So, usually I have some kind of back story or anecdote to explain why I’ve made something, but…I got nothin’ this time, y’all. I just really like Snickerdoodles. They’re practically the perfect cookie — crispy on the outside but chewy on the inside, buttery, coated in cinnamon-sugar, and so light/airy that they almost melt in your mouth. As a certain cookie expert would say: “Om nom nom nom…”
I want eat a whole bunch of these ‘doodles everyday, but for the sake of my girlish figure, I won’t. Unfortunately for me, but fortunately for any of friends of mine who also love Snickerdoodles, this recipe makes over 4 dozen cookies, so…if anyone wants some…you know where to find me.
Snickerdoodles (Adapted from Martha Stewart’s recipe, via the Talin Bee blog)
** Martha says this recipe yields 1-1/2 cookies. Her cookies must be ginormous, ‘cuz I ended up with 4 dozen+ cookies, 2 to 3″ in diameter.
- 2-3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp coarse salt
- 2 sticks butter or margarine, room temperature
- 1-1/2 cups sugar + 2 tbsp for coating
- 2 large eggs
- 2 tsp ground cinnamon
(1) Preheat oven to 350. Line some baking sheets with parchment or wax paper.
(2) Cream together butter and 1 1/2 cups sugar in a large bowl until pale and fluffy.
(3) Add eggs, and mix until well incorporated.
(4) Slowly add dry ingredients, mixing well after each addition.
(5) In a small bowl, stir together cinnamon + 2 tbsp sugar. Set aside
(6) Using your fingers, roll cookie dough into balls, about 1-1/2 inches.
** No need to be exact about the size of your dough balls. It’s up to you how big you want your cookies to be. Keep in mind that these cookies will not spread very much in the oven.
(7) Roll cookie dough balls in cinnamon sugar, and place on prepared baking sheets. Space cookies at least 1 to 2 inches apart.
(8) Bake for 12 minutes. Cool, then enjoy!