Soft Snickerdoodle Cookies

Ingredients:

Topping

• 3 tablespoons of sugar
• 0.5 tsp cinnamon

Shortcrust pastry

• 3.5 cups premium flour
• 1 tbsp baking powder
• 2 teaspoons of baking soda
• 1/4 teaspoon salt
• 1/4 tsp cinnamon
• 1 cup of butter
• 2 tbsp. sugar
• 2 eggs
• 1 tbsp corn syrup
• 2.5 tsp vanilla extract

Preparation:

1. To make the cookie dough, whisk together the dry ingredients. For the topping, combine the sugar and cinnamon in a small bowl and set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter. Add the sugar and continue beating, then add the eggs, corn syrup, and vanilla and mix thoroughly. Add the dry ingredients and knead until smooth. Refrigerate the dough for 1 hour if it's sticky.
3. Preheat oven to 190°C.
4. Roll the dough into walnut-sized balls, then roll them in cinnamon sugar, coating them completely.
5. Place cookies 6 cm (2.5 in) apart on ungreased baking sheets. Bake for 10–12 minutes, until puffed and slightly cracked. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.