Recipe of the Week: Cinnamon snicker doodles, vanilla milk

Snicker doodles are a type of cookie that has a subtle flavor and uses cinnamon to warm your palate. Courtesy photo
Cody Fitchett

Who doesn’t love a big warm cookie with a giant glass of milk to go with it?

Snicker doodles are type of cookie that has a subtle flavor and uses cinnamon to warm your palate. This cookie is a nontraditional one for the holiday season but I promise you, it will be a hit at all the Christmas parties through the valley. My really good friend Haley Copeland says this is her favorite type of cookie that I make, so now everyone knows what I am getting her for Christmas.

Bagging cookies or placing them in a tin is a great way to take a different approach to the average Christmas gift. I always make cookies before the guests come over for a party because it makes the whole house smell like a small-town bakery.

Remember, best wishes from my cookie-smelling kitchen to yours.

Level of difficulty: Easy

Yield: 30-35 cookies

Snicker doodle dough

3 ½ cups AP flour
1 tbsp baking powder
2 tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 cup softened butter
2 cups granulated sugar
2 eggs
1 tbsp light corn syrup

Cinnamon sugar coating

4 tbsp granulated sugar
2 tsp ground cinnamon

Mix together flour, baking powder, baking soda, salt, and cinnamon in a medium-sized bowl. In the bowl of a stand mixer, cream the butter. Add the granulated sugar and mix for three minutes. Slowly add the eggs, one at a time. Mix until just incorporated. Pour in the corn syrup and the vanilla extract and mix one last time. Add the dry ingredient all at one time and mix until the dough comes together in a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes.

Preheat the oven to 375 degrees Fahrenheit. When the dough has chilled sufficiently, roll the dough into balls the size of ping pong balls. In a small bowl, mix together the sugar with the cinnamon and roll the balls of dough around in it to coat the outside surface. Place the balls of dough 2 inches apart on a parchment papered cookie sheet. Bake for 10 to 11 minutes depending on the oven you’re using. Remove from the oven when the cookies are lightly browned and are cracked on the top. Let the cookies rest on the cookie sheet for 3 minutes and then transfer them to a cooling rack.

Vanilla milk

1 cup of milk (your choice)
2 tsp vanilla extract

Place 1 cup of milk with two teaspoons of vanilla extract. Take a spoon and whisk together until the flavor is combined.

Cody’s Tips: When forming the balls of dough, I always pack the dough into an ice-cream scoop and then cut the dough in half to form two balls of dough so that you have the same-sized cookie every time.

When storing the cookies, I place them in an air-tight container and place two to three slices of bread in the container to keep the cookies soft. I use the “heels” of the loaf because it’s a useful way to use them.

Cody Fitchett, of Fort Valley, is a recent graduate of Triplett Tech in Shenandoah County. He will start a four-year bachelor’s degree program in baking and pastry at the Culinary institute of America in Hyde Park, New York, in February. Email him at

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