Adams Snickerdoodles 2004 (Canadian)

READY IN: 22mins
Recipe by andypandy

this is a soft chewy snickerdoodle that Matthew and I came up with for his brother Adam.. have to give this one a try. they are great!!!!

Top Review by Blue2002

This recipe was easy to make but not very clear. It never said when to add the vanilla extract so I had to guess on that one, and when everything was done and the dough had been chilled it still was not dough-like. Also, you say to flatten the cookies with a sugared fork, how are you supposed to get the sugar to stick to the fork? And once you press on the cookies with the fork, the cookies stick to it. After baking one batch (following the recipe exactly as shown) the cookies came out flat and did not taste like most snickerdoodles I've made in the past. These were also not soft, after cooling they were hard.

Ingredients Nutrition

Directions

  1. Cream butter with the sugars until very fluffy.
  2. Add the corn syrup, vanilla and eggs, again beat in all well.
  3. Combine all dry ingredients, flour, powder, salt, soda, and nutmeg in a bowl and mix well.
  4. Add the dry ingredients with a wooden spoon into the creamed mixture.
  5. Combine well.
  6. Refrigerate dough, while preheating the oven to 350 degrees.
  7. Place rack in centre of oven.
  8. Combine the sugar, cinnamon, and dash of nutmeg in a bowl for rolling.
  9. Make 1 1/2 inch balls with the chilled dough, and roll each into the spice sugar mixture covering completely.
  10. Place well apart on parchment lined baking sheet (nine to sheet).
  11. Press down with a sugared fork just slightly or with the palm of your hand.
  12. Bake in oven for 12 minutes at 350 degrees, just until golden.
  13. Keep dough chilled in between baking and rolling.
  14. This should make 48 cookies depending on the size of balls made.
  15. These cookies come out soft and chewy please give them a try.
  16. Note also using the corn syrup in the recipe helps stop the granulated sugar from crystallizing and helps with a chewy cookie.
  17. Thanks Grandma Andy.

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