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christmas cookies

Brown Butter Pumpkin Spice Snickerdoodles

October 5, 2021 By Ashley Leave a Comment

Autumn baking is in full swing this year, and I’m kicking it off with these brown butter pumpkin spice snickerdoodles. Rich and nutty brown butter gives these cookies so much depth and flavor. Sub out the traditional cinnamon for pumpkin spice (cinnamon, nutmeg, ginger, allspice and cloves) and you’ve got soft, chewy, nutty, fall flavored snickerdoodles. They’re so good that you will definitely want to include them in your holiday cookie exchange.

Brown Butter Pumpkin Spice Snickerdoodles

Pumpkin Spice

Instead of the traditional cinnamon, I used my homemade pumpkin spice blend (recipe listed below) to give these cookies some extra fall flavor, the spicy flavors of pumpkin pie. You can certainly use a store bought pumpkin spice blend if you wish. There is pumpkin spice in the cookies and the dough balls are rolled in pumpkin spice and sugar before baking.

Brown Butter Pumpkin Spice Snickerdoodles

Brown Butter

The brown butter will need to be made in advance so that it has time to cool. It’s important to make sure that the brown butter has solidified, but it still needs to be room temperature and scoopable before using. The texture should be like that of regular room temperature butter. It’s best to let it cool at room temperature, but you can also speed it up a bit by popping it in the refrigerator. Just keep an eye on it so that it doesn’t get too solid or cold.

Brown Butter Pumpkin Spice Snickerdoodles

How to make brown butter pumpkin spice snickerdoodles

There’s nothing special in the making of these snickerdoodles. They’re quick to make (once the the butter is browned) and do NOT require refrigeration. I repeat, NO refrigeration. Always a win, right? You can definitely store dough balls in the fridge or freezer if you plan on baking them later. Roll the dough balls in the sugar/spice mix right before baking.

Brown Butter Pumpkin Spice Snickerdoodles

Cream the room temperature butter with the granulated and brown sugars until light and fluffy. Beat in the egg, milk, and vanilla extract. Add the flour/spice mixture to the batter in two parts, and mix just until combined. I like to use an ice cream scoop (2 tablespoon size) to portion out the dough. Make the rolling sugar by mixing together the sugar and the pumpkin spice. Use a small whisk or fork to break up any clumps.

Brown Butter Pumpkin Spice Snickerdoodles

Roll the dough balls in the sugar/pumpkin spice mixture. Gently push down on the dough balls with the bottom of cup to flatten slightly. Bake the cookies until they are just set on top.

If you make these brown butter pumpkin spice snickerdoodles, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.

Enjoy!

Ash xx

For more autumn baking recipes, check out these posts:

Mulled Apple Cider Cake Donuts

Brown Butter Maple Pecan Cookies

Sweet Potato Pie with Toasted Marshmallow Meringue

Pumpkin Cream Cheese Muffins

Brown Butter Pumpkin Spice Snickerdoodles
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Brown Butter Pumpkin Spice Snickerdoodles

Soft and chewy snickerdoodles made with brown butter and pumpkin spice rolled in pumpkin spice sugar
Prep Time20 mins
Cook Time10 mins
Chill1 hr
Total Time1 hr 30 mins
Course: Dessert
Servings: 12 cookies

Ingredients

  • 1/2 cup (113g) unsalted butter
  • 1 ½ cups (180g) all purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (71g) brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 2 tablespoons milk, room temperature
  • 1 ½ teaspoons pumpkin spice, or homemade pumpkin spice (recipe below)

Rolling Sugar

  • 3 tablespoons sugar
  • 1 ¾ teaspoons pumpkin spice

Pumpkin Spice

  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon allspice

Instructions

  • Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. 
  • Place the butter into a medium saucepan over medium heat. Let the butter cook while occasionally stirring to ensure the butter is cooking evenly.
  • Cook the butter until it is a deep golden brown color and smells nutty and toasted, about 5 -7 minutes. Remove the pan from the heat.
  • Let the butter cool to room temperature. Place the butter in the refrigerator until solid but scoopable.
  • Combine the flour, cream of tartar, baking soda and salt in a medium bowl and whisk to combine.
  • In the bowl of a stand mixer, combine the brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.
  • Beat in the egg, milk, and vanilla extract.
  • On low speed, add the flour mixture, beating just until incorporated.
  • Scoop the dough with a medium size/2 tablespoon ice cream scoop onto a lined cookie sheet. Use the bottom of a cup or measuring cup to flatten the cookies just a bit.
  • Whisk together the granulated sugar and 1 ¾ teaspoon of pumpkin spice.
  • Roll each dough ball in the sugar mixture until coated.
  • Bake for 10-12 minutes or until the edges are lightly brown and the tops look just set. Transfer to cookie sheets to wire racks to cool.
  • Eat warm, or cool and store at room temperature for up to 4 days.

Notes

The dough balls can be frozen for up to 3 months.

Filed Under: Cookies Tagged With: brown butter, christmas cookies, cookies, pumpkin spice, snickerdoodles

Pistachio Cherry Linzer Cookies

December 6, 2020 By Ashley Leave a Comment

Linzer cookies are a such a classic holiday cookie, and a staple to every cookie tray. We make variations of them every Christmas. Nutty, buttery cookies filled with our favorite jams, spreads and curds. This year, my pistachio cherry Linzer cookies will be making an appearance on our holiday cookie line up. Cherry preserves sandwiched between two pistachio cookies and topped with a fine dusting of confectioner’s sugar, these cookies are melt in your mouth delicious. Bonus that they’re also super pretty too.

