I love that movie so much. It’s my favorite. Smiling is my favorite.
I don’t usually do a ton with Christmas cookies, because we aren’t huge dessert people and my mom usually takes care of that, but this year I was teaching a cooking class on desserts, so I made these because they’re light-ish and small and cute and DELICIOUS!
And then no one showed up to the class.
That’s ok! More cookies for us. I like that they’re pretty easy, too. You need butter, sugar, flour, cream of tartar, baking soda, an egg, corn syrup, vanilla, and cinnamon. The cinnamon is obviously what makes this a snickerdoodle instead of a regular sugar cookie, but the cream of tartar and the corn syrup really add a lot to the soft, chewy texture of the final product.
When everything is combined, the dough will start to pull away from the sides a little bit, and we’re ready to form the cookies! While you prep everything else, stick the dough in the fridge for a few minutes.
While the dough is cooling, combine the remaining sugar and cinnamon together with your fingers in a bowl, and do whatever you do to get ready to bake cookies. In my case, silicone liners go on baking sheets and I consume some kind of alcohol before I get my hands all messy. You get it.
- 1. 1 3/4 cups all-purpose flour
- 2. 1/2 teaspoon baking soda
- 3. 1/2 teaspoon cream of tartar
- 4. 1 cup sugar
- 5. 1/4 cup butter, softened
- 6. 1 tablespoon corn syrup
- 7. 1 teaspoon vanilla
- 8. 1 large egg
- 9. 3 tablespoons sugar
- 10. 2 teaspoons ground cinnamon
- 11. Cooking spray
- 1. Preheat oven to 375°.
- 2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and cream of tartar, stirring with a whisk.
- 3. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla, and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
- 4. Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
- 5. With moist hands, shape dough into 1-inch balls. Roll balls in sugar mixture. Place balls 2 inches apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be very soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
- Nutrition Information (per cookie): Calories 54; Total Fat 1.3 g, Saturated Fat 0.7 g; Total Carbohydrates 10.1 g; Fiber 0.2 g; Protein 0.7 g; Sodium 28 mg