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24 December, 2007
Snickerdoodles. What a funny name for a cookie. Most web sites say it's German in origin, which is also what the culinary classic The Joy of Cooking says. It's all speculative, although additional references cited here seem to support it. Funny name or not, it's a cinch to make and a joy to eat.
I like my snickerdoodle on the soft and chewy side. I also discovered that using lightly toasted korintje cinnamon (available from Amazon and most specialty food stores) gives it that darker and richer cinnamon flavor that I prefer.
This recipe was adapted from an old one I found online.
1 cup butter, softened
2 cups sugar
2 eggs, beaten
1 tablespoon light corn syrup
2 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees F.
In a small sautè pan over low heat, toast the cinnamon until fragrant. Stir frequently to make sure it doesn't burn. Set aside to cool.
In a large bowl, cream the butter and sugar. Add the eggs, corn syrup and vanilla and mix well.
In a smaller bowl, mix the dry ingredients (flour, baking powder, baking soda, salt and cinnamon).
Add the dry ingredients to the creamed butter mixture and continue mixing until well blended. This will make for a heavy and sticky dough, which you can chill for an hour if it's difficult to handle.
Mix the last two ingredients (the sugar and remaining cinnamon) together. Form the cookie dough into walnut-sized balls and roll them in the cinnamon sugar to coat.
Place twelve dough balls in ungreased cookie sheet, about two inches apart so they'll have room to expand. Flatten them slightly and bake for 10 to 12 minutes until slightly cracked. Transfer cookies to a wire rack to cool.
Makes about 40 cookies.
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