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.
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.