However, when I saw a twist on my beloved snickerdoodles over at Emily’s Sugar Plum blog, I was excited and I made them the very next day.
And I was a smidge disappointed. Basically, I thought they weren’t sweet enough and that they lacked some flavor. I don’t give up easily though, and I tweaked the recipe to perfection, and I made 72 of these lovely cookies last night (however, the recipe below makes 36).
The yummy topping:
The way the topping sticks to the cookie:
And the process:
4 cups of all purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter
1 cup granulated sugar
1/2 cup of pancake syrup
2 large eggs
2.5 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/4 cup of granulated sugar
1/4 cup of dry unseasoned bread crumbs
1.5 teaspoons of ground cinnamon
- Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
In a medium bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and syrup until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
Roll dough into 1-inch balls, place on cookie sheet, and flatten to a 1/4-inch thickness. Stir together 2 tablespoons melted butter and 2 tablespoons syrup, in a small bowl, and brush evenly over cookies.
To make the topping, in a small bowl, stir together sugar, bread crumbs, and cinnamon until well combined; sprinkle a generous amount of topping over each cookie.
Bake for 9-10 minutes or until light golden brown.
Enjoy your 36 yummy cookies!