Pistachio Cherry Linzer Cookies

What are linzer cookies?

Linzer cookies are a smaller spin off of the Austrian classic Linzertorte (if you haven’t had one they’re amazinggggg). These sandwich cookies are similar to a shortbread cookie made with ground nuts, traditionally almonds. The cookies are filled with fruit preserves, and topped with a dusting of confectioner’s sugar. The hole in the top cookie exposes the preserves, gives them a stained glass look and mimics the lattice topping of a Linzertorte.

Pistachio Cherry Linzer Cookies

This Linzer cookie recipe uses ground pistachios, and cherry preserves, but these cookies are totally customizable. Use almonds, pecans, or your favorite nut, and pair the cookies with your favorite preserves or jams. Fruit curds, cookie butters, and dulce de leche make great fillings for Linzer cookies.

Pistachio Cherry Linzer Cookies

How to make Linzer cookies

These impressive looking cookies are actually quite easy to make. Butter and sugar are beaten together until light and fluffy. An egg yolk and vanilla extract are beaten in. Flour, cinnamon, and salt (if you’re using unsalted pistachios) are mixed in, followed by finely ground pistachios. I ground the pistachios in a food processor. While I ground them finely, I did leave a few coarse pieces in there for some extra crunch. I also used salted pistachios, so I omitted the salt. If you are using unsalted pistachios, add in the salt amount noted in the recipe.

Pistachio Cherry Linzer Cookies

The dough does need to chill for a bit to relax the dough and make them easier to roll out, about an hour. I used a 2 1/2″ scalloped edge round cutter, and a smaller 1″ cutter for the centers. Cut the centers out of half the cookie cut outs. Chill the cookies for an additional 20-30 minutes while preheating the oven.

Bake the cookies until light golden brown. Dust the cut out hole cookies with confectioner’s sugar. Spread 3/4 teaspoon of jam on each whole cookie. Carefully top each with a cut out hole cookie and press down gently to create a cookie sandwich, but avoid getting fingerprints in your confectioner’s sugar.

Pistachio Cherry Linzer Cookies

These pistachio cherry Linzer cookies are so much fun to make. I love how the preserves peeking through the cookies looks like little glittering gems. Super pretty, easy to make and so delicious. If you make these cookies, let me know! Leave a comment below or tag me on Instagram. I love seeing your bakes.

Enjoy!

Ash xx

For more cookie recipes, check out these posts:

Brown Butter Maple Pecan Cookies

Espresso Toffee Chocolate Chunk Cookies

Snowflake Sugar Cookies

Pistachio Cherry Linzer Cookies
Print Recipe
No ratings yet

Pistachio Cherry Linzer Cookies

Sweet and tart cherry preserves sandwiched between buttery and nutty pistachio Linzer cookies and topped with a dusting of confectioner's sugar
Prep Time10 mins
Cook Time15 mins
Chill1 hr
Total Time1 hr 25 mins
Course: Dessert
Keyword: Bakery Style Chocolate Chip Cookies, cherry, linzer cookies, pistachio
Servings: 12 sandwich cookies

Equipment

  • Electric Stand Mixer
  • Fluted cookie cutters

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt, Only use if using unsalted pistachios
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely ground pistachios

Instructions

  • Whisk together the flour, cinnamon, and salt (if using) in a medium bowl. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth, fluffy and creamy, about 2 minutes.
  • Add the egg yolk and vanilla extract, and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to ensure everything is combined.
  • Add the flour mixture and the ground pistachios and mix on low until combined. It will be crumbly at first, but will come together after a couple minutes of mixing. Stop mixing when large clumps have formed and there are no big pockets of flour.
  • Turn out the dough onto a sheet of plastic wrap. Flatten into a disc, and wrap in plastic wrap. Chill the dough in the refrigerator for 1 hour.
  • Line two baking sheets with parchment paper, and set aside.
  • Generously flour a work surface, as well as your hands and the rolling pin. The dough may become sticky as you work, so keep extra flour nearby to use as needed. You can roll out the dough between two pieces of wax paper or parchment paper to prevent any sticking issues if you wish.
  • Roll out the disc until 1/4 inch thick. Using a 2½ inch scalloped cutter, cut the dough into circles. Re-roll the remaining dough and continue cutting until all is used. You should have 24 cookies.
  • Place the cookies 2" apart on the baking sheets.
  • Using a 1" round or scalloped cutter, cut a hole into the center of 12 of the cookies.
  • Place the cookies into the refrigerator to chill for an additional 20-30 minutes. Meanwhile, preheat the oven to 350F.
  • Bake the cookies for 14-16 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool completely.
  • Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top.
  • Spread 3/4 teaspoon of jam on each whole cookie. Carefully top each with a sugar dusted hole cookie and press down gently to create a cookie sandwich.
  • Cookies will stay fresh covered at room temperature for 2-3 days or in the refrigerator for up to 1 week. They can also be frozen unfilled for up to 2 months.

Filed Under: Cookies Tagged With: christmas cookies, cookies, jam, linzer, pistachio, preserves, sandwich cookies

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for bakers and cake decorators.
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