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Pumpkin Spice Sugar Cookies aka Pumpkin Spice snickerdoodles

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 6
Course: cookie
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 90 g dairy-free margarine
  • 75 g caster sugar
  • 25 g soft light brown sugar
  • 1 tsp pumpkin spice
  • 150 g plain flour
  • ½ tsp bicarbonate of soda
  • ¾ tsp cream of tartar
  • 1/2 tbsp dairy-free milk
  • to roll the cookies in;
  • 2 tbsp caster sugar
  • 1 tbsp pumpkin spice

Method
 

  1. Heat the oven to 180 degrees Centigrade. Line a cookie sheet with non-stick parchment
  2. Cream together the margarine, caster and soft brown sugar until light and fluffy.
  3. Add the pumpkin spice, flour, cream of tartar, bicarbonate, salt and milk and gently bring together to form a soft dough.
  4. Roll six golf ball sized balls and roll in the pumpkin spice sugar, place well-spaced on the lined cookie sheets and lightly press down.
  5. Bake for 10-12 minutes until puffed up and golden. cool for a couple of minutes on the trays before moving to a wire rack.
  6. store in an airtight container for up to 3 days.

Notes

To make pumpkin spice, combine 50g caster sugar with 1 tsp ginger, 1 tsp cinnamon, ¼ tsp mixed spice and a pinch of nutmeg