In this cinnamon-crazed family where dessert is part of one’s birthright, there are few sweets that rank higher than Snickerdoodles. We made them a while back for the first time, and they were OMG-delicious. The traditional recipe is pretty straight forward — lots of butter, some flour, sugar, leavening, and loads of cinnamon. I decided to go with a lighter version this time to see if it was worthy.
This recipe by Cooking Light is rock solid. The 3/4 cup of butter that went bye-bye wasn’t missed for a second. They are easy to make, cook up in about 7 minutes, and are crisp-chewy delicious with tons of cinnamon flavor. The original recipe suggested flattening the cookie with the flat bottom of a glass, but I did it both with and without that step with no difference in results or cooking time. We also did all the mixing by hand, instead of dragging the electric mixer out. I love keepin’ it simple!
Thrill your kids with this sweet after-school snack. Just don’t tell them it’s healthier 🙂
Snickerdoodles
Makes about 3 dozen
from Cooking Light
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tablespoon corn syrup
1 teaspoon vanilla
1 large egg
3 tablespoons sugar
2 teaspoons ground cinnamon
Cooking spray
Preheat oven to 375°. Coat two cookie sheets with cooking spray.
1) Combine flour, baking soda, and cream of tartar, stirring with a fork.
2) In a separate bowl, combine 1 cup of sugar and butter in a large bowl, and stir vigorously until well blended. Add the corn syrup, vanilla, and egg; beat well.
3) Gradually add the flour mixture to the sugar mixture, mix just until combined. Cover and chill for 10 minutes.
4) In a small bowl, combine 3 tablespoons sugar and cinnamon.
5) With moist hands (keep a wet paper towel nearby to keep your hands moist) shape dough into 42 (1-inch) balls. Roll balls in cinnamon-sugar mixture. Place them 2 inches apart onto baking sheets coated with cooking spray.
6) Bake at 375° for 5-7 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Why the corn syrup? My recipe uses light brown sugar and white.
I think I used corn syrup for chewier cookie without as much butter. Not sure now, it was years ago I first posted this!
I make these a lot always get raves! I used agave syrup instead of corn syrup cause I didn’t have corn syrup. Very moist. Thanks again.
Thanks, Jeannie, for the comment and for confirming that agave works just as well. Enjoy!
Light corn syrup????
“Light” refers to its color. There are both light and dark corn syrups, just like brown sugar.
Since I have all these ingredients on hand I am making these…yum cinnamon!
mmmmm….. Even *I* would eat the healthy ones…
Well, that is saying something, coming from you!! Will make them again soon so you can see how they compare.