Spicy Snickerdoodle Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 56 |
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I don't think this is like most other Snickerdoodle recipes - in fact, I'd say they're more of a molasses or spice cookie. Either way, they are really good, and really chewy for those who like that kind of cookie. The cornmeal gives them a really interesting texture that I like a lot. The recipe says it makes 70 cookies, but either I made them too big or I ate more dough than I thought because I only got 56! This is from a 2003 Woman's Day magazine. Ingredients:
1/2 cup margarine, softened |
1/2 cup butter, softened |
1 1/4 cups sugar, divided |
3/4 cup brown sugar, packed |
6 tablespoons cornmeal |
1/4 cup molasses |
2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
2 teaspoons vanilla extract |
2 1/2 cups flour |
Directions:
1. Preheat oven to 350°F.
2. Beat butter, 3/4 cup of sugar, all of the brown sugar, cornmeal, molasses, spices, baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
3. Beat in eggs and vanilla until well blended.
4. Gradually add in flour while mixing on low speed.
5. Mix until well-blended. Place the remaining white sugar in a small bowl.
6. Form balls of dough measuring 1 inch in diameter, roll in the sugar, and place on an ungreased cookie sheet. Bake for 8-10 minutes or until the edges begin to brown.
7. Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
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