Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker™ snickerdoodle cookie
mix
*Butter, water and egg called for
on cookie mix pouch
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1/4 cup canned pumpkin (not pumpkin pie mix)
1 cup white vanilla baking chips
Steps:
1. Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
2. In small bowl,
pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into
cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased
cookie sheets.
3. Bake 7 to 9
minutes or until edges are just set. Cool 1 minute; remove from cookie sheets
to cooling rack. Store tightly covered.
Expert Tips:
- For even baking, make sure cookies are the same shape and size.
- You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
- Try dark chocolate chips for a new flavor twist!
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