Snickerdoodles
 
 
My most favorite cookie ever, the snickerdoodle! Basically a sugar cookie dressed up with a little cinnamon and extra sugar!
Author:
Recipe type: Dessert
Serves: 1½ dozen
Ingredients
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt (I used ¼ teaspoon table salt)
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1½ cups, plus 2 tablespoons sugar
  • 2 large eggs
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 350 degrees. Sift together flour, baking powder and salt into a bowl. Put butter and 1½ cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
  2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into twenty 1¾-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
  3. Bake cookies, rotating sheets halfway through, until edges are golden brown, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.
Notes
Since I made my cookies smaller, I baked for a slightly shorter time. I timed the oven for 5 minutes, then rotated my cookie sheet (because things facing the back of my oven brown quicker) and baked for another 5 minutes. They were perfect with each batch; I have to keep remembering what Alton Brown said during his chocolate chip cookie show; that if the cookies look done in the oven, then they are too done, so you should take your cookies out before they look done!
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2008/12/snickerdoodles/