But I knew I was in good hands with RecipeGirl, as she’s yet to let me down!

We had the cabinets and flooring in our kitchen completely gutted and re-done on Saturday, so the day was spent laying in bed, running, and doing homework. Since I was banished from the kitchen all day, this meant I needed to wake up early on Sunday to prep my cookies for the 1pm party. My fiancé came downstairs to the smell of cookies baking in the oven – what a perfect way to wake up! Aside from having to let the dough chill in the refrigerator for an hour, the recipe was pretty straight forward. I’m still counting down the days until I have a KitchenAid stand mixer though; my hand mixer just isn’t cutting it!

I tried my best to make the cookies as cylindrical as possible by using a pint class to flatten the balls of sugary dough, but I definitely had a few that were misshapen. The cookies were only partly about presentation, though, because we all know everyone is at a cookie party to eat! And now that I have a solid 10 cookie recipes to add to my ever growing arsenal, eating is just what I’ll be doing over the next few weeks when I try to recreate these! But before that, I have to cook and bake for our Festivus Party this coming Saturday. I’m sure there will be epic stories about that to come.

But in the meantime, if you have some canned pumpkin laying around and are in need of a sweet treat, take a stab at these Pumpkin Snickerdoodle Cookies!

Pumpkin Snickerdoodles
– From the delicious RecipeGirl.com

Cookie Ingredients:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

Rolling Sugar Ingredients:
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp allspice

Directions:
1. In a large bowl, cream butter with an electric mixer until fluffy. Add sugar and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen

Leave a Comment

Filed under Baking, Recipe, Running

Leave a Reply