Brown Butter Pumpkin Snickerdoodles Irresistible Treat

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To make Brown Butter Pumpkin Snickerdoodles, you will need a list of key ingredients. These ingredients create the rich flavors and soft texture that make these cookies special. - 1 cup unsalted butter - 1 cup granulated sugar - 1/2 cup packed light brown sugar - 1 large egg - 1 cup pumpkin puree (fresh or canned) - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients work together to create a warm, spiced cookie. The brown butter adds a nutty flavor, while the pumpkin gives a moist texture. Using fresh pumpkin can enhance the taste, but canned works just as well. The spices like cinnamon and nutmeg bring that cozy fall feeling. When you mix these ingredients, remember each plays a role. The butter adds richness, the sugars bring sweetness, and the pumpkin adds moisture. The dry ingredients help the cookies rise and hold their shape. The rolling mixture gives a nice crunch and extra flavor on the outside. Gather these ingredients before you start. This makes the cooking process smooth and fun. You will love the smell of these cookies baking in your kitchen! Start with one cup of unsalted butter. Place it in a medium saucepan over medium heat. Stir it often. Watch closely as it melts. The butter will bubble and foam. After about five minutes, it will turn golden brown. You will smell a nutty aroma. This is the perfect moment to take it off the heat. Let the brown butter cool for a few minutes. Cooling helps blend it well later. In a large mixing bowl, combine the cooled brown butter with one cup of granulated sugar and half a cup of packed light brown sugar. Use a mixer to beat this mixture until smooth and creamy. Next, add one large egg, one cup of pumpkin puree, and one teaspoon of vanilla extract. Mix until all the wet ingredients are fully combined. This mixture should look rich and inviting. Grab a separate bowl for the dry ingredients. Whisk together three cups of all-purpose flour, two teaspoons of cream of tartar, one teaspoon of baking soda, and half a teaspoon of salt. Add in two teaspoons of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon of ground ginger. Make sure everything is well mixed. This blend of spices adds warmth and flavor to your cookies. Carefully add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix. The dough should be soft and a bit sticky. Once mixed, cover the bowl with plastic wrap. Place it in the fridge for at least thirty minutes. Chilling the dough makes it easier to handle when you form the cookies. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps prevent the cookies from sticking. In a small bowl, mix a quarter cup of granulated sugar with one tablespoon of ground cinnamon. This will be your rolling mixture. Once the dough is chilled, scoop out portions of about two tablespoons each. Roll each piece into a ball. Then, roll each ball in the cinnamon-sugar mix until fully coated. Place the cookie balls on the prepared baking sheet. Leave about two inches between each ball. This space allows the cookies to spread. Bake the cookies for ten to twelve minutes. Look for light golden edges. The centers may seem a bit underbaked; they will set as they cool. Enjoy the warm scents as they fill your kitchen! To make brown butter, watch it closely. It changes quickly. Start with unsalted butter in a saucepan. Melt over medium heat. Stir often to prevent burning. Once the butter turns golden brown, you will notice a nutty aroma. This process takes about 5-7 minutes. Remove it from the heat and let it cool slightly. The right color and flavor make your cookies shine. Do not overmix the dough. When mixing wet and dry ingredients, stop as soon as they come together. Overmixing makes tough cookies. After mixing, chill the dough for at least 30 minutes. Chilling helps the cookies hold their shape. You will love the soft texture that results from this step. Space your cookie balls on the baking sheet about 2 inches apart. This gives them room to spread. If they are too close, they will bake into one another. Bake in a preheated oven at 350°F for 10-12 minutes. Ovens can vary, so check for a light golden edge. The centers may look underbaked, but they will firm up as they cool. Enjoy your baking journey! {{image_4}} You can make these snickerdoodles even better! Try adding chocolate chips or nuts. Chocolate brings a sweet touch, while nuts add a nice crunch. You can also adjust the spices. Use more cinnamon for warmth or add allspice for a unique taste. You can even try a hint of cardamom for an exotic twist. These changes keep your cookies exciting and fresh. Switch up the rolling mix for fun. Instead of using just granulated sugar, try brown sugar. It gives a deeper flavor. You can also mix in different spices like pumpkin pie spice or gingerbread spice. Each blend brings a new taste to your cookies, making them stand out every time. Want to make gluten-free snickerdoodles? You can easily swap out all-purpose flour. Try almond flour or a gluten-free flour blend. Make sure it has xanthan gum for the best texture. This way, everyone can enjoy these tasty treats without worry! To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them at room temperature. Use an airtight container to prevent air from making them stale. Place a piece of bread in the container to help keep the cookies soft. This method works well for about a week. If you want to save some cookies for later, freezing is a great option. Allow the cookies to cool completely before freezing. Place the cookies in a single layer on a baking sheet and freeze them for about an hour. Then transfer them to a freezer bag. This method keeps them fresh for up to three months. To thaw, take the cookies out of the freezer. Let them sit at room temperature for about 30 minutes. You can also warm them in the oven at a low temperature for a few minutes for a fresh-baked taste. Brown Butter Pumpkin Snickerdoodles can last about a week at room temperature in an airtight container. If frozen, they can maintain quality for up to three months. Keep an eye on texture and flavor. Always use your senses to check if they still taste great! Yes, you can use fresh pumpkin. Fresh pumpkin may have more moisture than canned. This can change the cookie's texture. If you use fresh pumpkin, cook it first. Then, puree it until smooth. Measure out one cup for the recipe. If your dough feels sticky, you have options. You can add a bit more flour. Start with one tablespoon at a time. Mix well after each addition. Chill the dough longer in the fridge. This will make it easier to handle. To stop cookies from spreading, chill the dough before baking. This helps keep their shape. Also, ensure you space them well on the baking sheet. Leave about two inches between each cookie. Lastly, do not overmix the dough. Yes, you can make these cookies vegan. Use a vegan butter replacement for the unsalted butter. Replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two tablespoons of water. Let it sit for five minutes until it thickens. Now you know how to make delicious pumpkin cookies from scratch. You start with simple ingredients and follow easy steps. Pay close attention to the brown butter for great flavor. Remember not to overmix your dough. You can also try fun variations, like adding chocolate chips or nuts. Store cookies properly to keep them fresh. Enjoy this tasty treat any time. With these tips, you’ll master pumpkin cookies for all to love. Happy baking!

