Thursday, December 15, 2011


What the heck is a Snickerdoodle anyway?

Before making these, I had never tried one before, which is pretty surprising considering their history and popularity. Maybe it has something to do with the fact that they don't have any chocolate in them? 

Essentially, Snickerdoodles are soft and chewy sugar cookies characterized by their sugar-cinnamon coating. I love sugar-cinnamon combos and these are so pillowy inside - almost like little cakes. These are so delicious with a cup of coffee and freeze really well, making them the perfect addition for company!


Recipe from Martha Stewart's Cookies.


2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs

2 tablespoons sugar
2 teaspoons ground cinnamon

1. Preheat oven to 350F. Sift together flour, baking powder and salt; 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. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

2. 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.

3. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

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