Ingredients:
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
Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon
Directions:
1. In a large whisk together the flour, salt and baking powder. Set aside.
2. 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 enough to roll into balls (one hour).
3. Preheat oven to 400 degrees and place rack in the centre of the oven. Line two baking sheets with parchment paper.
4. Shape the dough into 1" round balls.
5. For coating, mix together sugar and cinnamon in a large shallow bowl.
6. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick.
7. Bake the cookies for about 8 to 10 minutes, or until they are golden brown around the edges. Remove from oven and place on a wire rack to cool.
8. Can store in an airtight container, at room temperature, for about 10 to 14 days.
Yield: Makes about 6 dozen cookies
Source: "Joy of Baking" website - http://www.joyofbaking.com/Snickerdoodles.html
Paper Copy? Yes
Baking Notes:
* Batch made November 30, 2009, and despite having to use a casserole dish (!), they turned out really well. Only made about 2 to 3 dozen (I forgot to count!), but I made them bigger with the 2nd and 3rd batches. If I had stayed making them quarter-sized, it would have been about 6 dozen! Took into work - big hit! ;-)
* Second batch made Dec. 2/09 - approximately 2 1/2 dozen
I love Snickerdoodles!
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