Chef John's Pumpkin Spice Snickerdoodles

Ingredients

• 1.5 cups all-purpose flour
• 0.5 teaspoons kosher salt
• 0.5 teaspoons baking soda
• 0.25 teaspoons cream of tartar
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ginger
• 0.25 teaspoons allspice
• 0.25 teaspoons ground cloves
• 0.13 teaspoons nutmeg
• 0.5 cups unsalted butter
• 0.5 cups white sugar
• 0.33 cups light brown sugar , packed
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.

2. 2

   Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.

3. 3

   Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.

4. 4

   Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.

5. 5

   Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.

6. 6

   Stir cinnamon and sugar together in a shallow bowl or plate.

7. 7

   Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.

8. 8

   Bake in preheated oven until browned, 10 to 12 minutes.

9. 9

   Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.

10. 10

    If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.