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Get ready for a treat that screams fall! These Brown Butter Pumpkin Snickerdoodles blend warm spices and rich flavors that make your taste buds dance. With just a few simple ingredients, you can create a cozy snack perfect for any occasion. I’ll walk you through every step, from browning the butter to the final bake. Let’s dive into this delicious recipe that you won’t want to miss!

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Ingredients

To make Brown Butter Pumpkin Snickerdoodles, you will need a list of key ingredients. These ingredients create the rich flavors and soft texture that make these cookies special.

List of Ingredients

– 1 cup unsalted butter

– 1 cup granulated sugar

– 1/2 cup packed light brown sugar

– 1 large egg

– 1 cup pumpkin puree (fresh or canned)

– 1 teaspoon vanilla extract

– 3 cups all-purpose flour

– 2 teaspoons cream of tartar

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 2 teaspoons ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 cup granulated sugar (for rolling)

– 1 tablespoon ground cinnamon (for rolling)

These ingredients work together to create a warm, spiced cookie. The brown butter adds a nutty flavor, while the pumpkin gives a moist texture. Using fresh pumpkin can enhance the taste, but canned works just as well. The spices like cinnamon and nutmeg bring that cozy fall feeling.

When you mix these ingredients, remember each plays a role. The butter adds richness, the sugars bring sweetness, and the pumpkin adds moisture. The dry ingredients help the cookies rise and hold their shape. The rolling mixture gives a nice crunch and extra flavor on the outside.

Gather these ingredients before you start. This makes the cooking process smooth and fun. You will love the smell of these cookies baking in your kitchen!

Step-by-Step Instructions

Preparing the Brown Butter

Start with one cup of unsalted butter. Place it in a medium saucepan over medium heat. Stir it often. Watch closely as it melts. The butter will bubble and foam. After about five minutes, it will turn golden brown. You will smell a nutty aroma. This is the perfect moment to take it off the heat. Let the brown butter cool for a few minutes. Cooling helps blend it well later.

Mixing Wet Ingredients

In a large mixing bowl, combine the cooled brown butter with one cup of granulated sugar and half a cup of packed light brown sugar. Use a mixer to beat this mixture until smooth and creamy. Next, add one large egg, one cup of pumpkin puree, and one teaspoon of vanilla extract. Mix until all the wet ingredients are fully combined. This mixture should look rich and inviting.

Combining Dry Ingredients

Grab a separate bowl for the dry ingredients. Whisk together three cups of all-purpose flour, two teaspoons of cream of tartar, one teaspoon of baking soda, and half a teaspoon of salt. Add in two teaspoons of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon of ground ginger. Make sure everything is well mixed. This blend of spices adds warmth and flavor to your cookies.

