"tert in seattle" > wrote in message
...
> are snickerdoodles supposed to be crispy?
>

I've never had any that were what I would call crispy. This is the
recipe I use, as they are one of my favorite cookies. I am making some as we
speak, so I thought I would share. Not sure where I got it from, but it was
off of on of the Food Network girls thats is a pastry chef. It's one of the
few recipes for Snickerdoodles I've seen that included the small amount of
corn syrup. Not sure what that does, but they are a very tender, chewy
cookie being ever so slightly crispy on the outside.

SnickerDoodles



35-40 cookies



For the topping:

3 tbsp. sugar

½ tsp. cinnamon



For the dough:

3½ c. flour

1 tbsp. baking powder

2 tsp. baking soda

¼ tsp. salt

¼ tsp. cinnamon

1 c. butter

2 c. sugar

2 eggs

1 tbsp. light corn syrup

2 ½ tsp. vanilla extract





In small bowl, stir together the sugar and the cinnamon and set aside.

To make 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 eggs, corn syrup, and vanilla and mix thoroughly. Add the dry
ingredients and mix until blended. Chill dough 1 hour if it's sticky or
difficult to handle.

Preheat oven to 375

Roll balls of dough about the size of a walnut then roll them in cinnamon
sugar to coat. Place on an ungreased sheet pan 2 ½ inches apart. Bake for
10-12 minutes until puffed up and the surface is slightly cracked. Let cool
on the sheet pan a few minutes before removing to a wire rack to cool.