Shortbread Snickerdoodle Pumpkins
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Shortbread Snickerdoodle Pumpkins
I love snickerdoodles but they don’t keep their shape in the oven. I wanted to try making a cute pumpkin shape with the same flavor so I combined my favorite shortbread and snickerdoodle recipes to make these shortbread snickerdoodle pumpkins! Baked to a soft center, and covered in cinnamon sugar, they are so yummy and adorable! Give them a try with this wooden cookie mold I found here.
Shortbread Snickerdoodle Pumpkins
Makes: 15 cookies
Ingredients
- 3/4 cups unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1/8 tsp salt
- 1/4 cup sugar
- 1 tbs ground cinnamon
Directions
- Preheat the oven to 350F and prepare two aluminum baking sheets.
- In the bowl of an electric stand mixer, cream together the butter and 1/2 cup sugar. Add the vanilla, flour, and salt. Continue to beat on high speed until a crumbly dough forms that you can bring together with your hands.
- Pinch off a small piece of dough to fit your mold. Flour the mold and fill with the dough, pressing into all the sides. Tap the mold upside down on the counter a few times to release it. Add flour before each new cookie press.
- Combine the 1/4 cup sugar and cinnamon on a plate or bowl. Cover the shaped cookie dough in the mixture on both sides. Place on the prepared baking sheet and repeat for all cookies.
- Bake at 350F for 15 minutes.
- Let cook on the baking sheet to harden for 10 minutes before transferring to a cooling rack.
