As the mom of college-age kids, I am typically sending one or another a care package.
Last semester, my daughter put in a special request: Snickerdoodles that are chewy, rather than crumbly. Using my two favorite baking ingredients--whole wheat flour and Lyle's Golden Syrup--we achieved tasty results! The secrets are: liquid sugar, gentle mixing without incorporating too much air, an overnight rest, and a brief bake.
Inspired by a recipe in Kim Boyce's "Good to the Grain." —Windischgirl
65 tiny cookies
Soft butter, at room temperature (1 stick)
Dark brown sugar
Lyle's Golden Syrup
Egg, room temperature
1 1/2 teaspoons
Stone-ground whole wheat flour
all-purpose flour (or 1 c bread flour)
granulated sugar to which 2 tsp cinnamon has been added, for rolling
In a stand mixer on low speed, blend the butter and sugars until combined, scraping the bowl occasionally. In a separate bowl, whisk together the flours, baking powder, and 1 1/2 tsp cinnamon.
To the butter mixture, again on low speed, add the eggs and Lyle's Golden Syrup until combined, scraping down the bowl. With the mixer on low speed, add the flour mixture one-third at a time, letting it blend in before adding the next batch. When all the flour is added, turn off the machine, cover the bowl, and chill in the fridge for several hours or overnight.
While the dough is resting, combine the granulated sugar and 2 teaspoons cinnamon in a shallow bowl or plate.
To form the cookies: preheat oven to 350F. Using a size #100 cookie scoop, form the dough into balls and roll in the cinnamon sugar. Place on cookie sheets lined with parchment (or silicone mats), about an inch apart, gently pressing down so they don't roll off the pan, but trying to preserve the round shape.
Bake for 10-15 minutes until firm and starting to brown, but still soft in the middle. Remove to a rack and cool completely.