Adams Snickerdoodles 2004 (Canadian) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 48 |
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this is a soft chewy snickerdoodle that Matthew and I came up with for his brother Adam.. have to give this one a try. they are great!!!! Ingredients:
1 cup room temperature salted butter |
1 cup granulated sugar |
1/2 cup packed brown sugar |
1 tablespoon lyles golden syrup |
2 large eggs |
2 teaspoons vanilla extract |
3 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon fresh grated nutmeg |
6 tablespoons granulated sugar (for rolling) |
2 tablespoons ground cinnamon (for rolling) |
1 dash fresh grated nutmeg (for rolling) |
Directions:
1. Cream butter with the sugars until very fluffy.
2. Add the corn syrup, vanilla and eggs, again beat in all well.
3. Combine all dry ingredients, flour, powder, salt, soda, and nutmeg in a bowl and mix well.
4. Add the dry ingredients with a wooden spoon into the creamed mixture.
5. Combine well.
6. Refrigerate dough, while preheating the oven to 350 degrees.
7. Place rack in centre of oven.
8. Combine the sugar, cinnamon, and dash of nutmeg in a bowl for rolling.
9. Make 1 1/2 inch balls with the chilled dough, and roll each into the spice sugar mixture covering completely.
10. Place well apart on parchment lined baking sheet (nine to sheet).
11. Press down with a sugared fork just slightly or with the palm of your hand.
12. Bake in oven for 12 minutes at 350 degrees, just until golden.
13. Keep dough chilled in between baking and rolling.
14. This should make 48 cookies depending on the size of balls made.
15. These cookies come out soft and chewy please give them a try.
16. Note also using the corn syrup in the recipe helps stop the granulated sugar from crystallizing and helps with a chewy cookie.
17. Thanks Grandma Andy.
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