Chewy Snickerdoodles

• 4 ounces Soft butter, at room temperature (1 stick)
• 1/2 cup Dark brown sugar
• 1/2 cup Granulated sugar
• 1/4 cup Lyle's Golden Syrup
• 1 Egg, room temperature
• 1 1/2 teaspoons cinnamon, ground
• 1 cup Stone-ground whole wheat flour
• 1 cup all-purpose flour (or 1 c bread flour)
• 1 teaspoon Baking powder
• 1/3 cup granulated sugar to which 2 tsp cinnamon has been added, for rolling

1. 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.
2. 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.
3. While the dough is resting, combine the granulated sugar and 2 teaspoons cinnamon in a shallow bowl or plate.
4. 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.
5. Bake for 10-15 minutes until firm and starting to brown, but still soft in the middle. Remove to a rack and cool completely.

butter, brown sugar, sugar, syrup, egg, cinnamon, stoneground, flour, baking powder, sugar

Taken from food52.com/recipes/70581-chewy-snickerdoodles (may not work)