Snickerdoodle Tea Cakes

Name: Snickerdoodle Tea Cakes
Ingredients: 1 cup butter, softened; 1 1/4 cups sugar; 3/4 cup cane syrup; 1 tablespoon vanilla extract; 1 1/2 teaspoons fresh lemon juice; 3 large eggs; 1 1/2 teaspoons ground cinnamon; 4 1/2 cups self-rising flour; 2/3 cup sugar; 1 tablespoon ground cinnamon; Parchment paper

11 ingredients

2 steps

Ingredients

1 cup butter, softened
1 1/4 cups sugar
3/4 cup cane syrup
1 tablespoon vanilla extract
1 1/2 teaspoons fresh lemon juice
3 large eggs
1 1/2 teaspoons ground cinnamon
4 1/2 cups self-rising flour
2/3 cup sugar
1 tablespoon ground cinnamon
Parchment paper

Directions

1

Preheat oven to 350°. Beat butter and 1 1/4 cups sugar at medium speed with an electric mixer until creamy. Add cane syrup and next 2 ingredients, beating just until blended. Add eggs, 1 at a time, beating just until blended after each addition. Stir 1 1/2 tsp. ground cinnamon into flour; gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir together 2/3 cup sugar and 1 Tbsp. ground cinnamon in a shallow dish or pie plate. Drop dough by rounded spoonfuls into cinnamon-and-sugar mixture, using a small cookie scoop (about 1 1/4 inches), and place 2 inches apart on parchment paper-lined baking sheets.
2

Bake at 350° for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.