Spicy Snickerdoodle Cookies Recipes

SESAME GINGER SPICE RUB

Steps:

• Heat a dry medium skillet over medium heat. Add sesame seeds, fennel seeds, star anise, stick cinnamon, cloves, peppercorns, and crushed red pepper. Toast for 4 to 5 minutes or until the mixture is fragrant, lightly toasted, and starting to crackle, stirring occasionally. Remove from skillet and let cool for 5 minutes.
• Transfer spice mixture to a clean spice or coffee grinder. Cover and grind to a powder. In a small bowl, combine ground spice mixture, ginger, brown sugar, garlic powder, and salt. Rub about 1 tablespoon of the spice mixture on 1 pound of meat (see Tip) and cook as desired.

SPICY SNICKERDOODLE COOKIES

Steps:

• 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.

FIVE-SPICE SNICKERDOODLES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400˚. Whisk the flour, cream of tartar, 1/2 teaspoon each five-spice powder and cinnamon, the baking soda and salt in a medium bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time until combined. Beat in the vanilla, then reduce the speed to low and beat in the flour mixture until combined.
• Mix the red sanding sugar and the remaining 1/2 teaspoon each five-spice powder and cinnamon in a small bowl. Roll the dough into balls (about 2 tablespoons each), then roll them in the red sugar. Arrange 3 inches apart on 2 unlined baking sheets.
• Bake, switching the pans halfway through, until the cookies spread, crackle in the centers and are lightly golden around the edges, 9 to 12 minutes. Let cool 10 minutes on the pans, then remove the cookies to racks to cool completely.

CHEF JOHN'S PUMPKIN SPICE SNICKERDOODLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
• Place flour, salt, baking soda, and cream of tartar in a mixing bowl. Add cinnamon, ginger, allspice, clove, and nutmeg. Whisk until thoroughly mixed, 1 or 2 minutes.
• Place butter, sugar, and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth, 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
• Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
• Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
• Stir cinnamon and sugar together in a shallow bowl or plate.
• Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet, 3 to 4 inches apart. Flatten slightly.
• Bake in preheated oven until browned, 10 to 12 minutes.
• Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture, if desired. Transfer cookies to cooling rack to cool completely.
• If you'd like to add a bit of a shine to your cookies, you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice, if desired.

THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES RECIPE BY TASTY

Steps:

• In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.
• Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.
• Add the sugar and brown sugar and mix until well incorporated.
• Add the eggs and stir until thoroughly incorporated.
• Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
• Cover with plastic wrap and chill.
• Preheat the oven to 375˚F (190˚C).
• Using your hands roll dough into ping pong sized balls.
• Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
• Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
• Allow to cool and serve.
• Enjoy!

SNICKERDOODLE CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
• Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!