Ahh, the snickerdoodle. Who doesn’t like a snickerdoodle? The name alone is a treat. Say it with me, “Snickerdoodle!” Now, don’t you feel good inside? Yeah, me too.
Today’s recipe is an old-fashioned version of the modern snickerdoodle. Dark brown sugar, dark corn syrup, nutmeg and lots of vanilla give this cookie a rich flavor that will give you that good, old-fashioned feeling inside. And the size of these cookies is big, big, big–roughly twice the size of a normal cookie. Are you swooning yet? Let’s not waste any more time! Go preheat your oven.
Big, Old-Fashioned Snickerdoodles
Topping (mix and set aside)
5 tablespoons sugar
1 tablespoon cinnamon
3 1/2 cups flour
2 teaspoons baking powder
3 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup butter flavored shortening
1 1/2 cups granulated sugar
1/2 cup brown sugar (preferably dark)
1 tablespoon dark corn syrup
3 1/2 tablespoons vanilla
Mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In another bowl, cream shortening and both sugars until creamy. Add eggs, syrup, and vanilla to butter mixture. Slowly add dry ingredients to butter mixture until combined. For best results, chill dough for a few hours.
Form dough into large balls (about two generous tablespoons). Roll dough balls in the cinnamon/sugar topping until thoroughly coated and place on a cookie sheet. Flatten each cookie slightly with a spatula to ensure even cooking.
Bake at 375 for 10-12 minutes.
Mmmmm! Call me old-fashioned, but I think I’m in love!