Two of the worlds best cookies in one! Pumpkin cookies meet snickerdoodles and they are out of this world delicious! You are going to want to eat all the cookies. It makes a big batch though, so I suppose you can share.
A few months ago I mentioned I had a new favorite fall cookie, these Pumpkin Oat Chocolate Chip Cookies. Well, now I have two favorite fall cookies. I seriously could not resist these! They are soft and chewy and full of all those delicious pumpkin pie spices. And when they are finished off with that light cinnamon sugar coating that gets lightly crispy as they bake to perfection you really will just fall in love.
I made three batches in three days so I could tweak them just how I wanted them to be so I hope you love these as much as I do!
Ingredients
- 3 1/4 cups all-purpose flour
- 3 1/2 tsp cornstarch
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 + 1/8 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 cup unsalted butter, softened
- 1 large egg yolk
- 3/4 cup canned pumpkin puree
- 1 1/2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Directions
- In a mixing bowl whisk together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar (not until pale and fluffy, just to combined. Occasionally scrape down sides and bottom of bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl while mixing). Mix in egg yolk, then mix in pumpkin and vanilla extract. With mixer set on low speed, slowly add in dry ingredients then mix until combined. Divide dough in half and place each half in a bowl, cover with plastic wrap and chill 45 minutes to 1 hour (dough should be slightly sticky so the cinnamon sugar will stick when rolling but they should be manageable to roll in the palms of your hands). Preheat oven to 350 degrees during last 10 minutes of refrigeration.
- In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Scoop dough out 2 even tablespoons at a time (run the measuring spoon against side and edge of bowl so it will slightly deflate the dough while also giving an equal tbsp, twice per ball) and shape into a ball, roll dough ball in cinnamon sugar mixture to evenly coat then transfer to Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 12 - 14 minutes (they should look just slightly under-baked as they'll cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely.
- Recipe source: Cooking Classy
Averie @ Averie Cooks: Omg SO PERFECT!!! I can only imagine the amazing flavors of the snickerdoodle taste + the pumpkin! And your step shots are always mind-blowing! Girl…you outdid yourself! Three batches to get them just right, too…amazing and wish I could have helped taste-test! October 24, 2014 at 3:51pm
Jaclyn: Thanks Averie :)! I wish you could have helped taste test too! October 24, 2014 at 7:46pm
Sam @ PancakeWarriors: Oh my word these pumpkin cookies are just beautiful. The texture looks amazing. Fluffy and covered in cinnamon sugar. These would be great for thanksgiving potluck parties. Thanks for sharing!! October 24, 2014 at 4:15pm
Jaclyn: Thanks Sam! October 24, 2014 at 7:47pm
Laura (Tutti Dolci): I love snickerdoodles, these are gorgeous! October 24, 2014 at 6:58pm
Jaclyn: Thanks Laura!! October 24, 2014 at 7:47pm
Medeja: Yummy! I just would like to grab one out of the picture! October 24, 2014 at 8:52pm
Teresa: Oh, I want one! Pumpkin with Snickerdoodles = Yum! :) October 24, 2014 at 9:08pm
Katrina @ Warm Vanilla Sugar: Two of the best cookies in one FOR SURE! This cookie looks awesome! October 24, 2014 at 11:38pm
Laura Dembowski: These are sure to beat the chill of fall. Even the color is comforting. October 25, 2014 at 6:39am
katie w: these look perfectly delicious! I can’t wait to snarf some down :) October 25, 2014 at 7:54am
Anna @ Crunchy Creamy Sweet: I LOVE these! Snickerdoodles + pumpkin –> so needs to happen here! Pinned! October 25, 2014 at 8:03am
Amanda: I made these today and they tasted okay, kind of bland. The consistency however was awful. The cookies turned out like little puffy cakes. After rereading the ingredients, I’m assuming it was the baking powder. Is that an error in the recipe? I’m really disappointed that I wasted so many ingredients. October 25, 2014 at 2:21pm
Jaclyn: I was probably just that the flour was over-measured. I recommend fluffing the flour a bit first and lightly scoop and level. If you happen to slam a cup into a container of flour that has been sitting there a while you can come out with too much flour and a puffy cookie. You can definitely add more spices though if you found it too be bland. Sorry yours didn’t turn out! November 26, 2014 at 10:25am
Michelle: Mine turned out the exact same way– puffy little cakes. They werent very rich. October 18, 2015 at 5:59pm
sharon pinkohs: I make snickerdoodles quite often and this new added touch should be delicious as well. Thanks for a new slant on a very old recipe and yes, your shots were perfect as well. Will make them this week, and I am sure I will have many who will love to sample them.
