Chewy Spiced Cornmeal Snickerdoodle Cookies
These Chewy Spiced Cornmeal Snickerdoodle Cookies offer a delightful twist on traditional snickerdoodles, incorporating the warm, rich flavors of molasses and a medley of spices. The addition of cornmeal not only enhances the texture to create a uniquely chewy bite but also adds a hint of nuttiness that balances the sweetness. Perfect for sharing or snacking, these cookies are sure to become a favorite. The recipe yields approximately 56 cookies, and while it could serve a crowd, be prepared for some delicious self-indulgence, as you may find it hard to resist the dough!
N/A
Servings
30
Calories
14
Ingredients
Ingredients
Margarine
1/2 cup (Softened)
Butter
1/2 cup (Softened)
Sugar
1 1/4 cups (Divided)
Brown Sugar
3/4 cup (Packed)
Cornmeal
6 tablespoons
Molasses
1/4 cup
Ground Cinnamon
2 teaspoons
Ground Nutmeg
1 teaspoon
Ground Ginger
1 teaspoon
Baking Soda
1/2 teaspoon
Salt
1/4 teaspoon
Eggs
2
Vanilla Extract
2 teaspoons
Flour
2 1/2 cups
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the softened margarine and butter with 3/4 cup of white sugar and all of the brown sugar. Beat on medium speed for about 3 minutes, or until the mixture is light and fluffy.
3
Add the cornmeal, molasses, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt into the bowl. Mix until everything is well incorporated.
4
Beat in the eggs and vanilla extract until fully blended.
5
Gradually add the flour to the mixture while mixing on low speed to avoid flour clouds. Continue mixing until the dough is well-blended and smooth.
6
In a small bowl, place the remaining 1/2 cup of white sugar.
7
Using your hands, scoop out 1-inch balls of dough, roll them in the sugar, and place them on an ungreased cookie sheet, spacing them about 2 inches apart.
8
Bake in the preheated oven for 8-10 minutes, or until the edges start to turn golden brown.
9
Once done, allow the cookies to cool on the sheet for about 2 minutes before transferring them to wire racks to cool completely.
Nutrition Information
1.3g
Fat
5g
Carbs
0.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Chewy Spiced Cornmeal Snickerdoodle Cookies?
They are a twist on traditional snickerdoodles featuring molasses, cornmeal, and a blend of spices for a nutty, chewy texture.
How many cookies does this recipe yield?
The recipe yields approximately 56 cookies.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
What fats are used in the dough?
This recipe uses a combination of 1/2 cup softened margarine and 1/2 cup softened butter.
How long should the fat and sugar be beaten together?
Beat the margarine, butter, and sugars on medium speed for about 3 minutes until light and fluffy.
What ingredients are added immediately after creaming the fats and sugars?
Add the cornmeal, molasses, cinnamon, nutmeg, ginger, baking soda, and salt.
When should the eggs be incorporated?
Beat in the eggs and vanilla extract after the spices and molasses have been mixed in.
How should the flour be added to the mixture?
Gradually add the flour while mixing on low speed to avoid creating flour clouds.
What is the total amount of white sugar used in this recipe?
A total of 1 1/4 cups of white sugar is used: 3/4 cup in the dough and 1/2 cup for rolling.
Is the brown sugar packed or loose?
The 3/4 cup of brown sugar should be packed.
How much cornmeal is required?
The recipe calls for 6 tablespoons of cornmeal.
What spices give these cookies their flavor?
Ground cinnamon, ground nutmeg, and ground ginger are used.
How much molasses is needed?
You will need 1/4 cup of molasses.
What size should the dough balls be?
Scoop the dough into 1-inch balls.
Do the cookies need to be rolled in anything?
Yes, roll the dough balls in the remaining 1/2 cup of white sugar before baking.
Should the cookie sheet be greased?
No, place the cookies on an ungreased cookie sheet.
How far apart should the cookies be spaced?
Space the cookies about 2 inches apart on the baking sheet.
What is the baking time?
Bake the cookies for 8 to 10 minutes.
How can I tell when the cookies are done?
The cookies are ready when the edges start to turn golden brown.
How long should the cookies cool on the sheet?
Allow them to cool on the sheet for about 2 minutes before transferring them.
Where should the cookies finish cooling?
Transfer them to wire racks to cool completely.
What is the calorie count per cookie?
Each cookie contains approximately 30 calories.
How much fat is in each cookie?
There is 1.3g of fat per cookie.
What is the carbohydrate content?
Each cookie has 5g of carbohydrates.
Is there protein in these cookies?
Yes, there is 0.4g of protein per cookie.
What is the role of cornmeal in this recipe?
It enhances the texture to create a uniquely chewy bite and adds a hint of nuttiness.
How much vanilla extract is used?
The recipe requires 2 teaspoons of vanilla extract.
How much flour is used in total?
The recipe calls for 2 1/2 cups of flour.
How much baking soda is required?
Use 1/2 teaspoon of baking soda.
What is the salt content?
The recipe uses 1/4 teaspoon of salt.