Pumpkin Snickerdoodle Cookies

Baking Instructions:

1. In a medium mixing bowl, cream together the butter, granulated sugar, and brown sugar
2. Add one egg, one egg yolk, the pumpkin, and your Pumpkin Moonshine concentrated tea
3. Mix until thoroughly combined
4. In a separate bowl, whisk together the flour, cinnamon, ginger, clove, nutmeg, cream of tartar, baking soda, and salt
5. Dump this dry mixture into the wet mixture and stir until just combined. Don't over-mix!
6. Chill your dough in the fridge for at least an hour
7. Line a cookie tray with parchment paper
8. Scoop out a heaping teaspoons of the chilled dough and shape them into small balls. Roll each ball in a bowl of cinnamon sugar before placing on the prepared cookie tray. If you like thinner cookies, you can flatten the balls of dough slightly with the palm of your hands
9. Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden brown and the centers are slightly soft.
10. And you're done! For extra tea flavor, drizzle a Pumpkin Moonshine glaze over the cooled cookies