Sac Foodies

By Kim Bedwell 

As I’ve mentioned here on a couple of occasions, I love to bake. The blending together of butter, sugar, vanilla and flour brings me so much happiness. I especially love baking in the winter because of the added warmth it brings my kitchen and the sweet aromas it spreads through my home.

While my favorite cookie is the classic chocolate chip (which I’ll need to share my recipe for one of these days), my husband loves a good Snickerdoodle. Before I met him, I don’t think I’d ever made one, and it’s a shame, because it’s truly the perfect cookie…sweet, buttery and a little crispy. I tried out a few recipes before stumbling upon this one from baking goddess Gale Gand. These cookies are super simple and come out perfect every single time.

Snickerdoodles (Recipe courtesy of Gale Gand)

For the topping:
3 tablespoons sugar
1/2 teaspoon cinnamon 

For the cookie dough:
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened at room temperature
2 cups sugar
2 eggs, at room temperature
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle.  Preheat oven to 375°F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on parchment paper lined-cookie sheet pan 2 1/2 inches apart. Bake for 10 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Makes 4 dozen cookies