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Autumn Spiced Snickerdoodles Recipe

These autumn-spiced snickerdoodles are a seasonal take on the traditional sugar snickerdoodle. You'll want to eat the batter.

Autumn Spiced Snickerdoodle
Autumn Spiced Snickerdoodle
Autumn Spiced Snickerdoodle
Autumn Spiced Snickerdoodle

Autumn Spiced Snickerdoodles Recipe
By Lynn Bowers

2 ¾ cups all purpose flour
1 t. baking soda
½ t. salt
¾ t. nutmeg
1 t. cinnamon
1 ¼ t. allspice
¾ t. ginger

½ C. butter flavored Crisco
½ C. unsalted butter, softened
1 ½ C. sugar, plus 3 tablespoons
2 large eggs
1 tablespoon cinnamon

Preheat oven to 350 degrees.

Sift flour, baking soda, salt, nutmeg, cinnamon, allspice and ginger into a bowl.

With a handheld or standing mixer, beat together the shortening and butter. Add the 1 ½ cups sugar and beat until light and fluffy. Add the eggs one at a time, beating well. Add the flour mixture and mix until smooth.

Mix the 3 remaining tablespoons of sugar with 1 tablespoon of cinnamon in a small bowl. Roll the dough by hand at least 12 seconds into a ball. Roll the ball into the cinnamon sugar.

Bake about 12 to 14 minutes. Cool on a rack.
Makes about 36 cookies

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