Happy National Cookie Day everyone! Yes, you read that right! Today is National Cookie Day!
Although a day dedicated to cookies is exciting in its own right (especially for a food blogger), it’s even more appropriate because it marks the beginning of holiday cookie season- a time of year when we are all propelled into the holiday spirit. And what’s even more exciting, it means the comforting and festive winter holidays are almost upon us!
Starting this week, I’ll begin to share all of my Chanukah recipes, décor, and gift ideas, and yes, you guessed it, lots and LOTS of Chanukah cookies!
But, because fall is quickly coming to an end, I wanted to share some final fall recipes while I still can. So, today I’m sharing a perfect little fall cookie with you. I’ve been making them for family and friends for the last few years, and they’re always a hit! They’re my Dairy-Free Pumpkin Snickerdoodle Cookies with Cinnamon Glaze!
Here is a step by step guide for you 🙂
- Mix all the sugar coating ingredients together in a bowl.
- Scoop equal amounts of the dough with a small ice cream scooper and roll them in your hands to form a ball. Then roll the dough ball in the sugar coating mixture and place on the prepared cookie sheet. (I always place my cookies 2 inches apart).
- Dip the bottom of a flat drinking glass or jar into water. Shake off any excess water.
- Dip the glass into the sugar mixture…
- … and gently press the bottom of the glass onto the dough balls to flatten slightly.
- Bake the cookies for 10-12 minutes, until the edges are just set.
- Cool the cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
- Whisk all of the glaze ingredients together in a bowl. Once the cookies are cooled, dip half of the cookie into the glaze. Let dry and serve.
- 1 cup unsalted margarine, at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup canned pumpkin puree (not pie filling)
- 1 large egg
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- For the sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of allspice
- For the glaze:
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 2 tablespoons soy milk or non dairy creamer
- Line baking sheets with parchment paper. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment, beat together the margarine and sugars, for 2-3 minutes, or until light and fluffy. Add in the pumpkin, egg and vanilla and mix until combined.
- In a separate bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. Slowly add the flour mixture to the pumpkin mixture until combined.
- Cover the bowl and place in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F.
- Mix all the sugar coating ingredients together in a bowl.
- Scoop equal amounts of the dough with a small ice cream scooper and roll them in your hands to form a ball. Then, roll into the sugar coating mixture and place on the prepared cookie sheet. (I always place my cookies 2 inches apart).
- Dip the bottom of a flat drinking glass into water, and shake off any excess water.
- Then, dip the glass into the sugar mixture and slightly flatten the dough balls.
- Bake the cookies for 10-12 minutes, until the edges are just set.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Whisk all of the glaze ingredients together in a bowl. Once the cookies are cooled, dip half of the cookie into the glaze. Let dry and serve.
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