Tuesday, September 8, 2009

And the winner is . . . (at least for now)

The flat gooey snickerdoodles won out. I found a recipe for the puffy cookies and it looks like one of the secrets is shortening v. butter. So Jared and I tried out the puffy cookies and we decided that we both loved the flat gooey ones a lot more. I apologized to Jared that I had to make more of the same dough all over again and not something different. We'll just say he wasn't very sad. So I'll share that recipe.
3 1/2 cups flour
1 Tbs baking powder
2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
2 cups sugar
2 eggs
1 Tbs light corn syrup
2 1/2 tsp vanilla

To set aside:
3 Tbs sugar
1/2 tsp cinnamon

In small bowl combine flour, baking powder and soda, salt and cinnamon. Cream butter until nice and fluffy. Add sugar and beat until combined. Add eggs, corn syrup and vanilla. Beat until creamy. Gradually beat in dry ingredients until combined. Let chill in the refrigerator for at least an hour. I actually like it when it's chilled for a few hours, even over night.

Roll table spoon size dough balls in the sugar and cinnamon that was set aside. Bake in preheated oven at 375 degrees for 10-12 minutes. These cookies taste super good nice and warm and good the next day after begin stored. Here's pics of the puffy cookies v. the flat gooey ones. Look at the gooey-ness in the picture of the flat pic that I loaded.

1 comment:

  1. looks good . . . mmm . . . butter - better than shortening. I'm surprised there is no cream of tartar, since that seems like the signature ingredient. I think adding BP and BS must compensate. Hmmm. I think I'll just come try out yours instead of making a mess in my own kitchen.