• serves 18
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

201 Ratings
Directions for: Snickerdoodles


1 cup butter

1 ½ cup white sugar

2 eggs

1 Tbsp vanilla extract

1 Tbsp corn syrup

3 cup flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

¼ cup more of white sugar

2 Tbsp cinnamon


1. Preheat your oven to 375 degrees.

2. Whip the butter and first sugar in a stand mixer until light and fluffy and then add the eggs, one at a time. Add the vanilla and corn syrup and continue to beat until the batter is smooth.

3. Meanwhile, in a separate bowl whisk together the flour, baking powder, soda and salt. Add to the butter and egg mixture and continue mixing until well combined.

4. Whisk the remaining white sugar and cinnamon together. Scoop up some of the dough with a spoon then using your hands roll it into a ball. Roll balls in the cinnamon sugar to coat then place on a parchment or silicon lined baking sheet, leaving about 2 inches between cookies. Lightly flatten the balls with your fingertips.

5. Bake for 12 minutes.

See more: North American, Eggs/Dairy, Bake, Dessert

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