Forming the Cookie Dough

Carefully add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix. The dough should be soft and a bit sticky. Once mixed, cover the bowl with plastic wrap. Place it in the fridge for at least thirty minutes. Chilling the dough makes it easier to handle when you form the cookies.

Baking the Cookies

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps prevent the cookies from sticking. In a small bowl, mix a quarter cup of granulated sugar with one tablespoon of ground cinnamon. This will be your rolling mixture.

Once the dough is chilled, scoop out portions of about two tablespoons each. Roll each piece into a ball. Then, roll each ball in the cinnamon-sugar mix until fully coated. Place the cookie balls on the prepared baking sheet. Leave about two inches between each ball. This space allows the cookies to spread.

Bake the cookies for ten to twelve minutes. Look for light golden edges. The centers may seem a bit underbaked; they will set as they cool. Enjoy the warm scents as they fill your kitchen!

Tips & Tricks

Perfecting the Brown Butter

To make brown butter, watch it closely. It changes quickly. Start with unsalted butter in a saucepan. Melt over medium heat. Stir often to prevent burning. Once the butter turns golden brown, you will notice a nutty aroma. This process takes about 5-7 minutes. Remove it from the heat and let it cool slightly. The right color and flavor make your cookies shine.

Cookie Texture Insights

Do not overmix the dough. When mixing wet and dry ingredients, stop as soon as they come together. Overmixing makes tough cookies. After mixing, chill the dough for at least 30 minutes. Chilling helps the cookies hold their shape. You will love the soft texture that results from this step.

Optimal Baking Techniques

Space your cookie balls on the baking sheet about 2 inches apart. This gives them room to spread. If they are too close, they will bake into one another. Bake in a preheated oven at 350°F for 10-12 minutes. Ovens can vary, so check for a light golden edge. The centers may look underbaked, but they will firm up as they cool. Enjoy your baking journey!

Variations

Flavor Enhancements

You can make these snickerdoodles even better! Try adding chocolate chips or nuts. Chocolate brings a sweet touch, while nuts add a nice crunch. You can also adjust the spices. Use more cinnamon for warmth or add allspice for a unique taste. You can even try a hint of cardamom for an exotic twist. These changes keep your cookies exciting and fresh.

Alternative Rolling Mixes

Switch up the rolling mix for fun. Instead of using just granulated sugar, try brown sugar. It gives a deeper flavor. You can also mix in different spices like pumpkin pie spice or gingerbread spice. Each blend brings a new taste to your cookies, making them stand out every time.

Gluten-Free Version

Want to make gluten-free snickerdoodles? You can easily swap out all-purpose flour. Try almond flour or a gluten-free flour blend. Make sure it has xanthan gum for the best texture. This way, everyone can enjoy these tasty treats without worry!

Storage Info

Short-term Storage

To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them at room temperature. Use an airtight container to prevent air from making them stale. Place a piece of bread in the container to help keep the cookies soft. This method works well for about a week.

Long-term Storage

If you want to save some cookies for later, freezing is a great option. Allow the cookies to cool completely before freezing. Place the cookies in a single layer on a baking sheet and freeze them for about an hour. Then transfer them to a freezer bag. This method keeps them fresh for up to three months.

To thaw, take the cookies out of the freezer. Let them sit at room temperature for about 30 minutes. You can also warm them in the oven at a low temperature for a few minutes for a fresh-baked taste.

Shelf Life

Brown Butter Pumpkin Snickerdoodles can last about a week at room temperature in an airtight container. If frozen, they can maintain quality for up to three months. Keep an eye on texture and flavor. Always use your senses to check if they still taste great!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Fresh pumpkin may have more moisture than canned. This can change the cookie’s texture. If you use fresh pumpkin, cook it first. Then, puree it until smooth. Measure out one cup for the recipe.

What should I do if my dough is too sticky?

If your dough feels sticky, you have options. You can add a bit more flour. Start with one tablespoon at a time. Mix well after each addition. Chill the dough longer in the fridge. This will make it easier to handle.

How can I prevent cookies from spreading too much?

To stop cookies from spreading, chill the dough before baking. This helps keep their shape. Also, ensure you space them well on the baking sheet. Leave about two inches between each cookie. Lastly, do not overmix the dough.

Can I make these cookies vegan?

Yes, you can make these cookies vegan. Use a vegan butter replacement for the unsalted butter. Replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two tablespoons of water. Let it sit for five minutes until it thickens.

