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Cinnamon-Sugar Cookies

Randy Mayor
Yield 48 cookies (serving size: 1 cookie)
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

Nutrition Information

  • calories 105
  • caloriesfromfat 27 %
  • fat 3.1 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 1.2 g
  • carbohydrate 18.2 g
  • fiber 0.3 g
  • cholesterol 16.3 mg
  • iron 0.5 mg
  • sodium 122 mg
  • calcium 15 mg

How to Make It

  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.

Cook's 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.