Snickerdoodles

My granddaughter, Sydney, and I decided on a rainy fall day to make snickerdoodles since it was too ugly to be outside.  When I saw a recipe that did not use butter or eggs, I had my doubts, but we decided to try them anyway.  It uses mayonnaise instead.  And to our surprise, they were delicious.  And I promise that you would never know that mayonnaise was used. 

Makes 2 dozen cookies.

Cookies:

1 cup mayonnaise

1 teaspoon vanilla extract

1 cup granulated sugar

2 cups all-purpose flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground cloves

1/8 teaspoon salt

1 teaspoon baking soda

Mixture for rolling cookies in:

½ teaspoon cinnamon

½ cup sugar

Remove a tablespoon of the sugar from the ½ cup and set to the side.

Mix the rest of the half cup of sugar and cinnamon.

Preheat oven to 350 degrees.

In a mixing bowl, combine mayonnaise, vanilla extract, sugar, flour, cinnamon, nutmeg, cloves, salt, and baking soda.

When thoroughly mixed, shaped into 24 balls. 

Flatten balls slightly and roll into the cinnamon sugar mixture.

Place on a cookie sheet lined with a silicone baking mat, and bake 12 at a time for 12 minutes or until lightly brown.

Once out of the oven, sprinkle with the reserved sugar.

Let cool for 2 minutes only. 

Remove with a spatula to a cooking rack to continue cooling.

Enjoy.