Cinnamon-Sugar Cookies

5.0 10
5 stars
(10)
Randy Mayor
Recipe from Cooking Light

Buttery and sweet with a hint of spice, these favorite cinnamon-sugar cookies, otherwise known as "snickerdoodles," are right for any occasion.

Ingredients

  • 1 cup granulated sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup cake flour (about 4 ounces)
  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon ground cinnamon

Preparation

  1. Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.
  2. Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.
  3. Preheat oven to 375°.
  4. Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Notes

If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation to attract bake sale buyers.


May 2006

Nutritional Information

  • Calories: 105
  • Calories from fat: 27%
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 18.2g
  • Fiber: 0.3g
  • Cholesterol: 16.3mg
  • Iron: 0.5mg
  • Sodium: 122mg
  • Calcium: 15mg