Spicy Snickerdoodle
This recipe is a spicy twist on the classic snickerdoodle, or just be boring and leave out the extra spices. It’s totally up to you!
SpicyDoodle
Ingredients
- 8 oz Butter Salted, room temperature
- 1 1/4 cups Sugar Granulated
- 1/4 cup Sugar Light Brown
- 2 ea Eggs
- 2 3/4 cups Flour All Purpose
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/8 tsp Salt
Spicy Cinnamon Sugar Mix
- 1/4 cup Sugar Granulated
- 1 tbsp Cinnamon Ground
- 1/2 tsp Ginger Ground (optional)
- 1/4 tsp Cayenne Pepper Ground (optional)
- 1/8 tsp Nutmeg Ground (optional)
Instructions
- Preheat oven to 350°f. Add butter and sugars to the mixing bowl, mix on medium speed for about two minutes, stopping once to scrape the bottom of the bowl with a rubber spatula.
- Add eggs one at a time, scraping the bowl after each addition. Mix on low until just incorporated.
- Mix the flour, cream of tartar, baking soda and salt together in a separate bowl to make sure everything is evenly distributed. Add flour mixture to the wet ingredients.
- Mix on low until the dough just comes together. Remove the mixing bowl from the mixer and fold the dough a few times just to make it's mixed evenly (use your hand or if that seems too adventurous, use a sturdy spatula or wooden spoon)
- Scoop cookies using a 3/4 oz scoop, you should get about 30. Feel free to make them bigger!
- Mix together all of the spicy cinnamon sugar ingredients in a bowl (leave out the optional spices if you want). Roll each cookie in the cinnamon sugar.
- Spread 12 cookies on a parchment paper lined or grease cookie sheet.
- Bake for 11-12 minutes, this could vary depending on your oven temperature so keep an eye them until you figure out the right amount of time. The key is to take them out when they look a bit under baked so they stay soft once they cool off.
- Carefully remove from pan and place on a cooling rack, if they're too soft to move give them a minute.
