Snickerdoodles – (Recipe adapted from Joy of Baking)
Who can pass up a sweet cinnamon & sugar coating? There’s just something about the combination that’s perfect in a cookie. Oh and the crisp edges and soft chewy centers of a Snickerdoodle happen to be just as fabulous as its flavors. Another plus to this cookie is how EASY it is to make. YUM!
2 3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl whisk together the flour, salt, and baking powder. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).
Shape the dough into 1 inch round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon – A plate will work fine for this as well.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.
Bake the cookies for about 8 – 10 minutes (times may vary based on individual ovens – I only needed 8 mins), or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.
Cookies can be stored in an airtight container, at room temperature, for about 10 – 14 days.
Joy of Baking said that the recipe yields about 6 dozen – I got exactly 5 dozen out of it.