Jan
15

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

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