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Cinnamon-Sugar Snickerdoodles

Source of Recipe

From "Cookies, Brownies, and Bars" by Elinor Klivans


Recipe Introduction

"Dress up simple sugar cookies by rolling them in a cinnamon-sugar mixture just before baking. The grains of cinnamon and sugar add an appealing crunchy contrast to the soft interior of the cookies."

List of Ingredients

â—¦ 2 ¾ cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ¼ teaspoon salt
â—¦ 1 cup unsalted butter, at room temperature
â—¦ 1 ¾ cups granulated sugar
â—¦ 2 large eggs
â—¦ 2 teaspoons vanilla extract
â—¦ 1 teaspoon ground cinnamon


Recipe

Position a rack in the middle of the oven and preheat to 350° F. Line three large cookie sheets with parchment paper.

In a bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl, combine the butter and 1 ½ cups of the sugar. Using a mixer on medium speed, beat until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until the eggs are completely incorporated, scraping down the bowl occasionally with a rubber spatula. Slowly add the flour mixture and beat on low speed just until incorporated.

In a small bowl, stir together the remaining ¼ cup sugar and the cinnamon. Scoop up a rounded tablespoonful of the dough, then roll the dough between the palms of your hands into a ball. Lightly roll the dough ball in the cinnamon-sugar to coat it completely, and place on a prepared cookie sheet. Repeat with the remaining dough, spacing the dough balls about 3 inches apart. Bake, one sheet at a time, until the cookie edges are lightly browned but the tops are barely colored, 10 to 12 minutes.

Let the cookies cool on the cookie sheet for 5 minutes, then, using a wide metal spatula, transfer to wire racks to cool completely, about 30 minutes. Store the cookies in an airtight container at room temperature for up to 3 days.

Makes 36 cookies