Red Hot Snickerdoodles

When I would feel a bit stressed I would find myself reaching into my cookie jar and indulge in my dangerously delicious Red Hot Snickerdoodles.

I had this recipe bookmarked from “Cakes and Cowpokes”…cinnamon snickerdoodles laced with cayenne pepper for a sugar-n-spice experience, why not!  The cookies turned out fiery crispy good and absolutely extraordinary .  You’d be doing some “achoo” more than once with this recipe…I know I did.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/2 teaspoon cayenne pepper, divided (you can add more at your own risk)
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
1 1/4 cups sugar, divided
1 large egg

Preheat oven to 375 F.   Line large baking trays with parchment paper.  Whisk to aerate dry ingredients in a medium bowl:  flour, baking powder, baking soda, 1 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, and salt; set aside.  In a small bowl, mix together cinnamon sugar mixture:  1/4 cup sugar, 1 teaspoon cinnamon, 1/4  teaspoon cayenne pepper; set aside.

Beat butter and 1 cup sugar in a large bowl, using medium speed of an electric mixer.  Add egg and beat for 1 minute.   Reduce mixer to low speed and add flour mixture in 3 stages.  Using tablespoon or small ice cream scooper, shape cookie dough into slightly flattened discs with moistened fingers.  Arrange cookies 2 1/2 inches apart in lined baking trays.  Generously sprinkle with cinnamon sugar.  Bake for about 12 minutes or until cookies are evenly browned.  Cool on the pan on a wire rack.  Makes about 2 dozen cookies.  May wrap and then freeze, for up to 1 month.

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