In all my years of baking, I have never made snickerdoodles before. Shocking, right? Well, my family didn't bake cookies during the holidays, and we rarely made homemade cookies at home (that's what neighbors are for, right?). This year I decided to change that and bake these cinnamon and sugar delights myself.
I was poking around Pinterest and did a search for snickerdoodles and came across this Martha Stewart recipe. I know that Martha's recipes usually turn out well so I gave it a whirl. Luckily, I already had all the ingredients on hand so I didn't need to make an extra trip to the store.
Man, oh man, do these cookies make the house smell delicious! My husband was upstairs and said, "It smells good in here!" These snickerdoodles have the perfect amount of crunch on the outside while maintaining a soft, chewy center. I love the combination of cinnamon and sugar and may have to make a cupcake version of these soon.
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp coarse salt
- 1 cups (2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 tbsp sugar
- 2 tsp ground cinnamon
Preheat oven to 350F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 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.
Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
Yield: Martha's recipe says it makes 18 cookies, but I used a medium cookie scoop and got 29 cookies.