SNICKERDOODLE CUPCAKES RECIPES

Steps:

• Preheat the oven to 400ºF and line several baking sheets with parchment paper. In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving.

Steps:

• For the cookie dough: In a medium bowl, whisk together the butter, brown sugar, pumpkin puree and vanilla until well combined.  In a separate medium bowl, whisk together the flour, pumpkin pie spice, cream of tartar, baking soda, salt and baking powder.  Add the flour mixture to the pumpkin mixture and stir until all the dry ingredients are well mixed. Cover the bowl and refrigerate until the dough is firm, at least 4 hours or overnight.  Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. For the spiced sugar: Stir together the granulated sugar and pumpkin pie spice in a small bowl.  Scoop the dough into balls, about 2 tablespoons each. Roll each ball in the spiced sugar until well coated and arrange at least 2-inches apart on the prepared baking sheets.  Bake until the cookies are puffed, set around the edges and begin to crack on top, 11 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.