Ingredients (for about 18-20 cookies)
1½ cups all-purpose flour (6½ oz by weight)
½ tsp baking soda
¼ tsp cream of tartar
½ tsp kosher salt (¼ tsp fine salt)
½ tsp cinnamon
½ tsp ginger
¼ tsp allspice
¼ tsp clove
⅛ tsp nutmeg
½ cup unsalted butter, room temp
½ cup granulated sugar
⅓ cup light brown sugar, packed
1 tsp vanilla extract
1 large egg
for the rolling sugar
¼ cup white sugar
2 tsp cinnamon
*plus a few extra pinches of the pumpkin spices, if so desired
for the icing
¼ cup powdered sugar
stir in enough milk, lemon juice, or other liquid to achieve brushing consistency
Directions
In a large mixing bowl, add flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, allspice, and nutmeg. Whisk until thoroughly combined and well sifted.
In another mixing bowl, add butter (room temperature) sugar, and brown sugar. Cream ingredients together with a spatula. Add vanilla extract and egg then mix well to combine.
Pour dry ingredients into the bowl of wet ingredients and stir until just combined. When the snickerdoodle dough is done, covered in plastic and refrigerate until chilled, about an hour.
Prepare rolling sugar by pouring sugar and cinnamon on a plate then stir in with a fork until combined.
Remove chill the dough from the refrigerator. For each cookie, scoop out approximately 2 tablespoons of dough. Roll the dough ball in the rolling sugar until thoroughly coated. Roll into a smooth ball between the palms of both hands and place on a lined baking sheet.
Transfer to a preheated 350° oven and bake for 10 to 12 minutes. Let rest on the baking sheet for five minutes, sprinkle a little extra cinnamon sugar over each cookie, then transfer to a wire rack to cool completely. If desired, use a silicon brush to glaze each cookie with the powdered sugar icing.