Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened, plus an additional 2 tablespoons, melted
- 1/3 cup granulated sugar
- 1/4 cup pancake syrup, plus an additional 2 tablespoons
- 1 large egg
- 1 teaspoon vanilla extract
- Topping
- 1/4 cup granulated sugar
- 1/4 cup dry unseasoned bread crumbs
- 1/2 teaspoon ground cinnamon
Preparation
Step 1
Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
In a medium bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 1/4 cup butter, 1/3 cup sugar and 1/4 cup syrup until creamy, about 1 minute. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
Roll dough into 1-inch balls, place on cookie sheet, and flatten to a 1/4-inch thickness. Stir together remaining 2 tablespoons melted butter and 2 tablespoons syrup, in a small bowl, and brush evenly over cookies.
To make the topping, in a small bowl, stir together 1/4 cup sugar, bread crumbs, and cinnamon until well combined; sprinkle a generous amount of topping over each cookie.
Bake for 9-10 minutes or until light golden brown.
Makes 18 cookies