|Snickerdoodles! I love saying that, it makes me feel like a kid!|
2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar (or powdered sugar)
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon
- Preheat the oven to 400 deg F (190 deg C) and make sure the rack is in the center of the oven.
- In a large bowl whisk together the flour, salt, and baking powder.
- In another bowl beat the butter and sugar until smooth. 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).
- Line two baking sheets with parchment paper. **When baking cookies I love using parchment paper, it prevents from the cookies from sticking to the baking sheet and over cooking at the bottom.
- Shape the dough into 1 inch (2.5 cm) round balls.
- In a medium shallow bowl mix together the sugar and cinnamon.
- Roll the balls of dough in the cinnamon sugar and place on the cookie sheet, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass or your fingers, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
- Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool. **The cookies take exactly 8 mins to cook in my oven so just watch them carefully the first time so you don't over cook them and they become hard.
- The cookies can be stored in an airtight container, at room temp, for about 10 - 14 days.
|Coating + Cookie Dough|
|Rolling the dough balls in cinnamon sugar mixture.|
|Flattening out the cookies with my fingers!|
|Cooling on the rack, ready to eat!|