My obsession with Snickerdoodles has hit an all time high. I love hot cinnamon donuts so to me, these melt-in-the-mouth cookies are a satisfying alternative.
2 3/4 cups (360 grams) of Plain Flour
1/2 teaspoon of Salt
2 teaspoons of Baking Powder
1 cup (227 grams) of Unsalted Butter, room temperature
1 1/2 cups (300 grams) of White Sugar
2 large Eggs
1 teaspoon of Vanilla Extract
1/3 cup (66 grams) of White Sugar
2 teaspoons of Ground Cinnamon
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 enough to roll into balls (1 to 2 hours).
Pre-heat oven to 190 degrees C and place rack in the center of the oven. Line two baking sheets with baking paper.
Shape the dough into 2.5 cm round balls.
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 5 cm apart. Then, using the bottom of a glass, gently flatten each cookie to about 1.5 cm thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. 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.
Makes about 6 dozen cookies.
~ Enjoy ~
Source: The Joy of Baking