Snickerdoodle Cookies
There are some some duos that are just meant to be together. Peanut butter and jelly, milk and cookies, and one of my personal favorites, cinnamon and sugar. Thats one of the reasons why I love these snickerdoodle cookies. Want another reason? Theyre moist and buttery. Another reason? They're fool proof. Now I'm sure you don't need any more reasons to make these!
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons ground cinnamon
1. Preheat oven to 350
2. Mix butter with sugar using an electric mixer until fluffy, around 3 minutes. Mix in eggs.
3. In a seperate bowl, combine flour, salt and baking powder and gradually add into butter mixture.
4. Stir together sugar and ground cinnamon on a plate (I used a mix of brown sugar and white sugar). Roll dough into 1.5 inch balls (Btw, the cookies don't spread much) and roll in the cinnamon sugar mixture.
5. Place dough 3 inches apart on a cookie sheet lined with non stick foil or parchment paper. Bake for 12-15 mins depending on your oven (12 mins was perfect for my cookies).
*I left out the yeild because they were eaten so fast I couldn't count how many there were! If I had to guess, I would say around 36.
Keep on baking!
- Erin
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