Here is a really nice recipe for Snickerdoodles. They come out nice and
crispy on the outside, and tender/chewy on the inside. I also make them up
in big batches ahead of time, roll them up and freeze. Then when I want to
bake off a few, I take them out, let them sit on the counter for about 5
minutes, roll in cinnamon sugar and bake. I've kept the rolled dough in
the freezer for up to 4 months with no noticable difference in the outcome
of the cookie. I use parchment paper to cook on and all cookies tend to
turn out MUCH better with it than they used to without. Just a suggestion!


SnickerDoodles

35-40 cookies

For the topping:
3 Tbsp. sugar
1/4 tsp. cinnamon

For the dough:
31/4 cup flour
1 Tbsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter
2 cup sugar
2 eggs
1 Tbsp. light corn syrup
2 1/4 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 1/4 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.

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