Soft Snickerdoodle Cookies
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 40
Complexity: easily
Servings: 40
Nutritional value per serving:
Calories 137, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 21 G., fiber 0 G., cholesterol 22 mg, sodium 101 mg, sugar 12 G.
Calories 137, total fat 5 G., saturated fats 3 G., proteins 2 G., carbohydrates 21 G., fiber 0 G., cholesterol 22 mg, sodium 101 mg, sugar 12 G.
These cookies are baked with butter and have crispy edges, but remain soft and chewy in the center thanks to a secret ingredient: a touch of corn syrup. The cracks on the surface make them even more appealing and delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Topping
- 3 tablespoons of sugar
- 0.5 tsp cinnamon
Shortcrust pastry
- 3.5 cups premium flour
- 1 tbsp. baking powder
- 2 teaspoons of baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup of butter
- 2 tbsp. sugar
- 2 eggs
- 1 tbsp corn syrup
- 2.5 tsp vanilla extract
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Cooking the dish according to the recipe:
- To make the cookie dough, whisk together the dry ingredients. For the topping, combine the sugar and cinnamon in a small bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter. Add the sugar and continue beating, then add the eggs, corn syrup, and vanilla and mix thoroughly. Add the dry ingredients and knead until smooth. Refrigerate the dough for 1 hour if it's sticky.
- Preheat oven to 190°C.
- Roll the dough into walnut-sized balls, then roll them in cinnamon sugar, coating them completely.
- Place cookies 6 cm (2.5 in) apart on ungreased baking sheets. Bake for 10–12 minutes, until puffed and slightly cracked. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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