Snickerdoodles are a staple in the cookie world. I appear, however, to have been the only person to have grown up without them in my life. After listening to my friends rave about them for a couple months I decided that I need to see what all of the hoopla was about, and ventured out to find how delicious these are.
Long story short, these are perfect cookies. Nice sweet little sugar cookies with a light cinnamon and sugar coating. They’re fantastic with tea, or coffee, or lunches, or to sneak a handful of them with a glass of warm milk while you watch a movie. It’s easy to see why these are so popular.
- 2 3/4 cup of flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup butter, at room temperature
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup white sugar
- 3 tablespoons cinnamon
- Whisk together flour, sugar, salt and baking powder.
- Cream together sugar and butter till light and fluffy, scrape down.
- Add vanilla and eggs to butter mixture and beat till fluffy.
- Slowly add the whisked dry ingredients to mixer till thoroughly incorporated.
- Mix sugar and cinnamon together in a bowl and set aside.
- Shape dough into one inch balls and roll them in the cinnamon sugar mixture.
- Set on an ungreased cookie sheet two inches apart and gently press down with the bottom of a glass.
- Bake in a 400 degree oven for 8 - 10 minutes, or till outside of the cookies are a golden brown and the center is still soft.
- Let cool on a wire rack.
- Cookies will keep in a sealed container from up to two weeks.
- This makes around 4-5 dozen cookies.