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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!

Cookie Ingredients:

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).

creaming together my wet ingredients

slowly adding the dry ingredient mixture in multiple parts

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.

form dough into balls and roll in cinnamon & sugar

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.