{Not Your Grandma's Snickerdoodle Cookies}

These snicker doodle cookies are fabulous! They are ALWAYS chewy, as long as you keep them in an airtight container, and warm and cinnamony and buttery... I'm not a cookie person, but these are amazing.

First you will need to mix the dry ingredients EXCLUDING the sugar. Measure out your flour, baking soda, baking powder, salt and cinnamon into a strainer or sifter over a bowl and sift all of it together.

like this!

Look how smooth it is!

Then, add two room temperature sticks of butter in the bowl of a blender. It is VERY important they are room temperature! Next pour in your sugar (excluding the sugar for the topping). Cream the sugar and butter in your blender.

Next add your wet ingredients including 2 room temperature eggs...

1/2 teaspoon vanilla extract

1 tablespoon light corn syrup. I always pour a heaping tablespoon since not all of it comes out of the measuring spoon.

Then it will look like a pretty flower like this...every time you make it... just kidding! I was just adding away my ingredients and went to grab the camera and was like wow! Anyway, blend all the wet ingredients.

Then slowly, trying not to make a huge mess, add your sifted dry ingredients. If you aren't lazy like me you can get up in the far, top cabinet and get out the blender attachment that prevents you from making such messes...

It will look about like this. It is a very dry dough. Scrape all the dough from the blender thingy and dig in! I'm kidding, some people would if I didn't have a fly swatter beating them off while I'm cooking. So just grab a small ball and squeeze it in one hand then the other to warm the dough up with your hands and then roll it up into a ball.

You will then roll the dough balls in this sugar/cinnamon mixture (topping mixture). And bake at 350 degrees for 9 minutes... YES 9 minutes, exactly. Once you pull them out of the oven IMMEDIATELY transfer them to a cooling rack. Be careful and use a thin spatula to remove them from the pan, they are still mushy. You might mess the first one up, but you'll get the hang of it! Let them cool for about 15 minutes. If you don't remove them from the pan really quickly, you will end up with everyone elses dry, crunchy, hard, burnt bottom snicker doodle cookies.

YUUUUMMMMM... oh ya this recipe makes about 3 1/2 dozen cookies.

And if you have year-old Halloween colored sprinkles you can add them. I added mine before I put them in the oven since the dough isn't very wet. I had to press them into the top of the balls to make them stick.

Ingredients:

Topping:
3 tablespoons sugar
1/2 tablespoon cinnamon

Dough:
3 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1 tablespoon light corn syrup
2 sticks butter (room temperature)
2 eggs (room temperature)
1/2 teaspoon cinnamon
1 tablespoon baking powder
2 teaspoons baking soda