Now you know how to make delicious pumpkin cookies from scratch. You start with simple ingredients and follow easy steps. Pay close attention to the brown butter for great flavor. Remember not to overmix your dough. You can also try fun variations, like adding chocolate chips or nuts. Store cookies properly to keep them fresh. Enjoy this tasty treat any time. With these tips, you’ll master pumpkin cookies for all to love. Happy baking!

To make Brown Butter Pumpkin Snickerdoodles, you will need a list of key ingredients. These ingredients create the rich flavors and soft texture that make these cookies special. - 1 cup unsalted butter - 1 cup granulated sugar - 1/2 cup packed light brown sugar - 1 large egg - 1 cup pumpkin puree (fresh or canned) - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 cup granulated sugar (for rolling) - 1 tablespoon ground cinnamon (for rolling) These ingredients work together to create a warm, spiced cookie. The brown butter adds a nutty flavor, while the pumpkin gives a moist texture. Using fresh pumpkin can enhance the taste, but canned works just as well. The spices like cinnamon and nutmeg bring that cozy fall feeling. When you mix these ingredients, remember each plays a role. The butter adds richness, the sugars bring sweetness, and the pumpkin adds moisture. The dry ingredients help the cookies rise and hold their shape. The rolling mixture gives a nice crunch and extra flavor on the outside. Gather these ingredients before you start. This makes the cooking process smooth and fun. You will love the smell of these cookies baking in your kitchen! Start with one cup of unsalted butter. Place it in a medium saucepan over medium heat. Stir it often. Watch closely as it melts. The butter will bubble and foam. After about five minutes, it will turn golden brown. You will smell a nutty aroma. This is the perfect moment to take it off the heat. Let the brown butter cool for a few minutes. Cooling helps blend it well later. In a large mixing bowl, combine the cooled brown butter with one cup of granulated sugar and half a cup of packed light brown sugar. Use a mixer to beat this mixture until smooth and creamy. Next, add one large egg, one cup of pumpkin puree, and one teaspoon of vanilla extract. Mix until all the wet ingredients are fully combined. This mixture should look rich and inviting. Grab a separate bowl for the dry ingredients. Whisk together three cups of all-purpose flour, two teaspoons of cream of tartar, one teaspoon of baking soda, and half a teaspoon of salt. Add in two teaspoons of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon of ground ginger. Make sure everything is well mixed. This blend of spices adds warmth and flavor to your cookies. Carefully add the dry mixture into the wet mixture. Stir gently until just combined. Be careful not to overmix. The dough should be soft and a bit sticky. Once mixed, cover the bowl with plastic wrap. Place it in the fridge for at least thirty minutes. Chilling the dough makes it easier to handle when you form the cookies. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps prevent the cookies from sticking. In a small bowl, mix a quarter cup of granulated sugar with one tablespoon of ground cinnamon. This will be your rolling mixture. Once the dough is chilled, scoop out portions of about two tablespoons each. Roll each piece into a ball. Then, roll each ball in the cinnamon-sugar mix until fully coated. Place the cookie balls on the prepared baking sheet. Leave about two inches between each ball. This space allows the cookies to spread. Bake the cookies for ten to twelve minutes. Look for light golden edges. The centers may seem a bit underbaked; they will set as they cool. Enjoy the warm scents as they fill your kitchen! To make brown butter, watch it closely. It changes quickly. Start with unsalted butter in a saucepan. Melt over medium heat. Stir often to prevent burning. Once the butter turns golden brown, you will notice a nutty aroma. This process takes about 5-7 minutes. Remove it from the heat and let it cool slightly. The right color and flavor make your cookies shine. Do not overmix the dough. When mixing wet and dry ingredients, stop as soon as they come together. Overmixing makes tough cookies. After mixing, chill the dough for at least 30 minutes. Chilling helps the cookies hold their shape. You will love the soft texture that results from this step. Space your cookie balls on the baking sheet about 2 inches apart. This gives them room to spread. If they are too close, they will bake into one another. Bake in a preheated oven at 350°F for 10-12 minutes. Ovens can vary, so check for a light golden edge. The centers may look underbaked, but they will firm up as they cool. Enjoy your baking journey! {{image_4}} You can make these snickerdoodles even better! Try adding chocolate chips or nuts. Chocolate brings a sweet touch, while nuts add a nice crunch. You can also adjust the spices. Use more cinnamon for warmth or add allspice for a unique taste. You can even try a hint of cardamom for an exotic twist. These changes keep your cookies exciting and fresh. Switch up the rolling mix for fun. Instead of using just granulated sugar, try brown sugar. It gives a deeper flavor. You can also mix in different spices like pumpkin pie spice or gingerbread spice. Each blend brings a new taste to your cookies, making them stand out every time. Want to make gluten-free snickerdoodles? You can easily swap out all-purpose flour. Try almond flour or a gluten-free flour blend. Make sure it has xanthan gum for the best texture. This way, everyone can enjoy these tasty treats without worry! To keep your Brown Butter Pumpkin Snickerdoodles fresh, store them at room temperature. Use an airtight container to prevent air from making them stale. Place a piece of bread in the container to help keep the cookies soft. This method works well for about a week. If you want to save some cookies for later, freezing is a great option. Allow the cookies to cool completely before freezing. Place the cookies in a single layer on a baking sheet and freeze them for about an hour. Then transfer them to a freezer bag. This method keeps them fresh for up to three months. To thaw, take the cookies out of the freezer. Let them sit at room temperature for about 30 minutes. You can also warm them in the oven at a low temperature for a few minutes for a fresh-baked taste. Brown Butter Pumpkin Snickerdoodles can last about a week at room temperature in an airtight container. If frozen, they can maintain quality for up to three months. Keep an eye on texture and flavor. Always use your senses to check if they still taste great! Yes, you can use fresh pumpkin. Fresh pumpkin may have more moisture than canned. This can change the cookie's texture. If you use fresh pumpkin, cook it first. Then, puree it until smooth. Measure out one cup for the recipe. If your dough feels sticky, you have options. You can add a bit more flour. Start with one tablespoon at a time. Mix well after each addition. Chill the dough longer in the fridge. This will make it easier to handle. To stop cookies from spreading, chill the dough before baking. This helps keep their shape. Also, ensure you space them well on the baking sheet. Leave about two inches between each cookie. Lastly, do not overmix the dough. Yes, you can make these cookies vegan. Use a vegan butter replacement for the unsalted butter. Replace the egg with a flax egg. Mix one tablespoon of flaxseed meal with two tablespoons of water. Let it sit for five minutes until it thickens. Now you know how to make delicious pumpkin cookies from scratch. You start with simple ingredients and follow easy steps. Pay close attention to the brown butter for great flavor. Remember not to overmix your dough. You can also try fun variations, like adding chocolate chips or nuts. Store cookies properly to keep them fresh. Enjoy this tasty treat any time. With these tips, you’ll master pumpkin cookies for all to love. Happy baking!