Thanks again. October 26, 2014 at 4:20am
Alexandra: Just a question in Greece we dont have pumpkin puree would suggest to use fresh pumpkin, since it is the season for it…And use a food processor to puree it? Tnx! October 26, 2014 at 12:10pm
Jaclyn: Yes you’ll have to cook it first then puree it and just be sure to strain it very well or the cookies will spread. I might even dry it out a little with paper towels. November 26, 2014 at 10:18am
Martha: Is each cookie 1 or 2 Tbsp? Most cookies are 1Tbsp but this part of your directions wasn’t clear. My grandmother always made me snicker doodles so I’m excited to try this version! October 26, 2014 at 12:18pm
Jaclyn: Yes you just use 2 even tbsps and I think it gives the perfect size snickerdoodle. Hope you love them! November 26, 2014 at 10:17am
Rachel @ Bakerita: These look so good! Pumpkin is the perfect flavor to add to a snickerdoodle since it goes so well with cinnamon. Pinned! October 26, 2014 at 3:04pm
Laura: I made pumpkin Snickerdoodles recently and they turned out more like a light, airy pumpkin sugar cookie (yet everyone loved them). I’m eager to try your recipe & hope they’re a chewy, dense cookie. What is the benefit of combining cornstarch, baking soda & baking powder? October 28, 2014 at 3:38am
Jaclyn: The cornstarch is for a chewier cookie, the baking soda is for leavening and the baking powder to help them spread less. November 26, 2014 at 10:13am
Gail @ 2Create in Color: I cannot WAIT to try these! Snickerdoodles are one of my favorite cookies and I only ever make them at Christmas. My family’s recipe has a touch of cloves in the rolling sugar — can’t decide whether to do that signature thing here, or not; you have so many good spices inside the cookie itself! October 29, 2014 at 10:34pm
Lauren: Made the dough last night, let it chill overnight and just pulled out the first batch this morning.. of course I snuck a fresh outta’ the oven bite — divine!! I’ve made pumpkin snickerdoodles in the past but this will be my new staple recipe :)
only things i changed: browned the butter, and baking them for 8 minutes (i am a sucker for underbaked cookies) October 31, 2014 at 7:48am
Beth G.: I just took the first pan out of the oven. These are exactly as promised. The cinnamon and pumpkin is making the house smell like Autumn. A nice soft yummy cookie! November 2, 2014 at 2:37pm
Jaclyn: I’m so glad you liked them Beth! Thanks for your feedback! November 2, 2014 at 8:54pm
Maureen: Looks so yummy! Can’t wait to try them. How do you store these? How long would they keep fresh? Making some pumpkin desserts for a party this weekend and trying to do some in advance. :) November 4, 2014 at 8:00pm
Jaclyn: I prefer them within the first day or two but I’m always a fresh baked goods snob :). November 27, 2014 at 1:09am
pumpkin snickerdoodles | Joel and Amelia Make a Home: […] Pumpkin Snickerdoodles – from Cooking Classy […] November 6, 2014 at 4:49am
Aubrey: I was so excited to make these cookies! They smell and taste amazing but the texture did not turn our right. I am an amateur baker to say the least but I was hoping you might have a suggestion on how I can fix them because they taste so good. They are thicker and heavier than they should be but they are still soft just dry. When they baked they did not flatten out at all. Any suggestions on how to make then thinner and chewyer? November 6, 2014 at 8:20pm
Jaclyn: It sounds like the flour was probably just packed in a bit when measured and that will cause dry cookies that don’t spread as much. I recommend fluffing the bag of flour first or whisk it (since it will settle as it sits), then carefully scoop without pressing and packing the flour down and level off without pressing the knife down and packing when leveling. Hopefully that solves the issue!! November 6, 2014 at 9:47pm
Cristina: Made these for a girls night and they were perfect!! My family already wants more. Thank you for so many awesome recipes. November 6, 2014 at 11:51pm
Karis: Just made these cookies this afternoon and oh my gosh are they good! Mine turned out quite a bit fluffier and not as crackly as yours but the taste is so perfect is doesn’t matter :) November 7, 2014 at 2:45pm
