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!