Snickerdoodles (soft)

By calicat

Ingredients

• Coating:
• 2 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/3 cup granulated white sugar
• 2 teaspoons ground cinnamon

Details

Servings 48
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

Snickerdoodles: In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Shape the dough into 1 inch round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 - 14 days.