Jaclyn: I’m so glad you liked them Karis! You may want to try a little less flour next time/just be careful not to pack when measuring and even fluff the flour a little before measuring and that should help with less fluffiness. Also be careful not to whip the butter long. Thanks for your review :)! November 10, 2014 at 8:38pm
Heather: What if I have everything but the corn starch? Is it necessary? November 8, 2014 at 3:46pm
Jaclyn: It helps the texture but if you don’t have it it should be okay to leave it out, I’d replace it with equal parts flour though. November 9, 2014 at 12:00pm
dallas: I’m about to make this and just realized I don’t have cream of tartar, help! November 11, 2014 at 4:04pm
Liz: If you dont have cream of tarter you can use vinegar or lemon juice (i used vinegar) 2tsp vinegar to every 1 tsp of baking soda October 25, 2015 at 11:53am
Gamma-s: Can the cream of tartar be eliminated or does it have a specific purpose? November 12, 2014 at 9:47am
Jaclyn: I wouldn’t recommend leave it out. It will help reduce spread in the cookies and helps with their texture. December 12, 2014 at 5:13pm
Nori Barrett: These Pumpkin Snickerdoodle Cookies sound amazing! I can’t wait to try this recipe! Love your photography and website!
XO,
Nori Barrett November 15, 2014 at 10:05am
Lauren: These are amazing Jaclyn! I’m not a big pumpkin fan but I adore snickerdoodles and thought I would give this autumn twist a try. I’m so glad I did (and so is my family!). They have the perfect texture of cookies that are usually made with shortening but all the flavor of butter. Thank you for a perfect recipe! I’d love for you to share your regular snickerdoodle recipe some time if it is this delicious =) November 20, 2014 at 12:56pm
Kare: I wanted to share one thing about this recipe I only did 1 tablespoon per cookie and they were great. November 30, 2014 at 3:32pm
Valarie: Jacyln, I’ve just baked these for some very special Air Force airman. They are going in two care packages in the morning. I couldn’t send them pumpkin pies for Thanks Giving so I gave your recipe a try, and they came out PERFECT!!! Thank you. November 21, 2014 at 8:45pm
Jaclyn: I’m so happy to hear you liked them Valarie! Thanks for your feedback! November 22, 2014 at 12:38am
Sarah: These are amazing!! I followed the recipe almost exactly- I used pumpkin spice and cinnamon instead of the individual spices you listed…but basically the same thing. They are totally perfect!
Oh, and I didn’t actually chill the first batch of cookies I made- kids were too excited to have a treat before bedtime- and they turned out perfectly! The later (chilled) batches were also fantastic! Thank you! November 24, 2014 at 6:49pm
Jaclyn: I’m so glad you and your family liked them Sarah! Thanks for your review! November 27, 2014 at 12:25am
LaRene: What temperature do you bake these at? November 26, 2014 at 6:15pm
Jaclyn: At 350, it’s listed in the middle instead of at the beginning since the dough has to chill. November 27, 2014 at 12:13am
Magdi: just made these last night. The house smelled amazing while they baked. The cookies are soft in the middle and the cinnamon sugar on the outside gives a little crunch to these yummy cookies! Thanks for sharing the recipe November 27, 2014 at 7:29am
Karen: Happy Thanksgiving Jaclyn! I just made these and I know they will be a hit at our dessert table today, thanks for sharing. November 27, 2014 at 10:16am
Jane: Can I use canned pumpkin instead of the puree, I have pumpkin that I use for pies. November 30, 2014 at 11:41am
Jaclyn: Yes it’s the same thing they sometimes just don’t list it as puree, kind of confusing sorry :). Just be sure you don’t buy the canned pumpkin pie mix. November 30, 2014 at 6:21pm
Alyssa: I have my dough chilling in the fridge right now, I can’t wait to get them in the oven! Even the dough tasted great, I’m sure these will be delicious. November 30, 2014 at 4:56pm
Mandi Mouw: These are a new family favorite! We have special requests for these from friends and family year round. Thank you for sharing!! June 16, 2015 at 10:44pm
Aubrey: Greetings!
