Snickerdoodles
photo by Xexe383
- Ready In:
- 32mins
- Ingredients:
- 12
- Yields:
-
37 cookies
ingredients
-
For the topping
- 44.37 ml sugar
- 2.46 ml cinnamon
-
Cookie dough
- 828.06 ml all-purpose flour
- 14.79 ml baking powder
- 9.85 ml baking soda
- 1.23 ml salt
- 1.23 ml cinnamon
- 236.59 ml butter
- 473.18 ml sugar
- 2 eggs
- 14.79 ml light corn syrup
- 12.32 ml vanilla extract
directions
- Preheat oven to 375°F.
- In a small bowl, stir together the cinnamon and sugar and set aside.
- Combine the dry ingredients in a medium bowl and set aside.
- In a mixer with paddle attachment,cream the butter.
- Add the sugar and continue to mix, then add eggs, corn syrup and vanilla.
- Mix thoroughly.
- Add the dry ingredients a little at a time until well blended.
- Chill dough it it is sticky and hard to handle.
- Roll balls of dough into about the size of a walnut and then roll in the cinnamon sugar mixture.
- Place on an ungreased cookie sheet.
- Bake for 10 to 12 minutes or until puffed up and the surface of the cookie is cracked.
- When done let cool for a few minutes before moving to wire rack to completely cool.
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Reviews
-
I had high hopes for this recipe but after the first tray, I was ready to give this a 2 -- great 'snickerdoodle' taste, but they spread way too much and were very ugly! I threw out the tasty but ugly cookies (so I wouldn't eat them.) I had used margarine (Parkay)instead of butter so I added another scoop of flour and chilled the dough for another hour. I switched to a rounded teaspoon. 10 minutes and they're perfect. Still not the cutest cookie, but presentable and darn tasty. Oh, if I make these again, I will definitely use less vanilla.
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RECIPE SUBMITTED BY
Xexe383
Ventnor City, New Jersey
yeah