Spicy Snickerdoodle Cookies

READY IN: 25mins
Recipe by Vino Girl

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.

Top Review by mianbao

These are nice cookies, and so darn pretty! They are sort of like mild gingersnaps, so next time I'll increase the cinnamon to 3 teaspoons, the ginger to 2 teaspoons, leave the nutmeg as is, but add 1/4 teaspoon ground cloves, and see how they are. I also think I'll use all brown sugar, too. This time, I used shortning instead of margarine. I will probably stick with that, or try them with only butter. What they're called is not important to me. For my part, I'll probably call them gingersnaps. Day after UPDATE: The mildly spicy flavor of the cookies has become quite attractive. I will probably not alter the spices - or make two batches, one the same as the recipe, and another with more spices. Really good cookies. Thank you.

Ingredients Nutrition

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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