These cookies were light and delicious with a cakey center and slight crispness on the outside due to the cinnamon sugar. If you're looking for simple, family friendly cookies to impress, look no further.
Super Snickerdoodles
adapted from Martha Stewart, "Holiday Cookies"
Ingredients:
2 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
1 c. unsalted butter, softened
1 3/4 c. sugar, divided
2 large eggs
4-5 tsp. ground cinnamon
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together flour, baking powder, and salt. Set aside.
3. Put butter and 1 1/2 c. sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about three minutes. Mix in eggs.
4. Reduce speed to low and gradually incorporate flour mixture.
5. In a small bowl, stir together remaining 1/4 c. sugar and cinnamon to preferred ratio.
6. Shape dough into 1 3/4 in. balls (you should have about 20). Roll in cinnamon sugar and place three inches apart on baking sheets lines with Silpat or parchment paper.
7. Bake cookies, rotating sheets halfway through, until edges are golden, twelve to 15 minutes. Let cool on wire racks. Cookies can be stored between layers of parchment in an airtight container for up to three days (but they won't last that long!).
One year ago: a great memory of my annual trip to South Carolina, honey peach ice cream
Super Snickerdoodles
adapted from Martha Stewart, "Holiday Cookies"
Ingredients:
2 3/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
1 c. unsalted butter, softened
1 3/4 c. sugar, divided
2 large eggs
4-5 tsp. ground cinnamon
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together flour, baking powder, and salt. Set aside.
3. Put butter and 1 1/2 c. sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about three minutes. Mix in eggs.
4. Reduce speed to low and gradually incorporate flour mixture.
5. In a small bowl, stir together remaining 1/4 c. sugar and cinnamon to preferred ratio.
6. Shape dough into 1 3/4 in. balls (you should have about 20). Roll in cinnamon sugar and place three inches apart on baking sheets lines with Silpat or parchment paper.
7. Bake cookies, rotating sheets halfway through, until edges are golden, twelve to 15 minutes. Let cool on wire racks. Cookies can be stored between layers of parchment in an airtight container for up to three days (but they won't last that long!).
One year ago: a great memory of my annual trip to South Carolina, honey peach ice cream