September 1, 2017

Hello sweet fans,


What is better way to end a week and start a weekend with freshly baked cookies? A tried and true favorite are snickerdoodles. A soft, sugar cookie rolled in cinnamon-sugar is a very classic treat that super easy to make. Corn syrup may seem an unusual ingredient to add, but trust me it will make you snickerdoodles super-duper soft and chewy.






Oven: 350 degrees F

Yields: Approx. 24 small cookies

Baking pans needed: Parchment lined cookie sheets



1 cup unsalted butter, soften and cubed into small squares

2 cups white sugar

1 tablespoon light corn syrup

2 eggs, room temp

2 teaspoon vanilla extract

3 1/2 cup all purpose flour, sifted

1 tablespoon baking powder

2 teaspoon baking soda

1/4 teaspoon salt

1 /4 teaspoon cinnamon

1/4 cup white sugar + 1 tablespoon ground cinnamon



  • In a kitchen mixer, with the paddle attachment, cream: 1 cup unsalted soften butter with 2 cups white sugar until nice and frothy, about 10 minutes. Scrape the bowl edges well!

  • Mix together: 2 eggs, 1 tablespoon corn syrup, and 2 teaspoon vanilla. Slowly add to butter-sugar mixture.

  • Sift together: all dry ingredients. Add to mixture and slowly stir on low speed.

  • Mix together: 1/4 cup white sugar and 1 tablespoon ground cinnamon.

  • Roll cookie dough into 1-inch round balls, into sugar-cinnamon mixture, and place onto parchment lined cookie sheet. 

  • 'Squish' the balls down into a flat disk. Bake for 12-15 minutes or until golden brown on the edges.

  • Eat and enjoy! 







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