Who wants to bake some cookies for the weekend? The cinnamon in these gets me every time. Well that, plus I’ve never met a cookie I didn’t like. I’ve also never met anyone that doesn’t like snickerdoodles, although I’m not sure if it’s the actual cookies or the great name. Without further ado, let’s get to the recipe. I’m sharing Martha Stewart’s because her recipe doesn’t call for cream of tartar which I never seem to have in my cupboard.
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp coarse salt*
1 cup softened butter
1 1/2 cups sugar
2 large eggs
2 tbsp sugar
2 tsp cinnamon
*I find this a bit too salty especially when sharing with kids, sorry Martha. I use 1/4 tsp table salt.
1. Preheat oven to 350 degrees. Sift together flour, baking powder and salt and set aside. 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. You can do this with a hand mixer if that’s what you have. Mix in eggs. Reduce speed to low, gradually mix in flour mixture.
2. Stir together cinnamon and 2 tbsp 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. I prefer to make the balls a bit smaller and get more cookies from a batch that way. I also give them a light squish-down before baking.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Makes about 20 cookies.
I wonder if Martha will read these tips and offer me a job assisting in her kitchen? Right, probably not. Well let’s just enjoy the cinnamon-y goodness of these cookies then…perhaps with a cinnamon dolce latte?