Wednesday, February 6, 2013

Best Ever Snickerdoodles

So tonight we wanted to do a little something special with our two younger kids while my oldest was at Girl Scouts. We made these Snickerdoodles and they were fantastic. Recipe is from the Food Network, and I've made notes about our baking methods or tips in italics. There are some complaints in the "Comments" section of their website that this recipe doesn't contain Cream of Tartar. I personally find that a plus, since that's not always something we have on hand, but if you're one who will miss the "bite" of the Cream of Tartar, you may want a different recipe. But in my opinion, these are perfect. Crispy on the edges, soft in the middle, and easily made with ingredients we always have on hand! Can't beat that!

Recipe from: Food Network

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
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 (make sure eggs are room temperature), 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 (we use a portion scoop to make all the cookies an even size). Place on an un-greased sheet pan 2 1/2 inches apart (we use a Sil-Pat baking mat). Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. (Do not overbake! They will look slightly underdone when you first pull them out.) Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

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