I have been baking since I was about ten, and so I usually follo my instincts. My alarm bells went off when I saw corn starch as an ingredient, but for some reason, I ignored them. I really wish I hadn’t! The cookies left a cottonmouth sensation afterwards, and while the taste and texture was great, the payoff was not at all worth your mouth feeling like it was stuffed with cotton balls for an hour afterwards!
As stated above, the cookies also came out super fluffy, not at all flat like pictured, and I am proficient at measuring flour properly.
I really do think you have something special here, but the corn starch wasn’t for me, and I’ll use less flour next time to make them more like true snickerdoodles. I’m not someone that leaves negative reviews (this is my first!), but I wanted to save others the frustration! Skip the cornstarch, fellow bakers! August 18, 2015 at 11:06pm
Melony: I’m with you on that. And I’m probably going to omit the baking powder, as well, since I have seldom added that to cookies, and never to snickerdoodles. I’m going to try my first batch today. September 15, 2016 at 6:16am
katie w: these were delish! I accidentally forgot to add the cornstarch (I was baking with a 2 and 4 yr old, I’m lucky that’s all I forgot!) and they were still amazing. Thanks for the recipe, I’m saving it for sure August 20, 2015 at 1:20pm
Jaclyn: I’m so glad you liked these cookies Katie! Thanks for your comment! August 20, 2015 at 7:43pm
Teresa: Was wondering if any changes need to be made for high altitude, as I live in Utah. September 5, 2015 at 8:29pm
Jaclyn: I do too, so you shouldn’t need any :). That is unless you are at a very high altitude in Utah as I know some places are higher than others. If so here are the suggested changes: http://www.kingarthurflour.com/recipe/high-altitude-baking.html September 8, 2015 at 11:46pm
Heather: Where it says “3/4 can of pumpkin puree”, how large is the can you’re referring to? There are two sizes available, I just want to make sure I’m not using too much/little. Thanks! :) September 8, 2015 at 7:41pm
Jaclyn: It’s 3/4 cup “canned pumpkin puree” not 3/4 of a can, sorry for the confusion. September 8, 2015 at 11:27pm
Heather: Lol yikes… clearly I was having a long day and not reading properly. Of course it is. Thanks for replying so quickly. Can’t wait to try these! September 9, 2015 at 9:28am
Julie: Can Pumpkin Pie Spice be substituted? If so, how much should I use September 11, 2015 at 1:31pm
Jaclyn: That should be fine, I’d do 2tsp in the dough then you’ll still need the cinnamon for rolling. October 23, 2015 at 9:31am
Rachel Hutchens: What did you use for pumpkin purée? September 17, 2015 at 4:10pm
Stefanie: made these the other day and they turned out so well! they’re still soft and fluffy, unlike other snickerdoodles that become rocks after a day, and beyond delicious. thanks for the recipe :) September 18, 2015 at 10:36am
Jaclyn: I’m so glad you liked this recipe Stefanie! September 18, 2015 at 10:40am
brenda miller: I dont like ginger so instead of all of the spices I added 1 3/4 tsp. of pumpkin pie spice and they were delicious September 22, 2015 at 8:38am
Hazel: My dough is chilling in the fridge as we speak :) Also I LOVE the photo just after the directions, the dough actually looks like a pumpkin! September 24, 2015 at 7:17pm
Rachel Kellogg: My husband loves snickerdoodles! These were a nice twist on the original recipe I have! They are so moist and fluffy! One of the best cookies I’ve made! Thanks for the recipe! It will be at the front of my cookie recipes! September 26, 2015 at 10:29pm
Hannah: Absolutely perfect. I followed your recipe exactly and these came out without a hitch! Thank you for the recipe! September 27, 2015 at 10:59am
Jaclyn: I’m so happy to hear you enjoyed them Hannah! September 27, 2015 at 11:09am
Stephanie: These turned out delicious! Not quite as flat, but they taste perfect! September 28, 2015 at 11:55pm
