Ingredients

The following ingredients have 48 Servings
  • 1 cup butter (softened)
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar
  • 3 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon

Instruction

  • Use an electric hand or stand mixer to cream together butter, 1 cup granulated sugar, and ½ cup light brown sugar. Add the eggs and vanilla extract, mixing until creamy and well combined. In a separate bowl combine the flour, cream of tartar, baking soda, 1 teaspoon pumpkin pie spice, and salt. Add dry mixture to wet mixture, in increments, beating well after each addition. Cover and refrigerate dough for at least an hour or longer.
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper (if not using parchment paper, do not grease baking sheets).
  • Mix the coating ingredients together in a small dish. Shape refrigerated dough by rounded spoonfuls into balls. Roll balls of dough in mixture. Place 2 inches apart on the parchment paper lined or ungreased baking sheets. Bake 8 to 10 minutes, just until set. Remove from oven and allow to cool on baking sheet for only a minute or two and then transfer cookies to a rack to cool completely.