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Snickerdoodle: Baker's Best Snickerdoodles

Source of Recipe

unknown


List of Ingredients

3 cups flour
1 tablespoon + 1 tsp baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups + 2 tbl. sugar
1 cup unsalted butter, room temp
1 teaspoon vanilla
2 large eggs


Recipe

Preheat oven to 375ºF and lightly grease baking sheets. Sift flour, baking powder and salt together in small bowl and set aside. Combine cinnamon with the 2 tbl. sugar in small bowl, then pour into plastic baggie. Using electric mixer on medium speed, cream butter, 1 1/2 c. sugar and vanilla until light and fluffy. Add eggs and beat on medium speed until blended.

Add half of flour mixture, mix on low, then scrape bowl and add rest of flour, blending well. Measure out generous tablespoons of dough and roll into balls with your hands. Coat cookie balls in cinnamon sugar mixture and place balls 2" apart on baking sheets. Bake until centers are risen and slightly cracked, and edges are crisp, about 16-18 minutes. Store in freezer up to 2 weeks. Makes 30 cookies.