Super Snickerdoodles

This recipe comes from our dear friend and loyal customer Loren. We hope you enjoy her cookie recipes as much as we have! She is a tremendous baker, community member and friend and we are so excited to feature some of her recipes using our freshly ground spices!

INGREDIENTS:
2 ¾ cups All-Purpose Flour
2 tsp. Baking Powder
½ tsp. Course Salt
2 tsp. Rose & Ruth’s Pumpkin Spice
For cinnamon and sugar mix:
2 ½ Tbs. Sugar
2 ½ Tbs. Rose Ruth’s Saigon Cinnamon
1 cup (2 sticks) Unsalted Butter (room temperature)
1 ½ cups Sugar
2 large Eggs

DIRECTIONS:
- Preheat oven to 400 degrees.
- Combine the flour, baking powder, salt, and Rose Ruth’s Pumpkin Spice. Set aside.
- Combine the Rose and Ruth’s Saigon cinnamon and sugar in a small bowl. Set aside.
- Cream the butter and sugar on medium speed until light and fluffy (3 - 5 minutes).
- Mix in the eggs until smooth.
- On low, gradually mix in the flour.
- Roll the dough into a ball. I use a 1 ½ inch scoop. This will yield approximately 34 cookies. Then coat with the Saigon Cinnamon and sugar mixture.
- Place on parchment and bake for 10 - 12 minutes. Enjoy the smell of your kitchen while baking!

What makes this Snickerdoodle better than the rest? Rose & Ruth’s Pumpkin Spice and Saigon Cinnamon. The pumpkin spice has a warm flavor appropriate for ANY time of year. The Saigon Cinnamon provides a bold cinnamon taste. I was never a fan of Snickerdoodles until I found these spices. Do a taste test; I’m sure you will agree!

~Loren Katsakos
Boonton, NJ