Name: Pumpkin Spice Kissed Snickerdoodles
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/4 cup (1/2 stick) butter, softened; 1/2 cup coconut oil; 1 1/2 cup sugar; 2 eggs; 2 3/4 cup all purpose flour; 1/2 teaspoon salt; 2 teaspoons cream of tarter; 1 teaspoon baking soda; 3 tablespoons sugar; 1 1/2 teaspoon ground cinnamon; 1 bag of Pumpkin Spice Kisses (Hershey’s)

Description

These Pumpkin Spice Kissed Snickerdoodles are a fun fall treat. Made with coconut oil instead of shortening!

Ingredients

Scale

1/4 cup (1/2 stick) butter, softened
1/2 cup coconut oil
1 1/2 cup sugar
2 eggs
2 3/4 cup all purpose flour
1/2 teaspoon salt
2 teaspoons cream of tarter
1 teaspoon baking soda
3 tablespoons sugar
1 1/2 teaspoon ground cinnamon
1 bag of Pumpkin Spice Kisses (Hershey’s)

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Instructions

Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together butter, oil, and sugar on medium speed. Add eggs one at time, and mix.
In a separate bowl, whisk together flour, salt, cream of tarter, and baking soda. Gradually add the dry ingredients into the wet ingredients on low speed until a dough is formed.
Combine sugar and cinnamon in a small bowl. Roll the dough into a tablespoon sized ball, and then roll into the cinnamon sugar mixture. Place them on Sipat or parchment lined baking sheet and bake for 10 minutes.
While the cookies are baking, make sure you unwrap your kisses.
When the cookies come out of the oven, press a kiss into the center of each one. Then transfer the cookies to a cooling rack to cool completely. If you would like to set the candy kiss, just place the cookies in the fridge for 30 minutes.