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Ingredients
| margarine (oleo): 1/2 cup (softened) |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 1/4 cups (divided) |
| light brown sugar (packed): 3/4 cup (packed) |
| cornmeal: 6 Tbl |
| molasses: 1/4 cup |
| ground cinnamon: 2 tsp |
| ground nutmeg: 1 tsp |
| ground ginger: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 2 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
Spicy Snickerdoodle Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
56 serving(s)
Tags
- 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.