Snickerdoodles with Pumpkin Ice Cream!

Today has been a wonderful day. It’s finally a week before Thanksgiving and I am super duper excited to go home and get my holiday on! I even packed yesterday, which is so unlike me because I scramble at the last minute haha. I began today finally logging into my student loan account and found out that I owe a tad bit less than I thought – I mean it’s still an atrocious amount, but it’s not unmanageable either. I learned from my friend that I can peg it to my future income which is exciting!!! All in all, I am just super stoked about my adult life and really planning for the future. In addition, Venmo launched an awesome promotion where you win money by clicking on leaves that is falling off a money tree. And it spread like wildfire and everyone was totally spreading it that probably overwhelmed the servers. It truly is so exciting and fulfilling when you know you will be working for such an awesome, fun company that people love and get excited about. 🙂 I also had Thanksgiving lunch today at the school’s gourmet restaurant – La Gran Terraza. It is totally a hidden gem inside our school and only a walk across the street for me. I have come here several times now and I have loved every bit of it. Their unlimited buffet lunches are only $14 – it’s such a good deal given all the gourmet food and desserts you get – I had pumpkin creme brulee and pecan pie. YUMMY! So feeling festive, I came home having the itch to bake. I don’t like sweet things and I don’t have too many people who live near me I can drop them off to, but I just felt the urge. I came across this recipe a few days ago and became consumed with the thought of making them. I hope you will too 🙂


Ingredients

Sugar coating:
1 cup sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger

Cookie:
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
8 tbsp (1 stick) butter, softened
1/2 cup vegetable shortening (I used Crisco)
2 eggs

1. Preheat oven to 375 deg.
2. In a small bowl, mix together sugar, cinnamon, nutmeg, allspice, and ginger. Set aside.

3. In a bowl, mix flour, cream of tartar, baking soda, and salt. Set aside.

4. In a separate bowl, combine the sugar, shortening, and butter. Mix until fluffy, about 1-2 min.

5. Mix eggs into the butter mixture until fully incorporated, about 1-2 min.

6. Slowly mix in the flour.

7. Using your hands or a cookie scoop, make about 1tbsp sized balls.
8. Roll the balls in the sugar. Place on cookie sheet.

9. Bake at 375 deg, for 10 min. The edges should start to lightly brown. It should look like this:

10. Eat them as is, or scoop pumpkin ice cream in them!
Recipe adapted from Cooks Illustrated
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One thought on “Snickerdoodles with Pumpkin Ice Cream!

  1. Pingback: It’s Pumpkin Time!!! | Put a Ring on Annie

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