Brown Butter Pumpkin Snickerdoodles

Indulge in the sweet flavors of Fall with these irresistible Brown Butter Pumpkin Snickerdoodles! This cozy cookie recipe combines the warmth of pumpkin and spices with the nutty aroma of brown butter. Easy to make and perfect for sharing, they will be the star of your autumn gatherings. Click to explore the full recipe and learn how to create these delightful treats that everyone will love!
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Ingredients
  

1 cup unsalted butter

1 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 cup pumpkin puree (freshly made or canned)

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 cup granulated sugar (for rolling)

1 tablespoon ground cinnamon (for rolling)

Instructions
 

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Keep stirring frequently until the butter reaches a golden brown color and releases a nutty aroma, which should take about 5-7 minutes. Once browned, remove from heat and allow it to cool slightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the cooled browned butter with the granulated sugar and brown sugar. Beat the mixture until it becomes creamy and smooth. Then, add in the egg, pumpkin puree, and vanilla extract, mixing thoroughly until fully incorporated.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, nutmeg, and ginger until evenly mixed.

        Incorporate Together: Gradually add the dry ingredient mixture to the wet ingreadient blend, stirring just until combined. Take care not to overmix; the dough should be soft and slightly sticky.

          Chill the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 30 minutes. This will help make it easier to handle when forming cookies.

            Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

              Prepare Rolling Mixture: In a small bowl, stir together the granulated sugar and ground cinnamon intended for rolling.

                Form Cookies: Using a cookie scoop or a tablespoon, portion out the dough and roll each piece into a ball (about 2 tablespoons each). Roll each cookie ball in the cinnamon-sugar mixture until fully coated.

                  Bake: Arrange the cookie balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the edges turn a light golden color. The centers may look slightly underbaked; they will firm up as they cool.

                    Cool and Enjoy: Allow the cookies to cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: Approximately 24 cookies

                        - Presentation Tips: Arrange the freshly baked cookies in a stack on a decorative plate and dust with a light sprinkle of cinnamon sugar for an inviting festive look. Consider serving alongside a steaming cup of warm apple cider or aromatic coffee for the perfect autumn treat.

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