kristine: hello! I was just wondering what rack i am supposed to bake them on? THANKS!!! October 1, 2015 at 7:16pm
Jaclyn: I bake my cookies right in the center of the oven and I prefer not to cook two pans at once. October 5, 2015 at 1:25pm
Tammy Nguyen: Hi, I can’t wait to try these cookies. They sound delicious. The pumpkin puree can’s comes in 2 sizes, could you let me know which can size of how many cups of the puree per recipe? Thanks so much! October 4, 2015 at 11:32am
Tammy Nguyen: I reread the recipe. I now see it says 3/4. Can’t wait to try these today October 4, 2015 at 11:37am
Jackie: Your recipe does not specify what temp the oven should be preheated to. I’m assuming 350? October 5, 2015 at 9:49pm
Jaclyn: It does it’s just in the middle of the recipe, after the dough has chilled so it’s not heating that entire time. October 6, 2015 at 9:36am
Enid: Lovely! So light and fluffly. 2 batches per small can of pumpkin. Definitely one for the recipe box. October 9, 2015 at 1:23pm
Amber: Hi! Just baked these, they taste delicious however the texture when I was rolling them into balls was so sticky it was nearly impossible to make the balls. Wondering what I might have done wrong? October 10, 2015 at 2:19am
Brooke: Trying these right this very moment… taking them to my parents for Thanksgiving :) thanks for sharing and all the detail! October 10, 2015 at 2:51pm
Lindsey: Love these and so excited to bring them to share tomorrow! October 10, 2015 at 2:57pm
Kim: I followed the rescioe to the letter – so I know I measured properly. My cookies were also “fluffy”. I think the issue is the corn starch and/or the baking powder. Traditional snickerdoodles do not have either of those ingredients. Otherwise the cookies have great flavor–but again–cake like not snickerdoodly… October 13, 2015 at 9:27am
Stacy: Made these fabulous cookies yesterday for my work friends and they were a huge hit! Definitely a recipe to hold onto! Thank You!!! October 24, 2015 at 4:26am
Kristy: I’ve never made snickerdoodles and I had an over abundance of butter cup squash this year so I used that instead of the pumpkin. Oh my yumminess!! Thanks for the recipe October 30, 2015 at 1:10pm
Lori: They look amazing and I am making them right now. Is it possible to freeze the cookie dough balls or freeze the cookies once they baked and cooled? Wondering what your thoughts are on this. October 31, 2015 at 11:47am
Jacki Kropf: Made these today having read the comments. I measured the flour by sifting using a sieve and kept the dough refrigerated. They were perfect and delicious! October 31, 2015 at 4:29pm
Mary B: I want to make these with my preschoolers at cooking club, but don’t have 45 minutes to chill the dough. Would it be better to make some dough the night before and chill overnight or just skip all chilling?
Thanks for the advice on everyone else’s comments, really excited to make these! November 3, 2015 at 7:40pm
Kelly: This makes a lot of cookies! Has anyone tried freezing some of the dough? Or am I better to cook all and freeze cookies after they are cooked? November 11, 2015 at 5:58pm
MCohen: I just made these and followed the recipe exactly and they came out great! Thank you so much! November 17, 2015 at 3:44pm
Lisa: Just wondering why you say to divide the dough in half to chill – is there a good reason it shouldn’t be chilled all in one bowl? November 22, 2015 at 2:48am
CEveG: I made those today. Love the taste and all. Small thing though is that mine didn’t become flat; they’re kinda puffy. Super fluffy, but puffy. I don’t really understand why… November 22, 2015 at 11:10pm
Sarah: I made these today. They were much fluffier than sugar cookies. And they didn’t flatten so well. After reading through comments, I feel that more pumpkin is needed. So I’m going to play with it. I’ve never used cornstarch in my snicker doodles before.
