I love cookies, and one of my favorite cookies is a snickerdoodle. My friend Ken’s mom used to periodically send him a box of homemade snickerdoodles when we were in college, and I was always the first in line for one of them. As much as I love them, I had never made them before the other day.
Last week, I saw a show on Mrs. Fields (the cookie company), and they highlighted their Snickerdoodle. After the show, I had a craving for one, so I searched for a recipe. Many of the recipes that I found used shortening. I don’t like to use shortening, so I kept searching. I finally found the recipe below and made it. The cookies are excellent.
By Gail Gand – Food Network
For the topping:
- 3 tablespoons sugar
- 1/2 teaspoon cinnamonFor 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
- 2 cups sugar
- 2 eggs
- 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 degrees F.
Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 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.
Yield: ~3 dozen cookies