Pumpkin spice snickerdoodles
Snickerdoodles are hard not to love at any time of the year: they’re slightly cakey in the centre, crisp at the edges, cracked on top and rolled in cinnamon sugar; they’re also great as the base for an ice-cream sandwich. Here, we’ve given them an autumnal, pumpkin spice twist. The cookies keep in a sealed jar for up to a week, and can also be baked straight from frozen, in which case add a minute to the baking time
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