I have a fair bit of pumpkin and will attempt again tomorrow. November 23, 2015 at 7:25pm
Emily: Followed the recipe exactly and these are wonderful!! Thank you for this great recipe- taking them to work tomorrow! I’m betting they’ll go fast… :) November 24, 2015 at 6:42pm
Kelsie: My boyfriend bought 100% pure pumpkin instead of pumpkin purée…lesson learned to go to the grocery store myself. :) What should I do? November 26, 2015 at 8:16am
Jaclyn: That should be the same thing some say that and some say puree as long as it doesn’t say pumpkin pie filling/mix :). November 26, 2015 at 6:49pm
Yasemin: They look lovely. But what else could I use in stead of cream tartar, I may not be able to find it December 4, 2015 at 11:14am
Tami: Half of this dough is currently chilling in my fridge. The other half got eaten. I know…raw cookie dough isn’t good for you….blah, blah, blah… worth any tummy trouble it might cause! It’s SO good! Thank you for working to get this recipe perfect. Can’t wait to bake them! January 28, 2016 at 2:58pm
Amanda: I made these yesterday. Based on comments I decided to sift the dry ingredients together. I baked one tray with 2 tbsp of dough but decided the cookies were a bit too big for us so I did the rest with 1 tbsp. The cookies are delicious! They were not cake-like or crispy but rather a wonderful light and airy cookie. Thanks for a recipe that we plan to use often! May 2, 2016 at 5:07am
Rebecca: Do these have a nice pumpkin flavor to them? I’ve tried to make other recipes before and they have been lacking in the pumpkin flavor. These still look so yummy. I can’t wait to try them regardless, snickerdoodles are my favorite. August 23, 2016 at 5:34am
Tina: I made these today and brought them to a party. They were a hit! Thanks for a great recipe! September 4, 2016 at 7:51pm
Jaclyn: So glad they were a hit Tina! September 7, 2016 at 10:20am
Deborah Halstead: I don’t usually take the time to comment (I know I should!) BUR these cookies were AWESOME! Due to comments about “cake like” I sifted my dry ingredients and did everything else as directed. Our favorite new autumn cookie. SO good. September 15, 2016 at 1:56pm
Ashleigh Gomez: Hello,
I have my cookie dough ready but don’t see a temperature to bake them at. Please help! September 21, 2016 at 7:56pm
Jaclyn: 350 its at the end of the second paragraph :) September 21, 2016 at 10:03pm
Kristin Hawkins: In my opinion, snickerdoodles have always been THE lowest of cookies on my cookie preference list. BUT, when I saw this pumpkin version, and that it was done by you, I decided to try them out. I really like these! They have the perfect thickness in a cookie, which is a huge plus for me, because I’ve tried so many cookie recipes from people’s blogs, and so many are too flat. Although I’ve never been a snickerdoodle fan, I happened to pin this recipe and a caramel-stuffed snickerdoodle recipe within the same week. I decided to take your recipe and combine it with the idea of stuffing it with a caramel, and I loved it! I rolled 1-Tbsp balls and put a Lancaster soft caramel in the center and added another ball on top and rolled it altogether. I baked it for the same amount of time (as when I made them without caramels). I made those yesterday, and these cookies have been sitting at room temp on my counter-top for over 24 hours now, and the cookies AND caramel are still soft. These are a keeper! September 28, 2016 at 6:22pm
Jaclyn: Thanks Kristin! So glad you enjoyed them! October 4, 2016 at 1:41pm
Karen: To quote my 8 year old grandson these cookies were awesome and I should sell them in the grocery store. They were a soft cookie with a not overly sweet flavor. Very good. September 29, 2016 at 4:48pm
Jaclyn: I’m glad he approved, I wish they were sold at grocery stores :). September 29, 2016 at 5:44pm
Katie: Just made these and had the same problem as other people – very puffy, cake like cookies. I was hoping for something more dense and chewy. I even cut down on the levening agents and added more pumpkin. Not sure how to fix them! September 29, 2016 at 9:52pm
Jan: Can you just use regular salted butter and omit the salt in the recipe?
Thanks October 8, 2016 at 1:49pm
Jaclyn: Yes salted butter would be fine, generally 1/2 cup has 1/4 tsp so I’d still add 1/8 tsp salt to the recipe. October 8, 2016 at 11:41pm