I adore cinnamon. Cinnamon candles are my favorite to burn. I love the scent of red hots, and I get happy when walking by Cinnabon in a mall and getting a whiff of the amazing scent of yeast and cinnamon! Something about the scent of cinnamon is comforting to me; perhaps because it reminds me of my favorite place in my, or any, house: the kitchen. I love being in a kitchen, and baking is therapeutic for me at times.
Also, cinnamon evokes memories of fun times in our lives, such as Christmases with our families, when we’d get in the kitchen with mom or whomever baked in the family. When it gets cold outside, I am ready for something cinnamon-y. How about you?
Here are some interesting facts about this lovely spice:
Cassia (Chinese cinnamon) is the dried bark of a tree in the laurel family, as is cinnamon. Cinnamon and cassia are closely related, but cassia is stronger and less delicate in flavor.
Most of the ‘cinnamon’ sold in the U.S. is actually cassia.
In the Bible, cinnamon is mentioned several times and referred to as an ancient spice. Cinnamon was among the Queen of Sheba’s gifts to King Solomon, and Emperor Nero was chastised for burning a year’s supply in his wife’s funeral pyre.
Cinnamon is one of the flavor components used in ‘cola’ soft drinks.
That brings me to this: snickerdoodles, and their cinnamony goodness. 🙂 My sister makes great snickerdoodles, and was the first person to give me any to eat. So delicious! I decided to try to make some, but somehow I totally botched her recipe. I think I wrote it down wrong! I needed some immediately, so I came up with a recipe of my own. They turned out GREAT, and I named them “Super-Cinnamony Snickerdoodles.” 🙂 They are not fancy, they are not pretty. They are humble, soft, spicy, and perfect, just as they are. (They are the Bridget Jones of the Cookie World. Cue Colin Firth.)
As I was making some of these simple little delicacies the other night for a sweet girl from the bank who requested some, I realized that I’d never shared the recipe with you guys! I must remedy that right now, because I want to withhold no good recipe from my readers. You’ll love them; even the dough is delicious, because I put a good amount of cinnamon in it, while some snickerdoodles count on the cinnamon sugar topping to give the cinnamon taste we crave. I don’t think that’s enough, because I really love cinnamon! 🙂 Wait, maybe I’ve already said that….
MamaSteph’s Super-Cinnamony Snickerdoodles
For the topping:
- 4 tablespoons sugar
- 2 teaspoons cinnamon
For the cookie dough:
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 1 tablespoon light corn syrup
- 2 1/2 teaspoons vanilla extract
In a small bowl, stir together the sugar and cinnamon and set aside.
To make the cookie dough, stir together the dry ingredients.
In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it’s sticky or difficult to handle. (tip: I find the snickerdoodles are softer and spread less if I chill them.)
Preheat oven to 375 degrees F.
Use a medium cookie scoop to scoop dough, then roll them in the cinnamon sugar to coat. (alternatively, roll dough with your hands into balls about the size of a walnut.) Place on an ungreased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. While still hot, sprinkle with fresh cinnamon sugar (not that which has had the raw dough rolled in it.) Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
Makes 38 – 40 with medium cookie scoop.
Let me know what you think if you make them! I love hearing from you. Comments make me happy. 🙂