I'm a recovering picky eater who survived many years on a lean diet of Coke and plain bagels. As a kid, I liked baking brownies and refrigerator cookies. Snickerdoodles never popped up on my radar until I had the bakery. Snickerdoodles are not spelled c-h-o-c-o-l-a-t-e so why bother? By request, we made some at the bakery. Maybe because they were pareve, maybe because they weren't chocolate, I wasn't impressed. I even made them with sprinkles instead of cinnamon sugar. Shoving the recipe to the back of the binder, I'm content to make other cookies.
Then, it comes, the request for snickerdoodles. I'm not going back to the old recipe; I don't like it. I'd recently pulled a cookbook off one of my many bookshelves which I don't ever remember buying. Maybe I didn't buy it. Maybe I borrowed it from my mother and didn't return it. At any rate, making Mexican Wedding cookies from "The International Cookie Cookbook" by Nancy Baggett with photographs by Dennis M. Gottlieb convinces me that Nancy knows her cookies. It is a beautiful book, circa 1988 with elegant photos and interesting introductions. The inside cover says it was scored, secondhand, for $4.99. I tell you this so you can get on Amazon and find a copy somewhere in the world. It is that good.
Snickerdoodles are easy drop cookies and perfect for kids to make. "Light and crisp-chewy" I love the way they melt in your mouth. No, all cookies are not created equally. And, yes, it is worth passionately raving about simple perfection.
|Number of servings:||36 cookies|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 3 1/2 cups all purpose or unbleached white flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon light corn syrup
- 2 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 375'.
Spray cookies sheets with non-stick vegetable oil and set aside.
Combine the dry ingredients for the dough. Give it a good stir to mix well.
In a large mixing bowl, combine the butter and sugar and beat with an electric mixer until light and smooth. Add the eggs and corn syrup and continue to blend until thoroughly blended and smooth.
Beat in the vanilla extract.
Gradually beat in about half of the dry ingredients. As the dough stiffens, stir in remaining dry ingredients using a large wooden spoon.
On a plate, combine the sugar and cinnamon for the topping.
I use a portion scoop, size 50, and drop 6 walnut sized balls into the cinnamon sugar. Roll them around in the sugar mixture and place onto a cookie sheet. Repeat to use up the dough.
Take a flat bottomed cup and flatten the ball to about 1/4" and 2 1/2" around.
Place the cookie sheet on a rack on the upper third of the oven. Bake for 8 - 10 minutes, or until light gold brown around the edges. Rotate your tray during baking for even browning. What the cookies look like is more important than the suggested baking time. They will puff in the oven and flatten as they cool with a cracked surface. Focus on getting the golden brown edge and the cookie will cool with the perfect texture.
If you need to use the same cookie sheets, remove the cookies after a few minutes to a cooling rack. Let the cookie sheets cool before using them again.
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