snickerdoodles

My mom tried these snickerdoodles at work the other day, and she was amazed at how chewy they were. She picked up the recipe, and I decided to give it a try. My cookies managed to achieve the same chewiness, but they spread too much in the oven. My guess is that the temperature of the butter was not right; I started with frozen butter, grated it, and beat it for a long time, in an effort to get the butter to room temperature. Next time, I will be sure to take the butter out of the fridge ahead of time, and, hopefully, the cookies will turn out better.

Snickerdoodles

For cookies:
3 1/2 c. flour
1 tbs. baking powder
2 tsp. baking soda
1/4 tsp. salt
1 c. butter
2 c. sugar
2 eggs
1 tablespoon corn syrup
2 1/2 tsp. vanilla extract

For topping:
3 tbs. sugar
1/2 tsp. cinnamon

In a large bowl, stir together flour, baking powder, baking soda, and salt; set aside. With an electric mixer, cream butter with sugar. Add eggs, corn syrup, and vanilla; mix thoroughly. Add the dry ingredients, and mix just until blended. Chill dough 1 hour.

Preheat oven to 375 degrees. Roll tablespoonfuls of dough in cinnamon sugar mixture to coat. Place on ungreased cookie sheet. Bake 10 to 12 minutes, until puffed and slightly cracked.