Make plans for a good snack as school gets back in swing

The first day of school is approaching for some families, and has already begun for others. The start to a new year of classes is a milestone and can be made memorable with a yummy treat, whether made by a parent, grandparent or thoughtful neighbor.

The classic after-school snack of cookies and milk goes back many generations. Most everyone has their favorite chocolate chip cookie recipe and a good sugar cookie can’t be beat, but my kid’s favorite was the old-fashioned Snickerdoodle. It has a little crunch when you take a bite yet is soft as a pillow inside with warm cinnamon sugar flavor.

Snickerdoodles have been around since the late 1800s and have been an American favorite for years. The first known recipes were of Pennsylvania Dutch and German immigrants.

My recipe is easy to throw together and I like to just bake off a few at a time and refrigerate or freeze the remaining dough for later. Nothing is better than a warm cookie out of the oven when the scent of cinnamon permeates the air. Just be sure to bring the dough up to room temperature each time you bake a batch.

This week I have included my recipe for Snickerdoodles.

Enjoy!

If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!

Snickerdoodles

Makes 24 large cookies

INGREDIENTS

• 1 cup unsalted butter, room temperature

• 1 cup sugar

• 1 cup light brown sugar

• 2 eggs, room temperature

• 2½ teaspoons pure vanilla extract

• 1 tablespoon light corn syrup

• 1 ½ tablespoons baking powder

• 1 teaspoon baking soda

• ¼ teaspoon kosher salt

• ¼ teaspoon cinnamon

• 3 ¾ cups all-purpose flour

• ½ cup cinnamon sugar mixture

PREPARATION

1. Preheat oven to 375 degrees. Line baking sheets with parchment and set aside.

2. Combine dry ingredients in a large bowl, whisk together, and set aside

3. In a stand mixer cream together the butter and sugars. Beat in eggs, corn syrup, and vanilla. Add flour mixture one cup at a time, stirring, and scraping down sides of bowl, until well combined.

3. Roll dough into golf-ball size balls with your hands. Roll each dough ball in cinnamon sugar mixture and place about 2-inches apart on prepared baking sheet.

4. Bake 12 minutes, rotating pan once, until barely showing color, puffed, and beginning to crack on top. Cool on pan for 5 minutes and then transfer to a rack. Sprinkle top of each cookie with cinnamon sugar while warm.