Have you noticed lately that it is baking season? It may still feel quite hot outside….if you are here in Phoenix, but fall is literally right around the corner. All the grocery stores have pulled out all of the seaso
nal baking supplies. Isn’t it glorious?! First up on my fall baking list is Snickerdoodles. They may be just a normal year round cookie to you, but to me the sweet smell of cinnamon just screams fall.
Have no fear I am here to share the goodness with you. Well if you happen to live in my apartment complex that is – feel free to stop by for a cookie. If not then you will have to settle for the recipe and making them yourself.
(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
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, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s stick or difficult to handle.
Preheat oven to 375 degrees
Roll balls of dough about the sie of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan. Bake for 10 to 12 minutes until puffed up the surface is slightly cracked. Let cool on the pan a few minutes before removing to a wire rack to cool.
After they cool you can put them on a pretty plate and enjoy! Or share them with your neighbors and coworkers – I promise they will love you for it.