Snickerdoodle Cookies

By mszcookie

My niece's favorite cookie. She gets so excited when I make them. Give them ample room on the cookie sheet. They spread quite a bit. This recipe came from the Martha Stewart's Cookies book.

Ingredients

• 2 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/2 cup plus 2 tablespoons sugar
• 2 large eggs
• 2 teaspoons ground cinnamon

Details

Servings 3
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Sift together flour, baking powder and salt in a bowl. Put butter and 1 1/2 cup of sugar into the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce to low; gradually mix in flour mixture.

2. Stir together cinnamon and remaining sugar into a small bowl. Shape dough into 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheet lined with parchment paper.

3. Bake cookies rotating cookie sheet halfway through until edges are golden, 12-15 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.