These are a fun twist on the classic snickerdoodle cookies!
Author: Eva Bakes
½cup (1 stick)unsalted butterroom temperature
¼teaspoonground nutmeg or ground cloves
¼cupgranulated sugar for rolling
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and the sugars together on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses, egg and vanilla and mix well.
In a large bowl, whisk together the flour, corn starch, baking soda, ginger, nutmeg/cloves, and cinnamon. Turn the mixer down to low and slowly add in the dry ingredients until well incorporated.
Cover and chill in the refrigerator for at least 2 hours and up to 5 days.
Preheat your oven to 350°F. Line two baking pans with parchment paper or silicone mats and set aside.
Using a medium sized cookie scoop or two spoons, scoop the dough into mounds. Roll with your hands and roll into the granulated sugar. Place at least 2-3 inches apart on your prepared baking sheet.
Bake in your preheated oven for 8-10 minutes or until cookies are set. They will continue to set as they cool.
Allow cookies to cool before serving.
Cookies should be stored in an airtight container at room temperature and will last for several days.Source: Crunchy Creamy Sweet