Spicy Snickerdoodle Cookies
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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INGREDIENTS
Nutrition- 1⁄2
- 1⁄2
- 1 1⁄4
- 3⁄4
- 6tablespoons cornmeal
- 1⁄4cup molasses
- 2teaspoons ground cinnamon
- 1teaspoon ground nutmeg
- 1teaspoon ground ginger
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 2
- 2teaspoons vanilla extract
- 2 1⁄2cups flour
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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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