Spicy Snickerdoodle Cookies
3
People talking
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.
- Ready In:
- 25mins
- Serves:
- Units:
3
People talking
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
- Preheat oven to 350°F.
- 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.
- Beat in eggs and vanilla until well blended.
- Gradually add in flour while mixing on low speed.
- Mix until well-blended. Place the remaining white sugar in a small bowl.
- 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.
- Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
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@Vino Girl
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@Vino Girl
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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."
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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.Reply
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I only gave this one star because it doesn't even come close to a snickerdoodle. It is a ginger cookie! The words came from my 5 year olds mouth. I even tried using cinnamon sugar to roll the dough in, but it still came out tasting just like a ginger cookie and nothing like a snickerdoodle. Very good cookie if you are looking for a soft gingery cookie, though.Reply
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Reply
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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.
