Cornmeal Snickerdoodle

Yield: 34 cookies

Preheat oven to 350 degrees

2 cups  Unsalted Butter (room temperature)
1.5 Cups Sugar
1 Cup  Brown Sugar
2  Eggs
2  Egg Yolks
2 Tbsp.  Vanilla Extract
2 tsp  Baking Soda
2 tsp   Cream of Tartar
1 tsp  Salt
2 tsp  cinnamon
3.5 Cups Old Mill All Purpose Flour
2 Cups  Old Mill Unbolted Cornmeal

For Topping:
1.5 Cups Sugar
1 Tbsp.  Cinnamon

Cream butter and sugar in your mixer until fluffy, then add eggs and yolks along with vanilla extract, until combined. In a separate bowl mix all dry ingredients together. Slowly add the dry ingredients to your butter, sugar, egg mixture. Mix just until combined.
Using a 2oz cookie scoop, scoop balls, and toss in cinnamon and sugar topping mixture. Place onto a parchment lined baking sheet, and freeze until ready to bake.
Bake frozen cookie dough balls 2” apart on a parchment lined baking sheet pan, at 350 degrees for 10-12 minutes. Let cool before removing from pan.

Presented by Liz Denham, Old Mill Farmhouse Kitchen



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