Twelve Days of Cookies: Snickerdoodles
This classic cookie is one of my Mother’s favorites. I have very fond memories of making these cookies as a child. These cookies have a crunchy, sugary taste that pairs well with a cup of coffee or hot cocoa. It flattens a lot while baking so you want to make sure that you space them out far enough. If you use a baker’s half sheet you can fit about a dozen cookies per sheet.You want to make sure that you coat these generously with the cinnamon sugar mixture. This mixture provides much of the flavor for the cookie so don’t skimp!
Snickerdoodles:2 ¾ Cup Flour½ Teaspoon Salt2 Teaspoons Baking Powder1 ½ Cup Sugar2 Eggs1 Teaspoon VanillaCoating:1/3 Cup Sugar2 Teaspoons Cinnamon
Preheat oven to 400. Cream together the butter and sugar until smoothAdd the eggs and vanilla.Slowly add the dry ingredients and beat until the dough is smooth.
Wrap and refrigerate until the dough is firm (one or two hours).When the dough is firm enough to handle, roll into 1 inch balls.
Roll the balls in the cinnamon sugar mixture and place on a cookie sheet.
Gently flatten each ball with the bottom of a glass.Bake 8-10 minutes.(Best if stores in an airtight container at room temperature, and eaten within 10 days.)