I find myself turning yet again to Martha Stewart’s cookie book when I’m looking for a cookie recipe. A friend of mine was having an event at his place, and I happened to know he was a big fan of snickerdoodles, so I decided to whip these up. Fortunately, this recipe comes together incredibly quickly, and turned out very good. They weren’t quite as soft as snickerdoodles I’m used to (admittedly, I don’t eat a lot of snickerdoodles), but my guess is that it’s because this recipe uses butter in place of shortening.
Martha says it makes 18, I found closer to 242 ¾ cups flour
1. Preheat oven to 350 degrees Sift together the flour, baking powder, and salt.
2. Beat together the 1 ½ cups of sugar and the butter at low speed until fluffy. Turn the mixer speed up to medium and add the eggs. Gently mix in the flour mixture.
3. Roll the dough into 1 ½ inch balls. Mix the remaining 2 T of sugar and the cinnamon. Roll the dough balls in the cinnamon sugar mixture until they are completely covered.
4. Bake the cookies (I found an insulated baking sheet worked best for these), leaving them lots of room on the sheets to spread out. Bake for 12-15 minutes, or until the edges are golden. Let cool on a rack.