Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I am 17 and recently discovered my passion for cooking. I try to keep all of my cooking as light as possible, and Cooking Light has been a huge help. By modifying another cookie recipe from Cooking Light, I came up with this recipe, which my family adores." - Lauren Harwick, Tumwater, Washington
Ingredients[]
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/4 cup butter, softened
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
- 1 large egg
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Cooking spray
Directions[]
- Preheat oven to 375°.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, baking soda, and cream of tartar, stirring with a whisk.
- Combine 1 cup sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended.
- Add corn syrup, vanilla, and egg; beat well.
- Gradually add flour mixture to sugar mixture, beating just until combined.
- Cover and chill 10 minutes.
- Combine 3 tablespoons sugar and cinnamon, stirring with a whisk.
- With moist hands, shape dough into 42 (1-inch) balls.
- Roll balls in sugar mixture.
- Place balls 2 inches apart onto baking sheets coated with cooking spray.
- Flatten balls with bottom of a glass.
- Bake at 375° for 5 minutes (cookies will be slightly soft).
- Cook on baking sheets 2 minutes.
- Remove cookies from pans; cool completely on wire racks.
Yield: 42 cookies (serving size: 1 cookie)