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Apple Pumpkin Snickerdoodles

Apple Pumpkin Snickerdoodles

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COOKING LABEL
Easy
Prep Time
30 minutes
Cook Time
10 minutes
Serves
22-24 Cookies
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Full Product Description

Elevated by Pasolivo’s Spiced Apple & Pumpkin Spread, these soft snickerdoodle cookies will be the star of your holiday baking!

Ingredients
Preparation
  1. Preheat the oven to 350 degrees and line multiple baking sheets with parchment paper.
  2. In a small bowl, sift together the flour, baking powder, cream of tartar, and Pasolivo Himalayan Pink Sea Salt . Mix and set aside.
  3. In a large bowl with a stand mixer or hand mixer, cream together the Pasolivo Cucina Olive Oil, full-fat cream cheese, granulated sugar, packed brown sugar and Pasolivo Bourbon Barrel Aged Maple Syrup until light in color and fully combined, about 3 minutes. Scrape down the sides of the bowl
  4. Gently mix in the egg, egg yolk, and vanilla extract. Scrape down the sides of the bowl.
  5. Gently fold in the flour mixture until just combined. Scrape down the sides of the bowl.
  6. In a small bowl, combine the granulated sugar, Pasolivo Sugar and Spice Blend , and cinnamon. Scoop out two tablespoons of the cookie dough into the bowl of cinnamon sugar, rolling it around until it is completely covered.
  7. Place the covered cookie dough onto a lined baking sheet and press the back of a rounded 1 tablespoon onto the top of the cookie to make an indent. Fill the indent with ½ tablespoon Pasolivo Spiced Apple and Pumpkin Spread . Evenly sprinkle the leftover cinnamon sugar mixture over the cookies.
  8. Bake for 9-13 minutes or until the cookie edges are set. Let the trays cool completely on a wire cooking rack.
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